Mini Cabbage Rolls with Napa Cabbage
Main Dishes • Russian
Description
Mini Cabbage Rolls with Napa Cabbage
Ingredients
- Rice 5 oz
- Ground meat 10 oz
- Napa Cabbage 1 head
- Carrot 1 piece
- Onion 1 piece
- Chicken Egg 1 piece
- Ground Black Pepper to taste
- Passata Tomato Sauce 2 tablespoons
- Salt to taste
- Bay leaf 1 piece
Step-by-Step Guide
Step 1
Separate the Napa cabbage into leaves. Cut off the tough bottom part of the leaf, leaving only the top half. In a large pot, bring water to a boil, then immerse the cabbage leaves in boiling water for 1–2 minutes, no longer. Remove the leaves with a slotted spoon and immediately transfer them to a bowl of cold water. Once they cool down, drain the water and pat the cabbage leaves dry with paper towels.
Step 2
Grate the carrot, finely chop the onion, and sauté the vegetables in olive oil until soft. Transfer half of the sautéed vegetables to a bowl and let cool. Add the ground chicken, rice, egg, spices, and salt to the bowl with the vegetables, and mix everything well.
Step 3
Place 1 tablespoon of filling at the edge of a cabbage leaf and fold it like a regular cabbage roll. Once all the cabbage rolls are ready, heat a pan with a small amount of olive oil. Sauté the cabbage rolls on both sides until golden brown.
Step 4
To the remaining half of the onion and carrot, add the tomato paste, bell pepper paste (if available), salt, and spices. Place the vegetables in a saucepan or skillet, and arrange the sautéed cabbage rolls on top. Pour boiling water over everything so that the rolls are covered with broth. You can add a bay leaf. Cover with a lid and simmer on low heat for about 30–40 minutes, until cooked through. Serve the cabbage rolls with the sauce they were cooked in and sour cream.
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