Cabbage Rolls

🛒 Ingredients

• Green Cabbage 1500 g · 375 kcal
• Ground Beef (80/20) 500 g · 1270 kcal
• Ground Pork (lean) 500 g · 1315 kcal
• White Rice (uncooked) 200 g · 720 kcal
• Onion 250 g · 100 kcal
• Carrot 150 g · 61 kcal
• Tomato Paste 100 g · 80 kcal
• Crushed Tomatoes 800 g · 160 kcal
• Vegetable Oil 45 g · 405 kcal
• Beef Broth 750 g · 60 kcal

👨‍🍳 Instructions

1. Carefully remove the core from the cabbage, then immerse the whole head in a large pot of boiling salted water; cook for 10-15 minutes until outer leaves are pliable, peeling them off as they soften.
2. Trim the thick veins from the base of each cabbage leaf to make them easier to roll, then chop any remaining small cabbage pieces to add to the sauce.
3. Rinse the uncooked white rice thoroughly until the water runs clear; cook it partially (al dente) in boiling water for about 5-7 minutes, then drain well.
4. In a large mixing bowl, combine the ground beef, ground pork, par-cooked rice, and finely diced onion; season generously with salt and black pepper.
5. Lay a cabbage leaf flat, place a spoonful of the meat mixture near the stem end, fold the sides in, then roll it up tightly from bottom to top.
6. Repeat with remaining leaves and filling, then arrange the rolled cabbage rolls snugly in a large, heavy-bottomed pot or Dutch oven, placing any extra chopped cabbage on the bottom.
7. In a separate pan, heat the vegetable oil over medium heat, then sauté the grated carrot and remaining finely diced onion until softened, about 5-7 minutes.
8. Stir in the tomato paste and crushed tomatoes, then pour in the beef broth; bring the sauce to a simmer and season with salt and pepper to taste.
9. Pour the hot sauce over the cabbage rolls in the pot, ensuring they are mostly submerged; cover tightly and simmer on low heat for 2.5 to 3 hours, or until cabbage is very tender and filling is cooked through.
10. Serve the cabbage rolls hot, often garnished with fresh dill or parsley and a dollop of sour cream on the side.