Baked Cabbage Rolls
by Editorial Staff
Cabbage rolls are very tasty, and most importantly, they cook very quickly. The steamed young cabbage is quite ready, and we put the filling in the cabbage rolls almost ready. It takes half an hour for the cabbage rolls to soak in tomato-sour cream sauce.
Ingredients
- For stuffed cabbage:
- 2 medium heads of young cabbage
- 1 cup round grain rice
- 300 g minced pork
- 1 onion
- 1 small carrot
- salt
- pepper
- condiments
- (You can use whatever spices you like. I like dry Italian herbs.)
- 75 g butter
- For the sauce:
- 1 small onion
- 75 g butter
- salt
- pepper
- condiments
- 3 tablespoon. tablespoons of tomato sauce
- 200 g sour cream
Directions
- Dip the cabbage for a couple of minutes in hot water – the leaves are well removed from it and become soft. When the leaves are cool, cut off the thickenings from them.
Chop the onion, grate the carrots.
Rinse the rice and set it to cook almost until tender. - Fry the onions with carrots in oil, add the minced meat and fry it, stirring occasionally, until crumbly.
Add rice to the minced meat, salt, pepper, season and mix well. - Cover the bottom of the baking sheet with the top green cabbage leaves.
On the prepared cabbage leaves, spread a full tablespoon of the filling and wrap the cabbage rolls.
We put stuffed cabbage rolls on a baking sheet in one layer. - Cooking tomato-sour cream sauce for stuffed cabbage.
- For the sauce, fry the onions in oil, add sour cream and tomato sauce, salt, pepper and season.
- Fill the cabbage rolls with sauce on top. Cover with the remaining leaves. You can cover the cabbage rolls with foil, but you must cover them, because the oven will dry out the upper leaves, and the cabbage rolls themselves will not suffer.
- We put the cabbage rolls in the oven, preheated to 200 degrees, for 30-40 minutes. Time depends on the size of the stuffed cabbage. We bake larger cabbage rolls longer.
- Remove the top layer of leaves, put stuffed cabbage rolls on a plate and enjoy.
Enjoy your meal!
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