Cabbage Rolls “Granny” (From Sauerkraut)
by Editorial Staff
This is how our family always makes cabbage rolls, and I will share with you a simple recipe for grandmother’s cabbage rolls.
Cook: 2 hour
Servings: 8
Ingredients
- Sauerkraut – 1 head of cabbage
- Minced meat (preferably pork) – 500 g
- Rice – 1.5 cups
- Onions – 2 pcs.
- Carrots – 2 pcs.
- Tomato paste – 2-3 tbsp
- Sour cream (or cream) – 4-5 tbsp + for serving
- Salt to taste
- Pepper to taste
- Bay leaf – 1-2 pcs.
- Water (boiling water) – 400 ml
Directions
- Disassemble the sauerkraut into leaves, soak in cold water for 10-15 minutes. Drain the water.
- Prepare minced meat (pork).
- Peel and wash onions and carrots. Finely chop the onion. Grate carrots on a coarse grater.
- Rinse the rice well in cold water. Then you can pour boiling water for 10 minutes. Drain the water.
- Fry onions and carrots in vegetable oil over medium heat, stirring occasionally, for 2-3 minutes.
- Combine minced meat, rice, sauteed vegetables in a bowl.
- Season with salt and pepper. Mix well.
- Put the minced meat on a cabbage leaf – about 1 tbsp (the amount of minced meat depends on the size of the stuffed cabbage).
- Wrap the stuffed cabbage in an envelope. Wrap all cabbage rolls in the same way. Put a couple of cabbage leaves on the bottom of the pan (then they will definitely not burn). Put stuffed cabbage rolls tightly into a saucepan.
- Prepare filling for stuffed cabbage. To do this, boil the kettle. Heat tomato paste in a frying pan, adding sour cream (or cream) and boiling water. Season with salt and pepper to taste. Add bay leaves. Mix.
- Put a plate on stuffed cabbage rolls, pour over the prepared tomato-sour cream filling. Put on fire, bring to a boil.
- Boil cabbage rolls over low heat under a lid until tender (hour and a half).
- Stuffed cabbage “Babushkin’s” are ready. Serve cabbage rolls with sour cream.
Enjoy your meal!
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