Homemade Stuffed Cabbage (From Sauerkraut)
by Editorial Staff
I recommend homemade cabbage rolls for lunch or for a festive table. This is a masterpiece of Ukrainian cuisine. And also a test of the young hostess for skill and patience 🙂
Cook: 2 hours
Servings: 6
Ingredients
- Sauerkraut – 1 head of cabbage (about 1 kg)
- Minced pork – 500 g
- Rice – 0.5 cups
- Onions – 1 pc.
- Carrots – 1 pc.
- Tomato paste – 2 tbsp
- Meat broth – 0.5 l
- or water – 0.5 l
- Sour cream – 4 tbsp
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil (for frying) – 30 g
Directions
- Put minced pork in a bowl.
- Rinse the rice. Boil the kettle. Pour boiling water over the rice, cover, leave for 10-15 minutes.
- Peel, wash carrots and onions. Dice the onion. Grate carrots on a coarse grater.
- Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Simmer over medium heat, stirring occasionally, for 3-4 minutes. Refrigerate.
- Add stewed onions and carrots to the minced meat. Drain the rice and put it in a bowl. Season with salt, pepper and mix well. Minced meat for stuffed cabbage is ready.
- Disassemble the head of sauerkraut into leaves.
- Cut out thick parts from a leaf, divide the leaf into 2-3 parts. Place 2 tablespoon on each cabbage leaf. minced meat spoons. Fold each sheet into an envelope.
- Put the prepared cabbage rolls into a cauldron.
- Make a fill. In a bowl, combine sour cream, tomato paste, boiling water (or broth), salt and pepper. The cabbage rolls should protrude no more than 2-3 cm above the sauce. You can put a plate on top to crush the cabbage rolls. Put the cauldron on high heat, bring to a boil. Reduce the heat to a minimum, cover the pan. Boil sauerkraut cabbage rolls until tender, 60-90 minutes.
- Homemade stuffed cabbage rolls are ready.
- Serve sauerkraut cabbage rolls hot, well with sour cream.
Enjoy your meal!
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