Red Cabbage Stuffed Cabbage
by Editorial Staff
We rarely cook cabbage rolls from red cabbage, since this cabbage is harder than white cabbage. But sometimes you can cook for a change. You need to take into account a few nuances, and taking into account some of the features, you can prepare a wonderful dish.
Cook: 1 hour 40 mins
Servings: 3
Ingredients
- Red cabbage – 1 kg
- Minced pork – 400 g
- Rice – 120 g
- Bulb onions – 2 pcs. (about 100 g)
- Carrots – 1 pc. (about 70 g)
- Cream 30% – 150 ml
- Allspice – 2 pcs.
- Bay leaf – 1 pc.
- Black peppercorns – 2 pcs.
- Sauce water – 200 ml
- Tomato paste – 70 g
- Sunflower oil – 70 ml
- Salt to taste
- Ground black pepper – to taste
Directions
- Let’s prepare the necessary products to make red cabbage stuffed cabbage.
I use medium fat minced pork today. You can also use other meat.
My cream is fat, homemade.
The paste must be of good quality, the taste of stuffed cabbage will depend on it.
- Let’s sort the cabbage into leaves. To better remove the leaves from the cabbage, we will cut the stump. Do not throw away small and damaged sheets – they will still come in handy. Boil cabbage leaves in boiling water so that they soften. Since red cabbage is coarser, the leaves need to be steamed longer than when cooking cabbage cabbage rolls.
(You can boil a whole head of cabbage and, as the top layer softens, “undress” the cabbage, removing the leaves.) - Let’s start preparing the filling. Cut one onion and lightly fry it in sunflower oil (2 tablespoons).
- Boil rice until half cooked. Rinse it and add to the minced meat along with the fried onions. Add salt to the filling and add ground pepper.
- Mix well.
- You can start molding cabbage rolls. Cut off the thickenings from the cabbage leaves, you can even beat off a little to make it softer. Lay out the filling.
- Wrap the filling in a cabbage leaf with an envelope.
- Cover the bottom of the pan with discarded cabbage leaves. Lay out the molded duckies, stacking tightly. Fill with water, salt and cook until the cabbage is cooked. Cabbage cabbage rolls need to be cooked longer than white cabbage – a little over an hour.
- It’s time to make the sauce. We save the grated carrots and chopped onion in the remaining sunflower oil. Add 200 ml of water, tomato paste, cream, black and allspice pepper (2 pcs.), Salt to taste. Mix everything, bring to a boil and boil for a couple of minutes, stirring occasionally.
- Drain the cabbage rolls with the water in which they were cooked, and add the sauce and bay leaf. Let’s wait until the mass boils. Boil cabbage rolls over low heat for 10 minutes and finish cooking.
When serving, pour the red cabbage rolls with the sauce in which they were cooked.
Enjoy your meal!
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