Roll “Big Cabbage Roll”
by Editorial Staff
Instead of dozens of cabbage rolls, you can prepare one or two rolls of cabbage leaves with a filling for the second. The baked rolls are delicious. You can make any filling for a cabbage roll. This time I made a traditional stuffing with minced meat and rice
Ingredients
- Cabbage leaves – 11-15 pcs.
- Rice – 150 g
- Onions – 1 pc.
- Carrots – 1 pc.
- Any fat – 2 tbsp
- Bulgarian red pepper – 1 pc.
- Minced meat – 500 g
- Salt
- Ground black pepper
- Dry Italian herbs
- Parsley and dill greens – 0.5 bunch
- Broth – 150 ml
- Ketchup – 50 g
- Mayonnaise – 50 g
Directions
- Boil rice for the filling. Finely chop the onion and rub the carrots on a coarse grater.
Fry the onions and carrots in heated fat. Add to them red bell pepper cut into small cubes.
- We spread the minced meat and fry it, stirring it, until crumbly.
- Add rice, mix well, salt and pepper. We can season with your favorite spices. I added some dry Italian herbs. Add half a bunch of finely chopped parsley and dill and stir. The filling is ready.
- Prepare cabbage leaves in the same way as for stuffed cabbage. That is, we blanch them in hot water, then cut off the thickenings. Lay out the prepared cabbage leaves with an overlap. We put the filling on them. It is better not to wrap all the sheets at once, but gradually, starting from the top sheets. We form a large roll. We are also preparing the second roll.
- Transfer the minced meat rolls with cabbage to a baking sheet, pour 150 ml of salted broth. This is just half of the rolls. Lubricate the top with a mixture of ketchup and mayonnaise or apply a mesh from them. We put the baking sheet in the oven for 1 hour 10-15 minutes at a temperature of 175-180 degrees
- Let the finished rolls cool slightly and transfer to a dish.
- Cut the minced meat roll with cabbage into large pieces. We can pour the sauce formed during the stewing on the roll.
Enjoy your meal!
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