Ingredients
- 1 large head of cabbage
- 500g ground meat (mixture of pork and beef)
- 1 cup uncooked rice (any short-grain)
- 2 large carrots, grated
- 2 onions, finely chopped
- 2 cups tomato sauce or crushed tomatoes
- 3 tbsp sunflower oil
- 1 cup sour cream (for serving)
- Fresh dill for garnish
- Salt and pepper to taste
Directions
- Carefully remove whole leaves from the cabbage (or freeze whole cabbage overnight, then thaw - leaves will be pliable)
- If using fresh cabbage, blanch leaves in boiling water for 2-3 minutes until soft and pliable
- Trim thick stems from leaves
- In a bowl, combine ground meat, uncooked rice, half the grated carrots, half the chopped onions, salt, and pepper
- Mix thoroughly with hands
- Place about 2-3 tablespoons of filling near the stem end of each cabbage leaf
- Fold sides over filling, then roll tightly away from you
- Repeat with remaining leaves and filling
- In a large pot, heat oil and sauté remaining onions and carrots for 5 minutes
- Line the bottom of the pot with a few cabbage leaves
- Arrange cabbage rolls in layers, seam-side down
- Pour tomato sauce over the rolls
- Add enough water to barely cover the rolls
- Place an inverted plate on top to keep rolls submerged
- Bring to a boil, then reduce heat to low
- Cover and simmer for 1 to 1.5 hours
- Serve hot with sour cream and fresh dill
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From: Traditional Ukrainian recipe
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