Homemade stuffed cabbage rolls is a perfect recipe. This delicious meal can be used as an easy meal prep idea for a week or a perfect nutritious option for a family dinner.
Course: Main Dish
Keyword: stuffed cabbage rolls
1large cabbage head
paprika, coriander, dry parsley/dill
sugar, salt, freshly ground black pepper to your taste
If you have no leftover precooked rice, let us make it from scratch as for the first step of our recipe. Cook rice in unsalted water beforehand. Make the proportions as follows: for 1 part of uncooked rice use 2 parts of water. Boil rice until liquid fully incorporates. Yes, rice will be slightly undercooked. But, do not worry, as we will continue cooking it together with other ingredients.
Rinse thoroughly a cabbage head under running water; get rid of several top leaves if they are too damaged. Cut out the cabbage stalk.
Make sure to leave several deep cuts in the center of the cabbage, in the spot where you’ve got rid of the stalk. It will help us to separate cabbage leaves after boiling.
Choose a deep pot of a suitable size. Your cabbage head should nicely fit inside. Cover cabbage with cold water and put it on the high heat. Lower the heat down when water starts boiling. Let cabbage simmer for 15 to 20 minutes. Wait until leaves of the cabbage become soft and turn their color to somewhat yellowish color.
When cabbage is ready, take it out of the pot and set aside to cool down. Leaves should be cool enough to handle them with your bare hands. Get rid of the tough stem part in the middle of the leaf and cut leaves in half if they are too big in size.
Now is time to make the stuffing for our cabbage rolls. Take one of the onions and chop it into small pieces. Heat 2 tablespoons of oil in a skillet, add chopped onion and sauté it for 3-5 minutes until soft and transparent.
Add minced meat to the skillet with onion and cook it for several minutes before adding seasoning. Add paprika, coriander and any type of dry herbs that you like. My top choices are, as always, dill and parsley.
Lower the heat down, add several tablespoons of water to the minced meat. Cover skillet with a lid. Braise minced beef for about 10 minutes. Make sure to stir occasionally; do not let it stick to the surface. Now, add boiled rice to the braised minced meat with herbs.
Mix them together, add salt to your taste and let the filling for cabbage rolls cook for additional 10 minutes under the lead. Let the it cool down after cooking.
Carefully wrap minced meat in boiled cabbage leaves in any convenient way. Make sure you have nice cabbage rolls no more than for two/three bites. Try to make them also of the same size (they will be done at the same time in this case).
This next step is purely optional. However, it adds that extra flavor to golubtsy that I like. Heat several spoons of oil in a skillet and place cabbage rolls in one layer. Fry them on the both sides until they turn golden.
Place all the stuffed cabbage rolls that you have in one skillet and set it aside for the time being.
Now, chop the second onion and grate the carrot. In a separate skillet, heat enough oil and sauté this two vegetables until soft.
Add tomato paste, season with salt and sugar (first, I go with a pinch for each and then see how it goes). Add a cup of boiled water to the skillet and let the mixture simmer for about 10 minutes before the next step.
Pour tomato sauce over the cabbage rolls; cover the skillet with a lid. Stew cabbage rolls in sauce for 30 minutes. Serve hot with sour cream (just out of the fridge). Enjoy!