How to make it
6 steps. Take it one step at a time.
Bring a large pot of salted water
Bring a large pot of salted water to a boil. Remove the core from the cabbage and place the whole head in the water. Boil for a few minutes until the outer leaves soften, then peel them off one by one and set aside. Repeat until all usable leaves are removed.
Cook the rice in boiling water
Cook the rice in boiling water for about 10 minutes (it should be parboiled, not fully cooked). Drain and let cool.
10 minHeat oil in a skillet and sauté half of the onions and all of the grated carrot
Heat oil in a skillet and sauté half of the onions and all of the grated carrot until softened. In a large bowl, mix the ground meat, parboiled rice, sautéed vegetables, minced garlic, salt, and pepper.
Place about 2 tablespoons of filling
Place about 2 tablespoons of filling on the base of each cabbage leaf. Fold the sides in and roll tightly. Place the rolls seam-side down in a large baking dish or heavy pot.
To make the sauce, sauté the remaining onion
To make the sauce, sauté the remaining onion, then stir in tomato paste, broth, and sour cream. Season with salt and pepper. Pour the sauce over the cabbage rolls.
Cover the dish with foil or a lid
Cover the dish with foil or a lid. Bake in a preheated oven at 350°F (177°C) for about 60-75 minutes until the cabbage is tender and the filling is cooked through.
1 hr 15 min
A little kitchen wisdom
For the best flavor, use a mix of ground pork and beef. If the cabbage leaves are still stiff after boiling, you can trim the thick central vein with a knife to make rolling easier.
