Directions
- 1Shred half a head of cabbage with a large knife and place it in a big metallic bowl.
- 2Pour boiling water over the cabbage and let it soak for at least 20 minutes to soften.
- 3Rinse 1.5 cups of medium-grain rice under water until the water runs clear.
- 4Add the washed rice to a medium pot with 2 cups of water and a little bit of salt. Cook according to rice bag instructions.
- 5Dice one full onion and grate three carrots.
- 6Sauté the diced onion in a little avocado oil for about three minutes.
- 7Add all the grated carrots to the pan and sauté for about five minutes. Season with salt, pepper, and a little sugar.
- 8Drain all the water from the soaked cabbage and squeeze out all excess moisture.
- 9Add the cooked rice, cooked carrots, and onions to the drained cabbage.
- 10Chop one onion and blend another onion.
- 11Add half of the chopped onion to the mixture. The other half will be used for the sauce.
- 12Crack in two eggs.
- 13Add 1.5 pounds of beef, pork, and veal mixture.
- 14Add 1 teaspoon of salt, 1.5 tablespoons of Vivetta spice, 2 teaspoons of garlic powder, and 0.5 teaspoon of black pepper to the mixture.
- 15Mix thoroughly.
- 16Spray a deep baking dish with avocado oil.
- 17Shape the mixture into oval-shaped galumpete (lazy cabbage rolls).
- 18Lightly dredge each shaped galumpete in flour, pat off the excess, and line them on the baking dish.
- 19Heat about 2 tablespoons of avocado oil in a pan on the stove.
- 20Add the remainder of the chopped onion and three more grated carrots to the pan and cook for five to six minutes.
- 21Add one 15-ounce can of tomato sauce and one 11-ounce can of tomato bisque to the pan.
- 22Stir in 1 cup of heavy cream and 3 tablespoons of sour cream.
- 23Add about 1 teaspoon of salt to the sauce.
- 24Warm the sauce on the stove for a few minutes.
- 25Pour the warm sauce over the cabbage rolls in the baking dish.
- 26Bake in the oven at 350°F (175°C) for at least 1.5 hours.
- 27Serve the ready cabbage rolls with a side of sour cream.
Ingredients
- 0.5 head cabbage
- 1.5 cup medium grain rice
- 2 cups water
- salt
- 1 onion
- 3 carrots
- avocado oil
- pepper
- sugar
- 2 onions
- 2 egg
- 1.5 pound meat mixture (beef, pork, and veal)
- 1 teaspoon salt
- 1.5 tablespoon Vivetta spice
- 2 teaspoons garlic powder
- 0.5 teaspoon black pepper
- flour
- 2 tablespoons avocado oil
- 15 ounces tomato sauce
- 11 ounces tomato bisque
- 1 cup heavy cream
- 3 tablespoons sour cream
- 1 teaspoon salt
Equipment
large knifemetallic bowlmedium potbaking dish
Tips
- Soak shredded cabbage in boiling water for at least 20 minutes to soften.
- Rinse rice until water runs clear.
- When making the sauce, use the remaining onion and three grated carrots.
- Serve with a side of sour cream.
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