Delicious beef cabbage rolls

60 mins
Serves 4
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Directions

  1. 1Carefully remove the cabbage core to loosen leaves.
  2. 2Carefully remove the cabbage core to loosen leaves.
  3. 3Carefully remove the cabbage core to loosen leaves.
  4. 4Blanch the cabbage in boiling water for 5–10 minutes until leaves soften and separate easily.
  5. 5Blanch the cabbage in boiling water for 5–10 minutes until leaves soften and separate easily.
  6. 6Blanch the cabbage in boiling water for 5–10 minutes until leaves soften and separate easily.
  7. 7Remove leaves and plunge into cold water.
  8. 8Remove leaves and plunge into cold water.
  9. 9Remove leaves and plunge into cold water.
  10. 10Trim or shave down the thick central vein on each leaf for easier rolling.
  11. 11Trim or shave down the thick central vein on each leaf for easier rolling.
  12. 12Trim or shave down the thick central vein on each leaf for easier rolling.
  13. 13Pat dry the leaves if desired.
  14. 14Pat dry the leaves if desired.
  15. 15Pat dry the leaves if desired.
  16. 16Sauté diced onion and grated carrot in a skillet for 2–3 minutes until golden.
  17. 17Sauté diced onion and grated carrot in a skillet for 2–3 minutes until golden.
  18. 18Sauté diced onion and grated carrot in a skillet for 2–3 minutes until golden.
  19. 19Parboil rice for 6–7 minutes, then drain, rinse, and cool.
  20. 20Parboil rice for 6–7 minutes, then drain, rinse, and cool.
  21. 21Parboil rice for 6–7 minutes, then drain, rinse, and cool.
  22. 22Mix beef, herbs, sautéed veggies, rice, garlic, spices, and salt in a bowl.
  23. 23Mix beef, herbs, sautéed veggies, rice, garlic, spices, and salt in a bowl.
  24. 24Mix beef, herbs, sautéed veggies, rice, garlic, spices, and salt in a bowl.
  25. 25Place ~3 heaped tbsp filling on each leaf and roll up tightly.
  26. 26Place ~3 heaped tbsp filling on each leaf and roll up tightly.
  27. 27Place ~3 heaped tbsp filling on each leaf and roll up tightly.
  28. 28For sauce: mix puréed tomatoes, broth/water, salt, and sugar.
  29. 29For sauce: mix puréed tomatoes, broth/water, salt, and sugar.
  30. 30For sauce: mix puréed tomatoes, broth/water, salt, and sugar.
  31. 31Heat the sauce gently to dissolve the ingredients.
  32. 32Heat the sauce gently to dissolve the ingredients.
  33. 33Heat the sauce gently to dissolve the ingredients.
  34. 34Arrange rolls in a deep baking dish.
  35. 35Arrange rolls in a deep baking dish.
  36. 36Arrange rolls in a deep baking dish.
  37. 37Pour sauce over the rolls.
  38. 38Pour sauce over the rolls.
  39. 39Pour sauce over the rolls.
  40. 40Cover with foil and bake at 200°C (400°F) for 40 minutes.
  41. 41Cover with foil and bake at 200°C (400°F) for 40 minutes.
  42. 42Cover with foil and bake at 200°C (400°F) for 40 minutes.
  43. 43Remove foil, baste with juices, and bake uncovered for another 20 minutes.
  44. 44Remove foil, baste with juices, and bake uncovered for another 20 minutes.
  45. 45Remove foil, baste with juices, and bake uncovered for another 20 minutes.
  46. 46Serve hot with sour cream and fresh herbs.
  47. 47Serve hot with sour cream and fresh herbs.
  48. 48Serve hot with sour cream and fresh herbs.

Ingredients

  • 1 medium medium head of cabbage
  • 1 medium medium head of cabbage
  • 1 medium medium head of cabbage
  • 1 kg ground beef (medium fat)
  • 1 kg ground beef (medium fat)
  • 1 kg ground beef (medium fat)
  • 1 medium diced medium onion
  • 1 medium diced medium onion
  • 1 medium diced medium onion
  • 1 medium grated medium carrot
  • 1 medium grated medium carrot
  • 1 medium grated medium carrot
  • 100 g rice, parboiled until half-cooked
  • 100 g rice, parboiled until half-cooked
  • 100 g rice, parboiled until half-cooked
  • 2 cloves minced garlic cloves
  • 2 cloves minced garlic cloves
  • 2 cloves minced garlic cloves
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 tsp sweet paprika
  • 1 tsp hot chili
  • 1 tsp hot chili
  • 1 tsp hot chili
  • 3 tbsp chopped herbs (cilantro, parsley, or your favorite)
  • 3 tbsp chopped herbs (cilantro, parsley, or your favorite)
  • 3 tbsp chopped herbs (cilantro, parsley, or your favorite)
  • 1.5 tsp Salt (to taste)
  • 1.5 tsp Salt (to taste)
  • 1.5 tsp Salt (to taste)
  • 100 ml puréed tomatoes (passata)
  • 100 ml puréed tomatoes (passata)
  • 100 ml puréed tomatoes (passata)
  • 100 ml beef broth (optional, or use water)
  • 100 ml beef broth (optional, or use water)
  • 100 ml beef broth (optional, or use water)
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • Sour cream
  • Sour cream
  • Sour cream
  • Fresh herbs
  • Fresh herbs
  • Fresh herbs

Equipment

SkilletBowlDeep baking dishFoil

Tips

  • Trim or shave down the thick central vein on each leaf for easier rolling.
  • Pat dry cabbage leaves if desired.