Fake Cabbage Rolls in Meatballs
Main Dishes | Yugoslavian cuisine
⏳ Time
2 hours
🥕 Ingredients
15
🍽️ Servings
12
Description
Fake Cabbage Rolls in Meatballs
Ingredients
- Cilantro - to taste
- Lean Beef - 2 lbs
- White Cabbage - 1 piece
- Turnips - 6 pieces
- Spanish onions - 4 pieces
- Celery salt - 3 stalks
- Garlic - 1 head
- Rice - 3.5 oz
- Mild Chili Spice - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Sugar - to taste
- Lemon - 1 piece
- Balsamic Vinegar - to taste
- Tomato Puree - 14.1 oz
Step by Step guide
Step 1
Shred the carrots, cabbage (small head), onions, and celery (2–3 stalks) into thin strips (I used a Berner grater). Set aside about 1/3 of the vegetables for the sauce. Add rinsed raw rice to the mixture. Mix well.
Step 2
Sauté the vegetables with rice for about 10 minutes until the vegetables soften (but not fully cooked!).
Step 3
Add all the ground beef, a little vegetable oil, garlic, chili, and any herbs to the rice-vegetable mixture. Mix everything together (it's better to use your hands to feel the consistency).
Step 4
Prepare the sauce. To do this, dilute a jar (400 g) of tomato concentrate with hot water to the desired consistency (like liquid sour cream), then add the vegetables, salt, pepper, sugar, and balsamic vinegar. If it's not acidic enough, squeeze in the juice of the lemon. Taste for seasoning.
Step 5
Pour the sauce into a deep baking dish for stewing.
Step 6
Form large meatballs (the size of the inner palm) with your hands and carefully place them in the sauce. The sauce should almost cover the meatballs (about 2/3).
Step 7
Cover with foil and bake in the oven at 392°F for one and a half hours.
Step 8
Serve hot with sour cream.
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