Stuffed Cabbage Rolls with Veal
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Stuffed Cabbage Rolls with Veal
Ingredients
- Veal - 24.7 oz
- Onion - 2 pieces
- White Cabbage - 2 heads
- Carrot - 2 pieces
- Parsley - 1 bunch
- Rice - 3.5 oz
- Butter - 1.8 oz
- Passata Tomato Sauce - 1 tablespoon
- Garlic - 4 cloves
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
Pass the veal through a meat grinder, boil the rice until half-cooked, finely chop 1 onion, and grate 1 carrot on a coarse grater.
Step 2
Sauté the vegetables lightly in vegetable oil, let cool, mix with the rice and minced meat, add finely chopped parsley, season with salt and pepper. Mix thoroughly again.
Step 3
Remove the cores from the 2 heads of cabbage, bring a large pot of water to a boil. Place the cabbages in boiling water for 1.5–2 minutes, then remove the softened leaves. We will need 15–20 of the top, largest, and juiciest green leaves. The remaining cabbage can be used for pickling.
Step 4
Cut out the tough vein from each cabbage leaf, place 1.5–2 tablespoons of filling on each leaf, and carefully fold them into envelopes. This folding is especially well done by women, so if your wife is nearby, you can involve her in this process.
Step 5
In a large skillet, melt the butter, add vegetable oil, and lightly brown the cabbage rolls on both sides.
Step 6
At the same time, in a large saucepan, sauté the remaining onion, carrot, and garlic in the same mixture of oils, having chopped them finely beforehand, add the tomato paste, pour in a glass of boiling water, and stir. Tightly arrange the cabbage rolls in the saucepan, add water just to cover them, bring the dish to a boil, and simmer on low heat under a lid for 30–35 minutes.
Step 7
Serve with cold sour cream, although some prefer it in deep bowls with broth and vegetables.
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