Meat Stuffed Cabbage Rolls
All the details about preparing stuffed cabbage leaves.
Servings 6 servings
Calories 125kcal
Ingredients
Cabbage
- 1 medium white cabbage
- 1 teaspoon sugar
- 2 litres water to boil
Stuffing
- 250 grams ground meat medium fat, beef
- 2 large tomatoes
- 2 onions
- 2 garlic cloves minced
- 100 grams rice
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon all spice
- ½ teaspoon red pepper flakes
- 10 stalks parsley chopped
- 10 stalks dill chopped
- 1 tablespoon tomato paste
- 100 grams warm water
Instructions
Cabbage
- Bring to boil about 2 litres of water in a pot add a tablespoon of sugar.
- Take out the first layer of leaves and discard. Carve and take out the stem part.
- Place the cabbage with the stem hole downwards into the pot.
- Switch sides after two minutes. The leaves will be loosened by now.
- Take out of the water and peel them one by one, try not to wrip the leaves. If necessary boil a few more minutes.
Stuffing
- Chop or grate the onions. You can also use a food processor for this. Put them in a large mixing bowl. Add also the minced garlic.
- Grate the tomato, using a food processor if you like and add to the onions.
- Add chopped parsley and dill.
- Add the ground meet.
- Rinse the rice until there is no longer white starchy water flowing under the colander. Add the rice to the meat mixture.
- Add the spices; salt, black pepper, red pepper flakes and all spice. Add these to your taste. Also add a tablespoon of tomato paste.
- Mix all either with your hands or a spoon. Make sure everything is well combined.
Rolling
- Choose large pot. You can also choose to use a pressure cooker.
- In the bottom make a protective layer with 2-3 large leaves, spread them out in the bottom of the pot.
- On your working space you should have the boiled cabbage, the meat stuffing, your pot and a large flat dish or a tray, a knife, a teaspoon.
- Lay a boiled cabbage leaf with the shiny part facing downwards. If it is too big cut into half. If the center stalk is too thick, cut it out.
- Put a tablespoon of meat mixture near the stalk. First curl the sides inward and roll until the end.
- The roll should be somewhat loose and the roll itself is suppossed to be large.
- Continue until either the cabbage leaves or the meat mixture is finished.
- Place all the roles side by side making a circle in the pot.
- Add warm water and olive oil.
- Cover with a dish facing downwards so the rolls do not float around while cooking.
- Cook at high heat first. Then when the water boils, reduce the heat to medium.
- Cook until the leaves are done, for about half an hour. If there is no more water left and the leaves are not ready you may add some more warm water.
- Serve warm with plain yogurt, sprinkled with red pepper flakes.