The secret of perfect cabbage rolls: double processing you didn’t know about

The secret of perfect cabbage rolls: double processing you didn’t know about

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Ingredients:

  • 1 medium head of cabbage
  • 500 g minced meat (mixed pork and beef)
  • 1 cup rice
  • 1 large onion
  • 1 large carrot
  • 2-3 cloves of garlic
  • 1 can of tomato sauce (approx. 400 ml)
  • 2 tablespoons tomato paste
  • 1 glass of water or broth
  • 2-3 tablespoons vegetable oil
  • Salt, pepper to taste
  • Sour cream (optional)

Preparation:

1. Preparing the cabbage: Carefully remove the leaves from the cabbage head. To make the leaves easier to remove, you can immerse the head of cabbage in boiling water for 5-7 minutes or freeze it overnight and then defrost.

Carefully cut off the thick veins on the leaves with a knife to make them more flexible.

2. Preparing the filling: Boil the rice until half cooked and cool. Finely chop the onion and grate the carrots on a coarse grater.

Heat vegetable oil in a large frying pan, fry the onion until translucent, add the carrots and simmer for another 5 minutes.

In a deep bowl, mix the minced meat, boiled rice, half the fried onions and carrots, add chopped garlic, salt and pepper to taste. Mix well.

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3. Forming cabbage rolls: Place a little filling on each cabbage leaf and roll it up like an envelope, tucking the edges.

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4. Stew on the stove: Heat a little oil in a large saucepan or deep frying pan, add the remaining fried carrots and onions, add tomato paste and a little water or broth. Bring to a boil.

Place the cabbage rolls in a saucepan, pour tomato sauce and water or broth over them until they are covered with liquid. Bring to a boil, then reduce heat and simmer, covered, over low heat for about 30 minutes.

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5. Baking in the oven: Preheat the oven to 180°C.

Transfer the cabbage rolls along with the sauce into a deep baking dish. If there is not enough sauce, add some water or broth.

Cover the pan with foil and place in a preheated oven. Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the tops of the cabbage rolls are browned.

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6. Serving: Serve the cabbage rolls hot, you can add sour cream to taste.

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Bon appetit!

To be continued…

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