Stuffed Cabbage Rolls

2015-07-07 14.22.05 2015-07-07 19.47.18 2015-07-07 14.21.53 2015-07-07 22.10.55

Serves 4

  • 1 large head Savoy cabbage
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoons oil
  • 2-4 carrots, shredded
  • 2 parsnip, shredded
  • 1/2 cup uncooked white rice
  • 2 tablespoons tomato paste
  • 4 cups of tomato sauce, plus water if sauce needs to be thinned

Cut the core out of the cabbage, steam it in boiling water for 20 minutes. Let cool.

Fry the onion for 5 minutes until it’s translucent, mix it with shredded carrots and parsnips, stir in ground beef, uncooked white rice, and tomato paste. Mix well.

Peel the leaves off of cabbage, if the center vein is too thick, cut it out. scoop 1/4 cup of the mixing into the cabbage leave, roll it up, tuck the sides in, and arrange the finished cabbage roll, seams side down, into a large pot.

Pour tomato sauce over cabbage until the sauce covers the top level, add water if needed. bring to a boil, and let it simmer for 1 hour. Serve immediately.

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