🍳 140 min
🔥 669 cal
✍️ by Taisiia Dobrozorova
Appetizing minced meat wrapped in juicy cabbage leaf is one of the most colorful dishes of Ukrainian national cuisine. Thanks to fragrant spices, vegetable dressing, and spicy sour cream with tomato sauce, the taste of stuffed cabbage is bright and tangy, and the color is lovely.
Pork is best for making classic stuffed cabbage. Combined with fried vegetables and rice, the filling is nutritious and moderately juicy. If you choose beef or chicken, add a little oil to the stuffing so that the meat inside the packing does not dry out.
The choice of cabbage also requires special attention - if you press the new head a little softly, the leaves will come off easier.
To prevent the minced meat from falling apart during cooking, fry them in a pan. Then place them tightly on the pot with the seams facing down. The bottom of the stew container is pre-lined with a few cabbage leaves.
300 g (¼ pieces)
30 g (⅕ cup)
30 g (¼ cup)
30 g (¼ pieces)
Sour cream 15%
60 g (¼ cup)
12 g (1 tsp)
15 g (1 tbsp)
3 g (½ tsp)
Salt, Black pepper
Please follow the next steps:
Firstly, boil cabbage leaves. Place a large pot of water on the stove. Cut out the hard inner part of the cabbage.
Dip the cabbage in boiling water and simmer for five minutes. Turn to the other side and cook for another 2-3 minutes.
Lay the cob on a plate and allow it to cool. Disassemble the cabbage into individual leaves, and cut the thickening at the base.
Secondly, Prepare the filling and form the stuffing. Boil rice until semi-finished.
Cut the pork into pieces and twist in a meat grinder. Combine minced meat with boiled rice.
Finely chop the onion, and grate the carrots on a coarse grater.
Then place the vegetables in a pan and sauté for 5-7 minutes until soft. Add half of the vegetable dressing to the pork with rice: salt and pepper. Thoroughly mix the stuffing for stuffed cabbage.On the prepared cabbage leaves - closer to the base - spread a small amount of filling. Wrap the stuffed cabbage, hiding the edges inside.
Finally, stew stuffed cabbage.
Place the stuffed cabbage in a large saucepan with a thick bottom. Spread a layer of vegetable dressing on top.
Dilute tomato paste in two glasses of water, and add sour cream and ketchup—season with salt to your taste. Pour the sauce over the stuffed cabbage. The liquid should completely cover the dish, not reaching 3-4 cm to the top.
Put the stuffed cabbage in a preheated oven and stew at 180 ° C for an hour.
Spread on a plate, pour sour cream, and serve.
Cabbage contains practically no starch and sugars. It fills the stomach, relieving hunger while having a low-calorie content.
Try to make minced meat yourself, as lard is often added to the store.
20 minutes after each meal, have a glass of warm water. This both encourages you to eat less and aids digestion.
Baking, Boiling, Sautéing, Simmering
Oven, Knife, Grater, Pan, Cutting board, Meat grinder, Stove
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