Notes & source
Serve with sour cream and fresh herbs. Good with mashed potatoes.
Stuffed cabbage rolls
Tender cabbage leaves stuffed with a savoury rice, mushroom and herb filling, baked in a simple tomato sauce.
MainPrep: 30 minCook: 60 min
Yield: 4 rolls
Recipe
Ingredients
- 1 whole cabbage
- 280 g cooked rice, for filling
- 400 g mushrooms, finely chopped, for filling
- 1 onion, diced, for filling
- 1 tsp garlic powder, for filling
- 2 carrots, grated, for filling
- to taste parsley, finely chopped, for filling
- to taste dill, finely chopped, for filling
- to taste salt, for filling
- to taste black pepper, for filling
- 793 g crushed tomatoes, for sauce
- 1 tbsp tomato paste, for sauce
- 1 onion, diced, for sauce
- 2 carrots, grated, for sauce
- 1 tsp garlic powder, for sauce
- 2 bay leaves, for sauce
- to taste salt, for sauce
- to taste black pepper, for sauce
Method
- 1. Cut out the core. Boil the cabbage in salted water for about 3 minutes, removing softened leaves as they loosen. Do not overcook.
- 2. Sauté the onion until soft. Add mushrooms and brown. Stir in carrots, garlic powder, herbs, salt and pepper. Mix with rice.
- 3. Trim thick stems. Add 1 to 2 heaping tablespoons of filling and roll tightly.
- 4. Line a baking dish with leftover cabbage leaves. Arrange rolls snugly inside.
- 5. Sauté the onion until soft. Add carrots and cook a few minutes. Stir in tomato paste, then crushed tomatoes. Simmer 5 minutes. Add garlic powder, salt and pepper.
- 6. Pour sauce over the rolls. Add bay leaves.
- 7. Cover and bake at 180°C for 50 to 60 minutes.
- 8. Serve with sour cream and fresh herbs.