A hearty meal of stuffed cabbage rolls is good for any season – it’s a nice combination of meat, rice and vegetables all in one. It takes time to cook it, but the result is simply delicious. Make a larger batch and you can save and eat it later in the week.
Serves 6
Ingredients:
- 1 pound ground beef or pork
- 1 large green cabbage
- 1/2 cup rice
- 2 onions
- 1 egg
- 2 cups beef broth
- 5 medium size tomatoes
- 1 bunch flat leaf parsley
- 6 tbsp olive oil
- 1 tsp salt and 1 tsp pepper
- 2 tbsp flour
Directions:
1. Cook rice: get 1 cup beef broth, 1/2 cup rice and a pinch of salt to a boil, cover and simmer for 15 minutes until cooked; fluff with fork. Set aside to cool.
2. Separate cabbage leaves to get 10-12 leaves; wash in cool water and then drop in boiling salted water for 5 minutes. Set aside to cool.
3. Chop and brown 2 onions in olive oil.
4. Mix ground beef, egg, cooked rice, chopped parsley, salt and pepper. Add half of the cooked onions to the meat mixture.
5. Place 2-3 tablespoons of the meat mixture in each cabbage leaf and roll up carefully.
6. Heat a few tablespoons of olive oil in a large pan. Place each stuffed cabbage roll in the pan, seam down. Cook for 10 minutes with or without turning. Set aside.
7. Boil the remaining liquid to reduce a bit. Chop 5 tomatoes and add to the pan, along with the cup of beef broth and 2 tbsp flour.
8. Once the tomatoes are cooked, add the cabbage rolls back into the liquid to simmer for 20 minutes covered.
9. Serve with sour cream. Enjoy!
