Stuffed Cabbage Rolls recipe

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!