RCI-VG.005.0182.001
Regular Cabbage Rolls
In Romanian: Sarmale cu varza dulce
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 large
- / 750 g ground meat (mixture of pork and beef is recommended)1¾ lb
- 4 large
- 2 tablespoons
- bread slice1 unit
- 3 tablespoons
- tomatoes or 1 tablespoon tomato sauce5 - 6 unit
- 1 unit
- 1 unit
- 1 unit
- qt / 1 l Borscht1 unit
- 1 unit
Method
1
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in boiling water for 8-10 minutes until the leaves become pliable.
2
Remove the cabbage from water and let it cool slightly. Gently peel away individual leaves and set aside; chop any remaining core finely for the filling.
3
Dice 2 of the large onions finely. Soak the bread slice in water for 2 minutes, then squeeze out excess moisture.
4
Combine the ground meat mixture, soaked bread, diced onion, rice, chopped cabbage core, half of the chopped dill, salt, and pepper in a large bowl. Mix gently until just combined.
5
Place 2-3 tablespoons of filling on the stem end of each cabbage leaf. Fold in the sides and roll tightly from the stem end toward the tip.
6
Slice the remaining 2 onions into rings. Heat the lard in a large heavy-bottomed pot or Dutch oven over medium heat and sauté the onion rings until golden, about 5 minutes.
7
Place the cabbage rolls seam-side down on top of the sautéed onions in a single layer. If using fresh tomatoes, chop them roughly; if using tomato sauce, set aside.
8
Distribute the chopped tomatoes or tomato sauce over the cabbage rolls. Pour the borscht over everything to partially cover the rolls.
9
Cover the pot and bring to a simmer over medium-high heat. Reduce heat to low and simmer gently for 45-50 minutes until the rolls are tender and the flavors have melded.
10
Drizzle sour cream over the top of the rolls just before serving. Garnish with the remaining chopped dill and serve hot directly from the pot.