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Cabbage rolls

Ingredients

For 4 servings

  • Medium to large cabbage head
  • 300 g ground pork
  • 80 g rice
  • 4 g meat spice mix
  • 1 onion
  • Salt
  • Pepper
  • Vegetable broth
  • Olive oil

Preparation video

Separate the leaves from the cabbage head. To make it easier so the leaves don’t tear, submerge the head in boiling water for 2 minutes beforehand. Then, blanch the leaves in boiling water for 6 minutes. Pound the stalk with a meat tenderizer.

For the filling, boil rice, mix with ground pork, add fried onions, salt, pepper, and meat spice mix, and toss well by hand. Scoop about 1 ½ tablespoons of the filling in the center of the leaf. Fold it over.

Sear the rolls in a skillet on both sides, then add a cup of broth, cover with lid and saute on medium heat for 30 minutes.

Serve with sour cream, decorate with purple basil.



Cabbage rolls

Preparation

Moderate 1h 30min

Separate the leaves from the cabbage head. To make it easier so the leaves don’t tear, submerge the head in boiling water for 2 minutes beforehand. Then, blanch the leaves in boiling water for 6 minutes. Pound the stalk with a meat tenderizer.

For the filling, boil rice, mix with ground pork, add fried onions, salt, pepper, and meat spice mix, and toss well by hand. Scoop about 1 ½ tablespoons of the filling in the center of the leaf. Fold it over.

Sear the rolls in a skillet on both sides, then add a cup of broth, cover with lid and saute on medium heat for 30 minutes.

Serve with sour cream, decorate with purple basil.



Cabbage rolls

Cabbage rolls
1h 30min Moderate

Ingredients

For 4 servings

  • Medium to large cabbage head
  • 300 g ground pork
  • 80 g rice
  • 4 g meat spice mix
  • 1 onion
  • Salt
  • Pepper
  • Vegetable broth
  • Olive oil

Preparation

Separate the leaves from the cabbage head. To make it easier so the leaves don’t tear, submerge the head in boiling water for 2 minutes beforehand. Then, blanch the leaves in boiling water for 6 minutes. Pound the stalk with a meat tenderizer.

For the filling, boil rice, mix with ground pork, add fried onions, salt, pepper, and meat spice mix, and toss well by hand. Scoop about 1 ½ tablespoons of the filling in the center of the leaf. Fold it over.

Sear the rolls in a skillet on both sides, then add a cup of broth, cover with lid and saute on medium heat for 30 minutes.

Serve with sour cream, decorate with purple basil.