Cabbage Rolls

There are many different ways to make cabbage rolls. Fillings can range from meat to vegetarian, and they can be fried, baked, or simmered in various sauces with different spices. But one thing always stays the same — the comforting taste of childhood.

If you’d like to try cabbage rolls from my mom’s recipe, you’re in for a guaranteed classic. And for those who find preparing cabbage leaves too time-consuming, I’m sharing a very simple and time-saving version

Ingredients

For the stuffed cabbage rolls

• 1 head of cabbage (flat works best)

• 500 g minced meat (pork and chicken mix)

• 1/2 cup rice

• 1 onion, diced

• 1 carrot, grated

• 2 tbsp tomato paste

• 1 tsp sugar

• 1 cup boiling water

• salt, black pepper to taste

• vegetable oil for frying

• chopped fresh herbs (dill, parsley, or cilantro)

For the sauce

• 1/2 litre boiling water

• 2 tbsp tomato paste

• 1 tsp salt

• 1/2 tsp sugar

• bay leaves

• black peppercorns

Steps

1. Prepare the cabbage leaves using a microwave method: cut out the core, place the cabbage core-side down, and microwave for about 6 minutes. Remove softened outer leaves, trim the core again, and repeat until all leaves are separated

2. Carefully cut out the thick vein from each leaf to make rolling easier

3. Boil the rice in salted water until half-cooked (about 4–5 minutes), then drain

4. Sauté onion and carrot in vegetable oil until soft

5. Add tomato paste, boiling water, salt, and sugar, then mix well and simmer briefly

6. Combine minced meat, rice, sautéed vegetables, salt, pepper, and chopped herbs. Mix well

7. Place filling on each cabbage leaf and roll into a tight parcel (cabbage roll)

8. Line the bottom of a pot with bay leaves and peppercorns, then layer cabbage rolls. Repeat layers with spices in between if needed

9. Mix sauce ingredients (boiling water, tomato paste, salt, sugar) and pour over the cabbage rolls. Adjust seasoning if needed

10. Cover and simmer on low heat for about 40 minutes