Delicious Stuffed Cabbage Rolls with Tender Fresh Cabbage Leaves

Discover the joy of tender, juicy stuffed cabbage rolls made from fresh young cabbage leaves. These rolls cook faster than traditional recipes since the leaves separate easily and require less preparation time. Serve with a dollop of sour cream for a comforting meal.

Step-by-Step Preparation

Total preparation time: 2 hours

1. Step 1:

   

   Gather all the necessary ingredients to begin your stuffed cabbage rolls.

2. Step 2:

   

   Start by cooking rice until it is half done. Rinse the rice thoroughly under running water, then cover with filtered water and bring to a boil over high heat. Once boiling, reduce the heat and simmer for five minutes.

3. Step 3:

   

   Drain the rice in a colander and let it cool. Partially cooking the rice prevents the filling from becoming too dry or mushy once mixed.

4. Step 4:

   

   Prepare the cabbage by cutting out the core. Make vertical cuts along the edges, angling slightly inward to remove it cleanly.

5. Step 5:

   

   Fill a large pot halfway with water and bring it to a boil. Submerge the whole cabbage head and boil for about five minutes. Note that the water level will rise once the cabbage is added.

6. Step 6:

   

   Remove the cabbage and allow it to cool. This makes it easy to separate the leaves without damage.

7. Step 7:

   

   The inner leaves tend to be tougher, so boil them separately for an additional two minutes. Keep the cabbage water for later use.

8. Step 8:

   

   Trim the thick stems from the cooled cabbage leaves for easier rolling.

9. Step 9:

   

   Peel and finely chop one onion; add it to the half-cooked rice. Season with salt and pepper, then mix thoroughly.

10. Step 10:

    

    Place a spoonful of the filling on the edge of each cabbage leaf. Fold the sides and roll it into a neat packet.

11. Step 11:

    

    Here is what your rolled cabbage packet should look like.

12. Step 12:

    

    Repeat the rolling process with all cabbage leaves until the filling is used up.

13. Step 13:

    

    Prepare the sauce by washing and peeling a carrot, then grate it coarsely. Dice the remaining onion. In a skillet or pot where you will cook the rolls, heat oil and sauté the onion and carrot for about three minutes.

14. Step 14:

    

    Add tomato paste, stir well, and cook for an additional minute. Then turn off the heat.

15. Step 15:

    

    Mix in sour cream thoroughly to create a creamy sauce base.

16. Step 16:

    

    Thin the sauce with reserved cabbage water until it reaches a smooth, pourable consistency. Season with salt to taste. Keep additional cabbage broth handy.

17. Step 17:

    

    Heat vegetable oil in a pan. Lightly coat each cabbage roll in flour and fry until golden.

18. Step 18:

    

    Fry each side for about one minute to achieve a crispy, golden crust.

19. Step 19:

    

    Transfer the fried cabbage rolls into the pot with the sauce. Add extra cabbage broth if needed. Simmer uncovered on medium heat for about an hour. Add broth as necessary to keep the rolls moist. Once done, serve warm and enjoy your delicious meal!

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