Baked Stuffed Cabbage Rolls in Sour Cream Sauce

The most delicious, juicy, for holidays and for every day! Stuffed cabbage rolls in sour cream sauce in the oven are prepared more simply and easily than traditional ones, in a pan on the stove. And they look neater in appearance. This is a great dish to serve on a holiday table. It goes well with any meat sauces.
cook time: 2h
Freya Ashford
Baked Stuffed Cabbage Rolls in Sour Cream Sauce

Nutrition Facts (per serving)

130
Calories
9g
Fat
8g
Carbs
4g
Protein

Ingredients (12 portions)

Basic:

Onion 2 pc
Salt to taste
Ground black pepper to taste
Rice 100 g
Sour cream 300 g
White cabbage 1 pc
Vegetable oil 1 tbsp
Minced meat 400 g
Dill to taste

Recipe instructions

Step 1

Step 1
How to make cabbage rolls in sour cream sauce in the oven? Prepare the products according to the list. You can use any minced meat — beef, pork, chicken, turkey. I have beef and pork. Choose cabbage with a loose head, it will be easier to separate it into leaves. If necessary, defrost the minced meat.

Step 2

Step 2
Remove the top leaves from the cabbage and rinse the head. Using a sharp knife, cut out the stalk.

Step 3

Step 3
Rinse the rice under running cool water several times. Then fill it with cold water and let it cook. At the same time, put a large saucepan on the fire, half filled — it should fit a head of cabbage. Bring the rice to a boil and cook for a couple of minutes. Then drain the rice into a sieve and let cool. When the water in a large pot boils, place the cabbage in it. Boil the cabbage for 5 minutes.

Step 4

Step 4
Remove the cabbage, but do not turn off the heat under the pan. Carefully, since the cabbage is hot, remove the top leaves from it. When the leaves no longer come off easily, place the head of cabbage in boiling water again and cook for a few minutes.

Step 5

Step 5
In this way, remove all large leaves from the cabbage. From my small head of cabbage I got 13 pieces.

Step 6

Step 6
Place minced meat in a large bowl. Add cooked rice, salt and pepper to it.

Step 7

Step 7
Peel one onion and chop it in any way. I grated it on a coarse grater, but you can just chop it finely.

Step 8

Step 8
Mix the minced meat well until smooth. Why did we boil the rice until half cooked? Uncooked rice will take away all the moisture from the minced meat and the filling will become dry. And rice that is cooked until cooked will turn into porridge with further cooking.

Step 9

Step 9
Using a sharp knife, cut off the hard part of the base of the cabbage leaves.

Step 10

Step 10
Place a tablespoon of minced meat on the sheet.

Step 11

Step 11
Fold the cabbage leaf over to cover the minced meat.

Step 12

Step 12
Fold the sheet over on each side and roll the cabbage roll.

Step 13

Step 13
This is such a neat little darling.

Step 14

Step 14
Place the cabbage rolls in a baking dish. My form measures 25*20 cm.

Step 15

Step 15
Prepare the sauce. Peel the onion and cut into quarters of rings.

Step 16

Step 16
Heat vegetable oil in a frying pan, add onion. Fry the onion for a few minutes until golden brown.

Step 17

Step 17
Add sour cream to the onion, stir and bring to a boil.

Step 18

Step 18
Pour a glass of water into the pan. I used the broth in which the cabbage was cooked. Add salt and pepper, stir. Bring the sauce to a boil. At the end I also added finely chopped dill.

Step 19

Step 19
Pour the sauce over the cabbage rolls.

Step 20

Step 20
Bake the cabbage rolls in an oven preheated to 190°C, top-bottom mode, for 45-60 minutes. Determine the exact baking time and temperature based on your oven. The cabbage rolls should be browned on top. Serve the finished cabbage rolls with sour cream or any sauce.

Additional rubrics

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