Quick, Tender Cabbage Rolls with Young Cabbage

Tender, juicy, surprisingly tasty, for the second course! Stuffed cabbage rolls from young cabbage are prepared much faster than traditional ones. The leaves are much easier to separate from the fork and it takes less time to prepare them. It is good to serve the dish with sour cream.
cook time: 2h
Logan Winslow
Quick, Tender Cabbage Rolls with Young Cabbage

Nutrition Facts (per serving)

132
Calories
8g
Fat
10g
Carbs
3g
Protein

Ingredients (12 portions)

Basic:

Onion 2 pc
Salt to taste
Ground black pepper to taste
Wheat flour 3 tbsp
Rice 100 g
Sour cream 5 tbsp
Tomato paste 1 tbsp
Carrot 1 pc
Vegetable oil 2 tbsp
Minced meat 400 g
Cabbage 1 head

Recipe instructions

Step 1

Step 1
How to make cabbage rolls from young cabbage? Prepare all the necessary products.

Step 2

Step 2
First, cook the rice until half cooked. Rinse the rice well under running water, add filtered water and place over high heat. When the rice boils, reduce the heat and simmer for five minutes.

Step 3

Step 3
Place the rice in a colander and leave to cool. We specially cooked the rice until half cooked. If you put raw rice in the minced meat, it will absorb all the liquid and the filling will turn out dry. If you add fully boiled rice, the filling will turn out mushy.

Step 4

Step 4
Now letʼs take care of the cabbage. Take forks of young cabbage. Cut out the stalk. To do this, make vertical cuts along the edges, slightly bevelling them towards the middle.

Step 5

Step 5
Fill a large saucepan about half full with water and bring it to a boil over high. Place cabbage forks into boiling water and cook for five minutes. When we place the cabbage in the pan, the water level will rise.

Step 6

Step 6
Remove the fork and let it cool. Now it’s very easy to separate the cabbage into individual leaves without breaking them.

Step 7

Step 7
Closer to the middle, the leaves will remain tough, so I recommend boiling them a little separately for about two minutes. Don’t throw away the water after the cabbage, we will need it.

Step 8

Step 8
Cut the thick stem from the cooled leaves.

Step 9

Step 9
Peel the onion, finely chop one onion and add to the minced meat. Place the cooled rice there. Salt, pepper and mix well.

Step 10

Step 10
Place a lump of minced meat (about one tablespoon) on the edge of the cabbage leaf, fit the leaf on three sides and wrap the envelope.

Step 11

Step 11
This is the envelope you will get.

Step 12

Step 12
So wrap the minced meat in all the cabbage leaves.

Step 13

Step 13
Letʼs prepare the sauce. Wash the carrots with a brush and peel off the skin. Cut the previously peeled onion into cubes and grate the carrots on a coarse grater. In a cauldron or frying pan in which the cabbage rolls will be cooked, heat the oil and fry the onions and carrots for about three minutes.

Step 14

Step 14
Add tomato paste, stir and cook for another minute. Turn off the heat.

Step 15

Step 15
Add sour cream and mix well.

Step 16

Step 16
Dilute our sauce with cabbage water until liquid. Add salt to taste. We still do not pour out the remaining cabbage broth.

Step 17

Step 17
Heat vegetable oil in a frying pan and fry the cabbage rolls in it, first rolling them in flour.

Step 18

Step 18
Fry on each side for a minute until golden brown.

Step 19

Step 19
Place the fried cabbage rolls in a cauldron with the sauce. If necessary, add cabbage broth. Simmer for about an hour over moderate heat with the lid loosely closed. If the water evaporates quickly, add a little cabbage broth. Place the finished cabbage rolls on plates and serve. Bon appetit!

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