Stuffed Cabbage Rolls Recipe
Amazing recipe for Stuffed Cabbage Rolls filled with ground meat, rice, sauteed vegetables. A classic Russian dish that is loved by all!
Servings: ten servings
- one large head cabbage
- two lbs ground pork
- one cup uncooked rice
- four Tbsp unsalted butter
- one large onions
- two large carrots
- one red pepper
- one tsp ground black pepper
- two garlic cloves, minced
- two tsp salt
- two tsp Vegeta seasoning (or favorite seasoning)
- a quarter cup mayo
- two Tbsp dill
- eight Tbsp butter
- 3/4 cup ketchup
- three Tbsp sour cream
- three Tbsp heavy whipping cream
- ¾ tsp salt
- a quarter tsp ground black pepper
- two cups chicken broth
Cut out the core from a large head of cabbage, discard top few cabbage leaves.
Add cabbage to a pot and completely cover with water. Bring to a boil and cook five minutes.
Turn cabbage over. Continue cooking and peel off any leaves that have lightly softened but not mushy. Continue until most of the cabbage leaves are cooked.
Prepare Filling for Cabbage Rolls-
Boil rice about eleven minutes, until it starts to soften. Don’t overcook. The rice will finish cooking in the oven. Drain water and rinse rice under cold water. Place in large bowl.
Saute onions with two Tbsp butter over medium/high heat.
Clean and grate carrots. Add to onions with another two Tbsp butter, saute until carrots are tender. Remove from heat and set aside to cool.
Making Stuffed Cabbage Rolls-
In a large bowl, combine the rice, ground meat, sauteed vegetables, seasoning, dill and mayo. Mix well to combine.
Once cabbage leaves cool, take each leaf and remove the hard rib. Cut leaves into two or three parts.
On the bottom of a roasting pan or casserole dish, add unused cabbage leaves.
Take one of the leaves. Add some meat to it, shape into a cone (parts of the leaf will stick out). Tuck sides into the filling, creating a cone.
Place into the casserole dish. Repeat with remaining ingredients until you have a full layer.
Take the red pepper, discard of the seeds and cut into thin slices. Add half the pepper slices atop the cabbage rolls and half of the butter, sliced.
Lay out the rest of the cabbage rolls. Top with the rest of the pepper strands and cube remaining butter.
Bring ketchup to a slight boil in a skillet. Add the sour cream, heavy whipping cream, salt, pepper and mix vigorously. Add broth, mix and let simmer about thirty seconds.
Once sauce COOLS, pour over the cabbage rolls.
Cover the top of the cabbage rolls with more cabbage leaves. (This will help so the top of the layers do not burn). Discard of the top leaves when serving. Cover dish with foil.
Bake in oven three hundred seventy five°F sixty to eighty minutes. The top cabbage leaves will turn a nice brown color, and the cabbage rolls will be tender and soft.
Serve with sour cream and fresh dill.