Cabbage Rolls are much easier to prepare than you think, though you need large Cabbage leaves. I often use uncooked Sausages for the stuffing, but today I made the stuffing using Pork Mince. I heard that Ukrainian people often add Cooked Rice to the mixture, so I added 1 cupful of Cooked Rice. I think I could add more Rice and reduce Pork Mince. I served these Cabbage Rolls with Sour Cream today, and I highly recommend it.
500g Pork Mince *OR Beef Mince
1/2 Onion *finely chopped
1 clove Garlic *minced OR finely chopped
1 cup Cooked Rice
1/2 teaspoon Salt
Ground Pepper to taste
8 large Cabbage Leaves *OR more leaves depending on the size of the leaves
2 cups Chicken Stock OR Beef Stock
1 can (400g) Diced OR Crushed Tomatoes
Salt & Pepper
Sou Cream to serve
Chopped Dill OR Parsley to serve
- In a mixing bowl, combine Pork Mince, Onion, Garlic, Cooked Rice, Egg, Salt and Pepper, and divide into 8 portions. *Note: Depending on the size of Cabbage leaves, you can divide into smaller portions.
- Boil water in a large saucepan or pot over high heat. Cook large Cabbage leaves for 2 to 3 minutes, drain, cool with cold water, and drain well.
- Trim thick vein of each leaf to thin (OR cut it off). Place 1 leaf on a flat surface and place 1 portions of Pork mixture along the base of the leaf. Roll up the leaf, folding in sides, to enclose filling. Secure with a toothpick if required. Repeat with remaining leaves.
- Heat the stock in a large & deep frying pan or pot over medium-high heat. Place Cabbage Rolls in a single layer. Pour over Tomato, bring to the simmer. Reduce heat to low, cover with lid, and simmer for 30 minutes.
- Remove the lid, season with Salt & Pepper and cook 10 more minutes OR until the sauce is thickened.
- Serve with Sour Cream and chopped Dill OR Parsley.