To prepare delicious stuffed cabbage rolls, we start by peeling the onion, which we chop finely. In a large skillet, we heat a little oil over low heat. We add the onion and cover it with a lid, allowing it to sauté slowly. The goal is for it to become translucent and release its aroma without burning. After a few minutes, when the onion has taken on a golden hue, we add the rinsed rice under a stream of cold water. We mix well to combine it with the onion and add a tablespoon of broth, letting everything simmer on low heat for about two minutes, stirring constantly to prevent sticking. After this interval, we add a second tablespoon of broth and repeat the process for another two minutes.
Meanwhile, in a large bowl, we place the minced meat, the sautéed onion, and the rice with broth. We add ground pepper, finely chopped dill, and salt to taste. All the ingredients are mixed well to combine the flavors. Now, we take care of the cabbage. We detach the leaves from the core, cutting the thicker veins to make them easier to roll. We take each cabbage leaf in our palm, put a tablespoon of the meat and rice mixture, and roll the leaf around the filling, making sure to seal the ends well to prevent the filling from leaking during boiling.
The formed rolls are placed in a large pot, side by side, arranged in a circular shape. At the bottom of the pot, we place 2-3 whole cabbage leaves to protect the rolls from burning. We continue layering the rolls, alternating with pieces of smoked meat and a splash of tomato juice, until we exhaust all the ingredients. Finally, on top of the last layer of rolls, we sprinkle a 1 cm layer of finely chopped cabbage, add another splash of tomato juice, and a little dried thyme.
To finish the dish, we add water, so that it exceeds the rolls by a few centimeters. We cover the pot with a lid and put it to boil on low heat. It is important to check the water level from time to time, adding hot water when necessary, to ensure that the rolls do not stick. After about two hours on low heat, the rolls will be ready, the flavors blending perfectly, and the meat and rice will be cooked to perfection. Enjoy the rolls warm, accompanied by delicious sour cream!
Meanwhile, in a large bowl, we place the minced meat, the sautéed onion, and the rice with broth. We add ground pepper, finely chopped dill, and salt to taste. All the ingredients are mixed well to combine the flavors. Now, we take care of the cabbage. We detach the leaves from the core, cutting the thicker veins to make them easier to roll. We take each cabbage leaf in our palm, put a tablespoon of the meat and rice mixture, and roll the leaf around the filling, making sure to seal the ends well to prevent the filling from leaking during boiling.
The formed rolls are placed in a large pot, side by side, arranged in a circular shape. At the bottom of the pot, we place 2-3 whole cabbage leaves to protect the rolls from burning. We continue layering the rolls, alternating with pieces of smoked meat and a splash of tomato juice, until we exhaust all the ingredients. Finally, on top of the last layer of rolls, we sprinkle a 1 cm layer of finely chopped cabbage, add another splash of tomato juice, and a little dried thyme.
To finish the dish, we add water, so that it exceeds the rolls by a few centimeters. We cover the pot with a lid and put it to boil on low heat. It is important to check the water level from time to time, adding hot water when necessary, to ensure that the rolls do not stick. After about two hours on low heat, the rolls will be ready, the flavors blending perfectly, and the meat and rice will be cooked to perfection. Enjoy the rolls warm, accompanied by delicious sour cream!
Ingredients
400 g of minced pork 300 g of minced beef 2 onions 2 handfuls of rice 3 tablespoons of tomato paste 1 bunch of dill 1.5 kg of pickled cabbage tomato juice ground pepper dried thyme 200 g of smoked bacon