Cabbage Rolls with Pork and Rice

Cabbage rolls are cabbage leaves filled with ground pork and boiled rice, simmered in a tomato sauce for 45-60 minutes over the lowest heat. This is a seasonal, deeply satisfying dish - roll them up and dig in, especially good with sour cream. Enjoy!

Cabbage Rolls

Classic cabbage rolls made from cabbage leaves with ground pork and rice, simmered in a tomato sauce.

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Hearty mains

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 500 g ground pork with onion and carrot
• 200 g rice parboiled until half-done
• 1 white cabbage large
• 4-5 tbsp tomato paste
• water boiled
• salt, sugar, spices to taste
• herbs

Method

 

1. Parboil the rice until half-done and let it cool, combine with the ground pork, add spices, and mix well.
2. Steam the cabbage in a pot and carefully separate the leaves.
3. Place the meat filling on each leaf, roll into a tube, and tuck the edges in.
4. Arrange the rolls snugly in a pot, side by side.
5. Dissolve the tomato paste in boiled water and pour it over the cabbage rolls so the liquid doesn't reach the top layer by 1-2 cm.
6. Cover with a lid, bring to a boil, reduce the heat to the lowest setting, and simmer for 45-60 minutes. Serve right away, with sour cream. Enjoy!
   

Notes

Especially good with sour cream.

Tips

• Only parboil the rice until half-done - it will finish cooking in the filling as it simmers.
• The sauce shouldn't reach the top layer of cabbage rolls by 1-2 cm, or it will boil over.
• Serve right away, always with sour cream.