Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.3 oz (350 g) green cabbage, six large leaves
- 10.6 oz (300 g) ground beef, 90% lean
- 1.8 oz (50 g) dry white rice
- 2.8 oz (80 g) onion, finely chopped
- 2.8 oz (80 g) carrot, grated
- 10.6 oz (300 g) crushed tomatoes
- 8.5 US fl oz (250 ml) water for sauce
- 2.0 tsp (9 g) neutral oil
- 1.4 oz (40 g) sour cream
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Simmer rice in a separate pot of water for 8 minutes and drain; it should be partly cooked. Blanch cabbage leaves for 3–4 minutes until pliable. Shave thick ribs without cutting through the leaves.
- Soften onion and carrot in oil for 7 minutes, then cool. Mix half with beef, rice, half the salt and pepper. Divide filling among the leaves, fold sides in and roll.
- Mix tomatoes, sauce water, remaining vegetables and salt in a wide pot. Arrange rolls seam-side down. Cover and simmer gently for 45–55 minutes.
- Check that the filling reaches 160°F (71°C) and rice is tender. Serve three rolls per person with sour cream.
Cook’s note: Cabbage rolls are shared across Eastern European cuisines; this tomato-sauce version belongs to our Russian home-cooking collection.
Allergens: Milk in sour cream.
Approximate nutrition per serving: 540 kcal · Protein 36 g · Carbohydrates 45 g · Fat 24 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.