First thing first – got to have a cabbage. The size doesn’t matter, but if it’s it medium or big – much easier to cut it in 4 pieces, remove the core, and keep just bigger leaves, the small ones is impossible to stuff so you can take them out and use for salad or something else. Put your whole small cabbage or leaves into a pot , add some cold water, 1 tbsp of salt and put over medium heat. Let it boil for just 5 min, fish it out and let it cool. The stuffing is
Ingredients:
- Medium size cabbage
- Ground beef/chicken/turkey – 1 lb
- 1 small onion
- 1 egg
- Rice – 3 tbsp
Directions:
Prepare the filling
- Fry finely chopped onion in a frying pan with 1 tbsp of vegetable oil
- Place ground beef, fried onions, rice and egg into a big bowl
- Add salt, pepper, rice, other herbs of your choice and/or red pepper flakes
- Mix all to combine using your hand or a big fork
Make the rolls
- Separate cooked cabbage leaves, place about 1 tbsp of filling on each leaf and wrap the rolls. You can also stuff some sweet peppers if you have an extra filling.
- Add about 1 cup of water (or use the water from boiling cabbage) into a big pot or dutch oven.
- Bring it to a boil, add 1 tbsp of salt, 1 tsp of pepper, a can of diced tomatoes (or some other tomato sauce and/or paste)
- Reduce heat to low, and place the cabbage rolls into a pot with the boiling sauce
- Simmer for about an hour
- Taste the sauce for salt and adjust to your taste.
- Serve hot, garnish with parsley/cilantro/chives
