Cabbage Rolls
Ingredients
Method
Preparation
- Start by removing the outer leaves from the cabbage. Blanch these leaves in lightly salted water for 1-2 minutes until they are softer and more manageable for rolling.
- Carefully remove the hard central vein from each leaf, keeping only the softer parts to use for wrapping the filling.
Make the Filling
- In a deep bowl, combine the ground meat, grated tomato, rice, salt, black pepper, turmeric, and paprika. Mix these ingredients together until well combined.
- Incorporate the tomato paste, melted butter, and chopped fresh dill into the mixture. Stir well until everything is evenly blended.
Assemble the Rolls
- Take one cabbage leaf, place a generous portion of the filling in the center, and roll it up, folding the sides inward to secure the filling inside.
Cooking
- To prevent the cabbage rolls from sticking, lay some chopped cabbage leaves at the bottom of a large pot.
- Place the cabbage rolls in the pot side by side, snugly fitting them together.
- In a separate bowl, mix together the tomato paste, melted ghee, and cold water to create a delicious sauce.
- Pour the sauce over the cabbage rolls in the pot, making sure they are well-covered.
- Cover the pot with a lid and let the rolls simmer over low heat for about an hour.
Serving
- Once cooked, carefully transfer the cabbage rolls to a plate and drizzle them with the remaining sauce for extra taste.
Notes
Cabbage rolls can be made in advance and stored in the refrigerator before cooking. For a vegetarian option, replace the meat with finely chopped mushrooms or lentils. Experiment with spices for a unique flavor.
