Cabbage Meat Rice Rolls (Printable Version)
Savory cabbage leaves filled with ground meat, rice, herbs, and simmered in a flavorful tomato broth.
# Ingredients Required:
→ Main Ingredients
01 -
1 whole cabbage (green or white)
02 -
250 grams ground veal or beef
03 -
250 grams ground pork
04 -
500 grams cooked rice
05 -
1 large onion, diced
→ Broth and Seasonings
06 -
0.6 liters beef stock
07 -
1 tablespoon salt, plus extra for cabbage blanching
08 -
0.5 teaspoon ground black pepper
09 -
1.5 tablespoons chopped fresh rosemary
→ Cooking Fats
10 -
2 tablespoons unsalted butter
→ Sauce Components
11 -
0.7 liters passata tomato purée
12 -
70 grams tomato paste
13 -
0.4 liters beef stock
14 -
2 garlic cloves
15 -
8 whole allspice berries
16 -
8 whole peppercorns
17 -
0.5 teaspoon salt
18 -
2 bay leaves
19 -
2 tablespoons unsalted butter (for finishing)
# Guide to Cooking:
01 -
Fill a large pot with water, add salt and bring to a rolling boil. Core the cabbage and carefully peel off whole leaves. Blanch the leaves in boiling salted water for 2 to 3 minutes, then drain and allow to cool.
02 -
Combine ground veal or beef, ground pork, cooked rice, diced onion, salt, black pepper, and chopped rosemary into a large bowl. Mix thoroughly until ingredients are well incorporated.
03 -
Place an ample portion of the filling onto each cabbage leaf. Fold the sides over the filling, then roll tightly to encase completely.
04 -
Melt butter in a large pot over medium heat. Line the bottom with reserved cabbage leaves, arrange the rolls seam side down, and pour in 0.6 liters of beef stock. Bring to a gentle simmer.
05 -
Seal the pot with a pressure cooker lid. Cook under pressure for 15 minutes, then perform a quick pressure release to avoid overcooking.
06 -
Add passata tomato purée, tomato paste, 0.4 liters of beef stock, crushed garlic cloves, allspice berries, peppercorns, salt, bay leaves, and butter to the pot. Spoon the sauce evenly over the rolls.
07 -
Cover the pot and simmer gently on low heat for 90 minutes, allowing flavors to meld and the rolls to become tender.
# Extra Suggestions:
01 -
Blanching cabbage leaves softens them for easier rolling and prevents tearing.