What You Need to Buy1. Ground beef - 500 grams
2. Onion - 2 large or three medium, about 150 grams
3. Cabbage, medium-sized, firm and whole - 1 head, sized so that it fits in a large pot
4. Carrot - 1 large, or 2 medium, also about 150 grams
5. Tomatoes - 3 medium, for the sauce
6. Rice - 100 grams
7. Garlic - 3 heads
8. Salt, pepper, vegetable oil
9. Optional - a teaspoon of chopped ginger, one hot pepper pod and bell pepper, one
How to Make It1. First prepare the leaves - they need to be soft so they can just be wrapped. The simplest way is to cut out the core with a knife, carefully, around the base, as shown in the picture, and put the cabbage in the microwave for 10 minutes - all the leaves will fall off by themselves. The second way: cut out the core and put the cabbage in a pot of hot water, bring to a boil and cook for about five minutes, then take it out, let the water drain, and separate the leaves again. There's also another method, see it here
2. Important: don't throw away the leftover cabbage - cut it into strips, it will go into the sauce
3. Now the filling: rinse half a cup of rice in a colander, finely chop the onion (1 large or two medium), mix the meat with the onion and rice, add salt (about one teaspoon) and pepper (half a teaspoon of ground black pepper)
4. Now for the sauce - chop the remaining onion a bit more coarsely, cut the carrot into strips, rounds, or cubes, it doesn't matter, I prefer strips. Finely chop the garlic, as shown in the picture. I also add a little hot pepper and ginger, but you can skip this. Instead, you can chop up one bell pepper for the sauce
5. Score the tomatoes, pour hot water over them, let sit for about five minutes, then drain the hot water and pour cold water over them, peel off the skin and grate them. Boil water in a kettle - you'll need it again when you pour everything at the end.
6. Make the cabbage rolls like this - take a leaf and place the filling at the base so it can be wrapped, depending on the size of the leaf; fold over the back edge, then the sides, and roll it up tightly to the end
7. Pour 4 tablespoons of vegetable oil into a large pot, heat it and keep the heat on medium. Add the onion and fry until translucent - about 3 minutes, no more, stirring constantly is best. Now add the garlic and pepper, both kinds or just the bell pepper, stir well, add a teaspoon of salt and half a teaspoon of pepper. Add the carrot and fry, stirring, for another 3 minutes.
8. Now put half of this mixture on a plate, spread the remaining half evenly in the pot and arrange the cabbage rolls on it, put the other half on top and pour over the grated tomatoes, carefully add boiled water, bring to a boil, lower the heat so it barely simmers and leave covered for 1 hour, up to an hour and twenty minutes
Once it's ready, don't eat it piping hot right away - it's very hot :-)
2. Onion - 2 large or three medium, about 150 grams
3. Cabbage, medium-sized, firm and whole - 1 head, sized so that it fits in a large pot
4. Carrot - 1 large, or 2 medium, also about 150 grams
5. Tomatoes - 3 medium, for the sauce
6. Rice - 100 grams
7. Garlic - 3 heads
8. Salt, pepper, vegetable oil
9. Optional - a teaspoon of chopped ginger, one hot pepper pod and bell pepper, one
How to Make It1. First prepare the leaves - they need to be soft so they can just be wrapped. The simplest way is to cut out the core with a knife, carefully, around the base, as shown in the picture, and put the cabbage in the microwave for 10 minutes - all the leaves will fall off by themselves. The second way: cut out the core and put the cabbage in a pot of hot water, bring to a boil and cook for about five minutes, then take it out, let the water drain, and separate the leaves again. There's also another method, see it here
2. Important: don't throw away the leftover cabbage - cut it into strips, it will go into the sauce
3. Now the filling: rinse half a cup of rice in a colander, finely chop the onion (1 large or two medium), mix the meat with the onion and rice, add salt (about one teaspoon) and pepper (half a teaspoon of ground black pepper)
4. Now for the sauce - chop the remaining onion a bit more coarsely, cut the carrot into strips, rounds, or cubes, it doesn't matter, I prefer strips. Finely chop the garlic, as shown in the picture. I also add a little hot pepper and ginger, but you can skip this. Instead, you can chop up one bell pepper for the sauce
5. Score the tomatoes, pour hot water over them, let sit for about five minutes, then drain the hot water and pour cold water over them, peel off the skin and grate them. Boil water in a kettle - you'll need it again when you pour everything at the end.
6. Make the cabbage rolls like this - take a leaf and place the filling at the base so it can be wrapped, depending on the size of the leaf; fold over the back edge, then the sides, and roll it up tightly to the end
7. Pour 4 tablespoons of vegetable oil into a large pot, heat it and keep the heat on medium. Add the onion and fry until translucent - about 3 minutes, no more, stirring constantly is best. Now add the garlic and pepper, both kinds or just the bell pepper, stir well, add a teaspoon of salt and half a teaspoon of pepper. Add the carrot and fry, stirring, for another 3 minutes.
8. Now put half of this mixture on a plate, spread the remaining half evenly in the pot and arrange the cabbage rolls on it, put the other half on top and pour over the grated tomatoes, carefully add boiled water, bring to a boil, lower the heat so it barely simmers and leave covered for 1 hour, up to an hour and twenty minutes
Once it's ready, don't eat it piping hot right away - it's very hot :-)
