White cabbage stuffed with rice and minced meat recipe

White Cabbage Stuffed with Rice and Minced Meat recipe

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Recipe intro

This recipe for white cabbage stuffed with rice and minced meat is a delightful and savory dish that combines the flavors of tender cabbage leaves, fragrant rice, and seasoned minced meat. The cabbage leaves are carefully blanched and then filled with a mixture of cooked rice and flavorful minced meat, creating a satisfying and hearty meal. Whether served as a main course or a side dish, this recipe is sure to impress with its delicious combination of ingredients and beautiful presentation.

Keywords: white cabbage, stuffed, rice, minced meat, recipe

White cabbage stuffed with rice and minced meat recipe details

White cabbage stuffed with rice and minced meat recipe, recipe Rating: 4.8
Number of votes:128 

Ingredients

2 tbsp	long grain rice
1 medium	white cabbage
300 g	minced meat, pork and beef
150 ml	milk
1	spring onion, finely chopped
	salt and pepper
3 tbsp	butter
2 tbsp	treacle

Instructions

Cook the rice in slightly salted water until done.

Cut around the stem of the white cabbage. Bring salted water to the boil and place the cabbage into the boiling water, stem upwards. Loosen 8 large outer leaves from the stem and remove the cabbage from the pot. Pat the leaves dry with a kitchen towel. Cut out the thick cabbage veins. Set the remaining cabbage aside for other use.

Sauté the chopped onion in butter. In a bowl, combine the rice with the onion and the minced meat. Season with salt and pepper. Pour in the milk and knead until well combined.

Spread the cabbage leaves on the working surface and divide evenly the minced meat mixture in heaps on the leaves. Fold in the sides of the leaves, roll up and fix the packages with kitchen string.

Heat the butter in a skillet and fry the cabbage rolls, until golden brown all around.

Transfer the stuffed cabbage rolls into a pot. Add some water and the treacle to the dripping in the skillet and cook stirring for a minute. Season to taste with salt and pepper. Pour the sauce over the stuffed cabbage rolls. Cover with a lid and braise the cabbage rolls over low heat for 30 minutes or until the cabbage leaves are soft.

Arrange the cabbage rolls on a platter and serve with the sauce, cowberry compote and boiled potatoes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a