Stuffed cabbage rolls

Cabbage rolls with meat-rice filling in tomato sauce.

Number of servings

2

Nutrients

For entire dish

Calories

637 kcal

Protein

34.8 g

Carbohydrates

74.1 g

Fat

23.2 g

Fiber

9.7 g

Per serving

Calories

319 kcal

Protein

17.4 g

Carbohydrates

37.1 g

Fat

11.6 g

Fiber

4.9 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

123.6 mcg

C

110.5 mg

E

6.2 mg

K

202.2 mcg

B9

117 mcg

Ingredients

• White cabbage — 250 g
• White rice — 60 g
• Pork loin — 120 g
• Onion — 50 g
• Tomato — 80 g
• Tomato paste — 20 g
• Sunflower oil — 15 g
• Table salt — 3 g

Cooking instructions

1. Boil the whole cabbage for 5–7 minutes.
2. Cool the cabbage.
3. Gently separate 6–8 whole leaves.
4. Rinse the rice.
5. Parboil the rice for 10–12 minutes.
6. Drain the rice.
7. Mix the minced pork with onion, rice, salt, and pepper.
8. Place 2 tbsp filling on each leaf.
9. Fold the edges and roll into a parcel.
10. Sauté the onion in oil.
11. Add the grated tomato and tomato paste.
12. Simmer the sauce for 8–10 minutes.
13. Arrange the rolls tightly in a pot.
14. Cover with the sauce.
15. Braise covered on low heat for 50–60 minutes, basting occasionally.
16. Serve hot with sour cream.