Cabbage Rolls:
• 15 leaves savoy cabbage
• 1 lb ground beef
• 2 TB spoon bread crumbs
• 1 onion, finely chopped
• 2 carrots, grated
• 50 ml beef broth
• salt, pepper
• 2 + 2 TB spoons butter
• 1 onion, finely chopped
• 4 carrots, grated
• 2 TB spoons butter
• 1 can (29 oz) tomato  puree
• salt, pepper

Cabbage Rolls:

• Bring a large pot of salted water to a boil.
• Add the cabbage leaves and cook, until tender, about 4 minutes.
• Drain the leaves into a colander in the sink and refresh under cold running water.
• Set aside.
• Saute 1 onion and 2 grated carrots in 2 TB spoons of butter for 5 minutes.
• In a large bowl, mix together ground beef, sauteed onions and carrots, bread crumbs, beef broth, salt, and pepper.
• Separate filling into 15 equal parts.
• Lay the cabbage leaves on a work surface and blot dry with paper towels.
• Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves.
• Place  the beef mixture in the bottom center of each roll.
• Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed.
• Repeat with the remaining leafs.
• Melt 2 TB spoons butter in a skillet.
• Saute cabbage rolls in butter for 4 minutes (2 minutes per side).
• Melt butter in a skillet.
• Saute onions and carrots for 5 minutes.
• Put the onion and carrot mixture on the bottom of a pot.
• Add the cabbage rolls.
• Add the tomato puree, salt, and pepper.
• Add enough water to just cover the cabbage rolls.
• Bring to boil.
• Reduce heat to medium, cover, and cook for 30 minutes.
• Serve.

Print Friendly, PDF & Email