Instructions
1. Prepare the Cabbage
Separate the Leaves: Carefully remove the leaves from the head of cabbage. It’s best to use cabbage that isn’t too fresh so the leaves are firm enough to handle.
Blanch the Leaves: Boil water in a large pot, add salt, and blanch the cabbage leaves for about 2 minutes until they’re pliable. Remove them using tongs or a slotted spoon and set aside.
2. Make the Filling
In a mixing bowl, combine the minced meat, cooked rice, 1 egg, salt, dill, and ground black pepper. Mix thoroughly until well combined.
3. Assemble the Cabbage Rolls
Take a blanched cabbage leaf, place a spoonful of the meat mixture in the center, and fold the leaf over the filling, tucking in the sides to secure it. Repeat until all the filling is used.
4. Prepare the Sauce
In a large saucepan, heat vegetable oil over medium heat. Add the chopped onions and fry for about 5 minutes until translucent.
Add the grated carrots and continue to sauté until they are soft. Stir in the tomato paste and black pepper, cooking for an additional few minutes.
5. Cook the Cabbage Rolls
Cut the potato into halves or quarters and place them in the pan with the sautéed onions and carrots.
Arrange the cabbage rolls on top of the potatoes. Add enough water to cover the rolls and bring to a boil.
Reduce the heat and simmer for about 30 minutes until the cabbage rolls are cooked through and the potatoes are tender.
Enjoy!
This delicious dish serves both the main course and a side dish in one pot, making it perfect for dinner. Invite your guests, set the table, and enjoy a hearty meal that everyone will love!
