Classic Stuffed Cabbage Rolls

Classic stuffed cabbage rolls are so dear to each of us, a truly homemade dish! Agree, only a loving grandmother or mother could, sparing no time and effort, perform all these complex actions, in order to then solemnly serve neat, perfectly even cutlets wrapped in cabbage leaves for grandchildren or children. But you can easily repeat such a feat, especially if you arm yourself with a detailed guide to action. Below you will find the most classic recipe for cabbage rolls - with ground beef and rice, in sour cream sauce - equipped with step-by-step photos and clear instructions. We are pleased to note that everyone who tried to cook according to this recipe was very pleased!

Ingredients

• rice - 110 g
• drinking water - 330 ml
• vegetable oil - 4 tbsp. l.
• white cabbage - 1.5 kg
• ground beef - 500 g
• onions - 1 pc.
• carrots - 2 pcs.
• sour cream 20% fat - 200 g
• sugar - 1 tbsp. l.
• salt, freshly ground black pepper - to taste

Directions

1. Cook rice for classic stuffed cabbage rolls. In a small saucepan, bring water to a boil. Salt it a little, pour in ½ tbsp. l. butter and add rice. Cook over low heat, covered for 10 minutes. Place on a sieve and let cool.
2. Prepare cabbage leaves for classic cabbage rolls. Peel the head of cabbage from the top coarse leaves. Use a long, sharp knife to carefully remove the stump. Disassemble the head of cabbage into leaves, being careful not to damage them.
3. In a large saucepan, bring water to a boil. Salt. Then dip the cabbage leaves into it in portions and cook for 5 minutes. Put the finished ones in a large bowl of cold water.
4. Prepare minced meat for classic cabbage rolls. Mix rice with meat, salt and pepper to taste. Place the cabbage leaves on the table and lightly beat off the base of each.
5. Spread the cooked minced meat with rice over the cabbage leaves (about 2 tablespoons each). Fold into envelopes, folding the edges.
6. Heat the remaining vegetable oil in a large skillet with a diameter of at least 26 cm. Place cabbage rolls in it and fry on both sides until golden brown.
7. Put stuffed cabbage rolls into a saucepan with a volume of at least 3 liters. Chop the onion, grate the carrots on a medium grater. Brown the vegetables in the remaining oil in the skillet. Add sour cream and sugar. Season with salt and pepper. Stir.
8. Pour the fried cabbage rolls in a saucepan with the resulting sauce, trying to cover them completely. Close the container and simmer over low heat for 30 minutes.