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Golubtsy, Russian stuffed cabbage rolls

Name: Golubtsy, Russian stuffed cabbage rolls
Total time: 90 min
Yield: serves 4 (about 8 stuffed rolls)
Ingredients: 1 (whole) White cabbage; 2 tbsp Neutral oil; 1 Onion; 2 Carrot; 400 g Ground beef; 100 g Rice; 1 tsp Salt; 1 pinch Pepper; 2 tbsp Tomato paste; 400 ml Stock; 100 ml Cream

Preparation time: 1 h 30
Servings: serves 4 (about 8 stuffed rolls)

Ingredients

serves 4 (about 8 stuffed rolls)

White cabbage — to buy1 (whole)
Neutral oil — to buy2 tbsp
Onion — to buy1
Carrot — to buy2
Ground beef — to buy400 g
Rice — to buy100 g
Salt — to buy1 tsp
Pepper — to buy1 pinch
Tomato paste — to buy2 tbsp
Stock — to buy400 ml
Cream — to buy100 ml

Preparation

Core the cabbage and plunge it whole for 3-4 minutes into a large pot of boiling salted water, until the leaves separate easily; peel them off gently one by one and let them cool slightly.
Heat a little oil and cook the onion and grated carrot for 5 minutes, until soft; set half aside for the sauce.
Mix the ground meat, the partly cooked rice, half the cooked onion-carrot mixture, salt and pepper.
Place a portion of filling on each cabbage leaf (first trim the thickest part of the central rib to make folding easier), fold in the sides then roll tightly into a compact little parcel.
Arrange the stuffed cabbage rolls snugly next to each other in a pot, seam side down so they don't come apart.
Mix the rest of the onion-carrot mixture with the tomato paste and stock, pour this over the rolls to about halfway up their sides.
Cover and simmer over low heat for 45-50 minutes, until the cabbage is tender and the filling fully cooked.
Serve piping hot with a spoonful of sour cream on top.