Russian Stuffed Cabbage Roll

Instead of the usual minced stir-fry, how about wrapping the mince stir-fry in cabbage leaves with tomato sauce? Wholesome and mouthwatering!
Recipe by: Jou Sun
Servings: 4   |   Time: 1 hr 30 mins   |   Difficulty: Easy
Ingredients:
From Your Kitchen
  • 2 Tbsp Olive Oil
  • ½ Cup Sour Cream
  • 1 tsp Salt
  • ¼ tsp Pepper
  • 1 Bay Leaf
  • 1 Cup Canned Tomatoes, crushed
From Jou Sun
  • 1 Head Cabbage, cored
  • ¼ Cup Rice
  • ½ Onion, chopped
  • 220g Lean Beef Mince
  • 220g Pork Mince
  • ½ Cup Fresh Parsley, chopped
  • 1 Carrots, grated
  • 1 Cup Chicken Stock
SHOP INGREDIENTS 

or CUSTOMIZE INGREDIENTS

Onion
Chef's Garden -...
 
$10
~600g
Carrots
Wah Kee Fruit &...
 
$10
~600g
NO STOCK
Rice
Yi O...
 
$58
500g

Cooking Directions
  1. Put the head of cabbage into a pot of boiling salted water and let blanch for a while, about 10 mins. Rotate once.
  2. As the leaves begin to soften, pull off the leaves and remove to a platter to cool, so that leaves inside can cook faster.
  3. Cooked the rice till al dente.
  4. In a pan, heat olive oil over low heat. Add chopped onion and cook till tender, about 7-10 mins.
  5. In a bowl, combine beef, pork, parsley, onions, grated carrots, rice, salt and pepper.
  6. In another bowl, whisk together stock, crushed tomatoes and creme fraiche. Set aside.
  7. Preheat your oven to 350°F (180°C).
  8. Take a cabbage leaf and put 2 Tbsp of filling at the bottom of the wide part of a leaf and roll like a burrito, tucking sides in. Your cabbage rolls will vary in size depending on the size of the leaves.
  9. Pour half the sauce into the casserole baking dish and start stacking your cabbage rolls. Half way through add the bay leave and continue stacking until done.
  10. Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour.
  11. Then take the lid off and bake for 30 more minutes. Serve once cooled.