Russian Golubtsy (Stuffed Cabbage Roll)

Name: Russian Golubtsy (Stuffed Cabbage Roll)
Yield: 10 servings
Cuisine: American
Ingredients: 10 leaves Cabbage; 400 grams Ground meat; 1 small Onions (finely chopped); 100 ml White rice; 2 tsp Salt; 1 dash Pepper; 1 Canned tomatoes; 100 ml Sour cream; 4 tbsp Plain yogurt; 1 Bay leaf; 1 Dill, Italian parsley

cookpad.japan @cookpad_jp

This was a request from my darling.

I forgot to take a photo of the finished product on the plate.
If you can find Smetana, the real Russian sour cream, omit the yogurt.
Additional note: The rice does not have to be raw. You could use cooked rice (about one rice bowl's worth). It may be easier that way. Recipe by yasia

This was a request from my darling.

cookpad.japan @cookpad_jp

This was a request from my darling.

Saved

Ingredients

10 servings

10leaves Cabbage
400 gramsGround meat
1 smallOnions (finely chopped)
100 mlWhite rice
2 tspSalt
1 dashPepper
1Canned tomatoes
100 mlSour cream
4 tbspPlain yogurt
1Bay leaf
1Dill, Italian parsley

Saved

Steps

1

Boil the cabbage leaves one at a time, shave off the protruding part of the stems to make them easier to roll. (Finely chop the shaved stem and add it to the filling).
2

Add boiling water to the rice and let it sit for 20 minutes. There's no need to rinse the rice. (This will make the rice soft and chewy.)
3

In a bowl, knead together the ground meat, onion, the rice from Step 2, the finely chopped shaved cabbage, and 2 teaspoons each of salt and pepper.
4

Divide the filling into 10 equal sections and wrap tightly with the cabbage. Roll each up from the bottom edge of the cabbage leaf, fold the sides in, then keep rolling to the other end.
5

Coat the rolls lightly with some flour (not listed) and arrange them in a greased skillet.
6

Cook the rolls until both sides are browned. Add more oil if necessary.
7

Add the canned tomatoes, bay leaf, salt and pepper, and simmer over low heat. Cook for 30-40 minutes, then finish by adding the sour cream and yogurt.
8

Sprinkle with dill or Italian parsley to taste. Enjoy.