Ukrainian Cabbage Rolls

Method

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1. Bring a large pot of water to the boil. Cut the core out of the cabbage with a small sharp knife, lower the whole head into the water and blanch for 8 minutes, lifting the outer leaves off with tongs as they turn pliable. Repeat until you have 14 to 16 large leaves. Trim the thick rib from the base of each leaf.

   Mark done Start 8 min timer

2. Heat the oil in a frying pan and cook the onion for 8 minutes, until soft and golden. Leave to cool a little.

   Mark done Start 8 min timer

3. Mix the minced meat, rice, egg, half of the cooked onion, the salt and the pepper in a bowl until just combined.

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4. Heat the oven to 175°C / 350°F. Chop any remaining cabbage leaves and scatter them over the base of a large casserole dish.

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5. Place 3 tablespoons of filling near the stem end of a leaf, fold in the sides and roll up tightly. Pack the rolls seam side down in the dish.

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6. Stir the tomatoes, sugar, vinegar, salt and the rest of the onion together and pour over the rolls.

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7. Cover tightly and bake for 1 hour 15 minutes. Uncover and bake for 15 minutes more, until the leaves are tender and the sauce has thickened.

   Mark done Start 1 hr timer

8. Serve hot with sour cream and dill.

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Chef’s Tips

• Do not overfill the leaves. The rice swells as it cooks and will split an overstuffed roll.
• Shave down the thick rib of each leaf so it rolls without tearing.
• Line the dish with spare cabbage leaves. They stop the rolls from catching on the bottom.

Pairing Suggestions

• Mashed potatoes
• Rye bread
• Sour cream and dill

Storage & Reheating

Keep in the fridge up to 4 days and reheat in the sauce. Freeze in portions for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.