Russian Cabbage Rolls with Gravy

Name: Russian Cabbage Rolls with Gravy
Prep time: 40 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Polish, Russian
Ingredients: 2 whole Diced Onion; 1 tsp Dried Parsley; 1 whole Green Cabbage; 1 lb Ground Beef; 0.75 lb Ground Pork; 1 dash Salt & Pepper; 3 whole Shredded Carrots; 2 tbsp Sour Cream; 3 tbsp Tomato Paste; 3 tbsp Vegetable Oil; 2.5 cups Water; 0.75 cup White Rice

Dinner 🍽️Lunch 🥪 Polish 🇵🇱Russian 🇷🇺 High-Protein 💪Low-Sodium Gluten-Free Comfort-Food

Russian Cabbage Rolls with Gravy feature tender cabbage leaves wrapped around a hearty blend of ground beef, pork, and rice, then simmered in a tangy tomato-sour cream sauce with onions and carrots. The rolls are savory, comforting, and well-seasoned, perfect for a cozy family dinner or a make-ahead meal to share.

Prep40 mins
Cook1 hr 40 mins
Serves8
DifficultyMedium

1

Make slits in the base of the cabbage or remove the entire core. Fill a large saucepan one-third full with water and bring to a boil. Cook the whole cabbage in the boiling water, turning occasionally, until softened, 15 to 20 minutes. Drain and let cool. Remove the cabbage leaves one by one, trying to keep them intact. Trim any tough, thick center ribs from the large leaves with a sharp knife.
2

Bring 1 1/2 cups water and the rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.
3

Heat 2 tablespoons oil in a skillet. Cook half of the onions in the hot oil until soft and translucent, about 5 minutes. Transfer to a large bowl. Add the cooked rice, ground beef, ground pork, salt, and pepper to the onions in the bowl; mix with your hands until the filling is well combined.
4

Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of the filling at the base of the cabbage leaf. Overlap with the bottom of the leaf, fold in the side edges, and roll up. Repeat with the remaining cabbage and filling.
5

Heat the remaining 1 tablespoon oil over medium-high heat and fry the cabbage rolls in the hot oil until browned, 2 to 3 minutes per side. Transfer to a large pot and sprinkle with the remaining onion and the grated carrots.
6

Stir the tomato paste and sour cream together in a medium bowl until well combined. Whisk in 1 cup water; season with salt and herbs. Pour over the cabbage rolls.
7

Cover the pot and cook over medium-low heat until the cabbage rolls are cooked through and the sauce has thickened, about 45 minutes.