Ingredients:
- 1 whole sour cabbage. (*)
- 24 oz – 30 oz ground meat
- 1 onion
- 1 pepper
- 1 carrot or 6-7 baby carrots
- 1 egg
- 1/4 cup oil
- 1/2 cup uncooked rice
Instructions:
- Separate the leaves from the cabbage and put them in a plate.
- Fold each leaf in half and cut the thick vein in the middle, but make sure the leaf stays whole, not in half.
- In a 4+ qt pot, saute the chopped onion, pepper and carrots in a 1/4 cup oil
- Add the ground meat and saute until brown
- Add 1/2 cup uncooked rice and mix well and saute for another 2-3 mins.
- Set aside for 10 mins, add one egg and mix well. Put the mix in another plate.
- Take one cabbage leaf, add about 1 Tbsp – 2 Tbsp (depending on the leaf size) of the mix.
- Fold from left side first, then right, then roll from bottom up.
- In the same 4+ qt pot where you made the filling, add a couple of the smallest leaves at the bottom or those leaves that are ripped.
- As you finish with the cabbage rolls, put them at the bottom of the pot.
- Once done, top the rolls with the rest of the smaller or ripped leaves. If you don’t have any, it’s OK.
- Add a plate on top and fill up the pot with water so it’s the same level as the plate. Do not cover the plate with water.
- Cook on medium-low for at least 2 hours.
(*) If you use fresh cabbage, froze it for 2 days, then thaw for 24hrs in the fridge so it’s easier to roll.