Cabbage bowls with meat filling

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 269, total fat 15 G., saturated fats 5 G., proteins 11 G., carbohydrates 26 G., fiber 4 G., cholesterol 32 mg, sodium 646 mg, sugar 11 G.

This fresh, quick version of classic cabbage rolls takes much less time to make, but the flavor remains the same. You don't have to wrap the filling in each cabbage leaf. Cook it in a frying pan and simply spoon it into the thick cabbage leaves, like bowls. Drizzle with homemade tomato sauce before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

1 tbsp extra-virgin olive oil
1 small onion, diced
2 cloves garlic, crushed
1 can (800 g) of canned crushed tomatoes
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
1/4 cup sour cream

Cabbage bowls

8 Savoy cabbage leaves
1 tbsp extra-virgin olive oil
1 medium onion, diced
1 clove garlic, minced
1 small green bell pepper, diced
1 stalk of celery, diced
1 teaspoon paprika
110 g of ground beef
110 g of minced pork
1 cup boiled rice
0.5 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Savoy cabbage, ground beef, minced pork, pureed tomatoes, tomato sauce, sour cream, rice, paprika, sweet pepper, celery, parsley

Cooking the dish according to the recipe:

In a large saucepan, bring salted water to a boil.
Sauce:

Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until fragrant, about 1 minute. Add the pureed tomatoes, brown sugar, and Worcestershire sauce and bring to a simmer. Reduce heat to low and simmer until the sauce thickens, about 15 minutes.

Meanwhile, place the cabbage leaves in a saucepan of boiling salted water and cook until tender, about 2 minutes. Using tongs, transfer to a colander. Rinse under cold water, then drain and pat dry.
Bowls:

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, celery, and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 4-5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking up any lumps with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice, stir, and heat through for about 2 minutes. Stir in the parsley.
Stir the sour cream into the sauce until completely incorporated. Before serving, divide the meat filling among the cabbage leaves and drizzle each serving with a little sauce.