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Cabbage rolls in tomato sauce
Cabbage rolls with rice in tomato sauce are one of the variations of an ancient nutritious dish made from cabbage and meat. At first, galushi were prepared in Rus', Belarus and Ukraine. When French cuisine came into fashion in the 17th-18th centuries, pigeons appeared on the tables of the nobility, which were wrapped in cabbage leaves and fried on a grill. Galushi turned into false fried pigeons and were nicknamed "golubtsi". It was at that time that the first recipe for golubtsi appeared in cookbooks.
How to cook Cabbage rolls in tomato sauce
Step 1
Prepare the filling. Add salt, ground black pepper, chopped onion and garlic to the minced meat. Knead the minced meat thoroughly with your hands, adding water (approximately 200 ml). The minced meat should become homogeneous and airy. Add rice and mix.
Step 2
Form the cabbage rolls. Place the stuffing on a cabbage leaf, fold it from the bottom, then from the left and right (like an envelope), and wrap it up to the end of the leaf.
Step 3
Prepare tomato sauce. Dilute tomato paste with water. Fry onions in vegetable oil for 3-5 minutes. Add carrots, tomato paste with water. Stir, bring to a boil. Add salt, sugar, pepper, dry ginger, cloves and cinnamon to the sauce. Cook the sauce for 5 minutes, stirring with a spoon.
Step 4
Pour 1/3 of the tomato sauce into the bottom of a deep frying pan, add bay leaf and peppercorns. Place the cabbage rolls in the pan with the seam facing down, pour the remaining sauce over them. Cover the pan with a lid, put it on the fire, wait until the sauce boils, reduce the heat to minimum and simmer the cabbage rolls until done for 40 minutes.
Cabbage rolls in tomato sauce - FAQ About Ingredients, Baking Time and Storage
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