- 1 large cabbage, first outer leaves discarded
- 1 pound ground beef
- 1 pound ground pork
- 1 pound fresh small tomatoes
- 1 large carrot, grated
- 1/ 2 cup rice
- 1 cup sour cream
- 1 handful of fresh parsley or dill
- 1 tablespoon chilli flakes
- Kosher salt and pepper, to taste
Prepare the rice first. Par cook the rice halfway. In a small pot, add 1/2 a cup of water and the rice and bring to the boil. Then, cover with a lid and cook for 5 minutes on a low heat. After 5 minutes, drain the rice and add to a large mixing bowl. Set aside.
Bring a large pot of salted water to boil. Remove the first few outer leaves of the cabbage, then separate each cabbage leaf until you get through most of the cabbage, discarding the center of the cabbage, as the leaves are too small.
Blanch the 4-5 leaves at a time in the boiling hot water until they're fairly tender and bright green, 2-3 minutes. Use kitchen tongs to remove the blanched leaves and set them aside in a bowl. Slice the center out of each leaf so that it is easier to roll or just thinly slice off the edge that sticks out. Reserve the blanching water.
With the leaves are cooling, make the cabbage roll. Mix the ground meat together with the rice and season with salt and pepper.
Fill each leaf with approximately 1 heaped tablespoon of the meat and rice mixture. Then cover with the end of the leaf and fold in the two sides and roll. Place each roll in a large pot, seam side down. Once one layer is complete, add a thin layer of carrot and tomatoes on top of the cabbage rolls. Then repeat with another layer of cabbage rolls, then carrots and tomatoes, until you have used all of your filling. Once you have filled up the whole pot pour in the leftover blanching liquid, coming up 3/4 of the way up the pot.
Cover with a lid and bring to a simmer, cooking on a low heat continuously for approximately 1 hour. Serve in a bowl along with the liquid (optional) and top with sour cream and fresh herbs and chili flakes.