recipe by Artem Stepanenko, age 17
1 large head of cabbage,
ground meat - 500 g (beef and pork in equal proportions),
rice - 0.5-0.75 cup,
2 to 3 tomatoes (can substitute 2 tablespoons of good tomato sauce or ketchup)
2 to 3 cloves of garlic
vegetable oil for frying
freshly ground pepper
tomato sauce or ketchup - 2 tablespoons
sour cream - 3 to 4 tablespoons
broth or water - 400-500 ml
Wash and clean the cabbage leaves. Place small quantities in salted boiling water. Boil the leaves for ~ 1 to 2 minutes, until tender (i.e. elastic). Remove cabbage from water, allow water to drain and cut off the stems. (stalks can be cut before cooking cabbage or after cooking). Separate the cabbage leaves.
Peel and finely chop onions.
Wash, peel and grate the carrots.
Fry the onions and carrots in vegetable oil until soft.
Wash and chop the parsley.
Boil the rice until half ready.
Wash tomatoes (you can remove the peel) and cut into small cubes (you can grate or chop in a blender to a mush).
Peel and finely chop the garlic or use a garlic press.
Mix with ground meat, rice, fried onions, garlic, tomatoes (or tomato sauce), fresh herbs, add salt, pepper and mix well.
In each cabbage leaf put the prepared stuffing, folding each leaf like an envelope. Fry the cabbage rolls in a pan or deep skillet with vegetable oil until slightly browned.
Combine tomato sauce or ketchup with sour cream and water (or broth), and pour this mixture over the stuffed cabbage, so that the liquid barely covers it. Add a little salt and pepper and simmer 30-40 minutes.
Let the cabbage rolls stand for 10 minutes under the lid.
When serving, pour sauce over cabbage rolls. Decorate with sour cream and sprinkle with chopped parsley.
[Photo credit: link here]