The ultimate guide to making easier cabbage rolls

Some can't imagine cabbage rolls without rice and meat filling, while others opt for potatoes, groats, and mushrooms. Cabbage rolls are a completely different story, as they don't involve wrapping.

Cabbage rolls, unwrapped cabbage rolls, and granny’s cabbage rolls are the names for this dish. No matter what you call it, there’s never a shortage of people willing to eat them.

The hallmark of these rolls is that the filling is not wrapped in cabbage leaves. In this version, the cabbage is chopped and added directly to the meat, significantly simplifying and shortening the preparation time.

Cabbage rolls taste exceptional and are much easier to prepare than their traditional counterparts. As soon as they appear on the table, everyone rubs their hands and immediately reaches for their forks.

Ingredients:

                        
• half a Savoy cabbage
• 1 lb ground meat
• 1 onion
• 2 cloves of garlic
• 2 eggs
• 2 cups of cooked rice
• 2 cups of tomato passata
• 1 cup of water
• 2 bay leaves
• 2 allspice berries
• salt and pepper to taste
• wheat flour for coating
• oil for frying

Preparation:

1. Chop the cabbage and parboil it in salted water with the bay leaves. Then drain and set the cabbage aside to cool.
2. Combine the cooked cabbage, rice, ground meat, and eggs in a large bowl.
3. Add the grated onion and garlic pressed through a garlic press. Season with salt and pepper, and mix everything thoroughly.
4. Form small patties from the mixture and coat them in wheat flour. Heat the oil in a deep frying pan and brown the cabbage rolls until golden.
5. Pour the tomato passata and water into the pan. Add the bay leaves and allspice.
6. Cook the cabbage rolls, covered, over low heat for about 15 minutes.

Serve the cabbage rolls with potatoes, groats, or bread. The sauce from the braising will be a perfect addition. Enjoy your meal!