Cabbage Rolls
This cabbage roll recipe differs a lot from most other recipes of the same name. This one forgoes the tomatoe sauce and presents something a bit less acid and brothy.
Pork could easily be substitued with lamb, ground chicken, or whatever other filling you may want to go with. I don't eat pork too often so when I do, I try to source with intentionality and focus on quality.
Serves 2-4
Prep Time: 25 mins
Cook Time: 40 mins
Ingredients
- 8-12 cabbage leaves (size dependant)
- 1 lb ground pork
- 1/2 cup cooked rice
- 1/4 cup blueberries
- 3 tbsp sour cream
- 2 tbsp fresh dill, chopped (+ extra for garnish)
- 1 small onion, finely diced
- 1 egg (optional, but helps bind)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 cups of chicken broth
- 2 medium carrots sliced lengthwise into wedges
- 2 medium potatoes, peeled and sliced into wedges
- 1 tbsp butter or olive oil
Instructions
- Prepare the filling:
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In a bowl, combine pork, rice, blueberries, sour cream, dill, onion, egg, salt, and pepper.
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Mix well until all ingredients are well incorporated.
- Assemble the rolls:
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Place 1-2 tbsp of filling onto each cabbage leaf.
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Fold sides in, then roll tightly.
- Cook the vegetables and rolls:
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In a deep skillet or pot, heat butter/oil over medium heat.
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Add carrots and potatoes, sauté for 5 mins.
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Pour in chicken broth and bring to a simmer.
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Place cabbage rolls seam-side down into the broth.
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Cover and simmer for 25-30 mins until pork is cooked and veggies are tender.
- Finish and Serve:
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Garnish with extra dill and a dollop of sour cream if desired.
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Spoon broth, carrots, and potatoes over the rolls.
