Russian Rolled Cabbage is one of the dishes that I learned from my parents who live in Russia for more than 20 years. Each time they’re back to Hanoi or I go to Russia visiting them, they taught me some basic and traditional Russian dishes, such as Russian salad, cabbage rolls or potato soup. Sometimes I just follow my parents in the supermarket, watch them choosing the delicious ingredients for their meals, I still remember that I was really impressed by hundreds kinds of sausages which are made from different parts of pork or beef, hung up all around the store…
This dish, despite of the simplicity of the ingredients and method, is my favorite of all time. The lovely combination of vegetables and meat, cooked in a basic tomato sauce, contributes stunning cabbage rolls which are perfect to enjoy with rice, noodles or even bread. Not something really special that will appear in a luxury restaurant’s menu, but these Russian Stuffed Cabbage Rolls will be something that you miss in the cold and windy winter days.
Ingredients (for 12-13 rolls)
1. 12-13 cabbage leaves, choose the outer layer because the bigger they are, the easier you roll the stuffed cabbage
2. 300 grams minced pork
3. 5-6 shiitake mushrooms, chopped (if you use dried shiitake, soak them in warm water for 30 minutes before using)
4. 2 dried black fungus mushrooms, soaked, drained and finely chopped
5. 2-3 spring onions, chopped
6. 1 small carrot, chopped (optional)
7. 2 tomatoes, cut into small cubes
8. 80 ml fresh water
9. Vegetable oil
10. 1 red shallot, finely chopped
11. Salt, pepper
1. In a medium sauce pan, boil water and put in the cabbage leaves. Let the hot water soften them in 1-2 minutes so that you can roll them easily.
2. In a large mixing bowl, mix the minced pork, chopped shiitake and black fungus mushrooms, spring onions and carrot until well combined. Season with a pinch of salt and pepper.
3. Take a cabbage leaf, lay it on a flat surface and filled with 1 1/2 tbs of meat mixture lengthways across the centre of the leaf. Fold in edges and roll it up to form a cylinder and encase filling. Repeat with remaining leaves and filling and set to one side.
4. Heat a large frying pan over a high heat, pour in vegetable oil and panfry the cabbage rolls for 3-4 minutes on each side or until cooked through. Cover to keep warm.
5. Heat vegetable oil in a large sauce pan, put in the chopped red shallot and stir until lightly browned, following by the tomatoes and fresh water. Bring the sauce to a boil, season with salt and pepper, gently stir until smooth and tender.
6. Put in the cabbage rolls, arrange them so they’re all covered by the sauce. Reduce the heat and cook for 15-18 minutes or until soft. Turn off the heat and serve.
Good luck with this basic dish and have a nice week ^^
Love, Trang Quynh