Brought to Brazil by European immigrants, these cabbage rolls are made by wrapping leftover rice and ground beef in blanched cabbage leaves and simmering them in a tomato sauce. If you already have cooked rice or meat on hand, the filling comes together in minutes. Slow-simmered in the tomato sauce, the rolls turn into a dish the whole family shares at dinner.
Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable, then drain, taking care not to overcook them.
Sauté the garlic and onion in olive oil, add the ground beef, and once it browns, remove from the heat and stir in the cooked rice, salt and pepper.
Flatten the thick centre rib of each cabbage leaf slightly, place a spoonful of filling on it, fold in the edges and roll tightly.
Pack the rolls tightly into a wide pot, pour the tomato sauce over them, cover and simmer over low heat.
Don't over-blanch the cabbage leaves; leaves that go too soft tear while you're rolling them. Allergens: this recipe is free of common allergens.
If you already have leftover cooked rice, you can skip the first step and go straight to making the filling, which gets the dish ready in just 10 minutes.
Admin DadaGastro · verified in test kitchenLahana yapraklarını 2-3 dakika yerine 4 dakika haşladım çünkü büyük bir lahana kullanmıştım, kalın damarlar o sürede daha kolay bükülür hâle geldi ve harcı doldururken hiçbir yaprak yırtılmadı.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.