Quick Cabbage Rolls

1. 1 White cabbagepack 1.2 kg ≈ $2.40 40 g
2. 2 Ground pork and beefpack 500 g ≈ $7.10 130 g
3. 3 Tomato pastepack 140 g ≈ $1.00 25 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Long-grain ricepack 800 g ≈ $1.96 11 g
6. 6 Salt 2 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Tomatoes≈ $4.67 per kg 80 g
9. 9 Sour cream 15%pack 300 g ≈ $1.60 40 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix the ground² meat, chopped onion⁴, and cooked rice. Season with salt and spices.

2. Separate the cabbage head into leaves, then blanch in boiling water for 2–3 minutes.

3. Cut out the thick midrib from each leaf and pound the leaf flat with a mallet.

4. Wrap each leaf with the meat mixture, then pan-fry until golden on both sides. Add water and tomato³ paste, then simmer covered for 30 minutes.

5. Serve topped with sour⁹ cream and garnished with fresh herbs.