Quick Stuffed Cabbage Rolls

1. 1 White cabbagepack 1.2 kg ≈ $2.40 180 g
2. 2 Ground pork and beefpack 500 g ≈ $7.01 130 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 ≈ $1.94 30 g
6. 6 Salt 2 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 40 g
9. 9 Sunflower oil 10 ml

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

Method

1. Rice boil for 12–15 minutes until halfway done, drain the water.

2. Chop the onion⁴ finely, mix with the ground² meat and rice, salt and pepper.

3. Separate the head into leaves, drop into boiling water for 3–5 minutes until tender.

4. Trim the thick vein from the leaves and lightly pound them.

5. Wrap the filling in the leaves, fry in oil for 3 minutes on each side.

6. Add water with tomato³ paste and simmer under a lid for 30 minutes until the filling is cooked.

7. Serve with sour⁸ cream and chopped dill⁷.