Cabbage and Rice Patties in Tomato-Sour Cream Sauce

1. 1 White cabbagepack 1.2 kg ≈ $2.40 90 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 50 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Carrots≈ $1.50 per kg 20 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Semolinapack 700 g ≈ $2.20 25 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 25 g
8. 8 Tomato pastepack 140 g ≈ $1.00 4 g
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Sunflower oil 10 ml
13. 13 Tomatoes≈ $4.67 per kg 60 g

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

Method

1. Rinse the rice and boil in salted water for 12 minutes until half-cooked, drain in a colander, and cool.

2. Shred the cabbage finely, pour over boiling salted water for 5 minutes, then drain. Finely chop half the onion³ and mince the garlic⁹.

3. Mix the cabbage with the rice, add an egg, the chopped onion³, flour, garlic⁹, salt, and pepper. Let sit for 10 minutes for the flour to absorb moisture.

4. Shape the mixture into patties with damp hands, fry in half the oil for 3 minutes per side until golden, then transfer to a deep skillet.

5. Chop the remaining onion³, grate the carrot⁴, and sauté in the remaining oil for 5 minutes. Add the chopped tomatoes⁸, tomato¹³ paste, and 100 ml of water, simmering for 5 minutes.

6. Stir in the sour⁷ cream, bring the sauce to a boil, pour over the patties, cover, and simmer on low heat for 15 minutes until the rice and cabbage are tender.