Red Cabbage-Stuffed Cabbage Rolls

1. 1 Red cabbagepack 1 kg ≈ $2.00 100 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Garlic≈ $10.00 per kg 5 g
5. 5 Onions≈ $1.60 per kg 45 g
6. 6 Potatoes≈ $2.19 per kg 60 g
7. 7 Soy sauce 15 ml
8. 8 Cumin 2 g
9. 9 Dried oregano 2 g
10. 10 Cultured milkpack 500 ml ≈ $2.00 100 ml
11. 11 Sunflower oil 10 ml
12. 12 Salt 2 g

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

Method

1. Separate large leaves from the cabbage head by cutting along the stem, then trim out thick veins.

2. Steam the leaves in a steamer for 7–8 minutes until pliable.

3. Rinse the rice and cook in salted water for 12 minutes until nearly tender.

4. Chop the onion⁵ into small cubes, grate the carrot³, and dice the potato⁶ finely. Sauté in oil for 8–10 minutes.

5. Add minced garlic⁴, cumin, oregano, soy sauce, and 50 ml water. Simmer for 10 minutes until the potatoes⁶ soften, then mix with the rice.

6. Spoon the filling onto each leaf, fold into neat packets, and arrange seam-side down in a baking dish.

7. Bake at 350°F (180°C) for 20 minutes. Serve with proстокваша.