Stuffed cabbage

5.0/5 rating 1 vote
  • Ready in: 1:20
  • Serves: For lunch, For dinner, For holidays
  • Complexity: medium
Stuffed cabbage


  • 1 kg of mutton or beef
  • 200 g of rice
  • 1 head of cabbage
  • 1 egg
  • 4 onions
  • 3 tomatoes
  • Pinch of black pepper and red chilli pepper
  • Salt to taste


Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg, salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chilli for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.

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Tashkent, Uzbekistan
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