Cabbage rolls that don't fall apart: the trick is a layer of leaves on the bottom, where torn leaves take up the heat from the pot. The filling is simple, every market in Burgas sells sauerkraut, and the rest is slow simmering. Cooked on Saturday, they taste even better the next day, which suits a Sunday lunch and National Revival Day.

2 hr 10 minprep 50 min · cooking 1 hr 20 min
4 servingsLunch
For the patient cookdifficulty
430 kcalper serving

Ingredients

  • 1 small head (about 1.2 kg)sauerkraut
  • 500 gminced meat, a mix of pork and beef
  • 100 grice
  • 2 medium (about 200 g)onions
  • 3 tbspsunflower oil
  • 1 tsppaprika
  • ½ tspblack pepper
  • 1 tspsavory
  • ½ tspsalt
  • 2bay leaves
  • about 600 mlwarm water
  • 250 gplain yoghurt, to serve

Method

  1. Prepare the leaves

    Pull 16 undamaged leaves off the head of cabbage and cut out the thick rib at the base. Roughly chop what is left of the head, as you will need it for the bottom of the pot.

    Taste a piece of leaf. If it is too salty, soak the leaves in cold water for 30 minutes, then squeeze them dry.

    cabbage rolls — Prepare the leaves

  2. Fry the onion

    Heat 3 tbsp oil in a frying pan over medium heat and fry the finely chopped onion for about 8 minutes, until soft and translucent. Take the pan off the heat, add the paprika and stir, so it doesn't turn bitter.

    cabbage rolls — Fry the onion

  3. Mix the filling

    Rinse the rice in a sieve until the water runs clear. Put it in a bowl with the minced meat, the cooled onion, the black pepper, the savory and ½ tsp salt. Knead for 2 minutes, until the filling is smooth.

    cabbage rolls — Mix the filling

  4. Roll the leaves

    Put 1 heaped tbsp of filling at the base of each leaf, fold the sides in and roll it up into a roll about 7 cm long. Don't roll too tightly, as the rice swells as it cooks.

    cabbage rolls — Roll the leaves

  5. Pack them in the pot

    Line the bottom of the pot with torn leaves and the chopped cabbage, so the rolls don't stick or fall apart. Pack the rolls tightly side by side, seam down, and add the bay leaves.

    Press the rolls down with an upside-down plate, so they don't unroll as the water boils.

    cabbage rolls — Pack them in the pot

  6. Simmer slowly

    Pour in about 600 ml warm water, enough to almost cover the rolls. Bring to the boil, turn the heat to its lowest, cover and simmer for 1 hour 15 minutes, until the rice is completely soft.

    cabbage rolls — Simmer slowly

  7. Let them rest

    Take the pot off the heat and leave the rolls under the lid for 30 minutes. The next day, reheat them over low heat for 15 minutes, until they are hot all the way through.

    cabbage rolls — Let them rest

How to serve

Serve 4 rolls per person, with a spoonful of cold yoghurt on top.

Did you know

People cook cabbage rolls all over southeastern Europe and the Middle East. In Bulgaria they are most often made with cabbage or vine leaves.

Per serving (approximate): 430 kcal · protein 28 g · fat 24 g · carbohydrates 26 g