Oct 30, 2021
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How to cook stuffed cabbage rolls with meat

How to cook stuffed cabbage rolls with meat

Therefore, today we will tell you how to cook stuffed cabbage rolls according to the Armenian recipe.

We have already talked about the secrets of cooking Armenian cuisine more than once, and each time these publications found a response in the hearts of our grateful readers.

Therefore, today we will tell you how to cook stuffed cabbage rolls according to the Armenian recipe. There will be a couple of cooking secrets and a lot of meat. We promise that it will be delicious.

Cabbage rolls with meat

Cabbage rolls are a dish that in one form or another exists, perhaps, in every cuisine of the world. Even in ancient Greece, minced meat was wrapped in a cabbage leaf and cooked over a fire. Over the years, the technology has only slightly improved, and now every chef adds his own touches that make the dish special.

Before experimenting with cabbage rolls, it is recommended to master the classic version of their preparation. And although our today’s Armenian recipe can hardly be called classic, it is quite simple and helps to understand many of the nuances of preparing a world-famous dish.


  • 1 kg pork or ground beef
  • 1 kg fillet (better than beef)
  • 200 g tomato lecho
  • 100 g tomato paste
  • 2 heads of white cabbage
  • 100 g rice
  • 100 ml sunflower oil
  • 1 large onion
  • 1 carrot
  • prunes, herbs (dill, onion, cilantro), black pepper to taste


Add to the minced meat half an onion, cut into small cubes, chopped greens (you can also add green pepper), 1 tbsp. l. tomato paste and lecho. Add rice here. Pepper and salt. You can use spices. Add 50 ml of sunflower oil – it will soften the meat. Mix well, and the stuffing for stuffed cabbage is ready.

Cut the cabbage out of the cabbage and take it apart. Place the leaves in boiling water for 2 minutes until they become soft and pliable.
Place the beef fillet in cold water for 24 hours in advance to remove all blood and dirt from the meat. Cut the peeled fillet into medium pieces. Line the bottom of the pan with cabbage leaves. Pour in some sunflower oil, and on top of the cabbage, lay out the pieces of beef fillet in one layer. Pepper.

Start rolling cabbage rolls from previously prepared cabbage and minced meat. To make the cabbage leaves curl more easily, cut out the coarse veins, and put the minced meat on the inside of the sheets. Place the cabbage rolls in a saucepan on top of the beef fillet. Try to lay them with the seam down. Put chopped prunes on top of each layer of cabbage rolls.

Prepare the gravy. To do this, chop the dill, grate the carrots, cut the second half of the onion into cubes. Fry everything in a pan. In the process of frying, add 1 tbsp. l. tomato paste, and pour in half a glass of boiled water.

Place a pot of cabbage rolls over medium heat. Pour the gravy evenly over them. From all sides also fields with boiled hot water. Do not pour too much, the water should not reach the last layer of cabbage rolls. Keep on fire for about 60 minutes.

The cabbage rolls are ready – you can serve them. We especially recommend trying the meat fillet, which was cooked at the bottom of the pan. It takes on a rich taste.

Indeed, it doesn’t matter what you cook, but it’s important how you do it. Even the most ordinary dish can be prepared in a special way if you listen to the advice of knowledgeable people. Especially if we are talking about Armenians who know exactly how to cook meat dishes deliciously. Even if it’s a regular beef leg soup.

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