Russian stuffed cabbage roll. The differences from the Japanese rolled cabbage are that the cabbage is sautéed, a large amount of sour cream is added, and it has rice in it. This creates a very rich flavor.
Boil the cabbage leaves one at a time, shave off the protruding part of the stems to make them easier to roll. (Finely chop the shaved stem and add it to the filling).
Add boiling water to the rice and let it sit for 20 minutes. There's no need to rinse the rice. (This will make the rice soft and chewy.)
In a bowl, knead together the ground meat, onion, the rice from Step 2, the finely chopped shaved cabbage, and 2 teaspoons each of salt and pepper.
Divide the filling into 10 equal sections and wrap tightly with the cabbage. Roll each up from the bottom edge of the cabbage leaf, fold the sides in, then keep rolling to the other end.
Coat the rolls lightly with some flour (not listed) and arrange them in a greased skillet.
Cook the rolls until both sides are browned. Add more oil if necessary.
Add the canned tomatoes, bay leaf, salt and pepper, and simmer over low heat. Cook for 30-40 minutes, then finish by adding the sour cream and yogurt.
Sprinkle with dill or Italian parsley to taste. Enjoy.
Story Behind this Recipe
This was a request from my darling.
I forgot to take a photo of the finished product on the plate. If you can find Smetana, the real Russian sour cream, omit the yogurt. Additional note: The rice does not have to be raw. You could use cooked rice (about one rice bowl's worth). It may be easier that way.