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Cabbage Rolls with Gravy

Tender, juicy cabbage rolls that hold their shape, smothered in a rich, savory gravy! This is exactly how I make my cabbage rolls, and they come out delicious every single time — the leaves turn soft and tender, the filling stays juicy, and the gravy is fantastic. Give it a try!

alena•♫Author avatar
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Cabbage rolls with gravy in a saucepan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 3 g
Fats 41 % 7 g
Carbohydrates 41 % 7 g
103 kcal
GI: 67 / 33 / 0
  • How do you make cabbage rolls with gravy?
    1. Rinse the rice, add it to a saucepan, cover with water (about ½ inch / 1–2 cm above the rice), and cook until tender — roughly 20 minutes. 2. Bring a large pot of salted water to a boil. While it heats up, wash the cabbage, peel off the outer leaves, and cut out the core. Lower the head into the pot, cook for 5–7 minutes, then flip it and cook the same amount of time again. If the cabbage is fully submerged, you won't need to flip it. 3. Peel the leaves off the cabbage while it's still in the pot. Let the removed leaves sit in the hot water for 2–3 minutes, then transfer them to a plate to cool. 4. Score an X in the skin of each tomato, drop them into boiling water for 1 minute, then plunge them into ice water. Slip off the skins and cut the flesh into small cubes. 5. Peel the carrots and grate them on the coarse side of a box grater. Finely chop the onion. 6. Heat a skillet with half of the vegetable oil, then add half of the grated carrot and chopped onion. Sauté until golden, stir in the tomato paste (2 tbsp), and cook for 2–3 minutes. 7. In a large bowl, combine the ground meat with the rice, diced tomatoes, and the sautéed onion and carrot. Chop the dill and add it along with the salt and pepper. Mix well — the filling is ready. 8. Cut the large cabbage leaves in half and trim out the tough rib. Place 2–3 tbsp of filling in the center of each piece and roll it up. Keep rolling until you run out of filling and leaves, then arrange the rolls in a heavy-bottomed pot or Dutch oven. 9. Make the sauce: in a bowl, stir together 3 tbsp tomato paste, the sour cream, and water. Add enough water that the sauce will come about halfway up the top layer of rolls in the pot. 10. Pour the sauce over the rolls and simmer for 1 hour. 11. Make the sautéed topping: heat the remaining oil in a skillet and cook the remaining onion and carrot until golden. Spoon it over the cabbage rolls, then simmer another 10–15 minutes. The cabbage rolls with gravy are ready! Serve them hot on individual plates, spooning the gravy over the top. They're also great with a little tomato sauce or a dollop of cold sour cream on the side. Enjoy!
  • For tips on keeping cream and sour cream from curdling in a hot sauce, check out our article on cooking with dairy.
  • Every oil is only good up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds. For help choosing the best oil for frying and getting the temperature right, see our guide.
  • Tip: for rice dishes that turn out perfectly every time, read our article on choosing and cooking rice.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Mixed minced meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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