Cabbage Leaf Balls
Description
The dish is prepared without unnecessary complications. Recipe for preparing a vegetable dish. The finished dish can be served at the table.
Instructions
- 1
Step 1
Ingredients
- 2
Step 2
Cabbage balls are best prepared using young white cabbage. Its leaves are tender and elastic, allowing them to take the desired shape. Wash the cabbage and remove the outer leaves. Cut off the core.
- 3
Step 3
Bring 4 liters of water to a boil in a large pot, add a pinch of salt. Add the cabbage and cook until the leaves begin to separate from the head. Remove the leaves with a slotted spoon and immediately place them into a bowl with cold water. Once you have 12 leaves, lay them out on paper towels to dry. Cook the remaining cabbage in the pot for another 6 minutes, drain in a colander, discard the water, then chop finely with a knife and transfer to a bowl.
- 4
Step 4
Peel the carrots and onion, then cut them into thin strips. Wash the sweet pepper, cut it in half, and remove the core. Slice the flesh into strips similar to the carrots and onion. Heat vegetable oil in a frying pan and sauté the vegetables for about 4 minutes. Add them to the shredded cabbage, season with salt and pepper to taste, and mix well. The filling for the balls can vary; you can add some slightly undercooked rice or other vegetables such as zucchini, tomatoes, or beans.
- 5
Step 5
On each of the reserved cabbage leaves, cut out the thickened part by making a V-shaped incision. Place the cabbage leaf on a damp linen cloth. Put 1.5–2 tablespoons of filling in the center of the leaf, then fold the edges toward the center.
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Step 6
Lift the ends of the napkin and twist them very tightly. The cabbage leaf with the filling should take the shape of a ball and become firm and elastic. Unwrap the napkin and remove the ball. Repeat the same with the remaining cabbage balls.
- 7
Step 7
Bring water to a boil in a large pot. Place the cabbage balls in a container with a slightly smaller diameter and set it over the pot of boiling water; cover with a lid. Cook in a steam bath for 10 to 12 minutes. Serve with sour cream.