Ingredients
Scale
- 1 large green cabbage
- 1 lb ground beef (80% lean)
- ¾ cup cooked rice (jasmine or basmati)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup beef broth
- 2 tbsp butter
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh dill, chopped (for garnish)
- Lemon zest, for garnish
- 1 oz oscietra caviar (or salmon roe for budget-friendly option)
Instructions
- Blanch cabbage whole in boiling salted water for 8–10 minutes until leaves peel away easily. Cool, then carefully removes leaves, trimming thick stems.
- Preheat oven to 350°F (175°C).
- In a skillet, melt 1 tbsp butter over medium heat. Sauté onion until soft (3–4 min). Add garlic and cook 30 sec.
- Add ground beef; cook until browned. Stir in tomato paste, paprika, salt, and pepper.
- Mix in cooked rice. Divide filling evenly among cabbage leaves, rolling tightly like burritos.
- Place rolls seam-side down in a baking dish. Add beef broth and 1 tbsp butter. Cover with foil.
- Bake 45 minutes. Uncover, baste with pan juices, and bake 15 more minutes.
- Serve warm, topped with a small spoonful of caviar, lemon zest, and fresh dill.
Notes
- For a vegetarian version, use lentils and mushrooms in place of beef.
- Caviar can be replaced with pickled capers or preserved lemons for texture without the cost.
- Rolls can be made 1 day ahead—store refrigerated and reheat gently.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Method: Baking
- Cuisine: Eastern European
- Diet: Contains: Gluten-free optional, Dairy, Shellfish (caviar), Eggs (optional, depends on rice prep)
Nutrition
- Serving Size: 2 rolls + caviar
- Calories: 380 Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 95 mg
