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Regular Cabbage Rolls

Cabbage rolls made with ground pork and beef, rice, onions, dill, and baked with tomato and borsh.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Regular Cabbage Rolls

Time30 minutes

Ingredients

Directions

Prepare the filling

  1. Grind the meat with the crustless bread slice (previously soaked and squeezed dry) and a raw onion.

  2. Mix the mixture with rice, dill, pepper, salt, and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well.

Roll the cabbage

  1. Core the cabbage with a sharp thin knife and blanch it with borsh.

  2. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in 2 or 3.

  3. Place a little meat in each cabbage piece and roll in.

Layer and bake

  1. Place a layer of rolls in the pan (take a deep one). Cover with a layer of chopped (julienned) cabbage. Add a layer of thinly sliced tomatoes. Repeat layering until all rolls are made.

  2. The last layer must be tomato slices or add tomato sauce.

  3. Add a heaping tablespoon of lard, pour the borsh, and let simmer on top of the range for 30 minutes.

  4. Place in the oven so that the liquid is reduced.

  5. Serve with sour cream.

Nutrition, whole recipe (rough)

1499Calories
94 gProtein
45 gFat
174 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Pork100g cooked242
Rice1 cup cooked (158g) white206
Lard1 tbsp (12.8g)115
Yogurt170g plain Greek100
Broccoli1 cup chopped (156g)55
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Cabbage + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together3,001 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground meat
Forms the filling, giving the rolls savoury richness and a tender bite when cooked.
Cabbage
Its leaves wrap the filling and become soft and pliable when blanched.
Onions
Add sweetness and aroma to the filling when fried until soft.
Rice
Absorbs juices from the meat, helping keep the filling moist and binding it.
Bread slice
Soaked and squeezed, it adds moisture and softness to the meat filling.
Tomatoes
Add acidity and moisture that flavour the layers and the simmering liquid.

The step that matters

Remove the cabbage leaves whole. Leaves that tear leave gaps, so the filling can escape during cooking. Blanching softens the leaves so they bend without breaking.

Swap the cabbage

How well each one fits the dish's main ingredients (meat, pork, beef, onion, rice, bread, tomato):

  1. Potatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Cabbagethe original

Fit is the average pairing score against meat, pork, beef, onion, rice, bread, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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