Ukrainian Cabbage Roll Bowl
A single portion of Ukrainian cooking, ready in 30 minutes. Roughly £2.20 a portion.
Per portion
Calories from protein 20%, carbs 36%, fat 44%. Estimated from the ingredients.
Roughly £2.20 a portion.
Method
- 1
Part-cook the rice for 8 minutes, adding the cabbage leaves for the last 3 minutes to soften, then drain. Cut out the thick stem from each leaf.
- 2
Meanwhile, fry the onion in a splash of oil with a pinch of salt for 5 minutes until soft, adding the garlic for the last minute, then tip half into a bowl.
- 3
Mix the pork mince, rice, paprika and the onion in the bowl with ¼ tsp salt and some pepper. Divide between the leaves, fold in the sides and roll up.
- 4
Add the chopped tomatoes and a splash of water to the onion left in the pan, sit the rolls in the sauce seam-side down, cover and simmer for 15 minutes until the pork is cooked through.
- 5
Taste the sauce and adjust the salt, then serve the rolls in the sauce with the soured cream, scattered with the dill.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/ukrainian-cabbage-roll-bowl/
