Flavorful and comforting fusion meal: Russian Cabbage Rolls (Golubtsy) Stuffed with Chilli Con Carne

Mouthwatering, wholesome, flavorful and comforting fusion of Russian and American cuisine: Cabbage Rolls (Golubtsy) Stuffed with Chilli Con Carne. Great as a make-ahead seasonal meal! Cuisine: Russian/American fusion Serves: 6 servings

Ingredients

For the cabbage rolls:

• 1 head Savoy cabbage
• 2 teaspoon olive oil
• 300 grams or 10 oz ground beef
• 2 cloves garlic
• 1 medium-sized onion
• 1 small chili pepper
• 2 carrots, grinded
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground paprika
• 1 teaspoon ground majoran
• 400 grams or 14 oz (1 can) diced tomatoes or 4 medium-sized fresh tomatoes
• 400 grams or 14 oz (1 can) kidney beans
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• salt
• black pepper
• 80 grams or 3 oz grinded Gouda cheese (optional)
• sour cream

For the tomato sauce:

• 500 ml or 2 cups of your favorite marinara sauce OR
• 1 tablespoon olive oil
• 1 medium-sized onion
• 1 clove garlic
• 500 grams or 2 cups diced tomatoes (fresh or canned)
• 3 sprigs thyme
• salt
• black pepper

Instructions

1. In a large pot, bring 2-3 liters (1/2 - ⅔ gallon) of water to a boil. Add the whole cabbage and cook until the outer leaves begin soften, around 3 to 4 minutes. Take the cabbage out using a slotted spoon. Remove 2-3 large outer leaves, drain. Return the cabbage to the pot and repeat the process until all the cabbage leaves are cooked. Drain with a kitchen towel. Select 12 large leaves. The rest can be saved for other dishes.
2. Make the filling: in a skillet, heat a teaspoon of olive oil over medium-high heat. Add ground beef and cook for 5 minutes or until it changes color, stirring and breaking it constantly with a wooden spoon. Transfer the meat to a plate or bowl.
3. Put the skillet back to the stove. Add 1 teaspoon of olive oil. Chop onion, garlic and chili pepper and add them to the skillet together with grinded carrots. Cook for 5 minutes over medium heat. Add coriander, cumin, paprika and majoran and cook until aromatic, stirring constantly, around 1 minute.
4. Add diced tomatoes with juice or diced fresh tomatoes and add them to the skillet. Drain kidney beans and add them, too. Add tomato paste, sugar, a pinch of salt and black pepper. Stir everything well and let it cook over low heat for 20 minutes or until the liquid evaporates. You want your chilli con carne to be rather dry, as it's easier to stuff cabbage leaves that way.
5. Make the sauce (skip if using ready marinara sauce): put a saucepan over medium heat, add olive oil. Finely chop garlic and onion and add it to the saucepan. Cook for 3 minutes or until tender. Dice tomatoes and add them to the saucepan. Add thyme leaves. Bring to the boil and reduce the heat to medium-low. Cook for 30 minutes, stirring occasionally. If you want the consistency of the tomato sauce to be more smooth, blend it with an immersion blender once it's ready. Check the full recipe here:Cabbage Rolls (Golubtsy) Stuffed with Chilli Con Carne

bon appetit