Ragù with Cabbage and Rice



(click on pics to enlarge)

This dish doesn’t have a fancy name, but it is a dish we cook often around here. The ingredients in this dish can be found in Russian Golubts rolls and other European cabbage rolls. This one has a great Ragù sauce.



½ lb. beef ground meat
½ lb. pork ground meat
½ head of cabbage
1 cup of rice (cooked)
½ onion – chopped
1 clove garlic -chopped
1 bunch fresh parsley – chopped
4 sprigs fresh oregano
1 carrot – grated
2 large Roma tomatoes – peeled and chopped
1 Tbsp. tomato paste
1 dash of sugar
1 cup burgundy wine
½ cup chicken stock
2 Tbsp. butter
1 Tbsp. olive oil
Salt and pepper

Before starting the dish, pre-cook the rice and let cool. Add 1 cup of rice to two cups of water. Bring to a boil and simmer for 12 minutes.  Prepare the carrot using a potato peeler and peel and discard the outer skin, then peel the carrot into slivers and chop the slivers into 1 inch pieces or grate it with a grater.

In a 2 quart sauce pan sauté onions in olive oil then add the chopped tomatoes. Stir into a thick paste then add the garlic, wine, tomato paste, butter and a dash of sugar and stir into a paste. Turn off heat and cover.

In another sauce pan heat olive oil and add the beef and pork ground meat and stir a couple of minutes. Add the rice, carrots, parsley, oregano and stir, about three minutes. Turn off heat.


In a covered casserole pan add a little olive oil and place several cabbage leaves on the bottom, open face up. Spoon in the meat mixture.


Layer in more cabbage, and meat mixture.


Pour the tomato sauce over the dish and bake in a 350° oven for 1 hour.



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