Stuffed cabbage rolls with pork

Stuffed cabbage rolls with sour cabbage

Stuffed cabbage rolls are a symbol of culinary tradition, bringing families and friends together at festive tables across generations. This recipe for stuffed cabbage rolls with pork and sour cabbage combines the rich flavors of simple yet characterful ingredients into a comforting and hearty dish.

Preparation time: 30 minutes
Cooking time: 2-3 hours
Servings: 6-8 servings
Calories: Approximately 350-400 kcal per serving (varies depending on the ingredients used)

Ingredients:

- 1 kg of pork (preferably shoulder)
- 2 medium-sized sour cabbages
- 150 g of rice
- 3 medium onions
- Salt and pepper (whole/ground, to taste)
- 10 g of smoked paprika
- 150 g of tomato paste
- 2-3 bay leaves
- Oil (for sautéing)
- 200 g of smoked bacon or pork belly
- 1 bell pepper (optional, for extra flavor)
- Sour cream and green onions for garnish

Preparation:

1. Preparing the cabbage: Cut the cabbage in half, remove the core, and separate the leaves. Place them in a container with cold water for 30 minutes to remove excess salt. This step is essential to achieve a balanced taste without being overly salty.

2. Preparing the filling: Finely chop the onion and sauté it in a pan with a little oil until it becomes translucent. At this point, add the minced pork and sauté everything together for 5-7 minutes until the meat changes color.

3. Cooking the rice: Rinse the rice under cold water and then boil it in salted water for 15 minutes. Once cooked, drain it well to remove excess water.

4. Mixing the ingredients: In a large bowl, combine the sautéed meat, onion, cooked rice, salt, pepper, smoked paprika, and bay leaves. Mix well until you achieve a homogeneous mixture.

5. Wrapping the cabbage rolls: Place a tablespoon of filling on each cabbage leaf and roll them up, making sure to keep the filling from spilling out during cooking. Ensure the edges are sealed well.

6. Assembling in the pot: In a ceramic pot, place 4-5 finely chopped cabbage leaves at the bottom. Arrange the cabbage rolls in circles, alternating with slices of smoked bacon or pork belly for an intense flavor. Sprinkle with thyme and add the remaining bacon on top. Cover with another 4-5 cabbage leaves.

7. Adding the liquid: Dilute the tomato paste in water or broth and pour it over the cabbage rolls, ensuring they are completely covered.

8. Cooking in the oven: Preheat the oven to 180°C and let the cabbage rolls simmer for 2-3 hours. Check occasionally if they need additional liquid. When ready, the cabbage rolls should be tender and have a slightly browned crust on top.

9. Serving: The cabbage rolls are served hot, alongside polenta and hot peppers, and for extra flavor, add sour cream and green onions on top.

Helpful tips:

- For juicier cabbage rolls, you can add a grated carrot to the meat mixture.
- If you want a vegetarian version, replace the meat with a mixture of mushrooms and vegetables of your choice, adding spices for an intense taste.
- You can prepare the cabbage rolls a few days in advance and leave them in the fridge; the flavor will intensify as they rest.

Frequently asked questions:

1. Can I use fresh cabbage?
Yes, but you will need to blanch it first to soften it, making it easier to roll.

2. What is the best type of meat for cabbage rolls?
Pork is traditional, but a combination of pork and beef brings a more complex flavor.

3. How can I store cabbage rolls?
Cabbage rolls keep well in the fridge for 3-4 days or can be frozen for later use.

Cabbage rolls are more than just a dish; they are a story, a culinary experience that brings people together. So, prepare them with love and the joy of sharing a special moment with your loved ones!

 Ingredients: 1 kg of pork meat, belly, 2 medium-sized pickled cabbages, 150 g of rice, 3 onions, salt, peppercorns / powder, 10 g smoked paprika, 150 g of tomato paste, 2-3 bay leaves, oil, 200 g of smoked bacon, 1 bell pepper, sour cream and green onions for garnish.