Stuffed cabbage rolls in a Romanian pot

Stuffed Cabbage in a Roman Pot with Sweet Cabbage

I received a Roman pot and, after my first attempt with chicken thighs that didn't convince me, I decided to try stuffed cabbage. This time I used sweet cabbage since we are not fans of sour cabbage. For soft leaves, I used a simple trick: I put the cabbage in the freezer overnight and let it thaw. The leaves came off easily and there was no need to blanch them, which saved me some time. The Roman pot has a few rules, but I will mention them in the steps. The stuffed cabbages turned out exactly as I wanted, tender and well-formed.

Quick Info

Total time: approximately 3 hours and 30 minutes
Preparation time: 30-40 minutes
Cooking time: 3 hours
Servings: 6-8
Difficulty: medium
Recipe type: main dish, suitable for holidays or family meals

Ingredients

- 1 fresh cabbage, approx. 1.5 kg
- 750 g pork shoulder (not too fatty)
- 1 small cup of rice
- 2 onions
- 1 carrot
- Salt
- Pepper
- Sweet paprika
- Fresh dill
- Thyme
- 1 tablespoon oil
- 300 ml tomato juice
- Water (to complete the liquid)
- 1 small smoked knuckle (can be replaced with bacon, ham, or other smoked meat)

Preparation Method

1. Preparing the cabbage
If using sweet cabbage, put the whole cabbage in a bag and freeze it a day in advance. After 24 hours, take it out in the evening and let it sit at room temperature until morning. The leaves come off easily, are soft, and no blanching is needed.

2. Preparing the Roman pot
Submerge the Roman pot completely in cold water for at least 30 minutes before using it. Do not skip this step, or you risk it cracking in the oven. The pot goes into a cold oven, not preheated.

3. Preparing the meat filling
Chop the onion finely and sauté it in oil in a pan until soft. Grate the carrot on a small grater and add it to the onion. Sauté for 2-3 minutes, then add the well-washed rice. Mix, then add the minced meat. Add salt, pepper, paprika to taste, chopped fresh dill, and a bit of thyme. Mix everything to combine.

4. Wrapping the stuffed cabbages
Detach the cabbage leaves and cut off any thick veins if present. Take a leaf, put a little filling, and roll it tightly, closing the ends. You can chop the small leaves or leftover cabbage finely and place them at the bottom of the Roman pot.

5. Arranging in the pot
At the bottom of the Roman pot, put a thin layer of chopped cabbage. Arrange the stuffed cabbages next to each other as tightly as they fit. Place pieces of smoked knuckle among the stuffed cabbages (I used boneless knuckle but also added the bone for flavor). If you have another type of smoked meat, it works just as well.

6. Pouring the liquid
Mix the tomato juice with water and a little salt. Pour over the stuffed cabbages until they are completely covered. Put the lid on the Roman pot.

7. Baking
Place the Roman pot (with the lid) in the cold oven. Set the oven to medium temperature and let the stuffed cabbages bake for 2-3 hours. I kept them in for exactly 3 hours. The stuffed cabbages turned out well-cooked, tender, and flavorful.

8. Serving
They are good warm, with sour cream and fresh bread (I also made a potato bread), or with polenta.

Why I make this recipe often
Stuffed cabbage in a Roman pot comes out tender, does not need to be stirred or monitored like on the stovetop, and tastes good even reheated the next day. They can be easily prepared for several people.

Tips and Variations

Tips
- Do not skip the hydration step for the Roman pot. Otherwise, there is a risk of it cracking due to temperature changes.
- If using sweet cabbage, freezing is simpler than blanching, and you won’t have to stand by the stove.
- The rice must be washed very well; otherwise, it can stick to the filling.
- Also put the knuckle bone in the pot; it helps with flavor.

Substitutions
- Instead of smoked knuckle, you can use bacon, ham, or any other smoked meat.
- If you don't have tomato juice, diluted tomato paste with water works too.
- For greens, you can use dried dill if you don't have fresh.

Variations
- You can make this recipe with sour cabbage if you prefer a more sour taste.
- The meat mixture can also include beef or turkey, according to your preferences.
- For an extra flavor boost, you can add a few whole thyme sprigs between the layers.

Serving Ideas
- They pair well with sour cream and fresh bread or polenta.
- Leftovers are good cold, with a bit of green onion on the side.
- For those who prefer spicy, they can be sprinkled with a little fresh chili when served.

Frequently Asked Questions
1. Do I need to blanch the cabbage if I freeze it first?
No, the leaves soften enough through freezing and roll easily.

2. If I don’t have a Roman pot, can I use another pot?
You can use a thick cast iron or ceramic pot, but with the Roman pot, the stuffed cabbages come out more tender.

3. What do I do if all the stuffed cabbages don’t fit in a single layer?
You can arrange them in multiple layers, alternating with chopped cabbage and smoked meat.

4. Can the recipe be made without smoked meat?
Yes, but the final taste will be less intense.

5. How much liquid should I add?
The stuffed cabbages should be completely covered by liquid, but not floating. The liquid will reduce in the oven anyway.

Nutritional Values
Approximately, for a serving of stuffed cabbage with pork, rice, and a little smoked knuckle:
Calories: 400-500 kcal
Protein: 23-28 g
Carbohydrates: 22-27 g
Fats: 22-28 g

Values may vary depending on the type of meat used and how much smoked meat or fat is added. The stuffed cabbages are quite filling due to the meat and rice.

Storage and Reheating
Stuffed cabbages keep well in the refrigerator, in a covered pot, for up to 4 days. They can be reheated in the oven or on the stovetop over low heat, with a little water or tomato juice added if they seem dry. They can also be frozen after baking, although the texture of the leaves may become slightly softer after thawing.

 Ingredients: -1 fresh cabbage weighing approximately 1.5 kg -750 g of lean pork meat -1 cup of rice -2 onions -1 carrot -salt -pepper -sweet paprika -fresh dill -thyme -1 tablespoon of oil -300 ml of tomato juice -water + -1 small smoked ham hock

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