Stuffed cabbage rolls

Cabbage rolls in sweet cabbage leaves - a traditional recipe with a flavorful story

Who doesn't love the inviting aroma of carefully cooked cabbage rolls, wrapped in sweet cabbage leaves? This recipe blends tradition with authentic taste, making it perfect for a family meal or festive occasions. Whether you enjoy them with sour cream and polenta or prefer them plain, cabbage rolls are a delight that should not be missing from any menu. Let's begin our culinary journey!

Preparation time: 30 minutes
Cooking time: 2 hours
Total: 2 hours and 30 minutes
Servings: 8-10

Ingredients

- 2.5 kg sweet cabbage (about 2 heads)
- 500 g beef (preferably a mix of lean meat)
- 2 medium onions
- 60-70 g rice (about one cup)
- 150-200 ml water (for filling)
- 350 ml tomato juice (about 4 large tomatoes, puréed)
- 300-350 ml water (for cooking)
- 5 bay leaves
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon sweet paprika
- Salt, pepper, allspice, dill, thyme (to taste)

Ingredient details

1. Cabbage: Choose a sweet, meaty cabbage that is easy to separate. Cabbages are rich in vitamin C and fiber, making them excellent for digestion.
2. Beef: Leaner meat will make the rolls lighter, but depending on your preferences, you can mix beef with a little pork for a richer flavor.
3. Rice: Make sure to wash it well before use to remove excess starch.
4. Spices: Allspice and thyme add a unique aroma to the rolls, while dill gives them a fresh taste.

Preparation instructions

1. Preparing the cabbage: Start by cleaning the cabbages. Cut the core all around, being careful not to damage the leaves. Place the cabbages in a large pot of boiling water, adding a little lemon juice or salt to reduce the cabbage smell. Let them soften for about 2 minutes, turning them on all sides. Once the leaves detach, remove them and let them cool.

2. Preparing the filling: In a pan, sauté one finely chopped onion in olive oil until golden. Add ground meat, salt, pepper, allspice, dill, and thyme. Mix well, then add the washed rice and water, stirring gently to avoid breaking the rice grains. Make sure the filling is soft, as the rice will absorb water during cooking.

3. Forming the rolls: Take a cabbage leaf laid out on a clean surface. Place a tablespoon of filling in the center, fold the edges of the leaf over the filling, and roll tightly. Repeat the process until you have used all the filling.

4. Cooking the rolls: In a large pot, place the remaining chopped cabbage leaves at the bottom. These will form a bed for the rolls. Place the rolls and a pouch made from a clean piece of cloth, tightly tied, containing the spices. This trick will keep the rolls clean and aromatic. Add diluted tomato juice with water until the rolls are covered, and sprinkle the bay leaves. Bring everything to a boil, then cover the pot with foil and transfer it to a preheated oven at 150°C for 2 hours.

5. Finishing the rolls: After two hours, remove the rolls from the oven and let them sit for 20 minutes. Meanwhile, sauté the other finely chopped onion in olive oil, adding paprika and lemon juice. Mix well and let it cook for a few minutes.

6. Serving: Flip the rolls onto a platter and add the sautéed onion on top. Serve hot, generously with sour cream and warm polenta on the side.

Practical tips

- Variations: You can experiment with the filling by adding grated vegetables or herbs for a more complex flavor.
- Storage: The rolls keep excellently in the fridge and become even tastier the next day. You can freeze them to enjoy later.
- Frequently asked questions:
- Can I use pickled cabbage?: Yes, but the rolls will have a more intense flavor. Adjust the amount of salt in the filling accordingly.
- What type of meat is best?: A combination of beef and pork provides a rich taste, but you can use only chicken or turkey for a lighter version.

Nutritional benefits

Cabbage rolls are an excellent source of protein due to the meat and rice, while cabbage provides significant vitamins and minerals. This dish is filling and can be part of a balanced diet, offering both energy and flavor.

Conclusion

Cabbage rolls in sweet cabbage leaves are more than just a simple dish; they are a tradition that brings family and friends together at the table. With every bite, you will feel the warmth and love you put into the preparation. So, don't hesitate to try this recipe and adapt it to your own preferences. Enjoy your meal!

 Ingredients: -2.5 kg sweet cabbage (2 heads) - 500 g beef - 2 onions - dill - pepper - allspice - thyme - salt - 60-70 g rice + about 150-200 ml water - juice from 4 tomatoes (about 350 ml juice) + about 300-350 ml water - about 5 bay leaves - about 3 tablespoons of olive oil - juice from 1 lemon - 1 teaspoon of paprika