Lenese Cabbage Rolls
Sautéed cabbage with minced meat is a delicious dish that reminds us of family meals, full of warmth and enticing aromas. We start by washing and chopping the cabbage, ensuring it is well cleaned, without wilted leaves. We cut the cabbage into fine strips, easy to cook, and then we take care of the onion. We peel the onion and chop it finely to release its aroma when we sauté it.
In a large pot, ideal for cooking, we place the chopped cabbage and add about 1.5 liters of water, so that the cabbage is well covered. We cover the pot with a lid and let the cabbage simmer slowly in the enameled cast iron pot, so that it retains all its nutrients and flavor. While the cabbage is boiling, we focus on the onion. In a frying pan, we heat a little oil and add the chopped onion. We let it sauté on low heat, stirring occasionally, until it becomes glassy and fragrant.
After the onion has taken on a slightly golden color, we add the minced meat, mixing well to break it up and incorporate it evenly. When the meat changes color and becomes whitish, we add the tomato juice, adjusting the amount according to our preferences. We season with salt and pepper, letting the flavors blend.
Once the meat is cooked, we pour the mixture from the frying pan over the boiled cabbage, adding the cumin, which will give the dish a special taste. We let everything simmer together for at least an hour on low heat, until the cabbage becomes soft and all the flavors intertwine harmoniously.
When the cabbage is ready, we mix the flour with a little water, forming a smooth paste, which we pour over the cabbage with meat. This step will thicken the sauce and give it a creamy appearance. We let it simmer again for a few minutes, at least 5, on low heat, stirring occasionally.
Finally, we turn off the heat or remove the pot from the stove and add the sour cream, adjusting again with salt and pepper if necessary. We mix well to obtain a uniform and delicious composition. We serve the dish hot, alongside boiled or mashed potatoes, which will perfectly complement this dish.
For an extra flavor, we can also add pickled cucumbers, prepared in brine with a little vinegar, sugar, garlic, and dill. This contrast of flavors will turn the meal into a true feast for the senses. Enjoy with pleasure!
Ingredients: a cabbage head of about 1 kg 400 g minced meat (I used fresh sausage meat) 1 medium-sized onion tomato juice a can of tomato pulp of 400 g 1 tablespoon oil 1-2 tablespoons sour cream or yogurt 1 tablespoon cumin seeds 2 teaspoons flour salt and ground pepper
