Stuffed cabbage rolls with chicken liver and pickled cabbage

Stuffed cabbage rolls with chicken liver and black rice in pickled cabbage leaves

Welcome to our kitchen, where today we will prepare a delicious and unusual recipe: stuffed cabbage rolls with chicken liver and black rice, wrapped in pickled cabbage leaves. This recipe not only combines tradition with innovation, but it is also an excellent source of nutrients, thanks to the selected ingredients. I invite you to discover with me not only the preparation method, but also the story and benefits of each ingredient.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4-6

Ingredients

- 40 pickled cabbage leaves: Choosing the cabbage leaves is essential. Make sure they are tender and not too salty.
- 350-400 g organic chicken liver: Chicken liver brings a rich flavor and high nutrient content.
- 400 g cooked black rice: Black rice, also known as "forbidden rice," is an excellent source of antioxidants and nutrients.
- 1 large onion (or 2 small): The onion will add sweetness and flavor.
- 2 tablespoons of tomato paste: Adds acidity and color to the filling.
- 1 bunch of fresh chopped parsley: Freshens the taste and adds color.
- Olive oil: To sauté the onion and liver.
- Salt, pepper, thyme, and bay leaves: The spices that will give character to the dish.
- Sesame seeds: For added texture and nutrition.

Preparation of the stuffed cabbage rolls

Step 1: Preparing the ingredients

Start by cleaning and finely chopping the onion. The onion will be sautéed to release its flavors. It is important to use a non-stick pan to prevent sticking.

Step 2: Sautéing the onion

In a pan, add two to three tablespoons of olive oil and sauté the onion over medium heat until it becomes translucent. This will take about 5-7 minutes. Don't forget to stir it frequently to avoid burning.

Step 3: Preparing the liver

Add the chicken liver cut into small pieces to the pan along with the onion. Sauté the liver for 8-10 minutes until it becomes firm and changes color. Once the liver is cooked, add 100 ml of water and the tomato paste, mixing well. Let the mixture cook until the water evaporates and you obtain a homogeneous composition.

Step 4: Combining the ingredients

In a large bowl, combine the sautéed liver with the onion, cooked black rice, and chopped parsley. Mix everything well and check the taste: add salt and pepper to your liking. Let the mixture cool a bit.

Forming the cabbage rolls

Step 5: Preparing the cabbage leaves

Wash the pickled cabbage leaves under a stream of cold water to remove excess salt. Then, choose the prettiest leaves and get ready to form the rolls.

Step 6: Filling and wrapping

On each cabbage leaf, add a generous tablespoon of the liver and rice mixture. Fold the edges of the leaf over the filling, then roll the cabbage roll into a cylinder shape. Make sure they are well sealed so they don't come apart during cooking.

Cooking the cabbage rolls

Step 7: Placing in the cooking pot

In a baking dish, place a layer of leftover cabbage leaves to cover the bottom. Arrange the cabbage rolls in a single layer, side by side. Over the rolls, add a few bay leaves and thyme, then pour water until the rolls are completely covered.

Step 8: Baking

Preheat the oven to 180°C and place the cabbage rolls inside. Let them bake for about an hour. Check occasionally if more water is needed, adding it if necessary, to prevent burning.

Serving

Once the cabbage rolls are ready, take them out of the oven and let them cool a bit. Serve them hot, alongside fluffy polenta and fresh sour cream. This traditional combination will add extra flavor and make every meal special.

Nutritional benefits

This stuffed cabbage roll recipe is not only delicious but also very nutritious. Black rice is rich in antioxidants, which help combat inflammation and chronic diseases. Chicken liver is an excellent source of vitamins A and B, while pickled cabbage is full of probiotics, beneficial for digestive health.

Variations and tips

If you want to experiment, you can replace black rice with brown rice or even quinoa for a gluten-free option. You can also add finely chopped vegetables to the filling for added texture and nutrients. The cabbage rolls can also be cooked in a pressure cooker, reducing the cooking time to about 30 minutes.

Frequently asked questions

- Can I use chicken liver instead of poultry liver? Yes, chicken liver is an excellent alternative and will provide a similar taste.
- How long can I keep the cabbage rolls? The cabbage rolls can be kept in the fridge for 3-4 days or can be frozen for up to 3 months.
- What can I serve with the cabbage rolls? Besides polenta and sour cream, they can be served with a fresh summer salad or pickles.

I hope this recipe for stuffed cabbage rolls with chicken liver and black rice has inspired you to explore new flavors and bring a touch of innovation to your kitchen. A meal full of aromas and tradition awaits you! Enjoy your meal!

 Ingredients: 40 leaves of pickled cabbage, 350-400 g of organic chicken liver, 400 g of cooked black rice, 1 large onion (or 2 small), 2 tablespoons of tomato paste, 1 bunch of parsley, olive oil, salt, pepper, thyme, bay leaf, sesame.

 Tags:  cabbage rolls the slow cooker