Stuffed cabbage in pumpkin

Stuffed Cabbage in Pumpkin

Last year, at a festive dinner, I tried stuffed cabbage made in a pumpkin for the first time. It requires patience and a bit of organization, but the result is clearly different from classic stuffed cabbage. The pumpkin adds a touch of sweetness and keeps them warm for a long time after you take them out of the oven. Since then, I've returned to this recipe several times, especially when I have guests.

Quick Info

Total time: about 3 and a half hours
Preparation time: about 1 hour
Cooking time: approximately 2 and a half hours
Servings: 10-12
Difficulty: medium
Recipe type: holiday, family meals

Ingredients

4 large sour cabbages
3-4 onions
1.5 kg minced pork
2 cups rice
3 tablespoons dried thyme
1 liter tomato juice
1 tablespoon lard
pepper (to taste)
salt (to taste)
1 large pumpkin (about half is used)

Instructions

1. Rinse the rice well several times in cold water. Chop the onion as finely as possible.

2. In a large bowl, mix the minced meat with the drained rice, chopped onion, 1 cup of tomato juice, salt, pepper, and about a tablespoon of thyme. Mix well by hand. If you like, let the mixture sit for a few minutes, but it's not necessary.

3. Separate the cabbage leaves suitable for wrapping the stuffed cabbage. Remove the thick veins if they are too tough. Chop the remaining cabbage finely, some of it will be used for layering.

4. Prepare a large pot. Place a tablespoon of lard at the bottom, spread a first layer of chopped cabbage, and sprinkle a little thyme.

5. Pack the stuffed cabbage: place the mixture on each cabbage leaf, roll it up, and seal the ends. Don't make them too large, so they fit well in the pumpkin later.

6. Arrange the stuffed cabbage in the pot in a circular pattern, leaving the center open. Between layers, add chopped cabbage, thyme, and tomato juice. Continue until you finish the mixture, with the last layer being chopped cabbage, thyme, and the remaining tomato juice.

7. Pour 2-3 cups of water on top. It should cover the stuffed cabbage but not exceed too much. Put the lid on and let it simmer on low heat.

8. Meanwhile, cut the pumpkin in half. Clean out the seeds, but don’t scoop too deep. Place one half of the pumpkin cut side up in a baking dish, and bake for 20 minutes at moderate heat (about 180°C) to start softening it without falling apart.

9. Once the stuffed cabbage is almost cooked (about 1 and a half to 2 hours), remove the pumpkin from the oven. Carefully start transferring layers of chopped cabbage, stuffed cabbage, and chopped cabbage into the pumpkin. Fill it well, but don’t press too hard.

10. Place the pumpkin filled with stuffed cabbage in a baking dish, possibly with a little water in the dish. Put the pumpkin lid on at first (for the first 15 minutes). Bake for another hour, then remove the lid and let it brown for another 30-45 minutes, until the pumpkin is well cooked and the cabbage on top is slightly golden.

11. Remove the dish and let it cool slightly before serving. The stuffed cabbage is served directly from the pumpkin, with the cabbage and juices left inside.

Why I make this recipe often

It keeps warm well, and the pumpkin keeps the stuffed cabbage juicy with a slightly different flavor compared to the classic version. It’s perfect for days when you have many people at the table and want a dish that looks interesting without being complicated to serve.

Tips and Variations

Tips

- If the cabbage is very salty, rinse it in cold water and taste before adding salt to the mixture.
- The pumpkin should be solid and free of soft spots to avoid breaking during baking.
- When removing the pumpkin from the oven to fill it, be careful not to break it, especially if the walls are thin after baking.
- Don’t overfill the pumpkin to avoid spilling in the oven.

Substitutions

- You can use a mix of pork and beef if you prefer leaner stuffed cabbage.
- Lard can be replaced with oil if you don’t use animal fats.
- The pumpkin can also be a pie pumpkin if you can’t find another variety, but it should be large enough.

Variations

- You can add dried or fresh dill if you like the flavor.
- For a tangier taste, add a few sprigs of fresh thyme between layers.
- If you don’t want to bake the stuffed cabbage in the pumpkin, they can be served directly from the pot, as in the classic recipe.

Serving Ideas

- It goes well with sour cream or polenta if you want a complete meal.
- You can slice the pumpkin when serving for those who want to eat the roasted flesh as well.

Frequently Asked Questions

1. What kind of pumpkin should be used?
The pumpkin should be large, with a hard skin and thick flesh, to hold up during baking. It can be a pie pumpkin or another variety that doesn’t fall apart easily.

2. If I don’t have sour cabbage, can I use sweet cabbage?
Sour cabbage gives the classic flavor, but if you use sweet cabbage, I recommend blanching it lightly and mixing it with a little lemon juice or vinegar.

3. Can I use another type of meat?
Yes, you can use beef or a pork-beef mix, depending on your texture and flavor preference.

4. Should the stuffed cabbage in pumpkin be smaller than in the regular recipe?
Yes, I recommend not making them too large so you can arrange them compactly in the pumpkin and ensure they cook evenly.

5. Is the pumpkin served or just used to keep the stuffed cabbage warm?
The pumpkin can be sliced when serving; the roasted flesh goes well with the stuffed cabbage, but it’s not mandatory to eat it.

Nutritional Values

Values are estimated for one serving (without added sour cream or polenta):
Calories: approximately 400-450 kcal
Protein: 20-22 g
Fat: 22-24 g
Carbohydrates: 28-32 g

The minced meat and rice contribute the most calories, while the pumpkin and cabbage increase the fiber content but have a low caloric contribution.

Storage and Reheating

Stuffed cabbage in pumpkin can be stored in the refrigerator in a covered dish for up to 3 days. They can be reheated in the oven or microwave, but the pumpkin loses its firmness when reheated. If there is leftover cabbage or stuffed cabbage, I recommend removing them from the pumpkin to prevent them from becoming too soft. Freezing is not recommended, as the texture of the pumpkin changes significantly.

 Ingredients: 4 large pickled cabbages, 3 tablespoons of thyme, 3-4 onions, pepper, a little salt, broth (1 liter), 1.5 kg ground pork, 2 cups of rice, 1 tablespoon of lard

 Tags:  cabbage rolls rice easter recipes easter dishes easter dishes christmas recipes