Cabbage rolls (baked)

Cabbage Rolls in the Oven – a Traditional Recipe Full of Flavor and Warmth

If you're looking for a recipe that brings back family memories and fills your home with delicious aromas, cabbage rolls are the perfect choice. This recipe for cabbage rolls in the oven combines simple yet flavorful ingredients and is easy to prepare, even for beginners. Whether you serve them at a festive meal or simply want to treat yourself, these cabbage rolls will bring a smile to your face.

Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Total time: 1 hour and 45 minutes
Number of servings: 6

Ingredients:
- 1 large cabbage (or more, depending on size)
- 350 g minced meat (pork, beef, or a combination)
- 1 leek (or an onion)
- 1 large carrot
- 1 small celery root
- 1 ladle of rice (about 100 g)
- 1 handful of fresh dill, chopped
- 1 handful of fresh parsley, chopped
- 1 can of whole tomatoes in their juice (about 400 g)
- 1 egg
- 1 cup of borscht (or 2 tablespoons of borscht powder)
- 2 tablespoons of tomato paste
- Salt, black pepper, and a little thyme, to taste

Instructions:

Step 1: Preparing the Filling
Start by finely chopping the leek and onion. It is important to sauté them covered to maintain juiciness and reduce the risk of gastric discomfort. Place the onion and leek in a pan with a little oil and let them sauté over low heat for about 5-7 minutes.

Meanwhile, grate the carrot and celery on a large grater. Add them to the onion and leek mixture, cover the pan, and let them steam until the vegetables become tender, about 10 minutes.

Step 2: Combining the Ingredients
After the vegetables have sautéed, add the rice and mix well. Pour in half a glass of water and cover the pan, letting it simmer over low heat for 5 minutes. This step will help the rice absorb the flavors.

Once the mixture has cooled slightly, transfer the vegetable mixture to the bowl with the minced meat. Add the chopped tomatoes along with their juice, the egg, dill, and parsley. Season with salt, pepper, and a little thyme, being careful to add more salt as the rice will absorb a considerable amount.

Step 3: Preparing the Cabbage Leaves
Put a large pot of water and a teaspoon of salt to boil. When the water starts to boil, add the cabbage leaves, either one by one or the whole cabbage (with the core removed), and let them boil for 2-3 minutes until they become soft. It is essential that the cabbage leaves are sufficient and easy to separate, so choose the blanched or greener variety, which are more tender and easier to handle.

After blanching the cabbage leaves, let them cool slightly so you can handle them.

Step 4: Assembling the Cabbage Rolls
Channeling your inner grandmother, take a cabbage leaf and place a generous spoonful of the meat filling in the center. Fold the edges of the leaf over the filling, then roll the cabbage roll from the base to the tip, ensuring it is well sealed. Repeat the process with all the cabbage leaves and remaining filling.

Step 5: Cooking the Cabbage Rolls
In a deep baking dish, place a few chopped cabbage leaves to cover the bottom. Arrange the cabbage rolls side by side, without crowding them, and finally cover them with a few cabbage leaves. Add a glass of water and cover the dish with a lid or aluminum foil.

Preheat the oven to 150°C. Place the dish in the oven and let it bake for about 1 hour and 15 minutes. After half an hour of cooking, add the cup of borscht mixed with the tomato paste, gently shaking the dish to distribute the sauce evenly.

Step 6: Serving
Once the cabbage rolls are ready, let them cool slightly before serving. You can place them on a platter and garnish with fresh dill on top. These cabbage rolls are perfect alongside creamy sour cream or even with a side of pickled cabbage salad, which will perfectly complement the rich flavors.

Practical Tips:
- Choosing the Meat: Use minced beef for a more intense flavor, but pork provides a juicier texture. You can combine them for an ideal result.
- The Cabbage: Blanched cabbage is easier to work with and has a milder flavor. If you have pickled cabbage, it can be an interesting alternative for a more tangy version.
- The Rice: You can substitute rice with quinoa or bulgur for a healthier option.
- Recommended Drink: These cabbage rolls pair wonderfully with a dry red wine or a plum brandy, which will highlight the rich flavors of the dish.

Nutritional Benefits:
Cabbage rolls are not only delicious but also nutritious. Cabbage is rich in vitamins C and K, while the meat provides essential proteins for the body. Rice adds complex carbohydrates, providing long-lasting energy.

Frequently Asked Questions:
1. Can I freeze the cabbage rolls?
Yes, cabbage rolls can be frozen. Make sure to let them cool completely before placing them in airtight containers.

2. What can I use instead of cabbage?
You can use grape leaves or even Brussels sprout leaves for an innovative version.

3. How can I enhance the flavor of the cabbage rolls?
Add some extra spices, such as cumin or smoked paprika, for a more intense taste.

I hope this recipe brings you joy in the kitchen and that you savor every bite of these delicious cabbage rolls. Enjoy your meal!

 Ingredients: a cabbage, 350 g of minced meat, one onion, one carrot, a small celery, a ladle of rice, dill and parsley, a can of whole tomatoes in their own juice, one egg, one cup of borscht (for those at home, as I added two tablespoons of magic borscht powder), two tablespoons of tomato paste, salt, black pepper, a little thyme