Stuffed cabbage in pumpkin

Stuffed Cabbage in Pumpkin - A Delicious and Comforting Recipe

Stuffed cabbage is a traditional dish, loved by many, that evokes family meals and festive moments. However, if you want to give it a unique twist, try cooking it in a pumpkin! This recipe not only looks spectacular, but the flavors blend perfectly, and the pumpkin adds a subtle sweetness to the dish. Let’s see how we can prepare these stuffed cabbages in pumpkin step by step for a memorable family meal.

Preparation time: 30 minutes
Baking time: 2.5 - 3 hours
Total: Approximately 3 hours and 30 minutes
Number of servings: 8-10

Ingredients

- 1 pumpkin weighing approximately 9.5 kg
- 1.5 kg pork shoulder with some fat
- 1 kg veal
- 2 large white onions
- 2 large red onions
- 70 ml olive oil
- 150-200 g long-grain rice
- 2 tablespoons salt
- 2-3 tablespoons dried thyme
- 1 tablespoon ground pepper
- 120 g tomato paste
- 1 sprig of fresh thyme and dill
- 250 ml red wine (or grape juice)
- Pickled vine leaves (from a jar)
- Pickled cabbage leaves (prepared in advance)
- For serving: hot peppers, sour cream, polenta

Preparing the Pumpkin

1. Cleaning the pumpkin: Wash the pumpkin thoroughly with water to remove any impurities. Dry it with a clean kitchen towel. Using a sharp knife, cut a lid from the top of the pumpkin. With the help of a spoon or a slightly sharp tool, scoop out the seeds and inner pulp, leaving about 5 cm thickness. Do not throw away these scraps; they can be used for a delicious pie or other dishes.

Preparing the Filling

2. Onion and rice: Peel and finely chop the onion. In a pan, heat the olive oil and sauté the onion until golden and soft. Add the washed rice, dried thyme, salt, pepper, and tomato paste. Mix well and let it cook for another 2-3 minutes to combine the flavors.

3. Preparing the meat: If you have time, it’s best to prepare the meat a day in advance. Cut the pork shoulder and veal into small pieces. Pass them through a meat grinder and place them in separate bowls. To the pork, add a little more than half of the sautéed onion mixture, and to the veal, the rest. Mix well and add a little warm water (about 1 cup) to prevent the stuffed cabbages from drying out.

Packing the Stuffed Cabbages

4. Filling the leaves: Using pickled cabbage leaves and vine leaves, fill them with the meat and rice mixture, carefully wrapping them. Make sure they are not too tight, as the rice will swell during cooking.

Cooking the Stuffed Cabbages

5. Boiling the stuffed cabbages: If you do not have a large enough pot to cook all the stuffed cabbages at once, you can boil them in batches. Boil them only halfway; once they start to boil, leave them on the heat for 20-30 minutes. After they have cooled slightly, transfer them into the pumpkin.

6. Preparing the pumpkin for the oven: Place sprigs of dried thyme and dill at the bottom of the pumpkin. Layer the stuffed cabbages from cabbage and vine leaves in the pumpkin, then pour the wine or grape juice over them. Place the pumpkin lid back on and set it in a large baking dish.

7. Baking: Preheat the oven to 160 degrees Celsius. Place the pumpkin in the oven and let it bake for 2.5 - 3 hours. The pumpkin will become soft, and the flavors of the stuffed cabbages will infuse throughout its flesh.

Preparing the Polenta

8. Polenta: Meanwhile, prepare the polenta. Boil water with salt and gradually add the cornmeal, constantly stirring to avoid lumps. When the polenta has thickened, pour it into a greased baking dish and let it cool.

9. Serving: Once the pumpkin is ready, take it out of the oven. Cut the polenta into round shapes and fry them in a grill pan with a little oil until crispy. Serve the stuffed cabbages with a generous portion of sour cream, hot peppers, and of course, a piece of baked pumpkin on the side.

Tips and Recommendations

- Types of meat: You can experiment with other types of meat, such as chicken or turkey, for a lighter version.
- Variations of spices: Add herbs like dill or parsley to the filling for an extra flavor boost.
- Serving: These stuffed cabbages in pumpkin pair perfectly with a glass of red wine or a fruit compote to balance the flavors.

Nutritional Benefits

Stuffed cabbages are rich in protein due to the meat and rice, as well as vitamins and minerals from the vegetables. The pumpkin adds fiber and antioxidants, making it a healthy choice in your daily diet. Additionally, polenta is an excellent source of carbohydrates, providing long-lasting energy.

Frequently Asked Questions

- Can I replace the rice with something else? Yes, you can use quinoa or bulgur for a healthier option.
- How can I store the stuffed cabbages? Stuffed cabbages can be stored in the refrigerator in an airtight container for 3-4 days or frozen for later use.
- Can I use smaller pumpkins? It is recommended to use a larger pumpkin to have enough filling, but smaller pumpkins can be used for individual servings.

We hope you will try this recipe for stuffed cabbage in pumpkin and share the joy of cooking with your loved ones! Enjoy your meal!

 Ingredients: 1 pumpkin of 9.5 kg, 1.5 kg of pork with a little fat, 1 kg of veal, 2 large white onions, 2 large red onions, 70 ml of olive oil, 150-200 g of long-grain rice, 2 tablespoons of salt, 2-3 tablespoons of dried thyme, 1 tablespoon of ground pepper, 120 g of tomato paste, 1 sprig of thyme and dill, 250 ml of red wine (I used must), vine leaves (I had them in a jar), pickled cabbage leaves (I had prepared them in advance), for serving: hot peppers, sour cream, polenta.