Stuffed cabbage rolls with pork and polenta

Stuffed cabbage rolls with pork and polenta - A traditional recipe full of love and flavor

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 8

I propose a recipe that brings the tradition and warmth of the Romanian home to your plate: stuffed cabbage rolls with pork served with polenta. This dish is more than just a simple meal; it is a culinary experience that can be enjoyed at festive gatherings, as well as on ordinary days when we want to indulge in something special. Over time, stuffed cabbage rolls have become a symbol of celebrations and family gatherings, prepared with love and passion.

The basic ingredients are simple, but each ingredient contributes to a rich and authentic taste. Let's see together how we can prepare this delicacy step by step.

Ingredients:

- 1.5 kg sour cabbage
- 1 kg minced pork
- 100 g rice
- 100 ml water
- 2 large onions
- 10 peppercorns
- 1 teaspoon ground pepper
- 2 bay leaves
- 1 bunch of dill
- 2-3 tablespoons oil for sautéing the onion
- salt to taste
- 4 tablespoons tomato paste
- 7 peeled tomatoes (or tomato juice)
- 3 tablespoons oil

Preparation:

1. Preparing the ingredients: Start by chopping the pork. I recommend using meat with a higher fat content for a more flavorful taste. Then, peel the onions and chop them finely.

2. Sautéing the onion: In a skillet, add 2-3 tablespoons of oil and sauté the onion over medium heat until it becomes translucent. This step is essential to add flavor to the filling.

3. Preparing the rice: Place the rice in a bowl, cover it with warm water, and let it soak for about 15 minutes. After it has softened, drain it well.

4. Mixing the filling: In a large bowl, combine the minced meat, sautéed onion, drained rice, salt, ground pepper, and whole peppercorns. Mix all the ingredients well to integrate them harmoniously.

5. Preparing the cabbage leaves: Rinse the sour cabbage in cold water to reduce acidity, then carefully remove the leaves. If the leaves are too thick, you can trim the edges to make them easier to roll.

6. Forming the cabbage rolls: On a wooden cutting board, place a cabbage leaf and put a tablespoon of filling at the base of the leaf. Roll tightly, folding the edges of the leaves to seal the filling. Continue until all the ingredients are used - you will get about 48 large cabbage rolls.

7. Preparing the pot: Chop some of the remaining cabbage and place it at the bottom of the pot. This step will prevent the cabbage rolls from sticking. Arrange the cabbage rolls in the pot, placing 2 bay leaves between them.

8. Adding the sauce: Pour the tomato paste and tomato juice over the cabbage rolls, then add the remaining chopped cabbage on top. Fill with boiling water until the water exceeds the cabbage rolls by about 2 fingers.

9. Cooking the cabbage rolls: Place the pot on low heat and let it simmer for 1 hour and 30 minutes. It is important to keep the heat low to allow the flavors to develop.

10. Finishing the dish: After the cabbage rolls have cooked, turn off the heat and preheat the oven to 200 degrees Celsius. Sprinkle fresh chopped dill over the cabbage rolls and place everything in the oven for 30 minutes. This step will add a slightly browned crust and a delicious aroma.

Serving suggestions:

Serve the cabbage rolls hot, alongside creamy polenta, a generous portion of sour cream, and possibly a spicy pepper sauce for an extra kick of flavor. Polenta is the perfect companion for cabbage rolls, bringing a pleasant contrast of textures and flavors.

Possible variations:

If you want to experiment, you can also add a few slices of finely chopped bacon to the filling for extra flavor. Additionally, you can replace the pork with beef or create a vegetarian version using mushrooms and vegetables.

Nutritional benefits:

Cabbage rolls are an excellent source of protein and fiber, thanks to the meat and rice. Sour cabbage is rich in probiotics, which are beneficial for digestion. This recipe not only satisfies the taste buds but also provides essential nutrients to the body.

Frequently asked questions:

1. Can I use fresh cabbage instead of sour cabbage?
Yes, but you will need to boil it a little to soften it and enhance its flavor.

2. How long can I keep cabbage rolls in the fridge?
Cabbage rolls can be kept in the fridge for up to 5 days. They can also be frozen for later consumption.

3. What other dishes can be paired with cabbage rolls?
Cabbage rolls pair perfectly with polenta, summer salads, or assorted pickles.

Personal note:

Stuffed cabbage rolls with pork are a dish that brings back many memories in my family. Every time I cook them, I feel connected to my roots and the culinary traditions of my ancestors. So, enjoy every step of this recipe and turn it into an occasion to spend time with your loved ones.

Now that you have all the necessary information, I wish you good luck in cooking and enjoy your meal! May you savor the delicious aroma of your cabbage rolls!

 Ingredients: 1.5 kg sauerkraut, 1 kg minced pork, 100 g rice, 100 ml water, 2 large onions, 10 peppercorns, 1 teaspoon ground pepper, 2 bay leaves, 1 bunch of dill, 2-3 tablespoons of oil for sautéing the onion, 4 tablespoons of broth, 7 peeled tomatoes, 3 tablespoons of oil.