Stuffed cabbage rolls with pork knuckle wrapped in bacon

Stuffed cabbage rolls with pork hock wrapped in bacon: A traditional recipe with a touch of refinement

Who doesn't know the magic of stuffed cabbage rolls? These delicious dishes are a symbol of hospitality and joy in many cultures. Today, I present to you a special recipe for stuffed cabbage rolls with pork hock wrapped in bacon, which adds an extra layer of flavor and texture. This recipe is not only tasty but also full of tradition, evoking beautiful childhood memories when family meals were always a reason to celebrate.

Preparation time: 30 minutes
Cooking time: 4-5 hours
Total: 4-5 hours and 30 minutes
Servings: 15

Ingredients:
- 500 g beef shoulder
- 500 g pork shoulder
- 500 g pork belly
- 300 g bacon (thinly sliced)
- 500 g smoked pork hock
- 500 g finely chopped onion
- 50 g rice
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
- 3.5 kg pickled cabbage (Buzău variety is ideal)
- 1.5 l pickled cabbage juice
- 3 tablespoons tomato sauce
- 1 egg
- Salt and pepper to taste

Preparation:

Step 1: Preparing the cabbage leaves
We start by preparing the pickled cabbage leaves. This can be easily found in stores or made at home. If using store-bought pickled cabbage, ensure it is well fermented but not too salty. Remove the cabbage leaves and cut the thick stem so that they are easier to roll. Chop the leftover cabbage into small pieces and keep for later use.

Step 2: Preparing the meat
All the meat (beef shoulder, pork shoulder, and pork belly) will be minced using the finest grinder. Add the spices: salt, pepper, thyme, and oregano, all to taste. It is important to let the mixture sit in the refrigerator for a day to allow the flavors to combine perfectly. This step will make the cabbage rolls truly flavorful.

Step 3: Preparing the rice
In a pan, add a little oil and sauté the finely chopped onion with a pinch of salt until it becomes translucent. Add the rice and mix well, allowing it to soften slightly. The rice should not be fully cooked, just swollen. Once ready, let it cool and then add it to the meat mixture along with the egg. Mix well to obtain a homogeneous composition.

Step 4: Assembling the cabbage rolls
Choose a pot with thick walls and line the bottom with thin slices of bacon. This will add a delicious flavor to the cabbage rolls. Place a layer of chopped cabbage at the bottom of the pot, then start forming the rolls. Take a spoonful of the meat and rice mixture, place it on a cabbage leaf, and roll tightly, folding the edges to prevent the filling from leaking. Place the rolls in the pot, alternating with the leftover cabbage and a bit of thyme and pepper.

Step 5: Cooking the cabbage rolls
After placing the first layer of rolls, place the smoked pork hock in the center. Continue alternating layers of rolls with cabbage and spices until all ingredients are used. Finally, mix the pickled cabbage juice with the tomato sauce and pour it over the rolls, ensuring they are well covered.

Place the pot on low heat and let it simmer for 3-4 hours, then transfer it to a preheated oven at 180°C for an hour. This combination of cooking methods will ensure a tender texture and deep flavor.

Step 6: Serving
The cabbage rolls are served hot, alongside creamy sour cream and steaming polenta. The flavors complement each other perfectly, and each bite will evoke a sense of comfort and joy.

Useful tips:
- If you want to add a touch of acidity, you can sprinkle a little lemon juice or vinegar on top before serving.
- You can experiment with other types of meat, such as turkey or chicken, for a lighter version of the recipe.
- The cabbage rolls can be frozen, so you can prepare a larger batch and enjoy them later.

Nutritional benefits:
This recipe provides an excellent source of protein from meat, as well as carbohydrates from rice. The pickled cabbage adds a supply of probiotics, beneficial for digestive health. Additionally, seasoning with thyme and oregano not only enhances flavor but also brings antioxidant properties.

Frequently asked questions:
1. Can I use fresh cabbage instead of pickled cabbage?
- It is recommended to use pickled cabbage for the specific taste, but if you want a lighter version, you can use fresh cabbage, which will require longer cooking.

2. How can I make the rolls spicier?
- Add a little chopped hot pepper to the meat mixture or sprinkle chili flakes between the layers of rolls.

3. Can the rolls be made in advance?
- Absolutely! The rolls can be prepared a day in advance and kept in the fridge. The flavors will intensify, and the taste will be even more delicious.

This recipe for stuffed cabbage rolls with pork hock wrapped in bacon is a true culinary treasure, perfect for holiday meals or any special occasion. With a little patience and love, you will create a dish that will impress anyone, bringing a touch of tradition and warmth to every bite. Enjoy!

 Ingredients: For 15 servings: - 500g beef pulp, - 500g pork shoulder, - 500g pork belly, - 300g bacon (thinly sliced kaiser) - 500g smoked pork hock - 500g finely chopped onion - 50g rice - 2 tablespoons dried oregano, crushed - dried thyme, - 3.5 kg pickled cabbage (from Buzau) - 1.5l pickled cabbage juice, - 3 tablespoons tomato sauce - 1 egg