Stuffed cabbage rolls with sausages and smoked meat

Stuffed cabbage rolls with sausages and smoked meat – a traditional recipe with a special twist

Stuffed cabbage rolls are a true symbol of our cuisine, often associated with festive meals and family gatherings. This recipe for stuffed cabbage rolls with sausages and smoked meat adds an extra layer of flavor and richness, transforming these delicious cabbage layers into an unforgettable feast. Whether you're preparing them for a special occasion or simply to indulge yourself, your stuffed cabbage rolls are sure to be a hit!

Preparation time: 30 minutes
Cooking time: 3 hours and 20 minutes
Total time: 3 hours and 50 minutes
Number of servings: 6-8

Ingredients

- 1 kg mixed ground meat (beef and pork)
- Leaves and chopped core from 2 pickled cabbages
- 30 cm smoked bacon
- 50 cm smoked pork sausages
- 150-200 g smoked kaiser (choose a meatier variant)
- 1 cup (200 ml) parboiled rice
- 4 large onions
- 1 carrot
- 1 can of diced tomatoes in juice
- Olive oil
- White wine (approximately 100 ml)
- 1 packet of vegeta
- Black pepper
- Dried thyme
- Fresh parsley
- Bay leaves
- Dill powder
- 1 glass of Napolact kefir (for serving)
- Pickled hot pepper (for serving)

A brief history

Stuffed cabbage rolls have a long tradition in culinary culture, made with various fillings and cooking methods. Although recipes vary, the main ingredient – cabbage – remains constant. This recipe adds a modern twist by including sausages and smoked meat, which intensifies the flavor and provides a unique texture.

Preparation

Step 1: Preparing the ingredients

Start by preparing all the ingredients. Wash the pickled cabbage well to remove excess salt, then carefully separate the leaves. Chop the core of the cabbage in a food processor, as well as the onions and carrot, to achieve a uniform consistency. The rice should be washed under cold running water until it runs clear, thus removing the starch.

Step 2: Preparing the filling

In a frying pan, add a splash of olive oil and sauté the chopped onion and carrot for 5-7 minutes until they become soft and golden. In a large bowl, combine the ground meat with the washed rice, sautéed onion, and carrot, then add the spices (vegeta, pepper, thyme, fresh parsley, bay leaves, dill powder) and half of the diced tomatoes. Mix well until all ingredients are integrated.

Step 3: Forming the cabbage rolls

On a cabbage leaf, place a tablespoon of filling and roll it tightly, making sure to fold in the edges to avoid spilling the filling. Continue this process until you finish all the filling.

Step 4: Arranging the cabbage rolls in the pot

In a clay pot (or a large dish), lay a layer of chopped cabbage core, followed by a layer of cabbage rolls. Alternatively, add pieces of sausages, bacon, and kaiser between the layers of cabbage rolls for extra flavor. Continue arranging until the filling and meat are exhausted, covering everything with the remaining chopped cabbage core.

Step 5: Preparing the sauce

For the sauce, mix the remaining diced tomatoes with white wine, vegeta, water, thyme, black peppercorns (for an intense flavor), and pour this mixture over the cabbage rolls. Cover the pot with a lid or aluminum foil.

Step 6: Cooking the cabbage rolls

Preheat the oven to 150 degrees Celsius. Place the pot in the oven and cook for 20 minutes with the door slightly open, then close the door and let the cabbage rolls simmer for about 3 hours. It is recommended to place a tray under the pot to prevent accidents.

Serving

After the cabbage rolls are ready, let them cool for a few minutes. Serve them hot, alongside a glass of Napolact kefir and pickled hot pepper. This duo adds a note of freshness and a spicy flavor that perfectly complements the rich flavors of the cabbage rolls.

Practical tips

- Vary the filling: You can add mushrooms or chopped vegetables for a vegetarian version.
- Cook with love: Cabbage rolls taste better when cooked with patience. Don’t rush!
- Store them in the fridge: Cabbage rolls have an even better flavor the next day after cooking, so don’t hesitate to prepare them a day in advance.
- Combine with other dishes: These cabbage rolls pair wonderfully with polenta or homemade bread.

Frequently asked questions

1. Can I use fresh cabbage instead of pickled cabbage?
Yes, but you will need to boil it a little to soften it.

2. How can I store the cabbage rolls?
Cabbage rolls can be stored in the fridge for 3-4 days or frozen for a longer period.

3. What type of wine should I use?
A dry white wine is ideal, but avoid sweet wines to not influence the final taste.

Nutritional benefits

Cabbage rolls are an excellent source of protein due to the meat and rice, while pickled cabbage is rich in fiber and probiotics, beneficial for digestion. This recipe offers a hearty and nutrient-rich meal, perfect for enjoying with family.

Conclusion

Whether you're an experienced cook or a novice in the kitchen, this recipe for stuffed cabbage rolls with sausages and smoked meat will delight you and bring a touch of joy to every meal. Let’s not forget, cooking is an art that improves with each experience, and your cabbage rolls will surely become legendary in your circle of friends and family! Enjoy your meal!

 Ingredients: -1 kg mixed minced meat - beef and pork - leaves and core chopped from 2 pickled cabbages - 30 cm of smoked ribs, 50 cm of smoked pork sausage, 150-200 g of smoked kaiser, meatier - white wine, 1 can of diced tomatoes in juice, olive oil - 1 cup of 200 ml full of parboiled rice - 4 large onions, 1 carrot - vegeta, black pepper, dried thyme, fresh parsley, bay leaves, dill powder - 1 glass of Napolact kefir, pickled hot peppers