Stuffed cabbage leaves
Cabbage Rolls in Sweet Cabbage Leaves – A Traditional Delight with Soul
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 60 rolls
Cabbage rolls are one of those recipes that evoke beautiful memories, often linked to family meals or holidays. It is said that every housewife has her secret for making the best cabbage rolls, and today you will discover how to prepare these delights with sweet cabbage leaves, combining flavors and textures to create a truly special dish. Let’s begin the culinary adventure!
Essential Ingredients
- 1 kg mixed ground meat (pork and beef)
- 4 medium-sized onions
- 4-5 tablespoons rice (preferably long grain)
- 4-5 tablespoons tomato paste
- 2-3 tablespoons cornmeal
- 500 g chopped pickled cabbage (for garnish)
- 1 large cabbage or 2 smaller ones (for rolls)
- 1 egg
- Thyme (to taste)
- Pepper (to taste)
- Seasoning (or another preferred spice)
- Salt (to taste)
Step by Step
1. Preparing the cabbage
Start by cleaning the cabbage. Remove the outer leaves and cut out the core with a knife, being careful not to damage the leaves. Then, boil a large pot of water and add 2 teaspoons of salt. When the water starts to boil, place the whole cabbage in the pot. The leaves will detach as they blanch. Be careful not to leave them too long, so they don't break. Remove the leaves one by one and let them cool. Repeat the process until all the cabbage is blanched.
2. Preparing the filling
In a large bowl, add the ground meat. Add the spices: thyme, pepper, salt, and seasoning. Mix well. Peel and finely chop the onions. In a pan, heat a little oil and add the onions. Sauté the onions until they become translucent, then add the tomato paste and washed rice. Let the mixture sauté for a few minutes, then remove from heat and let it cool.
3. Mixing the ingredients
Once the onion mixture has cooled, add it to the ground meat. Crack the egg on top and sprinkle the cornmeal. Mix everything well, using your hands to achieve a homogeneous composition. Set aside for a few minutes to allow the flavors to blend.
4. Filling and rolling the cabbage rolls
Take a cabbage leaf, remove the thick vein (to make it easier to roll), and place a tablespoon of filling in the center of the leaf. Roll the leaf from the base, bringing the side edges inward to seal the filling. Repeat the process until all the filling is used.
5. Cooking the cabbage rolls
In a large pot, place a layer of chopped cabbage at the bottom. Then, arrange the cabbage rolls in rows, ensuring they fit snugly. On top of the rolls, add another portion of chopped cabbage, thyme, and a little tomato paste. Add hot water to cover the rolls. Cover the pot with a lid and let it simmer on low heat for about 1.5-2 hours, until the meat and rice are fully cooked. You can check if the rolls are ready by tasting one.
6. Finalizing and serving
Once the cabbage rolls are cooked, you can sour the dish with lemon salt, to taste. Serve them hot, accompanied by a spoonful of sour cream and, if desired, with a slice of polenta on the side. This dish can be enjoyed with a dry white wine or a fruit compote for a delicious contrast.
Useful Tips and Variations
- Meat variety: You can experiment with different types of meat, such as turkey or chicken, for a lighter version of the rolls.
- Rice: If you prefer a richer taste, you can add mushroom flakes or finely chopped vegetables to the filling.
- Serving: These cabbage rolls can be frozen after cooking, making them ideal for quick meals on busy days.
- Personal story: My fondest memories are tied to winter holidays when my grandmother prepared cabbage rolls with love. Their aroma filled my heart with warmth, and every meal became a celebration.
Nutritional Information
Cabbage rolls are an excellent source of protein due to the meat, while rice and cabbage add carbohydrates and fiber, contributing to a balanced diet. Each serving offers a healthy mix of nutrients. Calories vary depending on the chosen ingredients, but generally, a serving of cabbage rolls contains about 200-250 calories.
Frequently Asked Questions
- Can I use fresh cabbage instead of pickled cabbage?
Yes, but you will need to blanch it longer to become soft and easy to roll.
- How can I tell if the cabbage rolls are cooked?
Look for a uniform appearance and a soft texture. A taste test may be the best way to check.
- How long can I keep the cabbage rolls in the fridge?
Cooked cabbage rolls can be stored in the fridge for 3-4 days, while frozen ones can last up to 3 months.
I hope this recipe becomes one of your favorites! Enjoy every step of the process and savor the final result of your work. Happy cooking!
Ingredients: 1 kg minced meat mix (pork and beef) 4 medium-sized onions 4-5 tablespoons rice 4-5 tablespoons tomato paste 2-3 tablespoons cornmeal 500 g chopped pickled cabbage 1 large cabbage or 2 smaller ones 1 egg thyme pepper delicate salt
