Stuffed cabbage rolls in horseradish leaves

Horseradish leaf rolls are an innovative and delicious choice for those looking to explore new flavors and enrich meals with unique aromas. Cooking these rolls not only yields a savory result but also tells a family story, a traditional dish reinterpreted. Horseradish leaves are an excellent alternative to grape or cabbage leaves, providing a slightly bitter yet characterful taste. Let's discover together how to prepare these delicious rolls, step by step.

Preparation time: 30 minutes
Cooking time: 70 minutes
Total time: 1 hour and 40 minutes
Servings: 6-8

Ingredients

- 400 g ground beef
- 400 g rice for rolls (recommended grain by grain)
- 300 g horseradish leaves (about 20-25 leaves)
- 70 ml olive oil
- 2 tablespoons of vegeta
- 1/2 nutmeg (grated)
- 2 tablespoons curry
- Salt and pepper, to taste
- Chicken (4-5 pieces, optional)
- 2 lemons (one for juice, the other for rubbing the meat)

Preparation of the Rolls

1. Preparing the Rice: Start by washing the rice well in several waters to remove excess starch. Then, let it soak in cold water while you handle the other ingredients.

2. Preparing the Horseradish Leaves: Carefully wash the horseradish leaves under a stream of cold water to remove impurities. In a large pot, add salted water and bring to a boil. Blanch the horseradish leaves for 1-2 minutes, then remove them and let them cool. Cut the thick vein along the leaves, which can be bitter.

3. Preparing the Filling: In a large bowl, combine the drained rice, ground meat, vegeta, grated nutmeg, curry, salt, and pepper. Add 35 ml of olive oil and mix well until all ingredients are evenly incorporated.

4. Rolling the Rolls: Take a horseradish leaf and place a tablespoon of filling in the center. Roll tightly, folding the edges to seal the filling. Continue until you finish all the leaves and filling. If you have leftover leaves, you can place them on top of the rolls.

5. Preparing the Pot: In a large pot, add the remaining olive oil and, if desired, pieces of chicken rubbed with lemon juice. Arrange the rolled rolls in the pot, being careful not to unravel them.

6. Boiling the Rolls: Add warm water, enough to cover the rolls, and season with salt. Place a plate on top of the rolls to keep them at the bottom of the pot during boiling. When the water starts to boil, reduce the heat to low, cover, and let simmer for 60-70 minutes. You can check if they are cooked with a fork.

Serving

The rolls are perfect served warm, with a sauce made from their juice and the juice of a lemon. Don't forget the sour cream, which adds a creamy note, and the warm polenta that complements this dish. You can add hot peppers, olives, or radishes for extra flavor.

Nutritional Benefits

Horseradish is an excellent source of vitamin C, containing twice as much compared to lemon, as well as essential minerals like iron, potassium, and calcium. It not only improves digestion but also has antibacterial and anti-inflammatory properties. Combined with beef and rice, the rolls become a hearty and nutritious main dish.

Variations

If you want to try a vegetarian version, you can replace the meat with chopped mushrooms or mixed vegetables. You can also experiment with different spices, such as cumin or oregano, to add a personalized touch to the recipe.

Frequently Asked Questions

- Can I use other leaves for this dish? Yes, you can replace horseradish leaves with grape or cabbage leaves, but the taste will be different.
- How can I store the rolls for a longer time? The rolls can be stored in the refrigerator for 3-4 days, and for a longer duration, you can freeze them.
- What drinks pair best with the rolls? A dry white wine or a pale beer are excellent choices to accompany this dish.

Personal Note

Horseradish leaf rolls are more than just a simple dish; they evoke memories of family moments, traditions, and the joy of bountiful meals. I recommend enjoying them with loved ones and sharing this recipe with those who appreciate authentic flavors. Enjoy your meal!

 Ingredients: 400 g minced beef 400 g rice for stuffed cabbage (I used grain by grain) horseradish leaves 70 ml olive oil 2 tablespoons vegeta 1/2 nutmeg 2 tablespoons curry salt pepper chicken meat (4-5 pieces - optional) 2 lemons