Stuffed cabbage rolls with rice

Stuffed cabbage rolls with rice

Stuffed cabbage rolls are a traditional dish that evokes family memories and moments spent together at the table. This recipe for stuffed cabbage rolls with rice is not only delicious but also rich in history, with deep roots in the cuisine of many cultures. Preparing stuffed cabbage rolls can be a pleasant and relaxing activity, and each bite will take you to the realms of sweet memories.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6-8

Necessary ingredients:
- 1-2 pieces of fresh cabbage (or frozen cabbage leaves)
- 3 medium onions, finely chopped
- 3-4 tablespoons of fresh dill, chopped
- 250 g rice (preferably long-grain)
- 2-3 tablespoons of tomato paste or concentrate
- 150-200 ml tomato juice
- 2-3 fresh tomatoes, diced
- 2 pieces of bell pepper (red and green, fresh or frozen)
- 100-150 ml sunflower oil
- 2-3 tablespoons of raisins
- 3-4 tablespoons of ground walnuts
- salt, pepper, allspice (to taste)
- spices (thyme, tarragon)
- 7-8 peppercorns
- 5-6 coriander seeds
- 3-4 bay leaves
- a sprig of basil
- a sprig of thyme
- borscht (approximately 250 ml, to taste)

Preparing the cabbage rolls:

1. Preparing the cabbage:
If using fresh cabbage, wash the leaves well under cold running water and blanch them in a large pot of salted water with a splash of borscht until they become elastic but not too soft. This step is essential for obtaining tender and easy-to-roll cabbage rolls. If using frozen cabbage leaves, let them thaw at room temperature.

2. Preparing the filling:
In a large skillet, add the oil and sauté the chopped onion over low heat for 4-5 minutes, stirring continuously to prevent browning. The onion should become translucent. Add the washed and drained rice, mixing well, and continue to sauté for another 2-3 minutes. This step helps the rice absorb the flavors of the onion.

3. Adding the ingredients:
After the rice has sautéed a bit, add boiling water, the finely chopped bell pepper, raisins, and ground walnuts. Mix well. Then add the tomato paste or concentrate, chopped dill, salt, and your preferred spices. Let the mixture simmer for a few minutes until the rice is half-cooked. It is important not to cook it completely, as it will continue to cook during baking.

4. Filling the cabbage leaves:
Allow the mixture to cool slightly. Place a spoonful of filling at the edge of a cabbage leaf, fold one end over the filling, and roll, making sure to tuck the edges inward as you go to prevent the filling from leaking out. Repeat this process until you finish all the cabbage leaves.

5. Assembling the cabbage rolls:
Finely chop the remaining cabbage leaves and place them at the bottom of a large pot. Add a layer of diced bell peppers and tomatoes, followed by a layer of stuffed cabbage rolls. Continue to alternate layers, finishing with a layer of chopped cabbage. Season with peppercorns, coriander seeds, bay leaves, basil, and thyme. Add the tomato juice, a little boiling water, and borscht to taste.

6. Cooking the cabbage rolls:
Place the pot over low heat and let it simmer for about an hour. Once the cabbage rolls are well cooked, transfer the pot to a preheated oven at 180 degrees Celsius and let them brown for another 30-40 minutes. Check from time to time to ensure the liquid does not reduce too much; if necessary, you can add water or tomato juice.

7. Serving:
Once the cabbage rolls are ready, let them rest for a few minutes before serving. Place them on plates and add, if desired, a spoonful of sour cream and a piece of warm polenta on the side. This dish pairs perfectly with a glass of red wine or a refreshing drink.

Useful tips:
- Fresh sweet cabbage is ideal for stuffed cabbage rolls, but if unavailable, you can use pickled cabbage.
- Long-grain rice absorbs flavors better, but you can also use short-grain rice if you prefer.
- Ground walnuts add a crunchy note and a unique flavor, but can be omitted if you prefer a simpler version.
- If you want to add a touch of spiciness, you can include chopped hot pepper in the filling.

Calories and nutritional benefits:
A serving of stuffed cabbage rolls (approximately 2 rolls) contains about 250-300 calories, depending on the ingredients used. Stuffed cabbage rolls are rich in fiber due to the cabbage and rice, while the walnuts provide healthy fats and protein. This dish is an excellent source of vitamins and minerals, making it a nourishing and satisfying option.

Frequently asked questions:
1. Can I use meat in the filling?
Yes, you can add minced meat (pork, beef, or chicken) to the filling, replacing some of the rice or mixing it with it.
2. How can I store the cabbage rolls?
Cabbage rolls store well in the refrigerator for 3-4 days and can be frozen for later consumption.
3. What spices go best with cabbage rolls?
Popular spices include thyme, tarragon, allspice, and pepper, but you can experiment with other preferred flavors.

This recipe for stuffed cabbage rolls with rice is more than just a dish; it is an invitation to connect with culinary traditions and loved ones. So embrace the cooking process and enjoy every step, for in the end, the result will be not only delicious but also full of love. Enjoy your meal!

 Ingredients: 1-2 pieces of fresh cabbage (I used frozen cabbage leaves) 3 onions 3-4 tablespoons of chopped dill 250 g rice 2-3 tablespoons of tomato paste or broth 150-200 ml tomato juice 2-3 tomatoes 2 pieces of bell pepper (I used frozen red and green peppers) 100-150 ml oil 2-3 tablespoons of raisins 3-4 tablespoons of coarsely ground walnuts salt, pepper, allspice, spices (thyme, tarragon) 7-8 whole peppercorns 5-6 whole coriander seeds 3-4 bay leaves, a sprig of basil, a sprig of thyme salt to taste (I used 250 ml)