Stuffed vine leaves and pickled cabbage

Stuffed grape leaves and sauerkraut rolls – a recipe full of tradition and flavor

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8

Stuffed rolls are undoubtedly one of the most beloved dishes in traditional cuisine, with a rich history and a special place in the hearts of many. These delicious rolls, filled with meat and rice, are often associated with moments spent with loved ones, especially during holidays or family meals. Using a clay pot, as I inherited from my mother, adds a special taste and a nostalgic touch to this dish. So, let’s explore together how to prepare these delicious rolls, step by step.

Necessary ingredients

- 1 kg rice
- 1.5 kg dried onions
- 400 ml oil
- 1 kg minced beef
- 2 kg minced pork
- 500 g sweet tomato paste
- 4 eggs
- 1 teaspoon ground pepper
- 1 teaspoon stuffed roll spices
- 1 teaspoon herbs (preferably tarragon)
- Salt to taste
- 1 teaspoon hot paprika
- Sauerkraut (de-acidified and frozen for 2-3 days)
- Grape leaves (blanched and kept frozen since spring)

Preparation of the rolls

1. Preparing utensils and ingredients: Start by preparing all the ingredients. Clean the clay pot well that you will use for boiling. It is important that it is clean to not alter the taste of the rolls.

2. Onion: Peel and finely chop the onion. Heat the oil in a pan and add the onion. Sauté over medium heat until it becomes slightly golden, but do not let it burn. This step is essential, as sautéed onion will add a deep flavor to the mixture.

3. Preparing the rice: In a separate pot, wash the rice under cold running water until the water runs clear. Add water, leaving a finger above the rice. Put the pot on the heat and let it cook for a few minutes until the rice absorbs the water, but do not cook it completely. Stopping the heat early will ensure a perfect texture.

4. Filling mixture: In a large bowl, combine the cooked rice, sautéed onion, minced beef and pork, tomato paste, eggs, spices, salt, herbs, and hot paprika. Mix well with a spatula or your hands until all ingredients are uniform.

5. Preparing the leaves: Cut the sauerkraut leaves into palm-sized pieces. If using grape leaves, make sure they are blanched and slightly flexible. This will facilitate rolling the stuffed rolls.

6. Filling the rolls: On each sauerkraut or grape leaf, place a tablespoon of the filling mixture. Roll tightly, taking care to form caps at the ends to prevent the filling from leaking during boiling. Place the rolls in the clay pot, side by side, forming an even layer.

7. Boiling: Add water to the pot, enough to cover the rolls, but do not overdo it, as the rolls will also release liquid during cooking. Cover the pot with a lid and place it in a preheated oven at medium temperature (about 180°C). Let the rolls boil for about 2 hours.

8. Serving: After the rolls are cooked, carefully remove them from the pot. They can be served plain, alongside sour cream, which adds a creamy and delicious touch. You can also add a sprig of fresh dill to enhance the flavor.

Practical tips

- Sauerkraut: If you do not have sauerkraut on hand, you can use fresh cabbage. However, the rolls will have a different taste. Sauerkraut offers a pleasant acidity and soft texture.

- Meat: A combination of minced pork and beef is ideal for a rich flavor. If you prefer, you can use only pork or add lamb for a distinct aroma.

- Spices: Be creative with the spices! You can add dried dill, thyme, or even a splash of chili sauce for an extra kick.

- Serving: The rolls go perfectly with a tomato and onion salad or with polenta. Also, a glass of red wine or a plum brandy can perfectly complement the meal.

Calories and nutritional benefits

A serving of rolls contains approximately 350-400 calories, depending on the proportion of meat and oil used. They are an excellent source of protein, vitamins (especially from vegetables), and minerals. The rice adds complex carbohydrates, which provide long-term energy.

Frequently asked questions

- Can you freeze the rolls?
Yes, the rolls can be frozen very well. Make sure to place them in airtight containers to prevent freezer burn.

- How long can I keep them in the fridge?
The rolls can be kept in the fridge for 3-4 days.

- What other variations can I try?
You can experiment with vegetable fillings, using mushrooms or chopped vegetables for a lighter option.

I hope this recipe for stuffed grape leaves and sauerkraut rolls brings you joy and nostalgia in every bite. Enjoy your meal!

 Ingredients: 1 kg rice, 500 g sweet tomato paste, 1.5 kg dried onions, 4 eggs, 400 ml oil, 1 teaspoon ground pepper, stuffing spices - 1 teaspoon, herbs (tarragon) 1 teaspoon, salt to taste, 1 kg minced beef, 2 kg minced pork, 1 teaspoon hot paprika, 1 pickled cabbage, thawed and put in the freezer for at least 2-3 days (the cabbage becomes tender and easy to prepare this way), blanched vine leaves stored in the freezer since spring.