Easter Rolls

Name: Easter Rolls - Daria A.
Ingredients: 1kg lamb meat; 2 sour cabbages; rice; onion; thyme; pepper; salt; broth; fresh parsley; chili pepper seeds

Meat - Easter Rolls by Daria A. - Recipia

Easter Cabbage Rolls with Lamb Meat Usually, for the Easter meal, I make cabbage rolls with lamb meat. It's not hard to work with lamb leg; just make sure to finely chop it (or grind it if you haven't bought it already ground). I always prepare everything in a large bowl because that way I can mix without the filling spilling on the table. This time I used two pickled cabbages to have enough good leaves and to speed up the wrapping process. Quick Info Total time: about 2 and a half hours Preparation time: 30-40 minutes (it takes a while to chop and wrap) Cooking time: 2 hours on low heat Servings: 10-12, depending on the size of the rolls Difficulty: medium Occasion: classic recipe for the Easter meal Ingredients 1 kg lamb meat (preferably leg, cut into small cubes or ground) 2 pickled cabbages (choose ones with suitable leaves for wrapping) Rice (the amount varies; I put about 3-4 tablespoons per kg of meat) Onion (one large or two small, finely chopped) Dried thyme Pepper Salt Tomato paste (1-2 tablespoons) Fresh parsley (a small bunch, chopped) Chili seeds (optional, if you want slightly spicy rolls) Strips of fresh pork bacon (to taste, for layering between rolls) Preparation Method 1. If you have lamb meat in pieces, finely chop it or pass it through a meat grinder. Place all the meat in a large bowl. 2. Add salt, pepper, thyme, chili seeds if you want a bit spicy, chopped parsley, minced onion, and well-washed rice. Mix by hand until well combined, without overdoing it to avoid making a paste. 3. Unwrap the cabbages and choose the suitable leaves. If they are too salty or sour, you can quickly rinse them with cold water, but don't leave them too long or they will lose their flavor. 4. Cut the thick ribs if there are any, to make rolling the cabbage rolls easier. 5. Take a tablespoon of the filling, place it on each cabbage leaf, and roll tightly, tucking in the ends. 6. From the remaining cabbage or smaller pieces, cut thin strips. Place them at the bottom of a large pot to prevent the rolls from sticking. 7. Arrange the rolls in the pot in layers. You can place strips of fresh pork bacon between them, if you have. 8. After you finish layering all the rolls, add a spoonful or two of tomato paste on top. Fill with finely chopped cabbage. 9. Pour hot water over the rolls until almost covered. The water should be already boiled, not cold. 10. Place the pot on low heat and let the rolls simmer slowly for about 2 hours. Don't disturb them too often. 11. If necessary, add a little more hot water, but generally, they don't need it. Why I make this recipe often I make these rolls almost every Easter because they pair perfectly with lamb meat. They are quite filling and remain tender. You can prepare them in advance, leave them in the pot, and the next day they taste even better. Tips and Variations Tips If you don't want them spicy, don't add chili seeds. Make sure the rice is well washed to avoid excess starch in the filling. Check the cabbages beforehand – sometimes they are too acidic and need to be drained a bit. Use hot water, not cold, so the cabbage doesn't toughen at the beginning of cooking. Substitutions You can also use beef or pork, but they are not as traditional for Easter. If you don't have fresh bacon, you can skip it or add a few pieces of smoked pork belly. Variations If you have herbs on hand, parsley works well, but don’t add too much so it doesn’t overpower the lamb flavor. You can make the rolls smaller or larger, depending on your preferences. Serving Ideas Serve hot, straight from the pot, with a little tomato paste and cabbage on top. They are also good cold, especially the next day. Some people add sour cream, but I usually eat them plain. Frequently Asked Questions How long do cooked lamb rolls last? They keep in the fridge for 2-3 days without problems, covered, in the pot they boiled in. Can I make rolls without bacon? Yes, they are good without it. You can skip this step; the rolls won't be as fatty, but they turn out well. Can I use sweet cabbage? Not from this recipe. For the Easter flavor, pickled cabbage is important. Is it mandatory to use ground lamb meat? Yes, for the final texture, the lamb must be ground, not in large pieces. Can cooked rolls be frozen? I do not recommend it because pickled cabbage tends to change texture when frozen. Nutritional Values Approximately, a medium serving (about 150g) has around 250-300 kcal, with 15-18g protein, 15g fat, and 15-20g carbohydrates. The lamb meat provides fats and proteins, while the rice and cabbage contribute to carbohydrates. Values may vary depending on how much rice, bacon, or tomato paste you use. Storage and Reheating The rolls store well in the fridge, covered, for 2-3 days. Reheat on low heat, along with their juice. If the cabbage toughens, you can add a spoonful of hot water. Freezing is not recommended. The recipe is quite classic and doesn't have complicated steps. The important thing is to use the basic ingredients and to be patient while cooking. Lamb rolls are dense and flavorful, perfect for the Easter meal.

Easter Rolls

Tags

Categories