Cabbage a la Cluj

Name: Cabbage a la Cluj
Ingredients: 1 kg of minced pork 150 g of rice 2-3 large onions spices for cabbage rolls salt paprika 1 tablespoon of tomato paste chopped dill and parsley 2-3 bay leaves 1 head of pickled cabbage

Meat - Cabbage a la Cluj by Gratiela C. - Recipia

I make cabbage a la Cluj quite often, especially when the kids don't touch the classic stuffed cabbage because they don't like whole leaves. This way, the cabbage is finely chopped, no one picks anything off their plate, and everything ends quickly, without discussions at the table. It's much faster than rolling stuffed cabbage, and the ingredients are almost the same. Quick Info Total time: about 2 hours Preparation time: 20-30 minutes Baking time: 1 hour - 1 hour and 20 minutes Servings: 8 Difficulty: easy-medium Recipe type: main dish, family recipe, alternative to stuffed cabbage Ingredients 1 kg minced pork 150 g rice 2-3 large onions spices for stuffed cabbage salt paprika 1 tablespoon tomato paste chopped dill and parsley 2-3 bay leaves 1 head of pickled cabbage Preparation method 1. Finely chop the pickled cabbage. Squeeze it well to remove excess liquid. It is important that it is not too sour and does not release too much liquid in the oven. 2. Clean the onion and chop it finely. Sauté it in a pan with a little oil. Stir to prevent sticking; it doesn't need to brown. 3. Add the rice over the onion. Also add the spices for stuffed cabbage, salt to taste, and a little paprika. Stir for 2-3 minutes to coat the rice and onion in oil and flavors. 4. Add the minced meat. Stir over low heat until the meat changes color and mixes with the onion and rice. 5. Turn off the heat. Add the chopped greens and tomato paste. Mix everything well. Check for salt. 6. Take a ceramic dish (or another oven-safe dish). Lay a first layer of chopped cabbage, then a layer of the meat and rice mixture. Continue with another layer of cabbage, the remaining filling, and finally cabbage again. The layers should not be too thick. 7. Tear the bay leaves into smaller pieces and spread them between the layers and on top. 8. Pour warm water into the dish until it covers all the cabbage. It is important not to leave it dry on the surface. 9. Cover the dish with aluminum foil. Poke holes in the foil here and there with the tip of a knife. 10. Bake in the oven at a moderate temperature (180°C) for about an hour or until the cabbage is soft and the liquid is almost evaporated. If necessary, leave it uncovered for a few minutes at the end. Why I make the recipe often It’s much quicker than classic stuffed cabbage, and the ingredients are always available. Everyone eats without picking out the cabbage, so nothing is left at the bottom of the plate. It’s suitable for a large meal or when I crave stuffed cabbage but don’t have time to roll each piece. Tips and variations Tips - Check how salty or sour the cabbage is, and if necessary, you can quickly rinse it in cold water before using. - Drain the cabbage well; otherwise, there is a risk that the filling will be too wet at the end. - If needed, you can pour less water than to overdo it from the start. If it seems to dry out during cooking, add a little more. - If you see that there is still a lot of liquid at the end, leave the dish uncovered for the last 10-15 minutes. Substitutions - Pork can be replaced with a beef-pork mix. - If you don’t have fresh dill or parsley, dried versions will work too, but use less. Variations - You can add a thin layer of smoked meat between the layers if you want a smoky flavor. - For a milder taste, you can use half pickled cabbage and half sweet cabbage. Serving ideas - It is served hot, plain or with a spoonful of cold sour cream on top. - Some prefer hot peppers or polenta on the side, but it’s not mandatory. Frequently asked questions 1. If the cabbage is too sour, what should I do? If after tasting it seems too sour, quickly rinse the cabbage in cold water and drain it well before using. 2. Can I make cabbage a la Cluj with chicken meat? You can, but it will be drier and not have the same taste as the pork version. If you do use chicken, choose minced thighs, not breast. 3. What spices can I use for the filling if I don’t have a mix for stuffed cabbage? You can use salt, pepper, dried thyme, a little paprika, and optionally a few cumin seeds if you like. Don’t overdo it so as not to overpower the taste of the cabbage. 4. How much water should I add on top? Add warm water just enough to cover the cabbage from above, without exceeding the layers too much. 5. Can I prepare everything in advance and bake it the next day? Yes, you can assemble everything in the dish, keep it covered in the fridge, and bake it the next day. In this case, you may need to extend the baking time a little if starting from cold. Nutritional values Values are approximate, for one serving (1/8 of the dish): - Calories: 330-400 kcal - Protein: 20-22 g - Carbohydrates: 18-22 g (depending on the amount of rice and cabbage) - Fats: 18-22 g Cabbage a la Cluj has a profile close to classic stuffed cabbage, except here the proportion of vegetables is slightly higher. Storage and reheating It keeps well in the fridge, covered, for 2-3 days. It can be reheated in the oven or microwave. In the fridge, the layers bind even better, and the taste becomes uniform. If it dries out a little on the surface when reheating, you can add a tablespoon of water or broth. Freezing is not recommended, as pickled cabbage can change texture after thawing.

Cabbage a la Cluj

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