Stuffed cabbage rolls

Name: Stuffed cabbage rolls - Ionela J.
Ingredients: 1/2 ground pork a quarter cup of rice 2 smaller onions 1 smaller carrot 1 egg parsley salt pepper 1 tablespoon of flour (optional) smoked meat of your choice tomato paste

Diverse - Stuffed cabbage rolls by Ionela J. - Recipia

These stuffed cabbage rolls are made without frying: the meat, partially cooked rice, onion, carrot, and herbs are mixed together, and then the mixture is wrapped in pickled cabbage leaves. They are layered in a pot with pieces of smoked meat in between, a little tomato paste, and hot water is added, then they are left to simmer for about two hours. This is a simple version, with direct preparation and no sautéing of the ingredients. Quick Info Preparation time: not specified in the basic recipe Cooking time: about 2 hours Total time: preparation time plus about 2 hours of cooking Servings: not specified; depends on the size of the rolls and the amount of meat used Difficulty: easy to medium Recipe type: traditional stuffed cabbage rolls with smoked meat Ingredients 1/2 pound ground pork, as specified in the basic recipe 1/4 cup rice 2 small onions 1 small carrot 1 egg Parsley Salt, to taste Pepper, to taste 1 tablespoon flour, optional Smoked meat, to preference Tomato paste 1 pickled cabbage Hot water, enough to cover the rolls Preparation method 1. Prepare the pickled cabbage Carefully separate the pickled cabbage leaves so that they remain as whole as possible. Larger leaves can be used whole or cut, depending on the desired size of the rolls. If they have very thick veins, these can be removed to make rolling easier. Keep a few less suitable leaves for packing for the bottom of the pot and to cover the rolls. 2. Partially cook the rice Boil the rice, but do not let it cook completely. It should be only partially cooked, as it will continue to cook in the pot with the meat and cabbage. Once done, let it cool enough to be mixed with the other ingredients. 3. Prepare the mixture Finely chop the onion and grate the carrot. In a large bowl, combine the ground pork, partially cooked rice, onion, and carrot. Add the egg, salt, and pepper to taste, then add the parsley. Mix well until the ingredients are evenly distributed in the mixture. If the mixture is not homogeneous enough and seems too difficult to shape, you can add a tablespoon of flour. In the basic version, this is optional; I used it when the mixture needed a little binding. 4. Shape the rolls Take a cabbage leaf and place an appropriate amount of the mixture on it. Roll the leaf and tuck in the ends so that the filling stays inside. Do not pack them too tightly, as the rice will expand during cooking. The rolls should be closed but have a little room inside. 5. Arrange the rolls in the pot Before placing the rolls, lay a few cabbage leaves on the bottom of the pot. These create a protective layer and utilize the leftover cabbage leaves. Place the first layer of rolls, then add pieces of smoked meat. Continue with more layers of rolls and smoked meat until the mixture is finished. Finally, add a tablespoon of tomato paste. Cover everything with cabbage leaves, then pour hot water until the rolls are covered. 6. Cook the rolls Place the pot on the heat and let the rolls simmer for about two hours. The recipe is made without frying, and the ingredients cook directly in the pot. Throughout the cooking process, it is important that there is enough liquid for the rolls to simmer. In the end, the cabbage leaf should be well cooked, and the filling should be thoroughly cooked. Why I make this recipe often I make the rolls this way because it does not require frying the onion, carrot, or meat beforehand. The ingredients are added directly to the mixture and cooked together in the pot, making preparation simpler. I also like that the smoked meat is layered between the rolls, not just on top. The pieces are distributed among the rolls, and the flavor is present in multiple servings. The recipe is easy to adjust in size, depending on how much meat and cabbage are available. Tips The rice should not be fully cooked before mixing. If it is too soft from the start, the mixture may become difficult to shape. If the cabbage leaves are very large, they can be cut down. Thinner leaves roll more easily than those with thick veins. Salt should be added carefully, as the pickled cabbage and smoked meat may already be salty. It’s best to season the mixture moderately without overdoing it. The leaves placed at the bottom of the pot are important in this version. In addition to using the leftover cabbage, they create a layer between the rolls and the bottom of the pot. If the mixture does not bind enough, you can use the tablespoon of flour provided in the recipe. There is no need to add it automatically; it should only be used if necessary. Substitutions The smoked meat can be chosen based on what you have on hand, as the recipe does not require a specific type of smoked meat. The important thing is that it is cut into pieces and layered between the rolls. This recipe uses pickled cabbage, not fresh cabbage. Pickled cabbage provides both the leaves for wrapping and the specific flavor of the dish. The tomato paste is added in the amount specified in the basic recipe, which is one tablespoon. A large quantity is not needed for this version. Variations The rolls can be made smaller or larger, depending on preference. Just keep the same layering idea and do not overfill the leaves. You can add more or less parsley, to taste. The salt and pepper can be adjusted based on how salty the cabbage and smoked meat are. If you are preparing a larger quantity, the ingredients can be scaled proportionally while maintaining the same structure of the recipe: meat, partially cooked rice, onion, carrot, egg, herbs, and spices. Serving ideas The rolls are served hot, straight from the pot. They can be placed on a plate along with the pieces of smoked meat and a little of the liquid they were cooked in. The cabbage from the bottom or top of the pot can be served alongside the rolls, especially if it has cooked well and absorbed the flavors of the smoked meat and tomato paste. Frequently asked questions Does the onion need to be sautéed beforehand? No. In this recipe, the onion is finely chopped and mixed directly with the meat, rice, carrot, egg, and parsley. The rolls are made without frying. Why is the rice only partially cooked? The rice continues to cook in the pot with the rolls. If it is fully cooked beforehand, it may become too soft in the mixture and make the filling difficult to shape. When is the flour added? Flour is added only if the mixture is not homogeneous enough and does not bind well. The indicated amount is one tablespoon, and this ingredient is optional. How much water should be added? Hot water is poured in until the rolls are covered. There is no specific quantity indicated, as this depends on the shape and size of the pot, as well as the number of rolls. Can the rolls be made without smoked meat? In the basic recipe, smoked meat is layered between the rolls and contributes to the flavor. If it is not available, the rolls can be made without it, but the result will not be the same as the original version. Nutritional values The values below are estimates and cannot be calculated precisely, as the recipe does not specify the exact amount of meat, smoked meat, and the number of servings. For a medium serving, the estimate can be approximately 300–450 kcal, depending on how much pork and smoked meat are included in the serving. Protein: approximately 20–30 g Fat: approximately 18–30 g Carbohydrates: approximately 15–25 g Fiber: approximately 2–4 g The largest difference between servings comes from the fat content of the pork and the amount of smoked meat used. Cabbage and carrot contribute few calories, while rice provides most of the carbohydrates in the filling. Storage and reheating After cooling, the rolls can be stored in the refrigerator in a covered container. Since the recipe contains meat and smoked meat, it is not advisable to leave them at room temperature for too long. When reheating, they can be warmed in a pot along with a little of the liquid they cooked in. This way, they do not dry out and heat more evenly. They can also be reheated in portions as needed. The rolls store well in the refrigerator for future meals, and the flavor remains pleasant even after reheating. The most important thing is to keep them covered and cooled before storage. Enjoy!

Stuffed cabbage rolls

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