Stuffed cabbage rolls

Name: Stuffed cabbage rolls - Liana H.
Ingredients: one large cabbage (2 small ones) 2; 3 tablespoons of vinegar 3 liters of water 500 grams of minced pork 2 tablespoons of oil 1 bunch of green onions 2 handfuls of rice 2 tablespoons of tomato paste 200 ml of tomato juice (diluted tomato

Diverse - Stuffed cabbage rolls by Liana H. - Recipia

Stuffed Cabbage Rolls with Sweet Cabbage, Pork, and Smoked Meat From 500 g of minced meat, depending on the size of the leaves and how much filling you use, you can make approximately 60-70 stuffed cabbage rolls. They are always finished quickly at our place, so this recipe is especially suitable when cooking for a larger group. The sweet cabbage pairs well with tomato paste, dill, thyme, and smoked meat, and the magic borscht adds that specific tangy flavor at the end. Quick Info Total time: approximately 1 hour and 10 minutes to 2 hours and 20 minutes, not including cooling time for the filling and preparing the leaves Preparation time: exact time not specified; onion and spices are cooked for about 7-8 minutes Cooking time: 1-2 hours, plus an additional 10-20 minutes after adding the borscht and tomato juice Servings: approximately 60-70 stuffed cabbage rolls Difficulty: medium Recipe type: main course, suitable for a family meal or for a larger gathering Ingredients 1 large cabbage or 2 small cabbages 2-3 tablespoons of vinegar 3 liters of water 500 g minced pork 2 tablespoons of oil 1 bunch of green onions, chopped 2 handfuls of rice 2 tablespoons of tomato paste 200 ml of tomato juice or diluted tomato paste Magic borscht, to taste Salt, to taste Pepper, to taste Thyme, to taste Dill, to taste Smoked pork ribs A few slices of smoked bacon, optional Preparation Method 1. Prepare the cabbage leaves Separate the cabbage and prepare the leaves for rolling. If the leaves are too large, cut them in half or in thirds, depending on their size. The thicker part of the rib can be removed or trimmed to make rolling easier. In the ingredient list, 3 liters of water and 2-3 tablespoons of vinegar are mentioned for preparing the cabbage. The source does not specify a separate time for this step, so the leaves should be prepared until they are pliable enough to roll without tearing. 2. Prepare the filling Place the minced meat in a large bowl. Rinse the rice well and add it to the meat. In a pan, heat the oil and add the chopped green onions. Sauté for about 5 minutes until softened. Add the tomato paste, then season with salt, pepper, thyme, and dill. Let the mixture cook for another 2-3 minutes to combine the flavors. Remove the pan from heat and allow the mixture to cool. Do not add it hot to the meat. Once it has cooled sufficiently, add it to the bowl and mix well until the meat, rice, and onions are evenly distributed. 3. Roll the cabbage rolls Take a piece of cabbage leaf and place a portion of the filling in the center. The amount should allow for rolling without the filling spilling out, as the rice will expand during cooking. Roll the leaf tightly, then tuck the ends inwards. Continue until you finish the filling or the prepared leaves. 4. Prepare the pot Chop the remaining cabbage and place a layer at the bottom of the pot. Arrange the smoked pork ribs on top. If using smoked bacon, you can add a few slices in this layer. Place the cabbage rolls side by side, then form the next layer on top of the first if necessary. Finally, cover everything with another layer of chopped cabbage. The cabbage on top helps keep the rolls covered during cooking. 5. Cook the cabbage rolls Pour in enough water to cover the cabbage rolls. Place the pot on high heat until the liquid comes to a boil. Once boiling, reduce the heat and let the rolls simmer gently for 1-2 hours. The cooking time depends on the cabbage and how quickly the leaves soften. Check towards the end to see if the cabbage and rice are cooked. 6. Add the borscht and tomatoes When the rolls are nearly cooked, add the magic borscht to taste, along with the 200 ml of tomato juice. If using tomato paste, dilute it with water before adding it to the pot. Let the rolls cook for another 10-20 minutes, then turn off the heat. Taste the broth before finishing and adjust the amount of salt, pepper, or borscht as needed. Why I make this recipe often I love this recipe because from a relatively simple amount of meat, you get many cabbage rolls. It's practical when cooking for family or guests, and it keeps well from one day to the next. The smoked meat adds flavor even when the filling is simple, and the sweet cabbage allows you to easily adjust the final taste with borscht and tomato juice. Tips and Variations Tips Let the onion and tomato paste mixture cool before adding it to the meat. This way, the mixture combines more easily and doesn’t partially cook the meat. Do not fill the leaves to the brim. The rice will hydrate and expand, and the rolls may come apart if overfilled. The cooking time is not fixed. A firmer cabbage may need nearly two hours, while a more tender one may be ready sooner. The important thing is that the leaves are soft and the rice is cooked. Add the borscht towards the end, not at the beginning. This way, you can better control the tangy flavor and check the consistency of the rolls before the last quarter of an hour. Substitutions Tomato juice can be substituted with diluted tomato paste, as mentioned in the recipe. For the filling, minced pork is used, and this should not be changed if you want to keep the taste and proportions of the original recipe. Variations You can add a few slices of smoked bacon to the pot along with the smoked pork ribs. Bacon is optional and contributes to the smoky flavor of the cabbage and the broth. The amount of magic borscht can be adjusted at the end, depending on how tangy you like your rolls. The spices in the filling, namely salt, pepper, thyme, and dill, should be added to taste. Serving Ideas Cabbage rolls are served hot, with chopped cabbage and broth from the pot. The smoked meat can be shared at the table along with the servings of cabbage rolls. They are also good the next day after the flavors have melded together. Frequently Asked Questions How many rolls do you get from this quantity? From 500 g of meat, two handfuls of rice, and one large cabbage or two small cabbages, you get approximately 60-70 rolls. The exact number depends on how large you cut the leaves and how much filling you put in each. How long do stuffed cabbage rolls with sweet cabbage need to cook? Cooking takes about 1-2 hours after the liquid starts to boil. The duration depends on the cabbage. After adding the borscht and tomato juice, let the pot simmer for another 10-20 minutes. When do you add the magic borscht? The magic borscht is added when the cabbage rolls are nearly cooked, along with the tomato juice or diluted tomato paste. After that, they simmer for an additional 10-20 minutes. Can I use only tomato juice? Yes. The recipe calls for 200 ml of tomato juice. If you don't have juice, you can use diluted tomato paste. Is smoked bacon mandatory? No. Smoked bacon is optional. The recipe also uses smoked pork ribs, and bacon can be added in a few slices for a smokier flavor. Nutritional Values Values are estimated, as the recipe does not specify the exact amount of rice in grams, the amount of smoked meat used, and the exact number of rolls consumed per serving. For approximately 100 g of stuffed cabbage rolls with pork, rice, cabbage, and smoked meat, the estimate is: Calories: approximately 150-220 kcal Protein: approximately 8-12 g Fat: approximately 9-15 g Carbohydrates: approximately 6-11 g The fat content may be higher if many slices of bacon or a fattier rib are used. For a serving consisting of several rolls, the values primarily depend on their size and how much smoked meat ends up on the plate. Storage and Reheating After cooling, the cabbage rolls can be stored in the refrigerator, covered in the pot or in a sealed container. It is recommended to consume them within a few days. When reheating, place the portion with a little broth and heat until hot. The rolls can also be reheated in the pot on low heat to prevent the cabbage and filling from sticking. There is no need to boil the entire pot for each serving.

Stuffed cabbage rolls

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