Stuffed cabbage rolls

Name: Stuffed cabbage rolls - Livia D.
Ingredients: 1 kg minced pork; 2 cups rice; salt; pepper; paprika; broth; smoked bacon; pickled cabbage; water; dill

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There are days when the family asks for stuffed cabbage rolls without any special occasion, so I've started making them at any time of the year. I've been using this recipe for many years, I know it by heart, and everything goes quickly. It's not complicated, it just takes a little time to work with the cabbage and wrap the rolls, but for me, it's already a routine. I like to be organized and have everything prepared in advance, so I don't forget anything on the table. Quick info Total time: about 2 hours Preparation time: 40-60 minutes (depends on how fast you can roll them) Cooking time: 40-50 minutes Servings: 6-8 Difficulty: medium Recipe type: classic stuffed cabbage rolls, suitable for any family meal or holiday Ingredients 1 kg minced pork 2 cups rice Salt (to taste) Pepper (to taste) Paprika (sweet or spicy, to preference) Tomato paste Smoked bacon Fermented cabbage (whole leaves and a few leaves for the bottom of the pot) Water Dill (fresh or dried) Preparation method 1. I start by preparing the rice. I put it in a dry pan or with a little oil and fry it for 5-10 minutes, stirring occasionally. The goal is for it to become slightly translucent, not to brown too much. 2. In a large bowl, I put the minced pork, the lightly fried rice, salt, pepper, paprika, and dill, all to taste. I mix the composition well to homogenize it. No other ingredients are needed at this stage. 3. The fermented cabbage leaves need to be well drained. If the cabbage is too salty or too sour, I quickly rinse it under cold water and let it drain. I choose the right leaves for wrapping, and the rest I use to line the bottom of the pot. 4. I start rolling the cabbage rolls. I put a tablespoon of filling at the base of each leaf, roll it up, and tuck the ends in. I continue like this until I finish all the filling. 5. At the bottom of the pot, I put a few chopped or whole cabbage leaves, on which I place the rolls in as compact layers as possible. If I have smoked bacon, I put it among them, cut into pieces. 6. I pour the tomato paste over the rolls. I add enough water to nearly cover the rolls completely. On top, I place a plate (upside down) to keep them pressed during boiling. 7. I cover the pot with a lid and put it on the heat. I boil the rolls over medium heat for about 40-50 minutes, but I check occasionally to make sure the water doesn't reduce too much. If necessary, I add a little hot water. 8. When they are ready, I serve them hot, with sour cream or garlic sauce, depending on what everyone wants at the table. Why I make this recipe often I like that this recipe doesn't have unnecessary steps and doesn't require complicated ingredients. The rolls can be prepared in advance, they don't need continuous attention while boiling, and the leftovers are good the next day. For larger meals or holidays, I can easily double the recipe. Tips and variations Tips I don't fry the rice too much, so it doesn't become crunchy in the rolls. If the cabbage is too sour or salty, I quickly rinse it under running water. I don't overcrowd the rolls in the pot, so they don't fall apart while boiling. Substitutions If I don't have smoked bacon, I can skip it, but the taste won't be as intense. Fresh dill can be replaced with dried dill. Pork can be mixed with beef if a milder taste is preferred. Variations If needed, I can use blanched sweet cabbage leaves, but it won't have the same taste. Sometimes, I put hot peppers between the layers for those who want it spicy. A thin layer of chopped cabbage can be added on top of the rolls for extra texture. Serving ideas They are good on their own, with cold sour cream. Some prefer garlic sauce or polenta on the side. I’ve also served them with fresh bread after they cool down, and they went just as well. Frequently asked questions 1. Can I make the rolls without smoked bacon? Yes, they turn out good without it, but the taste won't be as pronounced. The bacon adds flavor and some extra fat. 2. What do I do if the fermented cabbage is very salty? I quickly rinse the leaves with cold water and taste them before rolling the cabbage rolls, so they aren't too salty in the end. 3. Do I have to fry the rice? In this recipe, yes, light frying helps with the final texture and the rice won't swell excessively or disintegrate while boiling. 4. Can I freeze the cooked rolls? Yes, they can be frozen, but the texture of the fermented cabbage may become softer upon thawing. 5. Can I use store-bought tomato paste or does it have to be homemade? Store-bought tomato paste is sufficient for this recipe; there's no need for a special one. Nutritional values Estimate for one serving (out of 8): Calories: about 400-450 kcal Protein: 22-25 g Carbohydrates: 30-35 g Fats: 20-25 g The values depend on the type of meat used, the amount of bacon, and how much tomato paste or sour cream is added at serving. The rolls are quite filling and can be the main dish at a meal. Storage and reheating They keep well in the fridge, covered, for about 3 days. When reheating, I put the pot on low heat with a splash of water so they don't stick to the bottom. I don't heat them at high temperatures, so the leaves don't break. For longer storage, the rolls can be frozen, although the texture of the cabbage changes slightly after thawing.

Stuffed cabbage rolls

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