To prepare the most delicious stuffed cabbage rolls, the first step is to take care of the cabbage. Start by washing the cabbage well, then leave it in cold water for 2-3 hours. This process will help soften the leaves, making them easier to roll. In the meantime, we can focus on the filling. In a bowl, add minced pork or beef, depending on your preference. It is important that the meat is fresh to achieve a rich and savory taste.
Over the minced meat, add grated onion, which will bring an extra flavor and moisture to the dish. Don't forget to add the rice, which should be washed beforehand in cold water to remove excess starch. Season the mixture with dried thyme, salt, and pepper, adjusting the quantities to taste. Mix the composition well until all ingredients are perfectly integrated and set it aside.
Now, we turn our attention to the cabbage leaves. Separate the cabbage into suitably sized leaves, being careful to cut the thicker stems and veins so that the leaves are flexible. We begin to form the stuffed cabbage rolls: on each piece of cabbage, place a portion of filling (about the size of a walnut), then roll the leaf, making sure to tuck in the ends with your index finger to seal the filling.
Once all the cabbage rolls are formed, place them in a pot where you have put chopped cabbage leaves on the bottom, which will prevent the rolls from sticking and will add extra flavor. Between the rolls, sprinkle a few peppercorns and a little thyme for an intense taste. On top, add more chopped cabbage leaves to cover the rolls.
To give them a rich flavor, pour in the wine, olive oil, and enough water to completely cover them. Place the pot on the stove, and when the rolls start to boil, transfer the pot to the preheated oven on low heat, letting them cook for about 4 hours. It is important to check from time to time and add water if necessary to prevent the rolls from burning.
Half an hour before turning off the heat, remove the cabbage leaves from the top and add the tomato paste dissolved in a small amount of water. This will provide a delicious glaze to the rolls and enrich their taste. Let them boil a little longer for the flavors to meld. When the rolls are ready, you can serve them with sour cream and polenta for a delicious traditional meal that will impress all your loved ones.
Over the minced meat, add grated onion, which will bring an extra flavor and moisture to the dish. Don't forget to add the rice, which should be washed beforehand in cold water to remove excess starch. Season the mixture with dried thyme, salt, and pepper, adjusting the quantities to taste. Mix the composition well until all ingredients are perfectly integrated and set it aside.
Now, we turn our attention to the cabbage leaves. Separate the cabbage into suitably sized leaves, being careful to cut the thicker stems and veins so that the leaves are flexible. We begin to form the stuffed cabbage rolls: on each piece of cabbage, place a portion of filling (about the size of a walnut), then roll the leaf, making sure to tuck in the ends with your index finger to seal the filling.
Once all the cabbage rolls are formed, place them in a pot where you have put chopped cabbage leaves on the bottom, which will prevent the rolls from sticking and will add extra flavor. Between the rolls, sprinkle a few peppercorns and a little thyme for an intense taste. On top, add more chopped cabbage leaves to cover the rolls.
To give them a rich flavor, pour in the wine, olive oil, and enough water to completely cover them. Place the pot on the stove, and when the rolls start to boil, transfer the pot to the preheated oven on low heat, letting them cook for about 4 hours. It is important to check from time to time and add water if necessary to prevent the rolls from burning.
Half an hour before turning off the heat, remove the cabbage leaves from the top and add the tomato paste dissolved in a small amount of water. This will provide a delicious glaze to the rolls and enrich their taste. Let them boil a little longer for the flavors to meld. When the rolls are ready, you can serve them with sour cream and polenta for a delicious traditional meal that will impress all your loved ones.
Ingredients
2 pickled cabbages suitable for 1 kg of minced meat (pork and beef) 3 large onions a cup of rice a tablespoon of tomato paste a teaspoon of thyme a teaspoon of pepper salt 2 bay leaves 250 ml of white wine 50 ml of oil water