To prepare these delicious stuffed cabbage rolls, we start by preparing the ingredients. It is essential to have fresh, quality vegetables to achieve a tasty dish. We finely chop onion, carrot, and bell pepper, and then sauté them in two tablespoons of heated oil over medium heat. Sautéing the vegetables will enhance their flavors, transforming them into a sweet and savory mixture. Once the vegetables become slightly translucent, we add the washed rice, mix well, and pour in 100 ml of water. We let the mixture simmer on low heat, being careful not to burn it, until the water evaporates completely. At this point, we turn off the heat and let the mixture cool down.
After the mixture has cooled, it's time to add fresh cheese, rich in protein, which will provide a creamy taste to the rolls. We sprinkle chopped fresh herbs, such as dill and parsley, and then season with salt and pepper to taste. We carefully mix everything, ensuring that the ingredients are well integrated.
The next step is to deal with the cabbage leaves. We rinse them well and tear them into palm-sized pieces. Each leaf becomes a small canvas in which we will wrap our delicious filling. On each leaf, we place a teaspoon of the prepared mixture and roll it up, being careful to tuck in the ends to prevent the filling from leaking during cooking.
To cook the rolls, we prepare a deep pot in which we place a layer of chopped cabbage leaves and a few sprigs of thyme at the bottom, which will add a subtle fragrance. We carefully arrange the rolls, making sure not to crush them. Over the rolls, we pour in sour borscht, a cup of water, and the oil, then add finely chopped tomato or tomato paste, to add a note of acidity and color.
On top of this mixture, we place another layer of chopped cabbage, which will help retain moisture during boiling. We cover the pot with a lid and let them simmer on low heat for about an hour. It is important to check the rolls from time to time, ensuring that they do not stick to the bottom of the pot and that they do not run out of liquid.
Once the rolls are ready, we serve them hot, alongside a portion of creamy polenta and sour cream, which will perfectly balance the intense flavors of the dish. Additionally, a hot pepper on the side can add a spicy note that will delight lovers of bolder flavors. These rolls are not just a traditional dish, but also a true delight for loved ones, ideal for festive meals or a family Sunday lunch.
After the mixture has cooled, it's time to add fresh cheese, rich in protein, which will provide a creamy taste to the rolls. We sprinkle chopped fresh herbs, such as dill and parsley, and then season with salt and pepper to taste. We carefully mix everything, ensuring that the ingredients are well integrated.
The next step is to deal with the cabbage leaves. We rinse them well and tear them into palm-sized pieces. Each leaf becomes a small canvas in which we will wrap our delicious filling. On each leaf, we place a teaspoon of the prepared mixture and roll it up, being careful to tuck in the ends to prevent the filling from leaking during cooking.
To cook the rolls, we prepare a deep pot in which we place a layer of chopped cabbage leaves and a few sprigs of thyme at the bottom, which will add a subtle fragrance. We carefully arrange the rolls, making sure not to crush them. Over the rolls, we pour in sour borscht, a cup of water, and the oil, then add finely chopped tomato or tomato paste, to add a note of acidity and color.
On top of this mixture, we place another layer of chopped cabbage, which will help retain moisture during boiling. We cover the pot with a lid and let them simmer on low heat for about an hour. It is important to check the rolls from time to time, ensuring that they do not stick to the bottom of the pot and that they do not run out of liquid.
Once the rolls are ready, we serve them hot, alongside a portion of creamy polenta and sour cream, which will perfectly balance the intense flavors of the dish. Additionally, a hot pepper on the side can add a spicy note that will delight lovers of bolder flavors. These rolls are not just a traditional dish, but also a true delight for loved ones, ideal for festive meals or a family Sunday lunch.
Ingredients
Ingredients: 300 g ricotta cheese, 1 bunch green onions, 1/2 carrot, 2 sprigs dill, 2 sprigs parsley, 60 g rice, 1 egg, 200 g mushrooms, 2 tablespoons oil, salt, black pepper, pickled cabbage leaves, 100 ml borscht, 1 ripe tomato (or 100 ml tomato paste), 1 sprig fresh/dried thyme, 2 tablespoons oil.