Stuffed cabbage rolls with polenta

Stuffed Cabbage Rolls with Polenta - A Traditional Culinary Journey

Stuffed cabbage rolls with polenta are a delicacy that reminds us of family meals, the warmth of home, and our culinary traditions. This dish, rich in flavors and textures, perfectly combines the savory meat filling with creamy polenta, turning any meal into a celebration. I invite you to discover together with me how to prepare these delicious rolls, step by step, to achieve a perfect result!

Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Total: 3 hours
Number of servings: 6-8

Necessary ingredients:

For the rolls:
- 1 kg pork (pork shoulder and belly are ideal)
- 1 cup rice (about 200 g)
- 4 medium onions
- 1-2 tablespoons tomato paste (depending on preferences)
- 2 pickled cabbages (the size and quality of the leaves are essential)
- Salt and pepper to taste
- 2-3 bay leaves

For the polenta:
- 300 g cornmeal (about 1.5 cups)
- Salt to taste
- 1 liter water (approximately)

Preparing the rolls:

1. Preparing the ingredients: Start by chopping the pork. If you have a food processor or meat grinder, use them to achieve a uniform texture. Buy fresh quality meat for the best rolls.

2. The onion: Chop the onion finely. In a skillet, heat a little oil and add the onion. Sauté it over medium heat until it becomes translucent, but do not let it brown. This will add a sweet flavor to the filling.

3. The rice: Wash the rice in 2-3 waters to remove excess starch. Then, boil it in salted water until partially cooked (about 10 minutes). Once cooked, drain it well.

4. The filling mixture: In a large bowl, combine the minced meat, sautéed onion, and drained rice. Season the mixture with salt and pepper to taste. If you want an extra flavor, you can add herbs like dill or thyme.

5. Preparing the cabbage: Choose the leaves from the pickled cabbage, removing the stems. If the leaves are too large, you can cut them in half or into thirds. The leftover cabbage can be finely chopped to be used at the bottom of the pot.

6. Wrapping the rolls: On each cabbage leaf, place a tablespoon of the meat and rice mixture. Fold the leaf from the sides and roll it tightly towards the top. Repeat the process until you finish the filling.

7. Arranging the rolls: In a large pot, place a layer of chopped cabbage. Arrange the rolls in layers, interspersing them with tomato paste and bay leaves. The last layer should be chopped cabbage.

8. Cooking: Add enough water to cover the rolls. Place the lid on the pot, but do not seal it tightly to allow steam to escape. Let it simmer on low heat until it starts to boil, then transfer the pot to a preheated oven at 160 degrees Celsius. Cook for about 2 hours and 30 minutes, checking the water level occasionally.

Preparing the polenta:

1. Boiling the water: In a separate pot, bring water to a boil. Add a pinch of salt. When the water reaches boiling point, reduce the heat to low.

2. Adding the cornmeal: Start adding the cornmeal gradually, stirring constantly with a whisk or wooden spoon to prevent lumps from forming. Continue stirring until the polenta becomes thick and creamy.

3. Cooling: Once ready, pour the polenta onto a wooden board or a large plate, smoothing it with a spatula. Let it cool slightly before cutting it into slices.

Serving:

The rolls are served hot, alongside polenta. You can add a dollop of sour cream for an even richer taste. A fresh summer salad or pickles can complete the meal, bringing a contrast of flavors.

Useful tips:
- If you want more flavorful rolls, let them sit overnight, covered, before cooking.
- You can experiment with different types of meat, such as a mixture of pork and beef, for a more complex flavor.
- Use leftover cabbage to create a delicious sauce that can be served alongside the rolls.

Nutritional benefits:
The rolls are a good source of protein due to the meat, while the rice adds complex carbohydrates. Pickled cabbage is full of probiotics, beneficial for digestion. Polenta, rich in fiber, provides a feeling of fullness.

Frequently asked questions:
- Can I use fresh cabbage instead of pickled cabbage? Pickled cabbage adds a distinct flavor, but if you prefer, you can use fresh cabbage, which you can blanch before use.
- Can the rolls be frozen? Yes, the rolls can be successfully frozen. Make sure to let them cool completely before placing them in airtight containers for freezing.

These stuffed cabbage rolls with polenta are not just a delicious recipe but also a way to bring family and friends together. Cooking is an art form, and every meal is an opportunity to create unforgettable memories. So, put on your apron, gather the ingredients, and let’s enjoy this culinary journey!