Stuffed vine leaves and pickled cabbage

Stuffed Cabbage Rolls and Grape Leaves

Stuffed cabbage rolls are a symbol of culinary tradition, often associated with family gatherings, holidays, and festive meals. It is a recipe that brings together delicious flavors and a story full of nostalgia. In this recipe, we will prepare stuffed cabbage rolls in grape leaves and pickled cabbage, using the clay pot gifted to me by my mother, a centerpiece that adds a special touch to every dish.

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

Ingredients:
- 1 kg rice
- 500 g sweet tomato paste
- 1.5 kg dried onions
- 4 eggs
- 400 ml oil
- 1 teaspoon ground pepper
- 1 teaspoon stuffed cabbage spices
- 1 teaspoon herbs (tarragon)
- Salt, to taste
- 1 kg minced beef
- 2 kg minced pork
- 1 teaspoon hot paprika
- Pickled cabbage leaves (freeze 2-3 days in advance to make them tender)
- Blanched grape leaves (you can use frozen leaves from spring)

Step by step for perfect stuffed cabbage rolls:

1. Preparing the ingredients: Start by peeling and finely chopping the onions. This will provide a flavorful base for our rolls.

2. Sautéing the onions: In a pan, add a little oil and sauté the onions. Let them become translucent, but do not fry them too much. Stopping the heat at the right time is essential to preserve the delicate flavor of the onions.

3. Preparing the rice: Rinse the rice well under cold running water to remove excess starch. Then, in a pot, add the rice and water until it is an inch above the rice. Boil for a few minutes until the rice absorbs the water, but it should not be fully cooked. Turn off the heat and let it cool slightly.

4. Mixing the filling: In a large bowl, combine the sautéed onions, rice, tomato paste, eggs, minced beef and pork, spices, salt, pepper, and herbs. Mix all the ingredients well, ensuring they are evenly distributed.

5. Preparing the leaves: Take the pickled cabbage leaves and cut them into palm-sized pieces. Then, take the blanched grape leaves and prepare them similarly.

6. Rolling the cabbage rolls: Place a spoonful of the meat and rice mixture on each leaf. Roll them tightly, tucking the ends in to prevent the filling from leaking. Arrange the rolls in a clay pot, layered, and add enough water to cover them.

7. Cooking the rolls: Cover the pot with a lid and place it in the preheated oven at 180°C. Let it simmer for about 2 hours. The aroma of the rolls will fill the entire house, and their texture will become perfect.

8. Serving: Stuffed cabbage rolls are delicious served plain or with a dollop of sour cream on top. They can be accompanied by a fresh cabbage salad or warm polenta. These combinations will add a note of freshness and a pleasant contrast of textures.

Useful tips and nutritional information:
- Calories: A serving of stuffed cabbage rolls contains approximately 350-400 calories, depending on the proportions of meat and rice used.
- Nutritional benefits: This recipe is rich in protein, fiber, and vitamins due to the ingredients used. The rice and meat provide the necessary energy, while the pickled cabbage is an excellent source of probiotics.
- Vegetarian option: You can replace the meat with chopped mushrooms or a mix of vegetables for a delicious vegetarian version.
- The clay pot: Cooking in a clay pot gives the dishes a unique taste, a rustic appearance, and helps retain moisture, making them juicier.

Frequently asked questions:
- Can I use a different type of rice?: It is recommended to use long-grain rice, but you can experiment with arborio rice for a creamier texture.
- What other spices can I add?: You can add dill or coriander to enhance the flavor.
- How can I store leftover rolls?: Keep them in the refrigerator in airtight containers for up to 3 days or freeze them for later use.

This stuffed cabbage roll recipe is not just a simple dish; it is a culinary experience filled with memories and beautiful moments with loved ones. Enjoy your meal!