Stuffed cabbage rolls

Name: Stuffed cabbage rolls - Iuliana G.
Ingredients: 1 kg minced meat (pork; should contain fat) 150 g rice 3; 4 tablespoons of oil 2 medium onions 1 pickled cabbage fresh vine leaves 1 fresh cabbage (small; for chopping) salt; pepper; dried thyme (to taste) 1 egg 2 tablespoons of pepper paste 2 bay leaves a few pieces of smoked meat (ribs; bacon; lard) sprigs of fresh dill 1/2 can of crushed tomatoes

Meat - Stuffed cabbage rolls by Iuliana G. - Recipia

When I prepare stuffed cabbage rolls using one kilogram of meat, I prefer to keep the filling simple: sautéed onions, washed rice, an egg, pepper paste, and spices. The leaves can be from grapevines or pickled cabbage, and I also add some freshly chopped cabbage to the pot. Pieces of smoked meat are layered between the rolls and infuse the entire dish with flavor, not just the rolls themselves. The recipe requires time on low heat, but the steps are easy to follow. Quick Info Preparation time: not specified in the original recipe Cooking time: approximately 1 hour and 20 minutes Total time: preparation time plus about 80 minutes of cooking Servings: not specified; the quantity is suitable for several servings Difficulty: medium Recipe type: stuffed cabbage rolls in grape or pickled cabbage leaves, suitable for festive meals Ingredients 1 kg minced pork, preferably with some fat 150 g rice 3-4 tablespoons of oil 2 medium onions 1 pickled cabbage, for leaves Fresh grape leaves 1 small fresh cabbage, for chopping Salt, to taste Pepper, to taste Dried thyme, to taste 1 egg 2 tablespoons pepper paste 2 bay leaves A few pieces of smoked meat, such as bacon, ham, or lard A few sprigs of fresh dill 1/2 can of crushed tomatoes Water, enough to cover the contents in the pot Preparation Method 1. Prepare the onions and rice Peel the onions, wash them, and chop them finely. Heat the oil in a pan and sauté the onions for about 5 minutes until they soften. Meanwhile, wash the rice in several waters. Add it to the sautéed onions and let the mixture cook for another 5 minutes, stirring occasionally. The rice does not need to be cooked at this stage. Allow the onions and rice to cool slightly before mixing them with the meat. The mixture should not be hot when added to the minced meat. 2. Prepare the filling for the rolls Place the minced meat in a large bowl. Add the cooled onion and rice mixture, salt, pepper, and dried thyme, all to taste. Incorporate the egg and the two tablespoons of pepper paste. Mix well until the ingredients are evenly distributed throughout the filling. 3. Prepare the leaves If using fresh grape leaves, wash them, then blanch them in boiling salted water. After blanching, the leaves become easier to roll. For the pickled cabbage version, detach the leaves from the head and use them for wrapping. Depending on their size, the leaves can be used whole or in suitable pieces. The recipe allows for using either grape leaves or pickled cabbage leaves. 4. Roll the cabbage rolls Place a small amount of filling on each leaf and roll the cabbage rolls, making sure they are tightly sealed. Do not overfill them, as the rice will expand during cooking. Continue until all the meat mixture is used. The rolls can be made entirely with one type of leaf or a combination of both grape and pickled cabbage leaves. 5. Arrange the ingredients in the pot Chop the fresh cabbage finely and spread a layer on the bottom of the pot. Place a layer of cabbage rolls on top. Sprinkle pieces of smoked meat among the rolls, then add another layer of chopped fresh cabbage. Continue layering rolls, smoked meat, and cabbage until all ingredients are placed in the pot. The final layer should be chopped cabbage. Place the bay leaves and sprigs of fresh dill among the rolls and layers. 6. Cook the cabbage rolls Pour water into the pot, enough to cover the entire contents. Place the pot over medium heat and let the rolls simmer for about 40 minutes. After this time, reduce the heat to low. Add the crushed tomatoes and let the rolls simmer gently for another 40 minutes. Finally, turn off the heat and let the dish rest for a few minutes before serving. The cabbage rolls can be served with the cabbage from the pot and pieces of smoked meat. Why I make this recipe often I love this recipe because it uses a simple filling, and the flavor comes from both the pork and the smoked meat, the cabbage or grape leaves, and the fresh cabbage layered in between. It’s also a practical recipe for a larger meal since all the rolls cook in the same pot and can be prepared in advance. The pepper paste goes directly into the filling, and the crushed tomatoes are added towards the end of cooking. This way, the steps remain few and easy to follow. Tips and Variations Tips Let the onions and rice cool before mixing them with the meat. This way, the mixture combines more easily, and the egg does not come into contact with a hot mixture. The rice should be washed in several waters before being added to the onions. Do not cook it separately, as it will continue to cook inside the rolls. Grape leaves should be blanched in boiling salted water before rolling. This step makes them more flexible and easier to fold. Do not overfill the leaves. The rice needs room to expand, and the rolls may come undone if they are packed too tightly. Keep the final layer of cabbage on top, as specified in the recipe. The cabbage helps protect the rolls during cooking. Substitutions Grape leaves can be replaced with pickled cabbage leaves. If you choose this option, use the leaves from the pickled cabbage head. The smoked meat can be chosen from bacon, ham, or lard, depending on what you have on hand. The quantity is left unspecified in the recipe and is added in a few pieces between the layers. Variations You can prepare all the rolls in grape leaves or all in pickled cabbage leaves. Additionally, you can use both types in the same pot. Season the filling with salt, pepper, and dried thyme to taste. A fixed amount is not indicated, especially since the pickled cabbage and smoked meat may already have a salty flavor. Serving Ideas The cabbage rolls are served hot, alongside the cabbage that cooked in the pot and the pieces of smoked meat. They can be placed on the table immediately after resting for a few minutes. Frequently Asked Questions Can I use only grape leaves? Yes. Fresh grape leaves should be washed and blanched in boiling salted water before being filled. The recipe can also be made using only pickled cabbage leaves. Is it necessary to cook the rice beforehand? No. The rice is washed in several waters, then sautéed with the onions for about 5 minutes. It will cook later inside the rolls. How long should the cabbage rolls cook? In the first stage, the rolls simmer for about 40 minutes over medium heat. Then, the heat is reduced, the crushed tomatoes are added, and they simmer gently for another 40 minutes. Why is fresh cabbage placed between layers? Finely chopped fresh cabbage is placed both at the bottom of the pot and between the layers and on top. It is part of the assembly method of the recipe and cooks together with the rolls. When do I add the crushed tomatoes? The crushed tomatoes are added after the first 40 minutes of cooking when the heat is reduced to low. The rolls simmer gently for another 40 minutes. Nutritional Values The values below are estimates and depend on how fatty the meat is, the amount of smoked meat used, the portion sizes, and how much sauce remains on the plate. For a portion calculated roughly from a pot divided into 8 servings: Calories: approximately 450-550 kcal Protein: approximately 25-30 g Fat: approximately 28-36 g Carbohydrates: approximately 22-28 g Fiber: approximately 3-5 g Pork and smoked meat contribute most to the fat and protein content, while rice and cabbage provide carbohydrates and fiber. The salt content can vary significantly depending on how salty the pickled cabbage is and what type of smoked meat is used. Storage and Reheating After the cabbage rolls have cooled, store them in the refrigerator in a covered container. For good taste and texture, it is preferable to consume them within a few days. When reheating, heat only the amount that will be served. The rolls can be reheated in a pot, along with a bit of the sauce and cabbage from the dish, until they are heated through. Avoid reheating and cooling the entire batch repeatedly.

Stuffed cabbage rolls

Tags

Categories