Stuffed cabbage rolls in a Roman pot

Stuffed Cabbage Rolls in a Roman Pot – A Recipe of Tradition and Comfort

Stuffed cabbage rolls are that dish that reminds us of family meals, chilly winters, and the warmth of home. These delicious rolls of meat and rice, wrapped in cabbage leaves, are not only a symbol of traditional cuisine but also a feast full of aromas and flavors. Preparing stuffed cabbage rolls in a Roman pot adds an extra layer of flavor, giving them a tender texture and deep taste due to slow cooking. Let’s discover together how we can prepare these delicious rolls!

Preparation time: 30 minutes
Cooking time: 3-4 hours
Total time: 3 hours and 30 minutes
Number of servings: 6 (approximately 45 rolls)

Ingredients:

- 1,300 g ground meat (pork, beef, or a mix)
- 4 medium onions
- 1 teaspoon dried thyme
- 1 cup (approx. 100 g) rice
- Ground pepper, to taste
- Whole peppercorns, a few pieces
- 1 tablespoon tomato paste
- Salt, to taste
- 1 medium pickled cabbage
- 2-3 tablespoons tomato puree
- Bacon bits, for extra flavor (optional)

Necessary utensils:

- Roman pot for cooking
- Pan for sautéing onions
- Large bowl for mixing ingredients
- Wooden spoon
- Knife and cutting board
- Cup for mixing tomato puree with water

Step-by-step preparation:

1. Preparing the ingredients: Start by finely chopping the onion. It is recommended to use a sharp knife to achieve an even texture. Heat a pan over medium heat and add a little oil. Sauté the onion, stirring frequently, until it becomes translucent but not browned, about 5-7 minutes.

2. Mixing the filling: In a large bowl, mix the ground meat with the sautéed onion, rice, thyme, ground pepper, and salt to taste. Add the tomato paste and mix well until you achieve a homogeneous mixture. The rice will absorb the meat juices, contributing to a perfect texture.

3. Preparing the cabbage leaves: Unwrap the pickled cabbage and choose the largest and healthiest leaves for the rolls. If the leaves are too salty, you can rinse them under cold water. If the cabbage is too thick, you can blanch the leaves for a few minutes to make them more pliable.

4. Wrapping the rolls: Place a spoonful of the meat filling on each cabbage leaf, then fold the edges of the leaf over the filling and roll tightly to achieve a uniform roll. Make sure the filling is well covered and that the rolls do not unravel during cooking.

5. Preparing the Roman pot: On the bottom of the Roman pot, place a layer of chopped cabbage, a few tablespoons of tomato puree, peppercorns, and, if desired, some bacon bits for a richer flavor. This layer will provide aroma to the rolls and prevent them from sticking to the bottom of the pot.

6. Arranging the rolls: Place the rolls in the pot in a single layer, being careful not to press them too tightly. On top of the rolls, add another layer of chopped cabbage and a few tablespoons of tomato puree mixed with water (approximately 200 ml). This step will ensure even cooking and keep the rolls juicy.

7. Cooking the rolls: Put the lid on the Roman pot and place it in the preheated oven at 150°C (low heat). Let the rolls simmer slowly for 3-4 hours. Slow cooking will allow the flavors to develop, and the meat and rice will blend perfectly.

Serving:

The stuffed cabbage rolls are delicious served hot, alongside sour cream and polenta. A summer salad or a beetroot salad would be an excellent choice to add a fresh and crunchy contrast. You can garnish the plate with freshly chopped dill for an extra aroma.

Useful tips:

- Recipe variations: You can experiment with different types of meat, such as lamb or chicken, or add spices like sweet paprika or herbs to personalize your rolls.
- Caring for the Roman pot: Make sure the Roman pot is well soaked before use to prevent cracking. You can soak it in water for 30 minutes before using it.
- Cooking in advance: The rolls taste even better the next day, so you can prepare them ahead of time. You can also freeze uncooked rolls to cook them later.

Nutritional information:

Stuffed cabbage rolls are a good source of protein due to the meat and rice. The pickled cabbage provides a supply of vitamins and beneficial probiotics for digestion. A serving of stuffed cabbage rolls contains approximately 300-400 calories, depending on the ingredients used.

Frequently asked questions:

- What can I use instead of pickled cabbage? You can use fresh cabbage, but you will need to blanch it to make it easier to wrap.
- Can I use brown rice? Yes, but it will require a longer cooking time to soften well.
- How can I make the rolls spicier? Add chopped hot peppers to the filling or serve them with hot pepper sauce.

Try this recipe for stuffed cabbage rolls in a Roman pot and let yourself be carried away by the aromas inspired by tradition! Remember that every bite is a story, and every meal is an opportunity to create unforgettable memories with loved ones. Enjoy your meal!