Post Cabbage Rolls – a Delicious and Comforting Recipe
Discovering flavors and culinary traditions is a fascinating journey, and post cabbage rolls are a perfect example of a dish that brings together simple yet flavorful ingredients with a rich history. These rolls, filled with a savory mix of rice and vegetables, are ideal not only during fasting periods but also for any family meal or gathering with friends. I will guide you step by step in preparing these post cabbage rolls to achieve a perfect result.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8 servings
Necessary ingredients:
- 3 medium onions, finely chopped
- 1 large carrot, grated
- 450 g rice (preferably Arborio or Basmati)
- 30-35 pickled cabbage leaves (or fresh, depending on preference)
- Salt and pepper, to taste
- 1 packet of cabbage roll spices (e.g., Fuchs)
- 1 teaspoon dried dill
- 1 teaspoon thyme
- 1 tablespoon flour
- 1 and a half cups warm water
- 400 ml tomato juice (preferably homemade)
- 1 teaspoon sugar
- 200 ml oil (you can use sunflower or olive oil)
Preparing the post cabbage rolls:
1. Preparing the filling: In a large pan, add 100 ml of oil and heat it over medium heat. Add the finely chopped onion and grated carrot, sautéing until golden and fragrant. This step is essential as the caramelized onion will add a subtle sweetness to your rolls.
2. Adding the rice: Rinse the rice under cold water, then add it to the onion and carrot mixture. Mix well to combine the ingredients. Spread the rice evenly in the pan and let it sauté for 2-3 minutes. Then, gradually start adding warm water, stirring constantly. Season with salt, pepper, Fuchs spices, dried dill, and paprika. Simmer on low heat, covered, until the rice absorbs the water and becomes fluffy. This step is crucial for achieving a flavorful and well-bound filling.
3. Cooling the mixture: Once the rice is cooked, mix the flour into the mixture to improve its texture. Let the mixture cool so that you can form the rolls without burning your hands.
4. Forming the rolls: Take a cabbage leaf and place a spoonful of the rice filling in the center. Fold the edges of the leaf over the filling, then roll tightly. Continue until you have used all the filling. Here, you can also use fresh cabbage leaves that have been blanched to make them more pliable.
5. Arranging in the pot: In a shallow pot, place a layer of chopped cabbage to cover the bottom. Arrange the rolls side by side in layers. Pour the remaining oil and a cup of water over them. Sprinkle thyme on top and cover the pot with a lid.
6. Boiling the rolls: Place the pot on the stove over low heat for 30 minutes. Then, prepare a mixture of tomato juice, sugar, and a pinch of salt. Pour this mixture over the rolls and transfer the pot to a preheated oven at 180 degrees Celsius, uncovered, for 1 and a half hours. This way, the rolls will brown beautifully and enrich themselves with the aroma of tomatoes.
7. Serving: After the rolls are ready, let them cool slightly before serving. You can garnish them with a few fresh dill leaves and accompany them with a portion of plant-based sour cream or a fresh summer salad. These rolls are perfect to be enjoyed alongside warm homemade bread or creamy polenta.
Practical tips:
- Cabbage: Make sure to choose quality pickled cabbage leaves. If the leaves are too salty, you can rinse them under cold water to reduce the saltiness.
- Spices: If you prefer a more intense flavor, you can add a crushed garlic clove to the filling mixture.
- Variations: You can experiment by adding chopped mushrooms or other vegetables to the filling to diversify the flavor. Also, for a spicy note, you can add a chopped chili pepper.
This recipe for post cabbage rolls is not only a healthy choice but also an opportunity to enjoy warm moments with loved ones. Whether you choose to serve them to family or offer them to friends, your rolls will surely be appreciated.
Frequently asked questions:
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but the cooking time will be longer since brown rice takes more time to cook.
2. How can I make the rolls less acidic?
You can add a tablespoon of sugar to the tomato juice mixture to balance the acidity.
3. Can I freeze the rolls?
Yes, the rolls can be frozen. Make sure to let them cool completely before placing them in an airtight container.
I hope this recipe for post cabbage rolls brings you joy in the kitchen and in the hearts of your loved ones. Enjoy your meal!
Discovering flavors and culinary traditions is a fascinating journey, and post cabbage rolls are a perfect example of a dish that brings together simple yet flavorful ingredients with a rich history. These rolls, filled with a savory mix of rice and vegetables, are ideal not only during fasting periods but also for any family meal or gathering with friends. I will guide you step by step in preparing these post cabbage rolls to achieve a perfect result.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8 servings
Necessary ingredients:
- 3 medium onions, finely chopped
- 1 large carrot, grated
- 450 g rice (preferably Arborio or Basmati)
- 30-35 pickled cabbage leaves (or fresh, depending on preference)
- Salt and pepper, to taste
- 1 packet of cabbage roll spices (e.g., Fuchs)
- 1 teaspoon dried dill
- 1 teaspoon thyme
- 1 tablespoon flour
- 1 and a half cups warm water
- 400 ml tomato juice (preferably homemade)
- 1 teaspoon sugar
- 200 ml oil (you can use sunflower or olive oil)
Preparing the post cabbage rolls:
1. Preparing the filling: In a large pan, add 100 ml of oil and heat it over medium heat. Add the finely chopped onion and grated carrot, sautéing until golden and fragrant. This step is essential as the caramelized onion will add a subtle sweetness to your rolls.
2. Adding the rice: Rinse the rice under cold water, then add it to the onion and carrot mixture. Mix well to combine the ingredients. Spread the rice evenly in the pan and let it sauté for 2-3 minutes. Then, gradually start adding warm water, stirring constantly. Season with salt, pepper, Fuchs spices, dried dill, and paprika. Simmer on low heat, covered, until the rice absorbs the water and becomes fluffy. This step is crucial for achieving a flavorful and well-bound filling.
3. Cooling the mixture: Once the rice is cooked, mix the flour into the mixture to improve its texture. Let the mixture cool so that you can form the rolls without burning your hands.
4. Forming the rolls: Take a cabbage leaf and place a spoonful of the rice filling in the center. Fold the edges of the leaf over the filling, then roll tightly. Continue until you have used all the filling. Here, you can also use fresh cabbage leaves that have been blanched to make them more pliable.
5. Arranging in the pot: In a shallow pot, place a layer of chopped cabbage to cover the bottom. Arrange the rolls side by side in layers. Pour the remaining oil and a cup of water over them. Sprinkle thyme on top and cover the pot with a lid.
6. Boiling the rolls: Place the pot on the stove over low heat for 30 minutes. Then, prepare a mixture of tomato juice, sugar, and a pinch of salt. Pour this mixture over the rolls and transfer the pot to a preheated oven at 180 degrees Celsius, uncovered, for 1 and a half hours. This way, the rolls will brown beautifully and enrich themselves with the aroma of tomatoes.
7. Serving: After the rolls are ready, let them cool slightly before serving. You can garnish them with a few fresh dill leaves and accompany them with a portion of plant-based sour cream or a fresh summer salad. These rolls are perfect to be enjoyed alongside warm homemade bread or creamy polenta.
Practical tips:
- Cabbage: Make sure to choose quality pickled cabbage leaves. If the leaves are too salty, you can rinse them under cold water to reduce the saltiness.
- Spices: If you prefer a more intense flavor, you can add a crushed garlic clove to the filling mixture.
- Variations: You can experiment by adding chopped mushrooms or other vegetables to the filling to diversify the flavor. Also, for a spicy note, you can add a chopped chili pepper.
This recipe for post cabbage rolls is not only a healthy choice but also an opportunity to enjoy warm moments with loved ones. Whether you choose to serve them to family or offer them to friends, your rolls will surely be appreciated.
Frequently asked questions:
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but the cooking time will be longer since brown rice takes more time to cook.
2. How can I make the rolls less acidic?
You can add a tablespoon of sugar to the tomato juice mixture to balance the acidity.
3. Can I freeze the rolls?
Yes, the rolls can be frozen. Make sure to let them cool completely before placing them in an airtight container.
I hope this recipe for post cabbage rolls brings you joy in the kitchen and in the hearts of your loved ones. Enjoy your meal!
Ingredients
3 onions, 1 carrot, 450 g rice, 30-35 pickled cabbage leaves, salt, pepper, spices for sarmale (Fuchs), 1 teaspoon dried dill, 1 teaspoon thyme, 1 tablespoon heaped flour, 1 and a half cups warm water, paprika, 400 ml tomato juice, 1 teaspoon sugar, 200 ml oil