Stuffed cabbage rolls with pumpkin seeds and opintici

Stuffed Cabbage Rolls with Pumpkin Seeds and Opintici: A Savory and Unique Recipe

Preparation time: 30 minutes
Cooking time: 90-120 minutes
Total time: 2 hours
Number of servings: 6-8

Stuffed cabbage rolls are a traditional dish found in numerous cultures, often associated with family gatherings or celebrations. With a mix of healthy ingredients and a simple cooking technique, this recipe for stuffed cabbage rolls with pumpkin seeds and opintici will bring a touch of originality to your kitchen. Combining the flavor of meat with the crunchy texture of pumpkin seeds and the distinct aroma of opintici, these rolls are sure to become your favorite.

Ingredients:

- 250 g rice
- 100 g pumpkin seeds
- 200 ml oil
- 2 large carrots
- 4-5 medium onions
- 1 large head of pickled cabbage
- Greens (parsley, dill)
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 2 teaspoons sweet paprika
- 4 tablespoons cornmeal (or mashed potatoes, if preferred)
- 500 g mushrooms (opintici, in this recipe)
- 2 red bell peppers, roasted and finely chopped (optional)
- A sprig of thyme
- 1-2 bay leaves

Preparation of Ingredients:

1. Cabbage: If the cabbage is too sour or salty, soak it in cold water for a few hours. This will help reduce its saltiness. Once desalted, take each cabbage leaf and cut the thick stems to make them easier to roll. Choose the thinner leaves, as they will twist more easily and allow the filling to cook evenly.

2. Opintici: If using frozen opintici, thaw them before chopping. They will add a delicious flavor and interesting texture to your rolls.

3. Onion and Carrot: Finely chop the onion and grate the carrot. These vegetables will form the flavor base for the filling of the rolls.

Preparation of the Filling:

1. In a pan, heat the oil over medium heat. Add the chopped onion and grated carrot. Sauté them for 3-4 minutes until they become soft and fragrant.

2. Add the chopped opintici and pumpkin seeds to the pan. Continue to cook for another 3-4 minutes, stirring frequently. These ingredients will add a special flavor to your filling.

3. Wash the rice under cold water until the water runs clear. You can briefly steam it, adding enough water to cover it for 4-5 minutes. This step will help the rice absorb the flavors of the filling.

4. Add the rice to the vegetable mixture along with the roasted and finely chopped bell peppers (if you choose to use them). Mix all the ingredients well and let them rest for 4-5 minutes.

5. At this point, it is time to season the filling: add salt, pepper, dried thyme, paprika, and tomato paste. Then, incorporate the cornmeal (or mashed potatoes). Mix everything until you obtain a homogeneous composition.

Forming the Rolls:

1. Take a cabbage leaf and place it on your palm or on the work surface. In the width of the leaf, place a tablespoon of filling, leaving 2 cm free at each end.

2. Roll the cabbage leaf over the filling, starting from the narrow end. Make sure to roll it tightly, then fold the free end inside to seal the roll.

3. Continue forming the rolls until you finish the filling.

Cooking the Rolls:

1. In a large pot (4-5 liters), place a sprig of thyme, 1-2 bay leaves, and a few peppercorns. Place a layer of finely chopped cabbage on the bottom of the pot to prevent the rolls from sticking.

2. Arrange the rolls in layers, overlapping them, and cover them with cabbage leaves.

3. Pour boiling water over the rolls, enough to completely cover them. Place the pot over medium heat, and when it starts to boil, reduce the heat.

4. Cook the rolls for 90-120 minutes. Check from time to time, adding boiling water if necessary.

Serving the Rolls:

Once the rolls are ready, remove them from the pot and let them cool slightly. Serve them warm, accompanied by fresh hot peppers and polenta. A spoonful of sour cream on top will make each bite even more delicious.

Practical Tips:

- For an even more intense flavor, you can add some fresh herbs, such as parsley or dill, finely chopped, to the filling.
- If you want to experiment, replace opintici with other types of mushrooms, such as porcini or oyster mushrooms.
- The rolls can be frozen, so you can make a larger batch and enjoy them later. Make sure to place them in airtight containers to prevent freezer burn.

Nutritional Information:

These rolls are rich in fiber due to the vegetables and pumpkin seeds, while the rice provides necessary carbohydrates for energy. Pumpkin seeds are an excellent source of protein and healthy fats, and opintici add a boost of vitamins. Depending on the exact ingredients used, a serving of rolls can have approximately 300-400 calories.

Frequently Asked Questions:

1. Can I use fresh cabbage instead of pickled cabbage?
Yes, but you will need to blanch it to soften it and make it easier to roll.

2. How can I make the rolls spicier?
You can add chopped hot peppers to the filling or serve the rolls with hot pepper sauce.

3. What other dishes can I serve alongside the rolls?
Polenta is a classic accompaniment, but you can also add a fresh summer salad for a refreshing contrast.

Enjoy these stuffed cabbage rolls with pumpkin seeds and opintici and savor every bite! This recipe is not just a meal, but a culinary experience that brings together tradition and innovation, perfect for any occasion. Bon appétit!