Traditional stuffed cabbage rolls with rice and meat are one of those dishes that always remind me of my childhood. All-day games in the yard and the traditional “dinner” heralded a tasty meal eaten in a pleasant atmosphere and always with taste. And that tomato sauce. Nothing to add, nothing to take away because I guess that these are not just my culinary tastes from my youth.
Ingredients needed for stuffed cabbage with rice and meat
A serving of approx. 12 pieces
– 700 g minced pork (shoulder, ham or neck)
– 100 g rice
– 2 onions
– 1 white or Italian cabbage
– 1.5 liters broth or stock
– 600 g tomato puree*
– 1 tablespoon flour
– salt, pepper, 1/2 teaspoon paprika powder
– 4 tablespoons thick 18% cream (if desired)
Method of preparation:
- Put the ground meat in a larger bowl. Cook the rice, let it cool and add it to the meat. Peel and then grate the onion and add it to the bowl. Season to taste with salt and pepper. The whole thing thoroughly so that the ingredients can combine. Finally, form small oblong cutlets and put them on a board.
- Scoop out the head from the center of the cabbage, then put it in a large pot of simmering water (be sure to place the cabbage in the pot with the cut side down), cook for about 10 – 12 minutes over low heat. Then turn the cabbage to the other side and cook for another approx. 5 minutes. Carefully remove the cabbage from the boiling water and when it cools down strip it of its leaves. Remembering to gently cut off the thickening at the end from each leaf.
- Put the prepared portions of meat on the cabbage leaves, wrap like croquettes tightly rolling them up so they don’t fall apart
- Arrange a few cabbage leaves on the bottom of a large pot, on them arrange the stuffed cabbage with the joint downwards. Boil the broth in another pot and pour it over the cabbage rolls. Cook for about an hour, until the cabbage is soft. Do not stir the veggies during cooking
- After boiling, transfer the stock from the veggies to another pot and add tomato puree previously mixed with flour and a little boiled water. Then over gentle heat cook for about 10minutes adding spices to taste. You can also add cream beforehand by mixing it in a separate vessel with a little of the cooked stock. You can serve the stuffed cabbage already poured or in a separate dish.
- TASTE !!!
PS:
If Children do not want to eat cabbage, you can finely chop it and mix it with meat and rice. They don’t fall apart during cooking and the little ones also cut in with taste
