Cabbage Rolls From Sauerkraut in Hutsul Style Recipe
A long time ago , in one of my recipes, I promised that I would share with you the preparation of these delicious cabbage rolls . I tried them for the first time at a rural wedding, about 35 years ago... and I still remember the taste and aroma. For real, these stuffed cabbage rolls languish in a wood- burning oven for almost 12 hours. They are placed in a large cauldron or clay jars with a wide throat - glechiki, and the top is covered with dough. Oh, and the cabbage rolls were delicious, I'll tell you! I adapted the recipe to suit my conditions and taste, I hope you will like it. Well, if you get to Bukovina, be sure to try cabbage rolls from sauerkraut, I recommend it!
Here's a fork of sauerkraut I bought today.
I tried it-great, it's not very sour. If you come across sour, then the disassembled cabbage leaves, wash under running water. My mother used to soak them in water with a little baking soda.
Disassemble the head on the leaves , cutting off the thickening and cutting them in half or in three parts, if the leaves are large. I cut at an angle, resulting in triangles that are very convenient to wrap.
Prepare the filling:
Brisket (I pre- freeze it so that it is cut into thin strips)cut.
Mix together the minced pork, brisket, grated onion, rice (I did not steam), garlic and grated tomato. Season with salt and pepper, taking into account the salinity of the brisket.
Put the cabbage leaf on the palm of your left hand , place the minced meat on the edge of the leaf and twist it diagonally. The twisted golubets are clamped in a fist, one edge turns out to be thin, and the other is tucked inside, it turns out to be a neat little bag!
If you want to form a roll , then fill the cabbage on both sides.
I always try to cook small cabbage rolls - for two bites, by the way, in Bukovina they believe that the smaller the cabbage rolls , the better the hostess!
Cover the baking dish with the remains and scraps of cabbage leaves. Lay cabbage rolls on top of them.
Pepper, onion and tomato punch in a blender until puree. Add the hot broth to the pot, season with salt and pepper, add the oil and stir well. No need to cook.
Pour the sauce over the cabbage rolls . Place dill on top.
Cover tightly with foil and bake in a preheated 200* C oven for 1.5 hours . Focus on your oven!
Remove the foil and try the cabbage on readiness. Bake without foil for another 30 minutes after removing the dill.
Ready- made cabbage rolls serve with sour cream. It's delicious!
PS. I always cook a lot of cabbage rolls . I freeze the half-finished ones by placing them in a container. Stuffed cabbage rolls are stored in the freezer for 3 weeks.