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!
| Cook Time | 60 minutes |
| Servings |
Ingredients
Stuffed cabbage:
- 1 piece Cabbage Sauerkraut (medium)
- 500 gram Minced meat
- 200 gram Chicken breast smoked
- 100 gram Rice or corn grits
- 1 piece Onion
- 1 clove garlic
- 1 piece Carrot large
- 1 piece Tomato
- Salt to taste
- Black pepper to taste
Sauce:
- 150 gram Bulgarian pepper red
- 150 gram Tomato
- 1 piece Onion
- 4 tablespoons Vegetable oil
- 1 bunch Dill
- 600 ml Broth I have a vegetable
- Salt to taste
- Black pepper to taste
Ingredients
Stuffed cabbage:
Sauce:
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Instructions
- 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.
- Sauce: 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.
- In the rift. Bon appetit.
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