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 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 neck – clay, and covered with dough on top. Oh, and the cabbage rolls were delicious, I’ll tell you! I have adapted the recipe to suit my conditions and taste, I hope you will like it. Well, if you get to the Ukrainian Bukovina, be sure to try cabbage rolls from sauerkraut, I recommend it!
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Stuffed cabbage:
Sauce:
Instructions
  1. Here’s a fork of sauerkraut that I bought today. I tried it – great, it’s not very sour. If you come across sourness, then wash the disassembled cabbage leaves under running water. My mom used to soak them in water with a little baking soda.
  2. Disassemble the cabbage head into leaves, cutting off the thickening and cutting them in half or into three parts if the leaves are large. I cut at an angle, resulting in triangles that are very convenient to wrap.
  3. Prepare the filling: Brisket (I pre-freeze it so that it is cut into thin strips) cut.
  4. Mix together minced pork, brisket, grated onion, rice (I did not cook for a couple), garlic and grated tomato. Season with salt and pepper, taking into account the salinity of the brisket.
  5. Place 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 cabbage is clamped in the fist, one edge turns out to be thin, and the other is tucked inside, it turns out a neat little bag! If you want to form a roll, then stuff the cabbage on both sides.
  6. 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 leftovers and scraps of cabbage leaves. Put cabbage rolls on top.
  7. Sauce: Chop the peppers, onions and tomatoes in a blender until they are mashed. Pour the hot broth into a saucepan, season with salt and pepper, add oil and mix well. No need to cook.
  8. Pour the sauce over the cabbage rolls . Sprinkle dill on top. Cover tightly with foil and bake in a preheated 200 * C oven for 1.5 hours. Focus on your oven!
  9. Remove the foil and taste the cabbage for readiness. Bake without foil for another 30 minutes after removing the dill.
  10. Serve ready-made cabbage rolls with sour cream. It’s delicious! ps. I always cook a lot of cabbage rolls. I freeze semi-finished products by placing them in a container. Cabbage rolls are stored in the freezer for 3 weeks.
  11. In the rift. Bon appetit.
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