Category: Meat
Cuisine: Eastern Europen
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
43 Mins
Total Time:
1 Hr 3 Mins
Mock Stuffed Cabbage: A Time-Saving Delight.
This recipe is perfect for all the stuffed cabbage enthusiasts who crave the traditional flavors but lack the time or expertise to prepare the classic dish. Rest assured, none of the taste will be compromised in this uncomplicated version. By simplifying the process, you can cut both the required skill level and cooking time in half, eliminating time-consuming steps like boiling whole cabbage or folding leaves.
Similar to sauerkraut, stuffed cabbage is a beloved traditional dish in Central and Eastern European countries. This is primarily due to the widespread cultivation of cabbage in those regions. Traditional cabbage rolls are made with a delectable combination of rice and ground meat, carefully wrapped in white cabbage leaves. However, both Napa cabbage and savoy cabbage are popular alternatives.
The dish’s origin and name remain a subject of debate. While many believe the name comes from the roll’s similarity to a pigeon, some linguists disagree. They argue that the name may have been adapted from the Persian word “calam” or Armenian “kałamb”, both translating to “cabbage.” Over time, these words changed under the influence of folk etymology, eventually adopting the name of a bird.
Here is the traditional-stuffed cabbage recipe:
Ingredients
Instructions
- Cook the rice according to instructions. Set aside and let cool. Thinly shred the cabbage. Add 1 tsp of salt, stir and squeeze the cabbage with your hands. This process will soften the cabbage and accelerate the release of its juices. Allow it to rest for 10-15 min.
- Peel and finely dice the onion. In a large skillet, heat 2-4 tbsp of vegetable oil. Add the onion and sauté until soft. Add the cabbage, lower the heat, stir, cover and let it cook for approximately 10 min. Uncover the skillet and, if there is any remaining water, allow it to evaporate before turning off the heat.
- In a large bowl, combine the cooked rice, sautéed onion, cabbage (cooled), 1/2 tsp salt, and 1tsp marjoram. Stir well. Then, add the ground meat and one egg. Using your hands, mix everything until well combined.
- In a large skillet (with a lid), heat 2-4 tbsp of vegetable oil over medium heat. Using your hands, form oval-shaped rolls and carefully place them in the skillet, one by one. Sauté the patties on all sides until they turn golden brown. Add the Sauce: Pour 3 cups (0.71 l) of vegetable broth and 1 can of tomato sauce into the skillet. Stir to combine, then cover and let the patties cook over low heat for about 20 minutes.
- In a small bowl, whisk together 1/3 cup heavy cream, 1 tsp corn starch, and 1 tsp sugar until well combined. Thicken the Sauce: Gradually add the cream mixture to the sauce in the skillet while stirring it gently. Bring the sauce to a boil, then immediately turn off the heat. Serve and enjoy..
Notes
Meat Selection: Any ground meat is suitable for this dish. Pork is the most traditional choice due to its fat content, as higher fat content enhances flavor. Rice Alternatives: You can replace rice with other grains if desired. Ensure the substituted grain is cooked before adding it to the meat. Rice-Free Variation: Even without rice, these rolls will still taste delicious.