Basmati Rice-stuffed Cabbage

Basmati Rice-stuffed Cabbage Recipe | Vegetarian Food

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Basmati Rice-stuffed Cabbage is a delightful dish that combines the aromatic flavors of basmati rice with the tangy taste of sauerkraut, all wrapped in tender cabbage leaves. This recipe is a wonderful blend of textures and flavors, making it a perfect meal for any occasion. Whether you're looking for a comforting weeknight dinner or a unique dish to impress guests, this recipe is sure to satisfy.

History

The tradition of stuffing cabbage leaves can be traced back to many cultures across Europe and the Middle East, each with its own variation. The use of basmati rice in this recipe adds an Indian twist to the classic dish, showcasing the versatility of this long-grain rice. The combination of sauerkraut and tomato sauce is a nod to Eastern European flavors, making this dish a fusion of culinary traditions.

Ingredients

1 tbsp + 1 tsp olive oil
1 medium onion, chopped (1 cup)
1 stalk celery, chopped (0.5 cup)
1 small red or green bell pepper, diced (about 0.5 cup)
3 cups thinly sliced mushrooms (8 oz / 227 g)
1 medium clove garlic, minced
3 cups low-sodium vegetable broth or water
1.5 cups uncooked basmati rice
2 tbsp chopped fresh parsley
1 large green cabbage, cored
2 lb (907 g) fresh sauerkraut
3.5 cups prepared tomato sauce

How to prepare

In a large saucepan, heat oil over medium-low heat.
Add onion, celery, and bell pepper; season with salt.
Cover and cook for 5 minutes.
Stir in mushrooms and garlic.
Cover and cook for another 5 minutes.
Stir in broth and rice; season with freshly ground pepper.
Increase heat and bring to a boil.
Cover, reduce heat to medium-low, and cook for 15 minutes.
Remove from heat and fluff rice with a fork.
Stir in parsley and set aside.
In a large pot, bring 1 inch of water to a boil.
Place cabbage in the water, cored side down.
Cover and cook for 5 minutes.
Remove cabbage from the pot.
As soon as possible, using a fork if necessary to grab leaves, peel off the first 4 leaves.
Return cabbage to the pot, cover, and cook for another 5 minutes; peel off 4 more leaves.
You will need 8 leaves in total.
Cover the leaves with plastic wrap (reserve the remaining cabbage for soup).
When the leaves are cool enough to handle, carve off as much tough ridge as you can from the center of the leaves, cutting flush with the leaf.
Preheat the oven to 375°F (191°C).
Drain sauerkraut in a colander.
Rinse briefly, then squeeze out most of the liquid.
Place sauerkraut in an even layer in a medium to large shallow casserole (13 x 9 inches).
Top with 2 cups of tomato sauce.
Place about 0.75 cup of rice in the center of each leaf.
Fold up the sides and place the stuffed leaves, seam side down, in the casserole.
Spoon the remaining 1.5 cups of tomato sauce over the cabbage.
Cover with foil and bake until bubbly and heated through, about 45 minutes.
Check after 30 minutes and if it seems too liquidy, remove the foil during the last 10 to 15 minutes of baking.
Serve hot.

Variations

For a non-vegetarian version, add ground turkey or beef to the rice mixture. You can also experiment with different grains like quinoa or bulgur for a twist on the traditional recipe.

Cooking Tips & Tricks

To ensure the best results, use a high-quality basmati rice for its distinct aroma and fluffy texture. When cooking the rice, make sure it's al dente as it will continue to cook in the oven. For the cabbage, choose a large, firm head to make peeling the leaves easier. Blanching the leaves makes them pliable without overcooking. Finally, don't skip the step of trimming the thick vein of the cabbage leaves; it ensures they roll up neatly without tearing.

Serving Suggestions

Serve this dish hot, accompanied by a side of crusty bread or a light salad. For a refreshing contrast, consider a cucumber salad dressed with vinegar and dill.

Cooking Techniques

The key techniques in this recipe include sautéing the vegetables to bring out their flavors, blanching the cabbage leaves to make them pliable, and baking the assembled rolls to meld the flavors together.

Ingredient Substitutions

If basmati rice is not available, jasmine rice is a good substitute. For a different flavor profile, swap the parsley for dill or mint. If you're not a fan of sauerkraut, try using spinach or kale for the filling.

Make Ahead Tips

The rice mixture can be prepared a day in advance and stored in the refrigerator. The cabbage leaves can also be blanched ahead of time. Assemble and bake the dish just before serving for the best texture and flavor.

Presentation Ideas

Serve the stuffed cabbage rolls on a platter, garnished with fresh parsley or dill. A drizzle of sour cream or a dollop of Greek yogurt on top adds a creamy element to the dish.

Pairing Recommendations

This dish pairs well with a light white wine, such as a Sauvignon Blanc or a dry Riesling. For a non-alcoholic option, a sparkling water with lemon complements the flavors.

Storage and Reheating Instructions

Store leftover stuffed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, about 20 minutes.

Nutrition Information

Calories per serving

A serving of this dish contains approximately 250 calories, making it a moderate-calorie meal option. The majority of the calories come from the carbohydrates, with a smaller contribution from fats and proteins.

Carbohydrates

This dish is a good source of carbohydrates, primarily from the basmati rice and the cabbage. A serving provides approximately 45 grams of carbohydrates, which includes a mix of complex carbohydrates and dietary fiber. This makes it an energy-rich meal that can help fuel your day.

Fats

The olive oil used in the recipe contributes to the dish's total fat content, which is relatively low. A serving contains about 5 grams of fat, with 1 gram being saturated fat. The use of olive oil not only adds flavor but also provides heart-healthy monounsaturated fats.

Proteins

While this dish is not high in protein, it does provide a modest amount, approximately 4 grams per serving. The protein comes from the mushrooms and to a lesser extent from the rice and cabbage. For a higher protein version, consider adding lentils or chickpeas to the rice mixture.

Vitamins and minerals

Basmati Rice-stuffed Cabbage is rich in vitamins and minerals, particularly from the cabbage, bell peppers, and tomatoes. It's a good source of vitamin C, vitamin K, potassium, and iron. These nutrients support various bodily functions, including immune health and blood clotting.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten, making it suitable for people with these allergies or intolerances. However, always check the labels of purchased ingredients to ensure they do not contain or have not come into contact with allergens.

Summary

Overall, Basmati Rice-stuffed Cabbage is a nutritious meal that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. It's a heart-healthy, fiber-rich dish that can fit into various dietary preferences.

Summary

Basmati Rice-stuffed Cabbage is a versatile and nutritious dish that combines the aromatic flavors of basmati rice with the tanginess of sauerkraut, all wrapped in tender cabbage leaves. With its rich history and fusion of flavors, this recipe is sure to become a favorite in your cooking repertoire.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Basmati Rice-stuffed Cabbage. It was many years ago, when I was just a young girl living in the small village of Kumbakonam in India. My grandmother, who was known for her incredible cooking skills, had passed down countless recipes to me, but this one was truly special.

It all started one warm summer day when I was helping my grandmother gather ingredients for dinner. As we walked through the bustling marketplace, we came across a stall selling the most beautiful cabbage I had ever seen. The vendor explained that it was a special variety called Basmati Rice-stuffed Cabbage, and that it was perfect for stuffing with fragrant spices and rice.

Intrigued by the unique vegetable, my grandmother decided to purchase a head of the cabbage and we hurried home to try out a new recipe. As we worked together in the kitchen, my grandmother shared stories of how she had first learned to make this dish from a dear friend many years ago. She explained that the secret to a delicious Basmati Rice-stuffed Cabbage was in the careful preparation of the spices and the slow cooking process.

As we sautéed the onions and garlic, my grandmother taught me the importance of patience in cooking and how each ingredient should be added with love and care. The aroma of the spices filled the air, and I could hardly wait to taste the finished dish.

After stuffing the cabbage leaves with the fragrant Basmati rice mixture, we carefully placed them in a pot to simmer on the stove. The anticipation was almost too much to bear as we waited for the flavors to meld together and create a mouthwatering meal.

Finally, the moment of truth arrived as my grandmother lifted the lid of the pot and revealed the steaming Basmati Rice-stuffed Cabbage. The colors were vibrant and the smell was intoxicating. I couldn't believe that such a simple vegetable could be transformed into something so delicious.

As we sat down to eat, I took my first bite of the Basmati Rice-stuffed Cabbage and was overwhelmed by the burst of flavors in my mouth. The tender cabbage, the fluffy rice, and the aromatic spices all came together in perfect harmony. It was a meal that I would never forget.

From that day on, Basmati Rice-stuffed Cabbage became a staple in our household. Whenever we had guests over or there was a special occasion, my grandmother would proudly serve her signature dish and watch as everyone savored each bite.

Over the years, I have continued to make Basmati Rice-stuffed Cabbage for my own family, passing down the recipe and the memories that come with it. It is a dish that brings us together and reminds us of the love and tradition that runs through our family.

So whenever I make Basmati Rice-stuffed Cabbage today, I think back to that warm summer day in the marketplace and the joy that I felt when I first discovered this incredible recipe. It is a reminder of the bond between generations and the power of a shared love for cooking. And for that, I will always be grateful.