Cabbage stuffed with Meat

Romanian Cabbage Stuffed with Meat Recipe - A Tasty Culinary Journey

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Cabbage stuffed with meat is a traditional dish that is popular in many Eastern European countries. This hearty and flavorful dish is perfect for a cozy family dinner or a special occasion.

History

The history of cabbage stuffed with meat dates back centuries, with variations of the dish found in many different cultures. It is believed to have originated in Eastern Europe, where cabbage is a staple ingredient in many traditional dishes.

Ingredients

1 medium cabbage
1 lb/500 g ground sirloin
2-3 onions
1 tbsp rice
2 tbsp lard
salt
pepper
chopped parsley and dill
1 lb/500 g tomatoes
0.5 tsp sugar
0.5 tsp flour
1 tbsp vinegar
sour cream

How to prepare

Remove the outer leaves from the cabbage.
Using a knife, cut out and discard the core.
Place the cabbage in a pot with salted water and let it boil for a few minutes until the leaves start to soften.
In a mixing bowl, combine the ground meat, rice, raw or lightly fried onion, 1 tbsp of lard, and some pepper.
Once the cabbage has been removed from the water and cooled off, place it on a cutting board.
Remove a few leaves from the inside, then fan out the remaining leaves and stuff the ground meat mixture in between them.
Re-arrange the leaves to give the cabbage its initial round shape.
Place the cabbage in a pot with the cored part facing up.
Pour the following sauce over the cabbage.
In a separate pan, fry a little onion with a tablespoon of lard.
Add flour and fry until it turns yellowish.
Pour the boiled and strained tomatoes over the flour mixture.
Add salt, sugar, and vinegar to the sauce.
If the sauce does not completely cover the cabbage, add some water.
Cover the pot and simmer the cabbage.
When it is almost ready, sprinkle some chopped parsley and dill on top.
Place the pot in the oven and bake for 30 minutes.
Serve the cabbage with sour cream.

Variations

Instead of ground sirloin, you can use ground pork or a mixture of different meats for the stuffing.
Add cooked rice or barley to the meat mixture for extra texture and flavor.
Experiment with different herbs and spices to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

Be sure to remove the core of the cabbage before boiling it to make it easier to stuff.

- Use a sharp knife to carefully remove the leaves from the cabbage without tearing them.

- Make sure to season the meat mixture well with salt, pepper, and other spices for maximum flavor.

- Be patient when simmering the cabbage in the sauce to allow the flavors to meld together.

Serving Suggestions

Cabbage stuffed with meat can be served with a side of mashed potatoes or crusty bread. A simple green salad or pickled vegetables can also be a refreshing accompaniment.

Cooking Techniques

Boiling the cabbage before stuffing helps to soften the leaves and make them easier to work with.

- Simmering the stuffed cabbage in a flavorful sauce allows the flavors to meld together and creates a delicious dish.

Ingredient Substitutions

If you don't have lard, you can use butter or vegetable oil as a substitute.

- You can use white vinegar or apple cider vinegar in place of regular vinegar in the sauce.

Make Ahead Tips

You can prepare the cabbage stuffed with meat ahead of time and refrigerate it until ready to bake. This dish also freezes well, so you can make a batch and save some for later.

Presentation Ideas

Serve the cabbage stuffed with meat on a large platter garnished with fresh herbs for a beautiful presentation. You can also drizzle some sour cream on top for a creamy finish.

Pairing Recommendations

Cabbage stuffed with meat pairs well with a glass of red wine, such as a Merlot or Cabernet Sauvignon. A light and crisp beer or a glass of sparkling water with lemon would also complement the dish nicely.

Storage and Reheating Instructions

Leftover cabbage stuffed with meat can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage in a baking dish, cover with foil, and bake in a preheated oven at 350°F for about 20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of cabbage stuffed with meat contains approximately 350 calories.

Carbohydrates

Each serving of cabbage stuffed with meat contains approximately 15 grams of carbohydrates.

Fats

Each serving of cabbage stuffed with meat contains approximately 20 grams of fats.

Proteins

Each serving of cabbage stuffed with meat contains approximately 25 grams of proteins.

Vitamins and minerals

Cabbage is a good source of vitamin C, vitamin K, and fiber. The meat provides essential nutrients such as iron and zinc.

Alergens

This recipe contains meat and dairy (sour cream), which may be allergens for some individuals.

Summary

Cabbage stuffed with meat is a nutritious and filling dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Cabbage stuffed with meat is a delicious and comforting dish that is perfect for a family dinner or a special occasion. This recipe is easy to make and can be customized with different ingredients to suit your taste preferences. Enjoy this hearty and flavorful dish with your loved ones!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a crisp autumn day, and I was visiting my dear friend Maria in her cozy little cottage. As soon as I walked through the door, the delicious aroma of cabbage and spices greeted me, making my mouth water.

Maria was bustling around the kitchen, her hands moving with practiced ease as she carefully stuffed each cabbage leaf with a savory mixture of ground meat, rice, and spices. I watched in awe as she expertly rolled up each leaf, creating perfectly shaped bundles that would soon be cooked to perfection in a flavorful broth.

As I sat at the kitchen table, sipping tea and chatting with Maria, I couldn't help but ask her about the recipe. She smiled warmly and began to tell me the story of how she had learned to make cabbage stuffed with meat.

"It all started many years ago, when I was just a young girl living in the countryside," Maria began. "My mother was an excellent cook, and she passed down her culinary skills to me. One day, she taught me how to make this traditional dish that has been in our family for generations."

Maria's eyes sparkled with nostalgia as she recounted the memories of her mother's kitchen, the scent of cabbage and spices filling the air as they worked together to create a meal that would bring the family together around the dinner table.

"Every time I make this dish, I feel a connection to my mother and all the generations of women who came before me," Maria said, her voice soft with emotion. "It's a recipe that has been passed down through the years, each generation adding their own touch to make it their own."

As Maria finished telling me the story, she invited me to help her finish preparing the cabbage stuffed with meat. I eagerly joined her, eager to learn the secrets of this delicious dish that held so much history and tradition.

Together, we worked side by side, stuffing the cabbage leaves with the savory filling and carefully arranging them in a large pot. Maria poured over the broth, seasoned with herbs and spices, and placed the pot on the stove to simmer gently.

As we waited for the cabbage to cook, Maria shared more stories with me about her childhood and the family gatherings where this dish was always the star of the meal. I listened intently, soaking in every detail and feeling a sense of connection to her and her family's traditions.

Finally, the cabbage was ready, the leaves tender and the filling cooked to perfection. Maria carefully served up a plate for each of us, the steam rising in a tantalizing swirl of savory aromas.

As I took my first bite of the cabbage stuffed with meat, I was transported back in time to Maria's childhood kitchen, surrounded by love and tradition. The flavors danced on my tongue, each bite filled with memories and history that had been passed down through the generations.

I knew then that this recipe was more than just a dish – it was a legacy, a connection to the past that would live on through each delicious bite. And as I shared this meal with Maria, I felt grateful for the opportunity to learn from her and carry on the tradition of making cabbage stuffed with meat for future generations to enjoy.