Stuffed Cabbage

Stuffed Cabbage Recipe from Croatia with Pickled Cabbage, Ground Beef and Ham

Region / culture: Croatia | Servings: 6

Introduction

Stuffed cabbage is a classic dish that is popular in many cultures around the world. It consists of cabbage leaves filled with a savory mixture of ground meat, rice, and spices, then cooked until tender. This hearty and comforting dish is perfect for a cozy family dinner or a special occasion.

History

The origins of stuffed cabbage can be traced back to Eastern Europe, where it is known as "golabki" in Poland, "holubtsi" in Ukraine, and "sarma" in Serbia. It is a traditional dish that has been passed down through generations and is often served at weddings, holidays, and other celebrations. Stuffed cabbage has also become popular in Jewish cuisine, where it is known as "holishkes" or "tzimmes."

Ingredients

2 heads of pickled cabbage
1 lb (454 g) of ground beef
1 lb (454 g) of smoked ham, chopped
0.25 cup of chopped smoked bacon
2 tbsp of flour
1 cup of uncooked rice
2 tsp of paprika
1 chopped onion
1 egg
2 tbsp of oil
1 lb (454 g) of smoked ham hocks or pork ribs
salt and pepper to taste

How to prepare

Fry the bacon in its own fat.
Add the onion and sauté for five minutes.
Remove from heat and drain excess fat.
Allow to cool slightly, then combine with ground beef, chopped ham, rice, egg, 1 tsp paprika, salt, and pepper.
Remove the large outer leaves of the cabbage and place the filling in each leaf.
Roll up the cabbage leaves from the center to the outer edge.
Tuck the sides into the center to hold the rolls together.
Cut the remaining cabbage into strips.
If desired, add another half pound of sauerkraut.
Place half of the sauerkraut in the bottom of a large pot.
Arrange the cabbage rolls over the sauerkraut.
Add smoked ribs or ham hocks.
Cover with the remaining sauerkraut.
Heat oil and brown flour in it.
Add a teaspoon of paprika and water to make a thick roux.
Cook for 5 minutes.
Pour the roux over the cabbage rolls.
Add enough water to cover the cabbage and simmer over low heat for 0.5 to 2 hours, or until the rice is fully cooked.
Do not stir the cabbage rolls while cooking.
Instead, shake the pot occasionally to prevent sticking.
Transfer to a warm serving dish.

Variations

Vegetarian: Substitute the ground beef and smoked ham with a mixture of mushrooms, lentils, and quinoa for a meat-free version of stuffed cabbage.
Mediterranean: Add chopped olives, sun-dried tomatoes, and feta cheese to the filling for a Mediterranean twist on stuffed cabbage.
Spicy: Add chopped jalapenos, cayenne pepper, and hot sauce to the filling for a spicy kick.

Cooking Tips & Tricks

Be sure to blanch the cabbage leaves in boiling water before filling them to make them pliable and easy to roll.

- Use a mixture of ground beef and smoked ham for a flavorful filling.

- Simmer the stuffed cabbage rolls slowly over low heat to allow the flavors to meld together.

- Serve the stuffed cabbage with a dollop of sour cream on top for a creamy finish.

Serving Suggestions

Stuffed cabbage can be served with a side of mashed potatoes, crusty bread, or a simple green salad. It pairs well with a glass of red wine or a cold beer.

Cooking Techniques

Blanch the cabbage leaves in boiling water before filling to make them pliable.

- Simmer the stuffed cabbage rolls slowly over low heat to allow the flavors to meld together.

- Serve the stuffed cabbage with a dollop of sour cream on top for a creamy finish.

Ingredient Substitutions

Ground beef: Ground turkey or chicken can be used as a leaner alternative to ground beef.

- Smoked ham: Smoked sausage or bacon can be used in place of smoked ham for a different flavor profile.

- Rice: Quinoa or barley can be used instead of rice for a gluten-free option.

Make Ahead Tips

Stuffed cabbage can be assembled ahead of time and refrigerated until ready to cook. Simply cover the dish with plastic wrap and store in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Arrange the stuffed cabbage rolls on a platter and garnish with chopped parsley or dill for a pop of color. Serve with a side of sour cream and a sprinkle of paprika for a traditional touch.

Pairing Recommendations

Stuffed cabbage pairs well with a glass of red wine, such as a Pinot Noir or Merlot. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lemon.

Storage and Reheating Instructions

Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 20-30 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed cabbage contains approximately 400 calories. This hearty dish is a satisfying meal that is perfect for a special occasion or family dinner.

Carbohydrates

Each serving of stuffed cabbage contains approximately 30 grams of carbohydrates. The rice and cabbage provide a good source of complex carbohydrates, which are important for energy production and overall health.

Fats

Each serving of stuffed cabbage contains approximately 15 grams of fat. The fat content comes from the ground beef, smoked ham, and bacon used in the filling. While high in fat, these ingredients also provide essential nutrients and flavor to the dish.

Proteins

Each serving of stuffed cabbage contains approximately 25 grams of protein. The ground beef, smoked ham, and bacon used in the filling are all rich sources of protein, which is important for muscle growth and repair.

Vitamins and minerals

Stuffed cabbage is a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and potassium. The cabbage provides vitamin C and A, while the ground beef and ham provide iron and potassium.

Alergens

Stuffed cabbage contains allergens such as wheat (from the flour used in the roux) and eggs (from the egg used in the filling). It may also contain allergens such as soy (from the oil used for frying) and dairy (from the sour cream topping).

Summary

Stuffed cabbage is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty meal that is perfect for a special occasion or family dinner.

Summary

Stuffed cabbage is a classic dish that is perfect for a cozy family dinner or a special occasion. This hearty and comforting meal is rich in carbohydrates, fats, proteins, vitamins, and minerals, making it a nutritious and delicious option for any meal. With a few simple ingredients and some cooking techniques, you can create a flavorful and satisfying dish that will delight your taste buds.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, that I first learned how to make the delicious dish known as stuffed cabbage.

I grew up in a small village in Eastern Europe, where food was a central part of our culture and traditions. My mother and grandmother were both excellent cooks, and I spent many hours watching them prepare meals in our cozy kitchen.

One day, my grandmother announced that she was going to teach me how to make a special dish that had been passed down through generations in our family. She called it stuffed cabbage, and she explained that it was a dish made with cabbage leaves filled with a savory mixture of ground meat, rice, and spices.

I watched in awe as my grandmother carefully peeled off the outer leaves of a large head of cabbage and blanched them in boiling water until they were soft and pliable. She then showed me how to mix together the meat, rice, onions, and seasonings, and how to spoon the mixture onto each cabbage leaf before rolling them up into neat little bundles.

As the stuffed cabbage simmered in a pot of tomato sauce, filling our kitchen with a mouth-watering aroma, my grandmother shared stories of her own childhood and the women in our family who had passed down this recipe through the years. I felt a deep sense of connection to my roots and my heritage as I learned how to make this traditional dish.

When the stuffed cabbage was finally done, my grandmother carefully placed a few rolls on a plate and handed me a fork. I took my first bite and was instantly transported to a world of flavors and textures that I had never experienced before. The tender cabbage, the hearty meat filling, and the tangy tomato sauce all mingled together in perfect harmony on my taste buds.

From that day on, stuffed cabbage became a staple in our household. My mother and I would often make a big batch on weekends, filling our kitchen with warmth and laughter as we worked side by side, rolling cabbage leaves and chatting about everything under the sun.

As I grew older and started a family of my own, I continued to make stuffed cabbage for my husband and children, passing down the recipe and the stories that went along with it. Over the years, I have made some tweaks and additions to the original recipe, adding my own personal touch with different spices and herbs, but the core of the dish remains the same.

I have shared this recipe with friends and neighbors, who have all raved about its deliciousness and asked for the secret to my success. I always tell them that the key to a great stuffed cabbage is love – love for the ingredients, love for the process, and love for the people you are feeding.

As I sit here now, with a pot of stuffed cabbage simmering on the stove and the memories of my grandmother and mother swirling around me, I am filled with gratitude for the gift of this recipe and the joy it has brought to my life. It is a simple dish, but one that is rich in history and tradition, and I am proud to carry on the legacy of those who came before me.

And so, as I take a bite of the tender cabbage, the hearty meat filling, and the tangy tomato sauce, I am reminded once again of the power of food to nourish not just our bodies, but our souls as well. The recipe for stuffed cabbage may have come from my grandmother, but the love and memories that go along with it are all my own.