Stuffed Cabbage Leaves from Guadeloupe

Stuffed Cabbage Leaves from Guadeloupe Recipe

Region / culture: Guadeloupe | Servings: 6

Introduction

Stuffed Cabbage Leaves from Guadeloupe is a traditional dish that is both flavorful and satisfying. This recipe combines tender cabbage leaves filled with a savory mixture of rice, minced beef, and seasonings, all cooked to perfection in a delicious broth.

History

Stuffed Cabbage Leaves have been a popular dish in Guadeloupe for generations. This recipe has been passed down through families and is often enjoyed during special occasions and celebrations. The combination of tender cabbage leaves and a flavorful filling makes this dish a favorite among locals and visitors alike.

Ingredients

2 lb (907 g) of light cabbage
4 large cloves of garlic
1 cup of uncooked rice
2 tsp of fresh mint
1 lb (454 g) of minced beef
0.25 cup of lemon juice
salt and pepper to taste
2 oz (57 g) of margarine

How to prepare

Core and parboil cabbage leaves until they are limp and easy to roll.
Place the leaves in a colander and separate them.
Slice each leaf in half along the ribs.
The leaves should be approximately 4"x6" in size.
Mix together the rice, margarine, meat, and seasonings.
Place 1 tbsp of the rice mixture along the rib of each leaf and spread it out to the length of the leaf.
Roll each leaf as if making a jelly roll.
Gently squeeze each roll when placing them in the pan.
Arrange the rolls in compact rows in a pot.
Sprinkle crushed garlic between the rolls and add a tablespoon of salt.
Cover the pot with water until it reaches the level of the cabbage.
Put a tight lid on the pot and cook over medium heat for about 15-20 minutes.
Mash 1 clove of garlic with mint and a little salt.
Add lemon juice and pour the mixture over the entire top of the cabbage.
Simmer for an additional 20 minutes, or until the rice is cooked.

Variations

For a vegetarian version, substitute the minced beef with cooked lentils or chickpeas.
Add diced tomatoes or tomato sauce to the broth for a tangy twist.
Experiment with different seasonings such as cumin, paprika, or cinnamon for a unique flavor profile.

Cooking Tips & Tricks

Make sure to parboil the cabbage leaves until they are soft and pliable before filling and rolling them.

- When rolling the cabbage leaves, be sure to spread the filling evenly along the length of the leaf for a consistent flavor in each bite.

- Squeezing the rolls gently before placing them in the pot will help them hold their shape during cooking.

- Adding crushed garlic and salt between the rolls in the pot will infuse the dish with even more flavor as it cooks.

Serving Suggestions

Stuffed Cabbage Leaves can be served as a main dish with a side of fresh salad or steamed vegetables.

Cooking Techniques

Parboiling the cabbage leaves before filling and rolling them ensures they are soft and pliable for easy rolling.

- Simmering the rolls in a flavorful broth infuses them with additional taste and helps them cook evenly.

Ingredient Substitutions

Use ground turkey or chicken instead of minced beef for a lighter option.

- Substitute olive oil for margarine for a healthier fat alternative.

Make Ahead Tips

Stuffed Cabbage Leaves can be prepared in advance and stored in the refrigerator for up to 2 days before cooking. Simply assemble the rolls and store them in an airtight container until ready to cook.

Presentation Ideas

Arrange the Stuffed Cabbage Leaves on a platter and garnish with fresh herbs such as parsley or cilantro for a colorful presentation.

Pairing Recommendations

Serve Stuffed Cabbage Leaves with a side of creamy mashed potatoes or crusty bread to soak up the flavorful broth.

Storage and Reheating Instructions

Leftover Stuffed Cabbage Leaves can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a covered pot over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Stuffed Cabbage Leaves contains approximately 300 calories.

Carbohydrates

Each serving of Stuffed Cabbage Leaves contains approximately 30g of carbohydrates.

Fats

Each serving of Stuffed Cabbage Leaves contains approximately 15g of fats.

Proteins

Each serving of Stuffed Cabbage Leaves contains approximately 20g of proteins.

Vitamins and minerals

Stuffed Cabbage Leaves are a good source of vitamin C, vitamin K, and iron.

Alergens

This recipe contains wheat (from the rice) and soy (from the margarine) allergens.

Summary

Stuffed Cabbage Leaves are a nutritious and delicious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Stuffed Cabbage Leaves from Guadeloupe is a delicious and comforting dish that is perfect for a family meal or special occasion. With a flavorful filling and tender cabbage leaves, this recipe is sure to become a favorite in your home. Enjoy the taste of the Caribbean with this traditional recipe!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Stuffed Cabbage Leaves from Guadeloupe. It was many years ago, when I was just a young girl eager to learn the art of cooking from my mother. We were visiting a family friend who had recently returned from a trip to the beautiful Caribbean island of Guadeloupe.

As soon as we walked into her kitchen, I was greeted by the enticing aroma of spices and herbs that filled the air. The table was set with a colorful array of ingredients, including vibrant green cabbage leaves, fragrant ground beef, and aromatic rice. Our friend explained that she had learned this recipe from a local Guadeloupean woman during her stay on the island, and she was excited to share it with us.

I watched with wide-eyed wonder as she carefully prepared the cabbage leaves, blanching them in boiling water until they were soft and pliable. She then mixed together the ground beef, rice, onions, garlic, and a medley of herbs and spices to create a savory filling that would be tucked inside each leaf.

As she rolled the cabbage leaves around the filling, securing them with toothpicks, I couldn't wait to taste the final result. The stuffed cabbage leaves were simmered in a rich tomato sauce until they were tender and bursting with flavor. When they were finally ready to be served, I eagerly took my first bite and was immediately transported to the sunny shores of Guadeloupe.

The flavors of the Caribbean danced on my taste buds, with the tangy tomato sauce complementing the savory beef and fragrant herbs. The tender cabbage leaves added a subtle sweetness to the dish, making it a truly unforgettable culinary experience.

From that moment on, I knew that this recipe would become a staple in my own kitchen. I asked our friend for the recipe, and she graciously shared it with me, along with stories of her time in Guadeloupe and the warm hospitality of the people she had met there.

Over the years, I have made this dish countless times, each time adding my own twist or variation to make it uniquely my own. Whether I'm serving it to family and friends at a gathering or simply enjoying it on a quiet evening at home, the Stuffed Cabbage Leaves from Guadeloupe always bring back memories of that fateful day when I first discovered this delicious recipe.

As I sit here now, reflecting on all the wonderful recipes I have learned and the people who have shared them with me, I am grateful for the joy and connection that food has brought into my life. And I know that as long as I continue to cook and share these recipes with others, the traditions and flavors of Guadeloupe will live on for generations to come.