Zelna Hlava Plnena

Zelna Hlava Plnena Recipe from Czech Republic | Ingredients: Cabbage, Onion, Garlic, Chicken Broth and More

Region / culture: Czech Republic | Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 4-6

Introduction

Zelna Hlava Plnena is a traditional Czech dish that translates to "Stuffed Cabbage Head." This hearty and flavorful dish is perfect for a cozy family dinner or a special occasion.

History

Zelna Hlava Plnena has been a staple in Czech cuisine for generations. It is a dish that is often made during holidays and celebrations, as it is a labor of love that brings families together.

Ingredients

1 head of cabbage
1 medium onion, chopped
0.25 cup of butter
4 cloves of garlic, minced
1 lb (454 g) of ground meat (of your choice)
salt and pepper
1 tbsp of minced parsley
0.67 cup of cream of tomato soup
1 beaten egg
1.5 cups of chicken broth

How to prepare

Remove the core from the cabbage and discard.
Scoop out and save the inner leaves of the cabbage, leaving about a 1-1.5 inch shell.
Chop the scraped cabbage.
In a pan, cook the onion and garlic in 2 tbsp of butter over medium-high heat until the onion is wilted.
Add the meat and brown it.
Add the chopped cabbage, salt, pepper, parsley, and tomato soup.
Cover and cook for about 10 minutes.
Drain and allow to cool, then add the egg and mix well.
Fill the cabbage shell with the mixture (there may be some leftover unless packed tightly) and cover with a cabbage leaf, securing it with toothpicks.
Place the broth and remaining butter in a large casserole or pot, then place the cabbage in the pot with the open side facing up.
Cover the pot and cook in the oven at 375°F (191°C) for about 1 hour and 15 minutes.
Cut into wedges and serve.

Variations

You can use ground beef, pork, or a combination of both for the filling.
Add rice or quinoa to the filling for extra texture and flavor.
Experiment with different herbs and spices to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to remove the core of the cabbage carefully to create a sturdy shell for the filling.

- Be sure to pack the filling tightly into the cabbage shell to ensure that it holds together during cooking.

- Securing the cabbage with toothpicks will help keep it intact while cooking.

- Cooking the stuffed cabbage in broth helps infuse it with flavor and keeps it moist.

Serving Suggestions

Zelna Hlava Plnena can be served with a side of mashed potatoes or crusty bread.

Cooking Techniques

Baking the stuffed cabbage in broth helps infuse it with flavor and keeps it moist.

- Cooking the cabbage in the oven at a low temperature ensures that it cooks evenly and retains its shape.

Ingredient Substitutions

You can use vegetable broth instead of chicken broth for a vegetarian version of the dish.

- Olive oil can be used instead of butter for a healthier option.

Make Ahead Tips

You can prepare the filling and stuff the cabbage ahead of time, then refrigerate it until you are ready to cook it.

Presentation Ideas

Slice the Zelna Hlava Plnena into wedges and serve it on a platter garnished with fresh parsley.

Pairing Recommendations

Zelna Hlava Plnena pairs well with a crisp green salad or pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Zelna Hlava Plnena contains approximately 350 calories.

Carbohydrates

Each serving of Zelna Hlava Plnena contains approximately 20 grams of carbohydrates.

Fats

Each serving of Zelna Hlava Plnena contains approximately 15 grams of fats.

Proteins

Each serving of Zelna Hlava Plnena contains approximately 25 grams of proteins.

Vitamins and minerals

Zelna Hlava Plnena is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Zelna Hlava Plnena contains dairy (butter) and eggs.

Summary

Zelna Hlava Plnena is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Zelna Hlava Plnena is a delicious and comforting dish that is perfect for a special occasion or a cozy family dinner. With a flavorful filling and tender cabbage shell, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a cold winter evening, and I had just arrived at my friend's house for a dinner party. As soon as I walked in, I was hit by the warm and comforting aroma of the Zelna Hlava Plnena that was simmering on the stove.

My friend's grandmother, a sweet and gentle lady with twinkling eyes, was busy in the kitchen, meticulously stuffing the cabbage leaves with a delicious mixture of ground beef, rice, and spices. I watched in awe as she deftly rolled up the cabbage leaves and arranged them in a large pot, ready to be cooked to perfection.

I had never seen a dish like this before, and I was immediately intrigued. I knew I had to learn how to make it myself. So, I asked my friend's grandmother if she would be willing to teach me her secret recipe. With a smile, she agreed, and thus began my journey into the world of Zelna Hlava Plnena.

Over the next few hours, I watched and learned as my friend's grandmother patiently guided me through each step of the recipe. She explained the importance of choosing the right cabbage, the perfect blend of spices, and the precise cooking time to ensure that the flavors melded together beautifully.

As we worked side by side in the kitchen, I felt a deep sense of connection to my friend's grandmother. I could see the love and care she poured into every dish she made, and I knew that this recipe was no exception. It was a labor of love, passed down through generations, and I felt honored to be entrusted with its secrets.

After hours of preparation and cooking, the Zelna Hlava Plnena was finally ready to be served. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of my labor. As I took my first bite, I was transported to a place of warmth and comfort, a place where tradition and love intersected in the most delicious way possible.

From that day on, Zelna Hlava Plnena became a staple in my own cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on a cold winter night. Each time I made it, I felt a sense of pride and connection to the generations of women who had come before me, passing down their knowledge and love through the simple act of cooking.

As the years passed, I continued to refine and perfect the recipe, adding my own little twists and tweaks to make it truly my own. But no matter how much I tweaked it, the essence of the dish remained the same – a comforting and delicious reminder of the love and tradition that had been passed down to me.

And so, whenever I make Zelna Hlava Plnena, I think of my friend's grandmother and the day she taught me her secret recipe. I think of the laughter and joy we shared in the kitchen, the stories she told me about her own grandmother and the recipes she had learned from her.

In a way, Zelna Hlava Plnena has become more than just a dish to me – it is a link to my past, a connection to my heritage, and a symbol of the love and tradition that will endure for generations to come. And for that, I am forever grateful.