Stuffed Cabbage Rolls with Pork and Barley (Pildīti Kāpostu Rullīši ar Cūkgaļu un Griķiem)

Pildīti Kāpostu Rullīši ar Cūkgaļu un Griķiem, or Stuffed Cabbage Rolls with Pork and Barley, are a traditional dish from Livonian cuisine. These hearty and flavorful cabbage rolls are a perfect comfort food for a cozy family dinner.

Stuffed Cabbage Rolls with Pork and Barley (Pildīti Kāpostu Rullīši ar Cūkgaļu un Griķiem)

Ingredients

  • 1 large head of cabbage
  • 500g ground pork
  • 1 cup pearl barley
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 2 cups beef or vegetable broth

Instructions

  1. Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes until they are pliable. Remove and set aside to cool.
  2. In a bowl, mix together the ground pork, barley, onion, garlic, caraway seeds, salt, and pepper.
  3. Place a spoonful of the pork and barley mixture onto each cabbage leaf and roll them up, tucking in the sides as you go.
  4. Place the cabbage rolls in a large pot, seam side down. Pour the tomato sauce and broth over the rolls.
  5. Cover the pot and simmer over low heat for 2 hours, or until the cabbage is tender and the filling is cooked through.
  6. Serve the stuffed cabbage rolls hot, spooning some of the cooking liquid over the top.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
18g
Fat
20g

Supplies

Large pot Bowl Wooden spoon Sharp knife

Tools

Pot Spoon Knife

Serving suggestions

Serve the Stuffed Cabbage Rolls with a dollop of sour cream and a side of crusty bread.

Tips & tricks

For a vegetarian version, substitute the ground pork with cooked lentils and mushrooms.

Cost

$15