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.
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
- 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.
- In a bowl, mix together the ground pork, barley, onion, garlic, caraway seeds, salt, and pepper.
- Place a spoonful of the pork and barley mixture onto each cabbage leaf and roll them up, tucking in the sides as you go.
- Place the cabbage rolls in a large pot, seam side down. Pour the tomato sauce and broth over the rolls.
- Cover the pot and simmer over low heat for 2 hours, or until the cabbage is tender and the filling is cooked through.
- 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