Succulent Stuffed Cabbage Rolls (Χυμώδεις γεμιστές λαχανοφυλλάδες)
Indulge in the rich flavors of Komi cuisine with these succulent stuffed cabbage rolls. This traditional dish is a delightful combination of tender cabbage leaves filled with a savory and aromatic mixture of rice, ground meat, and herbs, all simmered in a flavorful tomato sauce.
Ingredients
- 1 large head of cabbage
- 1 cup uncooked rice
- 1 lb ground meat (beef or lamb)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 can (14 oz) crushed tomatoes
- 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, or until softened. Remove and set aside to cool.
- In a bowl, combine the uncooked rice, ground meat, onion, garlic, paprika, oregano, cumin, salt, and pepper. Mix well to combine.
- Place a spoonful of the meat and rice mixture onto each cabbage leaf and roll them up, tucking in the sides to enclose the filling.
- In a large pot, combine the crushed tomatoes and broth. Place the stuffed cabbage rolls in the pot, seam side down. Bring to a simmer, cover, and cook for 1 hour, or until the cabbage is tender and the filling is cooked through.
- Serve the succulent stuffed cabbage rolls hot, spooning some of the tomato sauce over the top.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 12g
Supplies
Large pot Bowl Large pot for cooking
Tools
Knife Cutting board Spoon
Serving suggestions
Savor these succulent stuffed cabbage rolls with a dollop of sour cream and a side of crusty bread.
Tips & tricks
For a vegetarian version, replace the ground meat with cooked lentils and mushrooms for a hearty and flavorful filling.
Cost
$15