Sunday Special: Authentic Romanian Stuffed Cabbage Rolls Recipe | Taste the Flavors of Tradition!
In this special Sunday edition, I'm excited to share with you an authentic Romanian stuffed cabbage rolls recipe that will transport you to the flavors of tradition. Get ready to embark on a culinary journey as we explore the richness of Romanian cuisine together! I'll guide you through the step-by-step process of creating these mouthwatering stuffed cabbage rolls. From preparing the cabbage leaves to crafting the flavorful filling, you'll learn all the tips and tricks to make this classic dish with ease. Join me as we uncover the secrets behind the perfect combination of tender cabbage leaves, seasoned ground meat, and aromatic spices. The result is a harmonious blend of flavors that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned cook or just starting your culinary adventures, this recipe is accessible to all skill levels. So gather your ingredients, put on your apron, and let's dive into the world of Romanian cuisine together. Not only will you learn how to make this delightful dish, but you'll also gain insights into the cultural significance of stuffed cabbage rolls in Romania. Discover the stories and traditions behind this beloved recipe as we celebrate the spirit of Sunday family meals and the joy of sharing food with loved ones. Don't miss out on this Sunday special! Follow along, and experience the taste of tradition with my authentic Romanian stuffed cabbage rolls recipe. Get ready to delight your senses and create unforgettable memories in your own kitchen. Remember to like this video, leave a comment, and subscribe to my channel for more delicious recipes and culinary adventures. Thank you for joining me on this flavor-filled journey!
Ready in 2-3 hours
Serves 8 people / approx. 50 rolls
Total calories : 2500-3000
Calories per roll: 125-150
Ingredients
500 g pork & beef mince
200 g rice
800 g chopped tomatoes in juice
1 tbsp tomato paste
2 or 3 Savoy cabbages
1 onion
1 bunch dill
1 bunch parsley
Approx. 10 dry thyme sprigs
1 tsp rosemary
2 tbsp dry lovage
2 tbsp crispy chicken Polish seasoning
100 ml oil
Salt
Ground black pepper
Preparation
Cut the core out of the cabbage.
In a deep pan, add the cabbages with water and salt to cover them. Parboil the cabbages until they are in between soft and hard, but easy to roll, approx. 10 minutes.
Drain and cool down.
Cut the hard ends from each cabbage leaf.
Separately, heat up half the oil in another pan.
Fry the onion with rice and tomato paste for approx. 5 minutes.
In a bowl, add the mince, ½ bunch of finely chopped dill, ½ bunch of finely chopped parsley, lovage, salt, pepper, the remaining oil, chicken seasoning, and the onion and rice you just fried.
Mix everything well.
Cover the bottom of a deep pot with whatever is left of the cabbage, including the ends you cut from the leaves and any ripped leaves you couldn’t use.
Add over the leaves ½ thyme, ½ rosemary, the remaining dill and parsley and start filling the leaves with the mince mix.
You would need approx. 1 tbsp of mince per cabbage roll, however this depends on the size of the leaf.
Roll each cabbage leaf tight, after you filled it and place in the pot you just prepared.
When you fill the cabbage leaf, hold the open leaf on your palm, and with the other hand, add the filling to the outer end of the leaf ( towards your wrist ). Proceed by rolling the leaf from the end where the mince mix is, until you close it, like a roll. To ensure the mix doesn’t leak when cooking, make sure after you rolled the filled leaf, poke your finger on the ends to push the rest of the leaf in.
After all of the rolls are in the pan, add the chopped tomatoes, fill with water to cover the rolls.
Add salt, pepper, a bit of oil, the rest of the herbs and boil on low heat, half covered, until the rice and the leaves are fully cooked.
Tips
You can use white cabbage as well, but I find that Savoy cabbage tastes better and is easier to work with. You can also add in the pot where the rolls are cooking, smoked sausage slices or fried bacon for extra smokiness flavor.
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