Cabbage Rolls, very tasty, with many spices, cooked in a pot on carrots and leeks. The difference, which characterizes this dish is that the meat is cut into very small cubes. The process is more complex but the result is much more delicious than if we used plain mince.
With the same stuffing we make and red/purple cabbage rolls, with red cabbage. They have a little sharper and peppery taste.
Try them!
With the same stuffing we make and red/purple cabbage rolls, with red cabbage. They have a little sharper and peppery taste.
Try them!
| work: 2h:30′ | time: 3h:00′ | difficult: |
Ingredients (~10 servings)
|
Begin boiling cabbages thoroughly to be able to extract the leaves undamaged. In parallel chop the meat with a sharp knife into very small cubes. Will take time and patience to cut. |
In a nonstick pot, add the meat without fat to fry. The meat must be completely dry, without a trace of moisture, not to pull foam. |
Should be roasted well and evaporate the juices. |
Add the olive oil, onions, spring onions, lemon zest and bay leaves. Simmer for 15 minutes. |
Pour 1 cup water and just when it boils add the herbs, spices and rice. Mix. Remove the pan from the heat and allow the rice to swell for 20 minutes. |
In a heavy pot lay at the bottom the carrot and leek sticks. On top place a few cabbage leaves. |
Wrap the cabbage… |
 …and place them in the pot. Season with salt. Cover them with water and a plate upside down. Boil for 30'-40'. At the end of cooking we make a lemon sauce and pour over the cooked cabbage. |
The use of red cabbage is optional. Can be used only white cabbage, of course.
If you choose to use red cabbage, the cabbage rolls should be cooked in separate pots.
