Alissa Timoshkina’s latest cookbook, “Kapusta: Vegetable-Centric Dishes from Eastern Europe,” sheds light on the exquisite culinary world of cabbage rolls. Described by Timoshkina as a unique genre of its own, these rolls are a beloved dish found across Eastern Europe, each region offering its own twist on this classic. The essence of cabbage rolls lies in cabbage leaves embracing a flavorful filling, gently poached in a delectable sauce, creating a dish that not only tantalizes taste buds but also reflects the rich history and diversity of the region.
Cabbage rolls, also known as stuffed cabbage, are often enjoyed as a hearty main course. Recipes vary, with some using fresh cabbage leaves while others opt for fermented ones, adding a delightful tang to the dish. Timoshkina encourages culinary adventurers to explore different variations and flavors. For those seeking a vegetarian alternative, mushrooms can be substituted for beef to create a delicious twist.
Here’s a tantalizing recipe for Cabbage Rolls with Sauerkraut Leaves, Beef, and Rice in a Tomato Sauce, serving 6-8 people.
Ingredients:
– 1/2 cup long grain white rice
– Vegetable oil for frying
– 1 onion, peeled and finely diced
– 1 carrot, peeled and grated
– 4–6 garlic cloves, finely chopped
– 14 ounces ground beef (3/4 cup to 1 cup)
– 1 small bunch of dill, finely chopped
– 1 tablespoon ground coriander
– 1 teaspoon smoked paprika
– 10–12 fermented or fresh cabbage leaves
– 4 bay leaves
– Salt and black pepper to taste
For the sauce:
– 14 ounces diced tomatoes
– 1 heaped teaspoon brown sugar
– 1 cup beef stock
Begin by parboiling the rice in salty water according to package instructions, then set it aside.
Directions:
In a large frying pan or casserole, heat some vegetable oil and sauté the onion and carrot over medium heat with a pinch of salt until golden and soft. Add the garlic, stir, and remove from heat. Transfer the mixture to a large bowl, and combine it with the beef, rice, dill, coriander, and paprika.
Preheat the oven to 400°F.
To assemble the rolls, place a cabbage leaf on a board, add a spoonful of filling at the lower end of the leaf, and roll it up like a burrito, securing the edges. Arrange the rolls seam-side down in the casserole. Nestle them closely together, placing bay leaves between them.
For the sauce, season the tomatoes with sugar, salt, and pepper. Mix with the beef stock and pour over the rolls. Cover and bake for 2 hours, then uncover and bake for an additional 10 minutes for
