Within her latest gastronomic masterpiece, “Kapusta: Vegetable-Forward Recipes from Eastern Europe,” Alissa Timoshkina eloquently describes cabbage rolls as a distinct culinary category in their own right. Across the Eastern European region, a myriad of variations exist, all centered around cabbage leaves lovingly filled and then poached in a delectable sauce. In her insightful narrative, Timoshkina delves into the rich tapestry that is the history of Eastern Europe, celebrating both its unified past and diverse regional expressions through this seemingly straightforward dish.
Cabbage rolls, also known as stuffed cabbage, stand as a satisfying main course option with recipes calling for either fresh or fermented cabbage leaves. Timoshkina actively encourages home cooks to embrace experimentation in the kitchen, offering a vegetarian-friendly alternative of substituting mushrooms for the traditional beef.
For those intrigued by the tantalizing combination of Sauerkraut Leaves, Beef, and Rice enveloped in a Tomato Sauce, the following recipe is sure to delight the taste buds of 6-8 eager diners.
Ingredients:
For the delectable rolls:
– 1/2 cup of long-grain white rice
– Vegetable oil for frying
– 1 finely diced onion
– 1 grated carrot
– 4–6 finely chopped garlic cloves
– 14 ounces of ground beef
– 1 small bunch of finely chopped dill
– 1 tablespoon of ground coriander
– 1 teaspoon of smoked paprika
– 10–12 fermented or fresh cabbage leaves
– 4 bay leaves
– Salt and black pepper to taste
For the savory sauce:
– 14 ounces of diced tomatoes
– 1 heaped teaspoon of brown sugar
– 1 cup of beef stock
Begin by parboiling the rice in very salty water according to the packet instructions, halving the designated time, then drain and set aside.
Directions:
1. In a large frying pan or casserole (Dutch oven), heat vegetable oil and fry the onion and carrot over medium heat with a pinch of salt until golden and soft, approximately 10–12 minutes. Add the garlic, stir well, and remove from heat.
2. Transfer the cooked vegetables to a large mixing bowl and combine with the beef, rice, dill, coriander, and paprika, ensuring a thorough mix.
3. Preheat the oven to 400°F.
4. To prepare the rolls, lay a cabbage leaf on a chopping board and spoon a generous portion of the filling onto the lower end of the leaf. Roll up the leaf, tucking in the edges as you progress, similar to forming a burrito. Place the rolled cabbage seam-side down in the casserole used for frying the vegetables. Repeat this process for all leaves and filling.
5. Arrange the rolls snugly in the dish, ideally in a
