Discover the heartwarming flavors of Eastern European cuisine with our delectable Stuffed Cabbage Rolls filled with a delightful mixture of rice, lentils, and currants! This comforting dish not only warms the soul but also tantalizes the taste buds with its unique blend of textures and flavors. Perfect for family gatherings or a cozy weeknight dinner, these rolls are sure to impress your guests and leave them asking for seconds. Ready to embark on a culinary adventure? Dive into this recipe and learn how to create these mouthwatering rolls that are as satisfying to make as they are to eat!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Eastern European
Serves: 4 servings
Ingredients
- 1 head of cabbage
- 1 cup cooked rice
- 1 cup cooked lentils
- 1/2 cup currants
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups tomato sauce
Instructions
- Carefully remove the core of the cabbage using a sharp knife. Bring a large pot of salted water to a boil and gently submerge the whole cabbage head. Simmer for 5-7 minutes until the outer leaves become soft and pliable.
- Remove the cabbage from the water and let it cool slightly. Carefully peel off the large, soft leaves, keeping them intact. Set aside and pat dry with paper towels.
- In a large mixing bowl, combine cooked rice, cooked lentils, currants, diced onion, minced garlic, paprika, salt, and pepper. Mix thoroughly to create the filling.
- Take each cabbage leaf and trim the thick stem at the base to make it easier to roll. Place a generous spoonful of the rice-lentil mixture near the stem end of each leaf.
- Fold the sides of the cabbage leaf inward, then roll from the stem end tightly to create a neat, compact roll. Repeat with remaining leaves and filling.
- Preheat the oven to 350°F (175°C). In a large baking dish, spread a thin layer of tomato sauce on the bottom.
- Arrange the cabbage rolls seam-side down in the baking dish, nestling them close together. Pour the remaining tomato sauce over the rolls, ensuring they are well-covered.
- Cover the baking dish with aluminum foil and bake for 45-50 minutes until the cabbage is tender and the filling is heated through.
- Remove from the oven and let rest for 10 minutes before serving. Serve hot, garnished with fresh herbs if desired.
Tips
- Choose the Right Cabbage: Look for a firm, fresh head of cabbage. Savoy cabbage is particularly good for rolling due to its tender leaves.
- Prep Ahead: You can prepare the filling a day in advance and store it in the refrigerator. This will save you time on the day you plan to serve the rolls.
- Customize Your Filling: Feel free to experiment with different ingredients in the filling, such as adding chopped vegetables or spices to suit your taste.
- Don’t Rush the Cooking: Make sure to simmer the cabbage long enough to soften the leaves; this will make rolling much easier.
- Layer the Sauce: For extra flavor, consider adding herbs or spices to the tomato sauce before pouring it over the rolls.
- Rest Before Serving: Let the cabbage rolls rest for about 10 minutes after baking. This allows the flavors to meld and makes them easier to serve.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley or dill can elevate the dish's appearance and add a burst of freshness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 52g
Protein: 12g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
