Stuffed Cabbage Rolls - FinlandTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15-20 minutes
Cooking time: About 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:120 kcal
Proteins:5.3 g
Fats:8.6 g
Carbohydrate:5.8 g
Fibers:1.4 g
Sugar:2.2 g
Cholesterol:41.6 mg
Sodium:85.4 mg
Calcium:33.8 mg
Energy:415 kcal
Proteins:18.4 g
Fats:29.6 g
Carbohydrate:19.9 g
Fibers:4.8 g
Sugar:7.7 g
Cholesterol:143.9 mg
Sodium:295.3 mg
Calcium:116.9 mg
SIMILAR RECIPES
Red Cabbage with Ribera del Duero Wine
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Stuffed Cabbage or Sarma
Stuffed Cabbage Périgord-Style
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
large cabbage
30
ml
butter
15
ml
golden sugar syrup or honey
heavy cream
**Filling
50
ml
brown rice
200
ml
meat stock
300
g
finely ground mutton or lamb
torn up cabbage (unused centre part of cabbage)
100
ml
heavy cream
1
egg
salt and white pepper
METHOD
- Cook the rice in the stock until half-done.
- Cut off the stem of the cabbage. Blanch the cabbage in lightly salted water. Remove the leaves as soon as they start to separate, saving the bigger leaves for the rolls.
- Trim off any tough pieces and shred the smaller leaves for the stuffing.
- Thoroughly combine the ingredients for the stuffing, moistening with some cooking water from the cabbage if necessary.
- Place some stuffing in each leaf and fold it up, parcel-like; seal with egg white.
- The rolls should be small and thin. Brown the rolls in butter in a frying pan.
- Pack them into an ovenproof dish. Deglaze the frying pan with a little cooking water from the cabbage and add it to the baking dish.
- Pour a drizzle of syrup over the rolls and cook in a 180° C (350° F) oven for about 1 1/2 hours, turning them once and adding more cooking water as required.
- Add some cream before serving to act as a sauce.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
