Cabbage Rolls with Sauerkraut Leaves, Beef and Rice in a Tomato Sauce

Introduction

Cabbage rolls, a culinary genre in their own right, have a fascinating story to tell. From its shared history to its regional diversity, this dish holds a special place in Eastern European cuisine. In her new cookbook, “Kapusta: Vegetable-Forward Recipes from Eastern Europe”, Alissa Timoshkina encourages cooks to experiment with variations, substituting mushrooms for beef for a vegetarian option.

Ingredients

For the rolls:

* 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

Directions

1. Preheat the oven to 400°F.
2. Parboil the rice (check the packet instructions and halve the time) in very salty water, then drain and set aside.
3. Heat some vegetable oil in a large frying pan or casserole (Dutch oven) and fry the onion and carrot over medium heat with a generous pinch of salt for 10–12 minutes, until golden and soft. Add the garlic, stir through, and take off the heat.
4. Empty the contents into a large mixing bowl, add the beef, rice, dill, coriander, and paprika, then give everything a thorough mix.
5. To make the rolls, place a cabbage leaf on a chopping board and add a heaped tablespoon of the filling onto the lower end of the leaf. Roll up the leaf as you would a burrito, tucking in the edges as you go. Place seam-side down into the casserole used to fry the vegetables. Repeat with all the leaves and filling.
6. Nestle the rolls tightly into the dish, ideally into one layer, but you can make two, depending on the size and shape of your dish. Stick the bay leaves in between your rolls.
7. To make the sauce, season the tomatoes with the sugar, then add salt and pepper to taste. Mix with the stock and pour over the rolls.
8. Cover with a lid and bake for 2 hours, then remove the lid and bake for a further 10 minutes for the leaves to caramelize on top.
9. Serve with mashed potatoes or some bread.

Conclusion

This recipe is a delicious and hearty twist on traditional cabbage rolls, incorporating the flavors of sauerkraut leaves, beef, and rice in a rich tomato sauce. It’s perfect for a special occasion or a cozy dinner with family and friends.

FAQs

* Q: Can I use fresh cabbage leaves instead of sauerkraut leaves?
A: Yes, you can use fresh cabbage leaves, but be sure to blanch them in boiling water for 30 seconds to 1 minute before using.
* Q: Can I make the filling ahead of time?
A: Yes, you can prepare the filling and store it in the refrigerator for up to 24 hours before assembling the rolls.
* Q: Can I substitute other types of meat for the ground beef?
A: Yes, you can use ground pork, chicken, or a combination of meats for a different flavor profile.