I prefer making them with sour cabbage, as I find the flavor richer and more complex, but they can be made with fresh cabbage leaves as well. Choose whatever option you like better!
I can't really tell how many rolls will you get from the ingredients listed below, as it greatly depends on the size of cabbage leaves, as well as on your personal preferences. But this is what you'll need:
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- If you're using fresh cabbage leaves, the first thing to do is to prepare them for stuffing.
Separate the leaves and boil them shortly or put them in the microwave for a minute or two (check if they are softened from time to time). Then remove the hard parts using a small knife, carefully not to make a hole in the leaf. You need to get leaves that can be rolled easily without cracking.
If using sour cabbage leaves, just skip to next step. - Now, the stuffing. Put 3-4 tablespoons of oil into a deep pan and heat over medium fire. Add finely chopped leeks and cook them, stirring often, until completely soft and tender.
Add raw rice, walnuts, mint, and 2 teaspoons of paprika. Also, season with some salt and pepper to taste. Stir well and remove from fire. The stuffing is ready!
3. Now, divide the stuffing between cabbage leaves and make tight rolls. Make sure the stuffing is well sealed inside.
Arrange prepared rolls in a deep pot, leaving no space between them.
You can find some tips onhow to make perfectly tight rolls without using toothpicks, and how to prepare them for cooking in this recipe for cabbage rolls with meat.
4. Once you have made and arranged all of the rolls, carefully pour the fermented cabbage juice inside the pot. Add some cold water as well, if necessary, so that liquid level is just above the rolls.
Putting fermented cabbage juice will enrich the meal and give it an extra dash of freshness and sourness. However, if you don't like the flavor, or you don't have any juice, you can use water instead.
5. Put the pot over the highest fire and let it come to boiling. Then, reduce the fire to the lowest and simmer for nearly half an hour. By then the rice will be cooked through and liquid will almost fully vapor. Due to the walnuts, the rolls will get some shade of brown. 6. Heat the remaining oil into a small pan. Remove from fire and add the remaining 1 teaspoon of paprika. Stir and carefully pour it over the cooked cabbage rolls. |
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Serve plain, with some bread, if you like. I enjoy having some yogurt with it as well.
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