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Romanian Stuffed Cabbage Rolls

We sure can tell you this: Romanian do know their food! And now you can try the best thing their cuisine has to offer. These stuffed cabbage rolls are made of beef, pork, rice, and they're cooked in a clay pot to preserve their delicious flavor. Also, flavor them with some nice, smoked pancetta.
We sure can tell you this: Romanian do know their food! And now you can try the best thing their cuisine has to offer. These stuffed cabbage rolls are made of beef, pork, rice, and they're cooked in a clay pot to preserve their delicious flavor. Also, flavor them with some nice, smoked pancetta.

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Ingredients

¼ cup white wine vinegar
salt
lemon salt
1 medium-sized cabbage
1 teaspoon olive oil
1 onion, chopped
2 tablespoons of rice
½ cup canned tomatoes
8 ounces of ground beef
8 ounces of pork mince
1 egg
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon allspice
1 teaspoon paprika
2 tablespoons of tomato paste
salt
7 ounces of pancetta
bay leaves
dried dill
1 cup tomato paste
For the polenta:
1 cup cornmeal
4 cups of water

Ingredients

  • For the polenta:

Steps

1
Done

Fill a saucepan halfway with water and bring it to a boil. Add the white wine vinegar, salt, and lemon salt.

2
Done

Bring the water to a boil and add the cabbage. Cover with a lid and simmer it for the next 5 minutes. Take out the cabbage when ready.

3
Done

Heat the olive oil in a skillet over medium heat. Add the onion and cook it until translucent.

4
Done

Add the rice, canned tomatoes, and cook for 3-4 more minutes.

5
Done

Add the minced meat in a large bowl.

6
Done

Add the egg, and season with thyme, pepper, allspice, paprika, and tomato paste. Add the cooked onion and season with salt. Mix with a spatula until smooth.

7
Done

Peel the cabbage leaves one by one and lay them on a wooden board.

8
Done

Fill them with around 1 tablespoon of mixture. Wrap them on the sides, carefully securing the filling.

9
Done

After you finish the meat mixture, chop the remaining cabbage leaves and thinly slice the pancetta.

10
Done

Lay the cabbage rolls in a large clay pot. Add pancetta, dried dill, and dried thyme in between the cabbage rolls.

11
Done

Cover with boiled water and tomato paste. Cover the clay pot.

12
Done

Cook the cabbage rolls for the next 2 hours at 380 degrees F/190 degrees C.

13
Done

For the polenta: Add the water in a saucepan and heat it over medium heat.

14
Done

Bring it to boil and slowly add the cornmeal.

15
Done

Vigorously whisk until the mixture thickens for around 5 minutes.

16
Done

Serve the cabbage rolls with the polenta and with some topped sour cream.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

658 kcal
Calories
37 g
Protein
30 g
Fat
60 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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