Hi! I was wondering if you could share your recipe for cabbage rolls?
Ahah, sure? :”D
It’s actually pretty much the same way I make dolma, and the only difference if in one it’s cabbage and other grape leaves.
So! It’s quite easy! First we make a filling.
• rice (about a cup of it, sometimes more, depending on how much of other ingredients you have), you can steam it in hot water beforehand, or can add it the way it is;
• chicken forcemeat.. i use it, about half of the kilogram. you can use any other meat you like;
• one carrot and one onion (maybe half, if it’s a big one); you need to grate the carrot, and cut onion in small square pieces. When I’m busier I leave onion and carrot raw, sometimes you might want to fry it. It doesn’t change the taste too much, but fried one will have slightly more oil;
• one egg is optional, I use it so the main ingredients kind of glue together better, grandmother doesn’t..depends on your taste;
• pepper, salt, any other spices you like (I use the one for the chicken I love);
Mix all the ingredients together, make sure it’s all well mixed.
I always use leaves of sour (I hope that’s the right word) cabbage, you can use raw as well, but they need to be well steamed so they are soft and don’t break. Personally I love a bit of sourness, so! It’s easier to buy those.
Then you just roll in the filling into the leaves! Make sure to cut out the solid middle part of the cabbage leave (if they are very big, you’ll notice what I’m talking about). Don’t take too much of the filling into one leaf, because rice will swollen with water. I usually do slightly less then a table spoon, but even lesser if the leaves are quite small. To roll in cover the filling from the top, then from the bottom, and then from the sides. Squish it in your hand carefully so it doesn’t fall apart.
The cabbage rolls are better to cook in a cauldron, when you roll them in, put them in the cauldron together as tight as you can, so they don’t swim around too much when they are being cooked. Once you rolled in everything pour some water inside, so it’s covering all of your rolls and there is still some extra on top. Put on a dish inside to press them (that’s quite optional). Cook on the middle fire (so the water boils, but doesn’t foam and spill around everywhere) for around 40 minutes. Last time I cooked for probably around an hour, so if you take more it’s okay as well.
And ta-daaaa! Add some sour cream and it’s ready to be eaten! Hope it wasn’t too vague!