This recipe combines two delicious elements: a savory cabbage “pie” base and a rich tuna filling. The cabbage provides a slightly sweet and earthy flavor, while the tuna filling adds protein and a delightful contrast in texture. Baked until golden brown, this dish is a comforting and satisfying meal that’s perfect for a family dinner or a casual get-together. The potato cakes offer a delightful side dish, adding another layer of flavor and heartiness to the meal.
Cabbage “Pie” Base:
Ingredients:
- 1/2 large cabbage (approximately 800 grams), finely shredded
- 1 large egg, lightly beaten
- 2 tablespoons rice flour (or wheat flour)
- 1/2 teaspoon salt, or to taste
Instructions:
- Preheat Oven: Preheat your oven to 180°C (350°F). Grease a pie dish or oven-safe baking dish.
- Combine Ingredients: In a large bowl, thoroughly combine the finely shredded cabbage, beaten egg, rice flour (or wheat flour), and salt. Ensure the cabbage is evenly coated with the egg and flour mixture.
- Prepare the Dish: Transfer the cabbage mixture into the prepared pie dish. Press the mixture down firmly and evenly to create a compact base.
- Bake: Bake in the preheated oven for approximately 30-40 minutes, or until the top is golden brown and the cabbage is cooked through and tender. Check for doneness by piercing the cabbage with a fork; it should be easily pierced.
- Cool: Allow the cabbage base to cool slightly before adding the filling.
Potato Cakes:
Ingredients:
- 2 medium potatoes, peeled
- 1 large egg, lightly beaten
- 1 tablespoon rice flour (or wheat flour)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, or to taste
- Oil, for frying
Instructions:
- Prepare Potatoes: Peel and grate the potatoes. Squeeze out any excess moisture from the grated potatoes using a clean kitchen towel or cheesecloth. This step is crucial for preventing soggy potato cakes.
- Combine Ingredients: In a bowl, combine the grated potatoes, beaten egg, rice flour (or wheat flour), chopped parsley, and salt. Mix well.
- Form Cakes: Heat some oil in a frying pan over medium heat. Form the potato mixture into small, flat cakes.
- Fry: Fry the potato cakes for about 4-5 minutes on each side, or until golden brown and cooked through.
- Drain: Remove the potato cakes from the pan and drain on paper towels to remove excess oil.
Canned Tuna Filler:
Ingredients:
- 1 can (160g/5.6 oz) tuna in water or oil, drained
- 2 hard-boiled eggs, chopped
- 1 bunch spring onions, chopped
- 1/4 teaspoon black pepper, or to taste
- 70 grams (2.5 oz) cheese, grated (cheddar, mozzarella, or your preferred melting cheese)
- 1 medium tomato, sliced
- Olive oil, for frying
Instructions:
- Combine Filling Ingredients: In a bowl, mix together the drained tuna, chopped hard-boiled eggs, chopped spring onions, black pepper, and grated cheese.
- Assemble Cabbage Rolls: Once the cabbage base has cooled slightly, place spoonfuls of the tuna mixture onto the cabbage base. You can either leave it open-faced or loosely roll portions of the cabbage around the filling.
- Fry Cabbage Rolls (Optional): If you prefer a more browned exterior, heat some olive oil in a frying pan over medium heat. Carefully fry the filled cabbage rolls for about 3-4 minutes on each side, or until golden brown. This step is optional but adds a nice texture and flavor.
- Serve: Serve the cabbage rolls hot, with the sliced tomato on the side. Accompany with the potato cakes.
Nutritional Facts (Approximate, per serving):
Calories: 400-500 Protein: 25-30g Fat: 20-30g Carbohydrates: 20-30g Fiber: 5-7g
The Origins and Popularity of Cabbage Rolls:
Cabbage rolls are a dish with a long and rich history, enjoyed in various forms across many cultures, particularly in Eastern Europe, Scandinavia, and parts of Asia. While the exact origins are debated, the concept of wrapping fillings in cabbage leaves likely arose from practical considerations, such as preserving food and creating portable meals. Over time, cabbage rolls evolved into a beloved comfort food, with each region developing its own unique variations. The use of different fillings, sauces, and cooking methods has resulted in a diverse range of cabbage roll recipes, each with its own distinct character. Their popularity stems from their satisfying flavor, nutritional value, and the ability to feed a crowd.
Why You’ll Love This Recipe:
Hearty, flavorful, and a great way to use cabbage.
This recipe is a winner because it offers a delicious and satisfying combination of flavors and textures. The slightly sweet cabbage base complements the savory tuna filling, creating a well-balanced meal. It’s also a great way to use up leftover cabbage and canned tuna. The addition of potato cakes makes this a complete and comforting meal.
Health Benefits:
A good source of protein and vegetables.
Cabbage is a low-calorie vegetable rich in vitamins and fiber. Tuna is an excellent source of protein and omega-3 fatty acids. Eggs provide protein and other essential nutrients. However, the frying process does add fat, so moderation is recommended.
Serving Suggestions:
Enjoy this meal with a variety of sides.
Serve this meal with a side salad, crusty bread, or a dollop of sour cream or yogurt. The potato cakes can be served alongside the cabbage rolls or as a separate side dish.
Tips:
Helpful hints for success.
- Squeezing out excess moisture from the grated potatoes is crucial for crispy potato cakes.
- Don’t overcook the cabbage base; it should be tender but not mushy.
- Feel free to experiment with different fillings, such as ground meat, rice, or other vegetables.
- If you don’t want to fry the cabbage rolls, you can bake them in the oven.
Variations to Try:
Explore different flavor combinations.
- Spicy Cabbage Rolls: Add some red pepper flakes or chopped jalapeno to the tuna filling.
- Creamy Cabbage Rolls: Drizzle a creamy sauce over the baked cabbage rolls.
- Vegetarian Cabbage Rolls: Substitute the tuna with lentils, beans, or other vegetables.
- Different Cheese: Experiment with different cheeses in the tuna filling, such as feta or Gruyere.
Conclusion:
A comforting and flavorful meal for any occasion.
This recipe for cabbage rolls with tuna filling is a delicious and satisfying meal that’s perfect for any occasion. The combination of flavors and textures, along with the added potato cakes, makes this a truly memorable dish. Whether you’re looking for a hearty family dinner or a comforting meal for yourself, this recipe is sure to please.
Frequently Asked Questions:
- Can I use a different type of cabbage? Yes, you can use green or red cabbage. Savoy cabbage also works well.
- Can I use a different type of flour? Yes, all-purpose flour can be used instead of rice flour.
- Can I make this ahead of time? The cabbage base and tuna filling can be prepared ahead of time and assembled just before baking. The potato cakes are best served fresh.
- How do I store leftovers? Store leftover cabbage rolls and potato cakes separately in airtight containers in the refrigerator for up to 3 days.
- Can I freeze this dish? Freezing is not recommended as it can affect the texture of the cabbage and potatoes.
- How do I reheat the cabbage rolls? Reheat the cabbage rolls in the oven or microwave for best results.
- How do I prevent the potato cakes from sticking to the pan? Make sure the oil is hot enough and use a non-stick pan if possible.
- Can I bake the potato cakes instead of frying? Yes, you can bake them for a healthier option.
- Can I add other ingredients to the tuna filling? Yes, you can add other vegetables, herbs, or spices to the filling.
- Can I make this dish vegetarian? Yes, you can substitute the tuna with lentils, beans, or other vegetables.