Indulge in the hearty and flavorful goodness of these Stuffed Cabbage Rolls. The combination of tender cabbage leaves filled with a savory mixture of minced meat, rice, and vegetables, all seasoned to perfection, creates a dish that’s both satisfying and delicious. The egg coating adds a delightful crispiness, while the melted cheddar cheese on top provides a rich and creamy finish.

Perfect for a family dinner or a special occasion, these Stuffed Cabbage Rolls are sure to impress. Serve them warm, garnished with fresh parsley and a side of your favorite dipping sauce, and enjoy the comforting flavors and textures that make this dish a timeless classic.|

 

Full Recipe:

Ingredients:

For the Filling:

• 1 cabbage (1.5 kilograms)
• 1 cup rice (125 grams)
• 3 tablespoons olive oil (30 ml)
• 1 onion, chopped
• 1 carrot, grated
• 1 green pepper, chopped
• 1 red pepper, chopped
• 400 grams minced meat
• Parsley (to taste)
• 1 teaspoon salt (8 grams)
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon mint
• 1 teaspoon allspice

For the Sauce:

• 4 eggs
• 1 teaspoon salt
• 2 tablespoons flour (40 grams)

For the Surface:

• Parsley
• Red pepper
• Mint
• Cheddar cheese, grated

Directions:

1. Prepare the Cabbage:
   • Cut and Boil the Cabbage: Cut off the tough core of the cabbage to allow the leaves to separate easily. Place the cabbage in a large pot filled with water and bring it to a boil. Cover and boil for about 10 minutes until the cabbage is softened. Drain and let the cabbage cool.
2. Prepare the Rice:
   • Cook the Rice: Rinse 1 cup of rice under cold water. Cook the rice in boiling water until soft, then drain any excess water if necessary. Set aside.
3. Cook the Vegetables and Meat:
   • Sauté the Vegetables: Heat 3 tablespoons of olive oil in a large pan over medium heat. Add 1 chopped onion and sauté until lightly browned. Add 1 grated carrot, 1 chopped green pepper, and 1 chopped red pepper. Stir-fry for another 5 minutes until the vegetables are tender.
   • Add Rice and Meat: Add the cooked rice and 400 grams of minced meat to the pan. Cook until the meat is fully browned and no longer pink.
   • Season the Filling: Stir in parsley, 1 teaspoon salt, red pepper flakes, black pepper, mint, and allspice. Mix well to combine all the flavors.
4. Assemble the Cabbage Rolls:
   • Prepare Cabbage Leaves: Carefully separate the cabbage leaves and trim any thick parts to make them easier to roll.
   • Fill the Cabbage Leaves: Place a portion of the meat and rice mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with all the cabbage leaves until all the filling is used.
5. Prepare the Egg Sauce:
   • Mix the Egg Sauce: In a bowl, whisk together 4 eggs with 1 teaspoon salt. Gradually add 2 tablespoons of flour, mixing until smooth and free of lumps. This egg sauce will help create a crispy coating on the cabbage rolls.
6. Cook the Cabbage Rolls:
   • Fry the Rolls: Heat vegetable oil in a frying pan over medium heat. Dip each cabbage roll into the egg sauce, ensuring it is well-coated, then place it in the pan. Fry until golden brown on both sides, covering the pan to ensure even cooking.
   • Add Toppings and Melt Cheese: Once the rolls are golden brown, sprinkle them with parsley, red pepper, mint, and cheddar cheese. Cover the pan and cook for an additional 2-3 minutes until the cheese melts.
7. Serve:
   • Serve Warm: Serve the cabbage rolls warm, garnished with fresh parsley and a side of your favorite dipping sauce. Enjoy the flavors and textures of this delightful dish that’s sure to fascinate everyone at the table.

Tips:

• Ensure the cabbage leaves are tender enough to roll easily without tearing.
• Adjust the seasoning to your taste preference.
• Serve with a side of yogurt or garlic sauce for extra flavor.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes

Kcal: 250 kcal per serving (approximate) | Servings: Makes about 8 servings