Kyrgyz-style Stuffed Cabbage Rolls

Ingredients

In this Kyrgyz-inspired adaptation of the Lithuanian dish Balandėliai, we incorporate traditional Kyrgyz spices and flavors to create a unique culinary experience. The original recipe uses different spices and ingredients, such as dill and sour cream, which are commonly found in Lithuanian cuisine. In the Kyrgyz version, we use a blend of aromatic spices like cumin, coriander, and paprika to infuse the filling with a distinct Kyrgyz flavor profile. Additionally, the tomato-based sauce in the Kyrgyz version adds a tangy and slightly sweet note, enhancing the overall taste of the dish. We alse have the original recipe for Balandėliai, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 cup (200g) rice, cooked 1 cup (200g) rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (235ml) beef or vegetable broth 1 cup (235ml) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes, or until they become pliable. Remove the leaves and set aside.
2. 2.
   In a large bowl, combine the ground beef or lamb, cooked rice, chopped onion, minced garlic, cumin, coriander, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a cabbage leaf and place a spoonful of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
4. 4.
   In a large pot, spread a layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls in the pot, seam side down. Pour the remaining tomato sauce and beef or vegetable broth over the rolls.
5. 5.
   Cover the pot and simmer over low heat for 45-60 minutes, or until the cabbage rolls are tender and the flavors have melded together.
6. 6.
   Serve the Kyrgyz-style Stuffed Cabbage Rolls hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Remove the outer leaves carefully to avoid tearing.
• Ground beef or lamb — Opt for lean ground meat for a healthier option. Make sure to cook the meat thoroughly before using it in the filling.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight and then thaw it before blanching.
• For a spicier kick, add a pinch of chili flakes to the filling mixture.
• Serve the stuffed cabbage rolls with a dollop of sour cream for a creamy and tangy addition.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Kyrgyz-style Stuffed Cabbage Rolls as a main course, accompanied by a fresh salad or steamed vegetables. They can be enjoyed on their own or with a side of crusty bread to soak up the delicious tomato sauce.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, garnished with fresh parsley. Drizzle some of the tomato sauce over the rolls for an appetizing presentation. Serve with a side of salad or vegetables to add color and freshness to the plate.