Bucolaj with a Twist

Ingredients

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 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 carrot, grated 1 carrot, grated
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 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
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Carefully remove the cabbage leaves, one by one, and blanch them in the boiling water for 2-3 minutes, until softened. Remove and set aside.
3. 3.
   In a large bowl, combine the ground beef, cooked rice, onion, garlic, carrot, bell pepper, dill, thyme, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Take a cabbage leaf and place a spoonful of the filling mixture in the center. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
5. 5.
   Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat. Add the stuffed cabbage rolls, seam side down, and cook for 2-3 minutes until lightly browned.
6. 6.
   Pour the tomato sauce and broth over the cabbage rolls, ensuring they are fully submerged. Cover the skillet or dish with a lid or aluminum foil.
7. 7.
   Transfer the skillet or dish to the preheated oven and bake for 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
8. 8.
   Serve the Bucolaj hot, garnished with fresh dill. Enjoy!

Treat your ingredients with care...

• Cabbage — To easily remove the cabbage leaves, core the cabbage and place it in a pot of boiling water for a few minutes. This will help loosen the leaves, making them easier to separate.
• Ground beef — Choose lean ground beef for a healthier option. If you prefer, you can also use ground turkey or chicken as a substitute.
• Rice — Use long-grain white rice for the best texture. Cook the rice according to package instructions before adding it to the filling mixture.

Tips & Tricks

• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms.
• Add a dollop of sour cream on top of each serving for a creamy and tangy twist.
• Serve the Bucolaj with a side of crusty bread to soak up the delicious tomato sauce.
• Make a double batch and freeze the leftovers for a quick and satisfying meal on busy days.
• Experiment with different herbs and spices to customize the flavor of the filling to your liking.

Serving advice

Serve the Bucolaj hot, garnished with fresh dill. Accompany it with a side of crusty bread and a dollop of sour cream for a complete and satisfying meal.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, drizzle some of the tomato sauce over them, and garnish with fresh dill. The vibrant colors of the dish will make it visually appealing and inviting.