Kelešica Occitane

Ingredients

In this adaptation of Kelešica from Serbian cuisine to Occitan cuisine, we incorporate the unique flavors and ingredients of Occitan cuisine. The original recipe typically uses a combination of ground beef and pork for the filling, but in this Occitan version, we replace the pork with ground lamb, which is commonly used in Occitan cuisine. Additionally, we enhance the flavors of the filling by adding Occitan herbs such as thyme and rosemary. The tomato-based sauce is also infused with Occitan spices like paprika and cayenne pepper to give it a distinct Occitan twist. We alse have the original recipe for Kelešica, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato passata 2 cups (470ml) tomato passata
• 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 / 1884 KJ
• Fat: 25g, Saturated Fat: 8g
• Carbohydrates: 15g, Sugars: 8g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
2. 2.
   In a large mixing bowl, combine the ground beef, ground lamb, chopped onion, minced garlic, olive oil, thyme, rosemary, paprika, cayenne pepper, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gently separate the cabbage leaves, being careful not to tear them. Place a spoonful of the meat mixture onto each cabbage leaf and roll it up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
4. 4.
   In a large pot, spread a thin layer of tomato passata on the bottom. Arrange the stuffed cabbage rolls in the pot, seam side down. Pour the remaining tomato passata and beef or vegetable broth over the rolls.
5. 5.
   Cover the pot and simmer over low heat for 1-2 hours, or until the cabbage rolls are tender and the flavors have melded together.
6. 6.
   Serve the Kelešica Occitane hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — To make it easier to separate the cabbage leaves without tearing them, you can freeze the whole head of cabbage overnight and then thaw it before boiling. This helps to soften the leaves and make them more pliable.
• Ground lamb — If you prefer a milder flavor, you can substitute the ground lamb with ground beef or a combination of ground beef and pork.
• Tomato passata — If you can't find tomato passata, you can use tomato puree or crushed tomatoes as a substitute.

Tips & Tricks

• Blanching the cabbage leaves before filling and rolling them makes them more pliable and easier to work with.
• Make sure to tuck in the sides of the cabbage leaves tightly when rolling to prevent the filling from falling out during cooking.
• Let the Kelešica Occitane simmer on low heat for a longer time to allow the flavors to develop and the cabbage rolls to become tender and flavorful.
• Serve the Kelešica Occitane with a dollop of sour cream or yogurt for added creaminess.
• Leftover Kelešica Occitane can be refrigerated and enjoyed the next day, as the flavors tend to deepen and become even more delicious.

Serving advice

Serve the Kelešica Occitane hot as a main course. Accompany it with a side of crusty bread or boiled potatoes to soak up the flavorful tomato sauce. A fresh green salad or steamed vegetables make excellent side dishes to add some freshness and balance to the meal.

Presentation advice

Arrange the Kelešica Occitane rolls on a large serving platter, with the vibrant green cabbage leaves visible. Drizzle some of the tomato sauce over the rolls and garnish with fresh parsley for a pop of color. Serve with a rustic wooden spoon or tongs for an authentic touch.