Mantuan-style Cabbage with Meat

Ingredients

In the original Croatian dish, Kupus s mesom, the cabbage is typically stuffed with a mixture of ground meat, rice, and spices, and then cooked in a tomato-based sauce. However, in this Mantuan adaptation, we will be using a different combination of herbs and spices to give the dish a distinct Mantuan flavor profile. Additionally, we will be incorporating ingredients commonly found in Mantuan cuisine, such as local herbs and spices, to enhance the overall taste and aroma of the dish. We alse have the original recipe for Kupus s mesom, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• 1/4 cup (60ml) red wine 1/4 cup (60ml) red wine
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage head and blanch them in the boiling water for 2-3 minutes, or until they become pliable. Remove the leaves and set them aside to cool.
2. 2.
   In a large mixing bowl, combine the ground beef, chopped onion, minced garlic, dried oregano, dried thyme, ground nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take one cabbage leaf at a time and place a spoonful of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly, similar to a burrito. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4.
   Heat a drizzle of olive oil in a large skillet over medium heat. Place the stuffed cabbage rolls in the skillet, seam side down, and cook for 2-3 minutes on each side, or until they are lightly browned.
5. 5.
   Pour the tomato sauce and red wine over the cabbage rolls in the skillet. Reduce the heat to low, cover the skillet, and let the cabbage rolls simmer for 30-40 minutes, or until the cabbage is tender and the flavors have melded together.
6. 6.
   Serve the Mantuan-style Cabbage with Meat hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Cabbage — Make sure to blanch the cabbage leaves just until they become pliable, as overcooking them will make them difficult to roll. Trim the thick center vein of each leaf for easier rolling.
• Ground beef — Use lean ground beef for a healthier option. If desired, you can also mix ground beef with ground pork or veal for added flavor.
• Tomato sauce — Opt for a high-quality tomato sauce to enhance the overall taste of the dish.

Tips & Tricks

• To add a touch of sweetness, you can sprinkle a pinch of sugar over the cabbage rolls before simmering.
• For a richer flavor, you can add a splash of balsamic vinegar to the tomato sauce.
• Serve the Mantuan-style Cabbage with Meat with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• This dish pairs well with crusty bread or polenta to soak up the delicious sauce.

Serving advice

Serve the Mantuan-style Cabbage with Meat as a main course, accompanied by a side of crusty bread or polenta. Garnish with fresh herbs, such as parsley or basil, for a pop of color and freshness.

Presentation advice

Arrange the cabbage rolls on a platter, drizzle some of the tomato sauce over them, and sprinkle with fresh herbs. Serve with a side of bread or polenta for a complete and visually appealing presentation.