Taci şi înghite Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (1 1/4 cups) cooked rice 250g (1 1/4 cups) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/4 cup red wine 1/4 cup red wine
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugars: 6g)
• Protein: 30g
• Fiber: 5g
• 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 until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
2. 2.
   Gently peel off the softened outer leaves of the cabbage, being careful not to tear them. Set aside.
3. 3.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, dried thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Take one cabbage leaf 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. Repeat with the remaining cabbage leaves and filling.
5. 5.
   Heat the vegetable oil in a large pot over medium heat. Add the tomato paste and cook for 1-2 minutes until slightly caramelized. Pour in the crushed tomatoes and red wine, stirring well to combine.
6. 6.
   Carefully place the stuffed cabbage rolls into the pot, arranging them in a single layer. If needed, add a bit of water to ensure the rolls are partially submerged in the sauce.
7. 7.
   Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let the rolls cook for 1-1.5 hours, or until the cabbage leaves are tender and the flavors have melded together.
8. 8.
   Serve the Taci şi înghite stuffed cabbage rolls hot, garnished with fresh parsley. Enjoy!

Treat your ingredients with care...

• Cabbage — Be careful not to overcook the cabbage leaves during blanching, as they should remain pliable for rolling. If the leaves tear, you can use them as patches or discard them.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. You can also use a combination of ground beef and ground pork for added flavor.
• Tomato paste — Choose a high-quality tomato paste to enhance the richness of the sauce.

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 vegetarian version, replace the ground beef with a mixture of cooked lentils and mushrooms.
• If you prefer a spicier flavor, 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 contrast.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Taci şi înghite stuffed cabbage rolls are best served hot, straight from the pot. Accompany them with a side of crusty bread or mashed potatoes to soak up the flavorful tomato sauce. A fresh green salad or pickled vegetables make excellent accompaniments, providing a refreshing contrast to the rich and savory rolls.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, generously spooning the tomato sauce over them. Garnish with fresh parsley for a pop of color. For an elegant touch, you can tie a chive or green onion around each roll, adding a visual element to the presentation.