Tirenia-inspired Stuffed Cabbage Rolls

Ingredients

In this Eastern European adaptation of the Tirenia dish, we incorporate the traditional flavors and ingredients of the region. While the original Italian version may use ingredients like tomatoes, garlic, and basil, our Eastern European twist includes the use of dill, parsley, and a heartier meat filling. The cooking technique also differs, as the rolls are simmered in a tomato sauce rather than being baked in the oven. We alse have the original recipe for Tirenia, 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
• 250g (0.55 lb) ground pork 250g (0.55 lb) ground pork
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 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 vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 5g
• 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 pot and let it cool slightly.
2. 2.
   In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, dill, parsley, paprika, 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 and rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
4. 4.
   Heat the vegetable oil in a large pot over medium heat. Add the stuffed cabbage rolls, seam side down, and cook until lightly browned on all sides.
5. 5.
   Pour the tomato sauce and beef or vegetable broth over the cabbage rolls. Bring 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 is tender and the flavors have melded together.
6. 6.
   Serve the Tirenia-inspired Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll.

Treat your ingredients with care...

• Cabbage — To make it easier to separate the cabbage leaves, 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 meat — For a leaner option, you can use ground turkey or chicken instead of beef and pork. However, keep in mind that the flavor may differ slightly.
• Tomato sauce — If you prefer a sweeter tomato sauce, you can add a teaspoon of sugar or honey to balance the acidity.

Tips & Tricks

• To prevent the cabbage rolls from sticking to the pot, you can line the bottom with a layer of sauerkraut or cabbage leaves.
• If you have any leftover cabbage leaves, you can chop them up and add them to the tomato sauce for extra flavor and texture.
• These stuffed cabbage rolls taste even better the next day, as the flavors have had time to develop. Consider making them in advance and reheating for a quick and delicious meal.

Serving advice

Serve the Tirenia-inspired Stuffed Cabbage Rolls as a main dish accompanied by a dollop of sour cream or yogurt. Pair it with a side of crusty bread or mashed potatoes to soak up the flavorful tomato sauce.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, garnishing with a sprinkle of fresh dill or parsley for a pop of color. Drizzle some of the tomato sauce over the rolls and serve with a side of sour cream or yogurt for dipping.