Chadian-style Stuffed Cabbage Rolls

Ingredients

In the original Slovenian dish, Zavezanci, the cabbage rolls are typically filled with a mixture of minced meat, rice, and onions, and then baked in the oven. However, in this Chadian adaptation, we incorporate Chadian flavors by using ground meat, aromatic spices like cumin and paprika, and a tomato-based sauce for simmering the rolls. This gives the dish a distinct Chadian taste and a richer, more flavorful profile. We alse have the original recipe for Zavezanci, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground beef or lamb 500g (1.1 lb) ground beef or lamb
• 1 cup cooked rice or millet 1 cup cooked rice or millet
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups tomato sauce 2 cups tomato sauce
• 1 cup water 1 cup water
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 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 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 aside.
2. 2.
   In a mixing bowl, combine the ground meat, cooked rice or millet, chopped onion, minced garlic, cumin powder, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a 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.
4. 4.
   In a large pot, spread a layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls in the pot, seam side down. Pour the remaining tomato sauce and water over the rolls.
5. 5.
   Cover the pot and simmer over low heat for 45-60 minutes, or until the cabbage rolls are tender and the flavors have melded together.
6. 6.
   Serve the Chadian-style Stuffed Cabbage Rolls hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and fresh. Remove the outer leaves and blanch them to make them pliable for rolling.
• Ground meat — Opt for lean ground beef or lamb for a healthier option. Make sure the meat is well-seasoned and cooked thoroughly.
• Tomato sauce — Use a good-quality tomato sauce or make your own by simmering tomatoes with onions, garlic, and spices until thickened.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole cabbage head overnight and then thaw it before blanching.
• For added flavor, you can sauté the onions and garlic before adding them to the meat mixture.
• Serve the stuffed cabbage rolls with a dollop of yogurt or sour cream for a creamy touch.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Chadian-style Stuffed Cabbage Rolls are best served hot, straight from the pot. They can be enjoyed as a standalone meal or paired with a side dish or salad for a complete and satisfying dining experience.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, garnished with fresh parsley. The vibrant green cabbage leaves and the rich tomato sauce will create an appealing visual contrast. Serve with a side of tomato sauce for dipping.