Young cabbage transforms stuffed rolls with healthy groats
Stuffed cabbage rolls for dinner? It's always a good idea, mainly when you use young cabbage. It's more tender, so the rolls cook quickly and taste incredible. This dish has another secret: it's all about the filling, to which I add a special ingredient. Everyone asks for the recipe!
I add groats to the stuffed cabbage filling. They offer numerous health benefits and a rich flavor, perfectly complementing the young cabbage and giving the rolls a unique character. You can use various types of groats, each bringing something special to the dish. For instance, buckwheat groats add a bold flavor, while barley groats pair excellently with meat and vegetables.
Which groats to choose for stuffed cabbage?
Groats are a much healthier alternative to white, refined rice. It's worthwhile to experiment and replace rice with groats wherever possible, especially when preparing the filling for stuffed cabbage rolls.
- Buckwheat groats: These are excellent for those who enjoy bold flavors. Roasted buckwheat groats have an intensity that the white, unroasted variety lacks. However, the white variety works well with mushrooms and onions, creating a perfect pairing.
- Barley groats: You can choose rural, hulled, quinoa, or millet groats. Barley groats combine best with meat, mushrooms, or vegetables.
Recipe for stuffed cabbage rolls with young cabbage and groats
Ingredients:
For the cabbage rolls:
- 1 large head of young cabbage
- 2 tablespoons of oil
For the filling:
- 1.3 lbs of ground pork
- 5.3 oz of barley groats
- 1 large onion
- 2-3 tablespoons of oil
- 2 tablespoons of tomato paste
- Marjoram
- Salt and pepper
For the sauce:
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 cup of broth
- 1 cup of tomato passata
- 3.4 oz of cream
- Ground chili pepper
- Dill
- Salt and pepper
Preparation method:
- Blanch the cabbage and separate the leaves. Cook the groats in salted water, drain, and let cool. Chop the onion and sauté in oil.
- Combine the ground meat with the groats, onion, tomato paste, marjoram, salt, and pepper. Mix thoroughly.
- In a saucepan, melt the butter, add flour, and stir until golden brown. Gradually add broth, stirring until the sauce thickens. Add the passata and cream, then season with salt, pepper, ground chili pepper, and chopped dill.
- Place a portion of the filling on each cabbage leaf and form rolls. Grease a baking dish with oil, place the rolls in it, pour over the sauce, and cover with the remaining cabbage leaves.
- Bake the stuffed cabbage rolls for about an hour at 355°F.
