How to cook authentic Transcarpathian cabbage rolls

19.01.2025/19/31 XNUMX:XNUMX    410


Transcarpathia is a wonderful region. What amazing nature there is, and the people are very hospitable. And how they cook! They especially like to treat you with various homemade delicacies. Transcarpathian cabbage rolls are considered one of the main dishes for a feast.

The main feature of local cabbage rolls is their size. The smaller they are, the better. Almost every housewife knows how to cook them. It is also interesting that the rice in the filling is raw. Despite this, cabbage rolls are cooked in less than half an hour. The dish turns out fantastically delicious.

Ingredients

  • Cabbage – 4 pcs;
  • rice - 500g;
  • minced pork – 500 g;
  • onion - 4-5 pieces;
  • carrots – 1-2 pcs;
  • Bulgarian pepper - 1 pcs.;
  • tomato - 1 pcs.;
  • lard – 2 tbsp. l.
  • paprika - 3 tsp.
  • tomato paste - 1 tbsp. l;
  • dill - bunch;
  • salt, pepper, meat seasoning to taste
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Preparation

  1. Melt most of the lard in a frying pan and fry the finely chopped onion until translucent. Dice the bell pepper and add to the onion, fry for 2-3 minutes.
  2. Grate the carrots on a fine grater and send to the pan, fry for another 2-3 minutes. Then add the remaining lard, paprika and chopped tomatoes. Simmer for a few minutes.
  3. Rinse the rice several times, mix it with the minced meat and the frying. Add salt, pepper and seasoning, stir until smooth. Add the chopped herbs and mix well again.
  4. Cut the heads off a small cabbage. Boil water in a saucepan and dip the vegetable into the boiling water. Cover with a lid and leave to steam. Then separate the cabbage into individual leaves. Remove those that have already become soft from the saucepan. Remove the seal from each leaf.
  5. Divide the large leaves into 2 parts and wrap the filling in them in any convenient way. The stuffed cabbage rolls should be small and hold their shape well. Place the stuffed cabbage rolls in a saucepan in several layers, salt them.
  6. Dilute the tomato paste in a small amount of water. Pour the resulting sauce over the cabbage rolls. Add hot water to the pan so that it reaches the middle of the top row, cover with a plate, bring to a boil and simmer for 25 minutes.
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Since people in Transcarpathia are used to cooking for a large family, there can be a lot of fillings. You can proportionally reduce the amount of all ingredients or freeze part of the filling.





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