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Cabbage Rolls - History and Recipe

History of Cabbage Rolls

Cabbage rolls, also known as stuffed cabbage, golubtsi, or sarma, have a rich and diverse history spanning multiple cultures and centuries.

  • Ancient Origins: The earliest known evidence of cabbage rolls dates back to ancient Greece, where a dish called “dolmades” was made with grape leaves stuffed with rice, meat, and herbs.

  • Spread to Europe: Cabbage rolls likely spread throughout Europe during the Middle Ages through trade and cultural exchange. In Eastern Europe, they became particularly popular in countries like Poland, Ukraine, and Russia.

  • Arrival in the Americas: Cabbage rolls were brought to the Americas by European immigrants in the 19th and 20th centuries. They became a staple dish in many immigrant communities and are now enjoyed across the United States and Canada.

Preparation of Cabbage Rolls

Cabbage rolls typically consist of cabbage leaves filled with a savory mixture of ground meat, rice, vegetables, and seasonings. Here is a step-by-step guide on how to prepare them:

Ingredients:

For the cabbage:

  • 1 large head of green cabbage

For the filling:

  • 1 pound ground beef
  • 1/2 cup cooked rice
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 egg, beaten
  • 1/4 cup tomato sauce
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the sauce:

  • 2 cups tomato sauce
  • 1 cup water
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Prepare the cabbage: Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes, or until they are pliable.
  2. Make the filling: In a large bowl, combine the ground beef, rice, onion, carrots, celery, egg, tomato sauce, parsley, salt, and pepper. Mix well.
  3. Assemble the cabbage rolls: Place a spoonful of the filling on each cabbage leaf. Fold the sides of the leaf over the filling and roll up tightly.
  4. Prepare the sauce: In a saucepan, combine the tomato sauce, water, onion, green bell pepper, tomato paste, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Bake the cabbage rolls: Place the cabbage rolls in a baking dish and pour the sauce over them. Bake in a preheated oven at 350°F (175°C) for 1 hour, or until the cabbage rolls are tender and the sauce is bubbly.
  6. Serve: Serve the cabbage rolls hot with additional tomato sauce or sour cream, if desired.

Tips:

  • Use a variety of ground meats for the filling, such as beef, pork, lamb, or turkey.
  • Add other vegetables to the filling, such as mushrooms, zucchini, or spinach.
  • Use homemade tomato sauce for a richer flavor.
  • Serve cabbage rolls with mashed potatoes, rice, or bread.

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