Stuffed Cabbage

Stuffed Cabbage - Cooking with Marchi

This This stuffed cabbage is one of our favorite foods ever! However, it's quite labor-intensive, so I don't make it often. The good news is that it keeps well in the freezer. So, if you're like us, and only cooking for yourself or for two of you, you've got plenty of leftover. This dish freezes well, just stick it in the freezer in smaller portions and enjoy it whenever you feel like it! It's worth all the effort!

I used grated eggplants as filling. Use a blender to grate, sprinkle salt on to drain out slightly the bitter flavor.

You can also use red rice instead of wholegrain rice to further improve its nutritional profile. Red rice proves to be the healthiest type of the rice.

Ingredients of Stuffed Cabbage - Cooking with Marchi

Ingredients

1 cup of wholegrain or red rice

2 onions chopped

6 tbsp olive oil

4 cloves of garlic

3 tbsp Ground paprika

1 tsp ground Caraway seed

1 can of diced tomato 400g

1/2 pepper or lecso

2 eggplants around 700 g

1 head of cabbage

1 kg of sauerkraut

2 tbsp liquid smoke

Around 1,5 liters of vegetable stock

Drained eggplant for Stuffed Cabbage - Cooking with Marchi

Rolled up Stuffed Cabbage - Cooking with Marchi

Instructions

Start by cooking one cup of rice with around one and a half cups of water. Cook it until the water has been absorbed. The rice needs to be half cooked, and it is where it is to cook more in the filling.

Heat oil in a pan, add the onion and garlic to that. After a run 10 minutes, take it off from the heat, and once it's cool, add the paprika powder. If you add it by the oil is too hot, the paprika will become sour.

In the meantime, cut the leaves of the cabbage. Cut the hard veins off. Put it in the microwave for around three-four minutes so then the cabbage can be folded.

Peel and grate eggplant and sprinkle salt on. Let it stand for around 10 to 15 minutes, then gently press some water out using a sieve.

Mix the paprika well and put it back to the heat and add some water. Once you see it starts to bubble up, add the caraway seed to the chopped tomatoes, some of the pepper, or if you have lecso. Divide sauerkraut to 3 and add 1/3 to the bottom layer.

Paprika and Sauerkraut base for Stuffed Cabbage - Cooking with Marchi

Mix rice with eggplant spices and paste. Fill in and roll up cabbages and place these in the bottom of the pan. Once one layer is complete, add the other 1/3 of sauerkraut. Continue with the cabbages until all the filling is used up.

Finally, add the last layer of sauerkraut on top. Pour in stock until almost full. Add lid, heat it ap to boil, and cook it medium low gor a couple of hours. Or you can use a slow cooker for 8 hours.

Serve it with fresh bread, plant based sour cream, cucumber salad, or gherkins.

Enjoy!

Stuffed Cabbage - Cooking with Marchi