Alyssa Tymoshkina, one of the founders of the CookForUkraine initiative, shared a recipe for a lazy version of stuffed cabbage.
Stuffed cabbage is one of the national dishes of Ukraine, also popular in other Eastern European countries. Although they are the favorite dish of many, they take a long time to prepare, so stuffed cabbage is rare. But if you make a whole cake with cabbage rolls in portions, you can get the same taste in less time.
Alyssa Tymoshkina shared the recipe as part of the initiative Cuisine for Ukrainewhich raises money for charitable assistance to war-affected Ukrainians.
Cabbage cake recipe
- 1 white cabbage
- 1 light bulb (diced)
- 1 carrot (cleaned and scratched)
- 4 cloves garlic (rub)
- 1 handful of dill (finely chopped)
- 250 g minced meat
- 2 tbsp. tomato paste
- 6 tbsp. hot water
- 200 g of mushrooms (thick cut)
- 1 small bunch of parsley (cut down)
- 120 g of basmati rice
- ½ st.l. Brown sugar
- 1 teaspoon smoked red pepper
- ½ teaspoon ground ground nutmeg
- 1 teaspoon chili flakes
- freshly ground black pepper
- sour cream (dfor presentation)
- Optional crunch to serve – recipe at link
In this cake, the cabbage leaves play the role of the dough, so you must first prepare it. To do this, cut the leg and cook the whole cabbage in boiling salted water for 10-15 minutes.
While the cabbage is cooking, make the filling. Heat a tablespoon of oil in a saucepan or deep frying pan and fry the onions, carrots, half the garlic and dill over medium heat for 8-10 minutes. Add the minced meat and fry for 5-8 minutes until the meat is completely cooked. Then add the tomato paste and 6 tbsp. hot water to make a thick sauce. Season with salt and pepper to taste, then sugar and all spices. Cover the pan with a lid and simmer the filling for 10-15 minutes.
Meanwhile, prepare a mixture of mushrooms and rice. Heat a skillet and fry the mushrooms in a tablespoon of oil, a pinch of salt, garlic and parsley over medium heat for 5 minutes under the lid. Remove from the heat, add the rice and stir with a few tablespoons of hot water if the mixture is too dry.
At this point, the cabbage should be ready. Drain the water and let it cool for a few minutes before separating the leaves. Medium-sized cabbage usually yields about 20 leaves.
Preheat oven to 180 ° C.
Grease a removable round shape with oil and cover the bottom and walls with a layer of cabbage leaves as carefully as possible. Add a layer of meat filling, then a layer of cabbage, then a layer of rice and mushrooms. Alternate layers, cover everything with cabbage at the end. Grease the cake with oil and bake for 20-30 minutes, until the leaves are crispy in some places.
Allow the cake to cool slightly before opening the removable ring and carefully transfer the cake to a wooden plate or table. Serve with sour cream.
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