Cabbage rolls: A quicker twist on a classic dish

Some can't imagine cabbage rolls with stuffing other than rice and meat, while others prefer potatoes, buckwheat, and mushrooms. Cabbage rolls are a completely different story because there's no rolling involved.

Poznań-style cabbage rolls, cabbage rolls without rolling, grandma's cabbage rolls - there are quite a few names for this dish. Regardless of what you call them, there's never a shortage of people wanting to eat them.

This dish version is characterized by the stuffing not wrapped in cabbage leaves. Instead, the cabbage is chopped and added directly to the meat, making the preparation much easier and quicker.

Cabbage rolls taste exceptional and are much simpler to prepare than their traditional counterparts. Whenever they appear on the table, everyone eagerly reaches for their forks.

Ingredients:

• Half a Savoy cabbage,
• 0.45 kilograms of minced meat,
• 1 onion,
• 2 cloves of garlic,
• 2 eggs,
• 285 grams of cooked rice,
• 500 millilitres of tomato passata,
• 250 millilitres of water,
• 2 bay leaves,
• 2 allspice berries,
• Salt and pepper to taste,
• Wheat flour for coating,
• Oil for frying.

Method:

1. Shred the cabbage and blanch it in salted water with a bay leaf. Then, drain the water and set the cabbage aside to cool.
2. Combine the cooked cabbage, rice, minced meat, and eggs in a large bowl.
3. Add the grated onion and crushed garlic cloves. Season with salt and pepper, and mix everything thoroughly.
4. Form small patties from the mixture and coat them in wheat flour. Heat the oil in a deep pan and fry the cabbage rolls on each side until golden brown.
5. Pour the tomato passata and water into the pan. Add the bay leaves and allspice berries.
6. On low heat, cook the cabbage rolls covered for approximately 15 minutes (Eastern Time).

Serve the cabbage rolls with potatoes, buckwheat, or bread. The sauce from cooking will be a perfect addition. Enjoy your meal!