Unwrapped stuffed cabbage rolls: A quick twist on a classic

Stuffed cabbage rolls are a classic that has been immensely popular for generations. Although traditional stuffed cabbage rolls are not difficult to prepare, wrapping them takes a lot of time. Since I discovered this recipe, I have always made this dinner. The family doesn't complain, and requests for seconds never cease.

I love stuffed cabbage rolls, but preparing them often means standing in the kitchen for half a day. However, this doesn't mean you must give up your favourite dishes; you must opt for a smart solution and prepare unwrapped stuffed cabbage rolls. They look like small cutlets but taste much better than ordinary ground meat patties. Once you cut them open, you can immediately see what it's about—there's rice and cabbage, so there are also stuffed cabbage rolls.

Unwrapped stuffed cabbage rolls are a great alternative to traditional stuffed cabbage rolls. This recipe is simple and quick, and the result is delightful in flavour and aroma. Young cabbage is a taste of summer. It is delicate, sweet, and full of vitamins, making it perfect for preparing not only summer hunter's stew.

An important element of preparing unwrapped stuffed cabbage rolls is chopping and salting the cabbage. This will make it soft and blend well with the ground meat. Unwrapped stuffed cabbage rolls with young cabbage taste great even when reheated, so they are perfect for meals over several days.

Ingredients:

• 1 kg of young cabbage,
• 1 kg of ground pork shoulder,
• 130 grams of dry rice,
• 1 large onion,
• oil,
• 2 eggs,
• salt, pepper to taste,
• ground sweet paprika,
• tomato purée or passata.

Method of preparation:

1. Grate the cabbage on a coarse grater. Sprinkle with salt and set aside for 15 minutes to let it release juice. Then, squeeze the cabbage to drain the liquid.
2. Cook the rice in salted water.
3. Peel the onion, finely chop it, and fry it in hot oil until translucent.
4. Mix the ground meat, cooked rice, drained cabbage, onion, eggs, and spices in a large bowl.
5. Form cutlets from the mixture. Fry them in oil until golden brown.
6. Transfer to an oven-proof dish and cover with tomato purée or passata—they should be almost completely covered.
7. Bake in an oven preheated to 175°C for 1 hour.

Serve the ready, unwrapped stuffed cabbage rolls with young cabbage, tomato sauce, boiled potatoes, bread, or without any sides. Enjoy!