Cabbage Roll with Leek & Red Sauce

Cabbage Rolls Recipes
Favorite and delicious dish of our traditional cuisine and many other nations, with a wide variety of filling and cooking ways. It consists of cooked cabbage leaves wrapped around a variety of fillings.
Here cooked with chopped herbs, vegetables such as leeks, carrots and red tomato sauce to the filling, which gave a different hue to the final result, helping the cayenne pepper.
The process is broken down into several steps rather than to dissuade you from create them, but to help you organize and plan their preparation and to help you with small tips for cooking the leaves and the whole preparation.
Yours!


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work: 1h:45′ time: 2h:30′ medium:

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Cabbage Roll with Leek & Red Sauce Cabbage Roll with Leek & Red Sauce

Ingredients (6 servings)

  • 1 medium cabbage
  • 150g (5.3 oz) olive oil
  • 2 large onions, grated
  • 2 leeks chopped
  • 300g (10.6 oz) minced fresh tomatoes or canned tomatoes
  • ½ bunch chopped dill
  • ½ bunch chopped parsley
  • 300g (10.6 oz) rice
  • 20g (0.7 oz) pine nuts
  • 40g (1.4 oz) raisins
  • salt, pepper, cayenne pepper
  • ∼250 ml (8.5 floz) water, from the cabbage cooking
Wash the cabbage and remove 2-3 from the outside of the leaves. With a sharp wide knife cut vertical, circular and in depth around the stem to release the leaves and can be easily distinguished by boiling.
In large saucepan pour a lot of water, some salt and half a lemon into slices. Once it starts to boil, add the cabbage with the stem downwards.
Leave a little to boil and turn upwards. With the help of two spoons carefully detach the leaves already boiled…
… and spread next to a large bowl. We continue with the next.
At the end of the central stem of cabbage will be left the young leaves. We'll need them for the bottom but also on top in the pot, which will fill the cabbage leaves.
Let the leaves cool.
In cutting surface cut and remove with a sharp knife, the hard part of the leaves, and according to their size cut into 2 or 3 pieces suitable for wrapping.
These cut leaves stacked in a wide bowl on top of one another so that we can be ready to take one by one to fill them.
In a pan and onto a medium heat, add half the oil, onions, carrots and leeks. Stir and let sauté.
Add the water from boiling cabbage, tomato, parsley and dill. Boil the sauce 10'.
Remove the saucepan from the heat and add the remaining ingredients, rice, pine nuts, raisins.
Salt, pepper and mix well. Allow to cool a little the stuffing.
At the base of the pot lay some of the hard parts of the leaves. Take a leaf put a little stuffing and wrap the dolma. We put in the pot and continue with the next, putting them in a row.
We continue with the next layer.
Add salt and pepper, add the remaining oil and some water from boiling of the leaves. Cover them with small leaves and a heavy plate.
Simmer over low heat until left with little sauce. If needed add a little fill water still, so that they softened and left with little sauce. Serve sprinkled with cayenne pepper.
Cabbage Rolls Recipes Cabbage Roll with Leek & Red Sauce Cabbage Roll with Leek & Red Sauce

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