Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Romanian Cabbage Rolls with Sorghum and Paprika

Romanian Cabbage Rolls with Sorghum and Paprika

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

A lectin-free take on the traditional cabbage rolls. 

Ingredients

  • 2 big white cabbage heads
  • 1 red onion + 1/2 yellow onion, chopped finely
  • 1 medium parsnip, chopped finely
  • 2 stalks of celery, chopped finely
  • avocado oil 
  • 1/2 cup cooked sorghum
  • 2/3 to 1 cup sauerkraut 
  • 2 tbsp apple cider vinegar
  • 1/2 lbs ground pasture raised chicken + 100% grass fed beef 
  • 2 slices of (pasture, local, responsibly raised) pork belly 
  • VEGAN option: replace meat with mushrooms
  • fresh thyme
  • 4 bay leaves
  • salt & pepper
  • 2 tbsp organic Hungarian paprika

Instructions

  1. Blanch the two cabbage heads for about 10 mins. Take out and start peeling off, carefully, the leaves. Be careful not to break them. Only the few outer leaves will be soft enough to work as a wrap, leave the rest of the cabbage on the side. If the leaves are big enough, cut in half along the stem and remove the hard part. From one big cabbage leaf you should be able to make two wraps. You must have around 30 wraps in total from this quantity. 
  2. Chop all the vegetables and saute them in avocado oil until they are soft and brown. Add salt, pepper and 1 Tbsp paprika. Let cool. 
  3. In a bowl mix the raw meat + chicken with the cooked vegetables, the cooked sorghum, a generous amount of salt and pepper. 
  4. In a Duch or French oven (a heavy cooking pot with a lid) fry the pork belly cut in small pieces, until crispy. Remove the pork belly and throw away the excess fat, but don’t wash the pot. 
  5. Start making the rolls. Add about one tbsp of the mixture to each leaf, roll carefully and close the two ends by pushing the ends inside the roll. It can also be wrapped like a burrito. 
  6. Cut some of the leftover cabbage and add a layer of chopped cabbage to the bottom of the pan. Arrange the cabbage rolls in circles, without leaving space in between them. (This also depends on how big your pot is and how big of a quantity you make). When the first layer is complete, add more chopped cabbage, a handful of sauerkraut (the german style), fresh thyme and 2 bay leaves, paprika. 
  7. Start another layer of cabbage rolls, and finish the the same way. Add few whole cabbage leaves on top and fill with water to cover them. Add 2 tbsp of apple cider vinegar. Heat on medium heat until they start boiling, turn heat to low, cover and simmer for about 1.45 hours.

Notes

Suggestion: If you have a big family and a bigger pot, make more at once, they are better reheated and last one week in the fridge. This quantity makes 30 rolls, but they are really small, so I would count 5 rolls per serving. 

Vegan version: replace the meat and chicken mixture with mushrooms.

Find it online: https://creativeinmykitchen.com/romanian-cabbage-rolls-with-sorghum-and-paprika/