🔥NIÑOS ENVUELTOS 🔝de arroz, queso feta y eneldo🥳Los típicos GOLABKI de Polonia adaptados a mi gusto!

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Turkey reduces fat content while pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, bulgur is more affordable.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Homemade puree is fresher, canned tomatoes are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is often less expensive.

Remove the outer leaves of the cabbage and cut it in half lengthwise to easily take off the leaves.

Blanch the cabbage leaves in boiling salted water for about 1 minute to make them pliable.

Prepare the tomato sauce by peeling 1 kg of fresh tomatoes and blending them into a puree.

Heat 2 tablespoons of olive oil in a wide saucepan and add the tomato puree to create a base sauce.

Add a teaspoon of sugar and let the sauce simmer on low heat while preparing the filling.

Cook 250 g of rice until it's al dente and let it cool.

Crumble 350 g of feta cheese into a bowl and mix it with the cooked rice.

Add salt to taste, being careful not to over-salt due to the feta's saltiness.

Combine the rice and feta mixture until well mixed.

Once the cabbage leaves are ready, fill each leaf with a spoonful of the filling, fold the sides over, and roll tightly to enclose the filling.

Place the filled cabbage rolls seam-side down in a baking dish, packing them snugly together.

Pour the prepared tomato sauce over the cabbage rolls, ensuring they are well covered.

Add a couple of ladles of the cabbage blanching water to the sauce for added flavor.

Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) for about 45 minutes.

Remove the foil and bake for an additional 15 minutes until the sauce is bubbly and the rolls are heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary