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Stuffed cabbage is among popular traditional recipes, but not every housewife knows the secrets of its perfect flavor. If it has ever happened to you that your stuffed cabbage was too sour, tough, or bland, I have a solution for you!
In this article I will reveal three key secrets that will make your stuffed cabbage not only tasty but also irresistible. I’ll also show you the best recipe that will make you shine with family and friends!
Secret No. 1: Quality ingredients
The best stuffed cabbage starts with choosing the right ingredients. If you want intense flavor and the right consistency, it’s worth investing in quality smoked meat, bacon, and sausage.
What will you need?
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1 kg of sauerkraut
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8 large cabbage leaves (pickled or pre-cooked)
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800 g ground pork (leg or shoulder)
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100 g smoked bacon
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100 g smoked sausage
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200 g smoked meat (e.g., ribs)
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1 egg
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1 onion
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1-2 cloves of garlic
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100 ml of rice (approx. 1/3 cup)
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1 bay leaf
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2 teaspoons sweet paprika
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1 teaspoon hot paprika (to taste)
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200 ml sour cream
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Salt, pepper, parsley or dill
Secret No. 2: Proper preparation
Quality ingredients are just the beginning. Proper preparation is the key to making the stuffed cabbage soft and juicy. If you follow the steps below, the result will amaze you!
How to do it?
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Soak the smoked meat overnight and the next day parboil it. Let it cool in the broth, which you will use later.
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If you are using sweet cabbage, first boil it so it softens. If you have sauerkraut leaves, you can rinse them lightly if they are too sour.
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Cook the rice in steam or with twice the amount of water, so it’s soft and not hard.
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Slice the bacon, and cut the sausage and smoked meat into pieces.
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Chop the onion finely and crush the garlic.
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Mix the ground meat with the rice, sautéed onion, garlic, and spices. Add the egg and mix well.
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Divide the mixture into 8 portions and wrap each one in a cabbage leaf.
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Put half of the sauerkraut at the bottom of the pot, place the stuffed rolls on it and intersperse with sausage and smoked meat. Cover with the remaining cabbage.
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Add the bay leaf, hot pepper, and bacon slices for even better flavor.
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Pour in the broth from the smoked meat and cover. Cook on low heat for about 2 hours, until the meat is tender.
Secret No. 3: The right amount of sauce
The best stuffed cabbage isn’t too watery. When it’s done, there should only be a thick sauce left in the pot that gives the dish perfect flavor.
How to serve?
Serve the stuffed cabbage with fresh bread and sour cream. For garnish you can add fried bacon or chopped parsley. If you want truly authentic flavor, let the cabbage rest until the next day – it will be even better!
How to store stuffed cabbage?
Stuffed cabbage will keep in the fridge for up to a week. Store it in a closed container without sour cream, which you should add only when serving.
Summary:
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Use quality ingredients – smoked meat, bacon and sausage.
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Prepare the ingredients carefully – pre-cook the rice, meat and cabbage leaves.
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Control the amount of liquid – too much water can spoil the taste.
Thanks to these three secrets your stuffed cabbage will always be perfect and you will become a master of this traditional dish!
