Cabbage Rolls with Vegetable Ratatouille
Main Dishes • Georgian
Description
Cabbage Rolls with Vegetable Ratatouille
Ingredients
- White Cabbage 30 oz
- Onion 5 oz
- Beef 5 oz
- Pork Blood 5 oz
- Chicken Egg 2 pieces
- Carrot 0 oz
- Eggplants 0 oz
- Celery salt 0 oz
- Parsley 0 oz
- Dill 0 oz
- Basil 0 oz
- Quinoa 0 oz
- Semi-soft cream cheese 5 oz
- Vegetable Oil 2 tablespoons
- Butter 5 oz
- Courgette 0 oz
- Orange Bell Peppers 0 oz
- Dry White Wine 5 fl oz
- Baking Tomatoes 0 qt
- Cilantro 0 oz
Step-by-Step Guide
Step 1
Boil the cabbage after removing the core. Once cooked, peel off the top leaves and trim them to make them pliable.
Step 2
Pass the beef and pork through a meat grinder. Dice the vegetables and some of the remaining cabbage into small cubes, sauté them in a pan with butter, add wine, and cook until done. Let cool slightly, mix the cooked vegetables with the minced meat, and add salt and pepper.
Step 3
Wrap the filling in the cabbage leaves and place them on a baking tray. Add salt and pepper to the tomato juice and pour it over the cabbage rolls so they are completely covered. Tightly cover the baking tray with foil and place it in the oven for 1.5 hours at 355°F.
Step 4
Cook the quinoa until fully done for 20 minutes, then fry it to make popcorn.
Step 5
After the cabbage rolls are cooked, pour out the tomato juice and add finely chopped herbs. Serve the cabbage rolls on a plate, drizzle with tomato sauce, sprinkle with quinoa, and top with cream cheese. Garnish with a basil leaf.
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