Cabbage Rolls with Chestnuts

Main Dishes | Azerbaijani cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Cabbage rolls with chestnuts

Ingredients

Peeled chestnuts - 2 lbs
Banana Leaves - 8 pieces
Onion - 1 head
Pork fat - 5.3 oz
Marjoram - a pinch
Chicken Egg - 2 pieces
Parsley - 0.4 oz
Cream - 8 fl oz
Pork fat - 1.8 oz
Ground Nutmeg - a pinch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Make a cross-shaped incision on the blunt end of each chestnut. Arrange the chestnuts on a baking tray and place it in an oven preheated to 392°F for twenty minutes.

Step 2

Remove the chestnuts, peel off their shells, and place them in boiling water. After about half an hour, they will become very soft. Then drain and reserve the broth, and transfer the chestnuts to a blender, blending them into a puree, adding a bit of the broth if necessary.

Step 3

Dice the onion and pork fat. Sauté them lightly in a pot, then add the chestnut purée and a quarter of the cream. Simmer until all the liquid has evaporated, then let it cool slightly.

Step 4

Add the eggs, finely chopped parsley, marjoram, nutmeg, salt, and pepper to taste to the puree.

Step 5

Remove eight large leaves from the cabbage head. To prevent the leaves from breaking, you can blanch each leaf in boiling water while still attached to the head; this will soften them slightly, making it easier to detach them from the core. Cut off the lower, firm, and fleshy part of the leaves.

Step 6

Spread the mashed potatoes onto the cabbage leaves, fold them into envelopes, and tie with kitchen twine. Heat rendered fat in a large skillet and sauté the packets until golden brown. Then transfer them to a baking sheet, drizzle with more fat, and place in an oven preheated to 356°F for forty minutes. Four minutes before they are done, pour cream over the stuffed cabbage rolls.