Cabbage Rolls with Vegetable Ratatouille

Main Dishes | Georgian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Cabbage Rolls with Vegetable Ratatouille

Ingredients

White Cabbage - 28.2 oz
Onion - 3.5 oz
Beef - 7.1 oz
Pork Blood - 7.1 oz
Chicken Egg - 2 pieces
Carrot - 2.1 oz
Eggplants - 2.1 oz
Celery salt - 2.1 oz
Parsley - 0.4 oz
Dill - 0.4 oz
Basil - 0.4 oz
Quinoa - 1.8 oz
Semi-soft cream cheese - 5.6 oz
Vegetable Oil - 2 tablespoons
Butter - 3.5 oz
Courgette - 2.1 oz
Orange Bell Peppers - 2.1 oz
Dry White Wine - 3 fl oz
Baking Tomatoes - 1 qt
Cilantro - 0.4 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 356°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.