Baked Cabbage Rolls in the Oven

Baked Cabbage Rolls in the Oven

Delicious Oven-Baked Cabbage Rolls Recipe

• In addition to the usual Serbian sarma, which is a beloved traditional dish made from fermented cabbage leaves stuffed with a savory mixture of meat and rice, sometimes I find myself craving a variation that incorporates an Asian twist. This adaptation allows for a delightful fusion of flavors and textures that differ from our classic Serbian sarma.

Ingredients and Preparation

• When I prepare this Asian-inspired version, I often choose to use either cabbage or kale as the base for wrapping the filling. Both options not only lend a unique taste but also provide a plethora of health benefits. Cabbage is known for its high vitamin C content and antioxidants, while kale is packed with nutrients like vitamin K, calcium, and iron. These leafy greens are not only delicious but also contribute to a nutritious meal.

• The filling for my Asian sarma diverges from the traditional recipe. Instead of the typical ground pork or beef, I might use a combination of ground chicken or turkey, seasoned with soy sauce, ginger, garlic, and perhaps a touch of sesame oil to give it that authentic Asian flavor profile. I also like to incorporate finely chopped vegetables such as carrots, mushrooms, and green onions, which add both color and crunch to the filling. This blend of ingredients creates a juicy and flavorful stuffing that is both satisfying and wholesome.

• I always prepare them in my own way, embracing creativity in the kitchen. The ingredients I use may not be traditional, and they certainly deviate from the original recipes passed down through generations. However, they are carefully selected and adapted to suit my personal taste preferences, resulting in a dish that feels both familiar and refreshingly new.

Step-by-Step Cabbage Roll

• To make these Asian-style sarma, I begin by blanching the cabbage or kale leaves to soften them, making them easier to roll. After preparing the filling, I take a generous spoonful and place it in the center of each leaf, folding and rolling them tightly to secure the filling inside. Once all the rolls are assembled, I place them snugly in a pot, often layering them with additional vegetables or even a light broth to enhance the flavors as they cook.

• The cooking process can vary; I typically simmer them gently on the stove or even bake them in the oven, allowing the flavors to meld beautifully. The aroma that fills the kitchen is simply irresistible, and the final result is a dish that is not only visually appealing but also bursting with flavor.

Conclusion

• So, if you’re looking to try something different yet comforting, I invite you to follow my recipe for these Asian-inspired sarma. They are a delightful twist on a classic dish that pays homage to both Serbian and Asian culinary traditions, offering a unique dining experience that is sure to please anyone at the table.

Ingredients: simple, total time: 2h, 6 seerving

• 1 whole green cabbage or kale/ separated into leaves

  
  

Filling:

• 1 Tbsp olive oil Evo

• 1 small onion / or shallots

• 1 carrot/ grated

• 1/2 cup celery stalk / finely chopped

• 450 g minced meat

• 120 ml cup rice

• black sesame seeds

• fried sesame seeds

• 1 egg

• 1 spring onion/ green part, finely chopped

• 1 Tbsp Soy Sauce

• salt and pepper to taste/ very little dose

Sauce:

• 2-3 Tbsp Olive oil EVO

• 2 cloves of garlic/ minced

• 170 ml tomato paste

• 370 ml water or broth

• 1/2 tsp hot crushed pepper flakes

• 1/2 tsp ginger powder

• 1 Tbsp cornstarch

Baked Cabbage Rolls in the oven, Asian style

Preparation:

1. Gather all the ingredients as detailed above.

2. Begin by preparing the cabbage: wash each leaf, remove the thick parts of the stalk and veins, and cook in boiling water for approximately 5 minutes. Afterwards, place it in a colander to drain.

3. Meanwhile, prepare the filling.

4. Sauté the chopped onion in a wok over moderate heat, stirring constantly.

5. Add the chopped celery and grated carrot, and simmer for about 5 minutes.

6. Incorporate the minced meat and rice, ensuring all ingredients are well mixed.

7. Cover the pan and simmer for about 10-15 minutes. Then, add a pinch of salt, black pepper to taste, chopped spring onion greens, and a small amount of soy sauce. Stir thoroughly and simmer for an additional 2-3 minutes.

8. Turn off the heat, add the egg and black sesame seeds, stir well, and set aside.

9. Fill the cooked cabbage leaves with the prepared filling, fold the sides, and roll them into compact rolls.

10. If you have any left over from the filling, you will add it to the sauce when they are baked.

11. Fry the rolled sarma rolls in olive oil on all sides until golden brown, then set aside.

12. Sprinkle cabbage rolls with fried sesame seeds and soy sauce.

13. Now do sauce for cabbage rolls.

Sauce:

1. Sauté the chopped garlic in olive oil in the same pan. Once aromatic, incorporate the starch, stirring quickly, followed by the addition of tomato paste. Mix thoroughly and cook on low heat for approximately one minute before gradually adding water. Continue cooking on low to moderate heat, adding water as necessary, for 15-20 minutes. Meanwhile, season with sugar, salt, and pepper to taste.

2. Place the cabbage rolls in a greased dish, cover them with the prepared sauce, and add a little more water. Mix well.

3. Bake in a preheated oven at 180 °C for approximately 45-50 minutes.

4. During baking, add water as needed and cover the dish with aluminum foil.

5. Serve warm.

Buon appetito!

NOTE:

• Keep the rest of the cabbage rolls covered in the refrigerator for up to 3 days

Baked Cabbage Rolls in the Oven

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