Duck and Apple Stuffed Cabbage Rolls
60% автентично · Fusion / Eastern European Inspired
A creative twist combining the flavors of roasted duck and apples within tender cabbage leaves. Ground duck meat is mixed with sautéed apples, onions, and rice, then wrapped in blanched cabbage leaves and simmered in a light tomato sauce.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Duck meat (from roasted duck or ground)300g
- Apples (firm, slightly tart)2 medium
- Large cabbage1
- Cooked rice1 cup
- Onion1 medium
- Garlic2 cloves
- Tomato paste2 tbsp
- Vegetable broth2 cups
- Saltto taste
- Black pepperto taste
- Waterfor blanching
- Olive oil1 tbsp
Стъпки
- 1
Carefully remove the core from the cabbage and blanch the whole head in boiling salted water for 5-10 minutes, until the leaves are pliable. Gently separate the leaves.
- 2
If using whole duck meat, finely chop or grind it. Finely dice the apples and onion. Mince the garlic.
- 3
Heat olive oil in a pan over medium heat. Sauté the onion until softened, then add the garlic and cook for 1 minute more. Add the diced apples and cook for 3-4 minutes until slightly tender.
- 4
In a bowl, combine the ground duck meat, cooked rice, sautéed apple-onion mixture, salt, and pepper. Mix well.
- 5
Trim the thickest part of the central vein from each cabbage leaf. Place a portion of the filling onto each leaf and roll tightly, tucking in the sides.
- 6
In a large pot or Dutch oven, combine the vegetable broth, tomato paste, and a pinch of salt and pepper. Bring to a simmer.
- 7
Carefully place the stuffed cabbage rolls into the simmering liquid, seam-side down. Ensure they are mostly submerged.
- 8
Cover the pot and simmer gently for 45-60 minutes, or until the cabbage leaves are very tender and the filling is cooked through.
- 9
Serve the cabbage rolls hot, spooning some of the cooking liquid over them.
