Cabbage rolls with sea cucumber stuffing

2 servings

60 minutes

Cabbage rolls with cuttlefish filling are a rare and exquisite dish rooted in Russian cuisine. This version of the traditional treat features an unusual ingredient – cuttlefish, a seafood delicacy that adds tenderness and a light iodine note to the filling. Cabbage leaves, pre-boiled to semi-cooked, carefully wrap the filling of fried cuttlefish, sautéed onions, and rice, creating a harmonious combination of textures. The rolls are fried until golden brown and then stewed in a sour cream-tomato sauce that gives the dish a pleasant sour-cream depth of flavor. They can be served with fresh herbs and slices of rye bread. This dish is especially suitable for lovers of gastronomic experiments and seafood enthusiasts.

Energy value per serving

• Calories: 696.4
• Proteins: 19.1g
• Fats: 46g
• Carbohydrates: 55.4g

Ingredients

• Cabbage: 240 g
• Cucumaria: 260 g
• Rice: 100 g
• Onion: 80 g
• Fat: 20 g
• Butter: 40 g
• Tomato sauce: 160 g
• Sour cream: 160 g

Cooking steps

1. Boil the cabbage leaves until half-cooked.

   Required ingredients:

   • Cabbage: 240 g

2. Chop the onion and sauté.

   Required ingredients:

   • Onion: 80 g

3. Fry the cucumaria in butter.

   Required ingredients:

   • Cucumaria: 260 g
   • Butter: 40 g

4. Mix, shape the cabbage rolls, and fry.

   Required ingredients:

   • Cucumaria: 260 g
   • Rice: 100 g
   • Onion: 80 g
   • Fat: 20 g
   • Butter: 40 g

5. Mix sour cream with tomato sauce.

   Required ingredients:

   • Tomato sauce: 160 g
   • Sour cream: 160 g

6. Then pour the cabbage rolls with sour cream-tomato sauce and simmer for 5-10 minutes.

   Required ingredients:

   • Tomato sauce: 160 g
   • Sour cream: 160 g