Fresh cabbage rolls with roasted pistachios and pine nuts
2 servings
145 minutes
Cabbage rolls made from fresh cabbage with roasted pistachios and pine nuts are a refined blend of Ukrainian culinary traditions and bold gastronomic solutions. This recipe transforms classic cabbage rolls into a culinary masterpiece where nuts add a crunchy texture and light sweetness, while currants provide a sweet-sour note. The delicate aroma of cinnamon deepens the flavor, creating a warm, cozy nuance. Wrapped in tender cabbage leaves, these rolls make an excellent option for a light yet rich dish suitable for both festive tables and everyday dinners. The uniqueness of this recipe lies in its balance of flavors and textures that reveal new facets of traditional cuisine. Enjoy this refined yet homely dish that warms the soul and surprises with its exquisite taste.
1
Heat the pan, pour in olive oil, and sauté the onion for 3-4 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 head
2
Add rice to the onion, stir to coat the grains with oil. Pour 275 ml of boiling water into the pan, add salt. Stir and cover with a lid. Reduce the heat to low and cook for about 45 minutes, until no liquid remains.
- Husked Basmati Rice: 150 g
- Salt: to taste
3
Remove the pan from the heat, take off the lid, and cover with a towel for 5 minutes. Then transfer the rice with onions to a bowl and let it cool.
- Husked Basmati Rice: 150 g
4
Roast pistachios and pine nuts in the oven at 180 degrees for 7-8 minutes. Let cool.
- Pistachios: 25 g
- Pine nuts: 25 g
5
Remove the outer leaves of the cabbage, separating 6-7 whole ones. Remove the tough veins. Chop the inner leaves of the head.
- Early white cabbage: 1 piece
6
Blanch whole leaves in boiling water for 5 minutes, chopped cabbage for 2-3 minutes. Drain the leaves in a colander and rinse with cold water. Pat the leaves dry with a towel.
- Early white cabbage: 1 piece
7
Add chopped cabbage to the cooled rice, then add currants, pistachios, pine nuts, and mint. Season with salt and pepper, and mix. Place a tablespoon of the rice and cabbage mixture in the cabbage leaves and wrap.
- Early white cabbage: 1 piece
- Currant: 50 g
- Pistachios: 25 g
- Pine nuts: 25 g
- Mint leaves: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
8
Place the prepared cabbage rolls in the dish with the folded edges down, and arrange cinnamon sticks between them. Season with salt and pepper, then add tomatoes that have been peeled and chopped coarsely on top. Cover with a lid and bake in the oven at 180 degrees for one hour.
- Cinnamon sticks: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Tomatoes: 350 g