Cabbage rolls with chestnuts
4 servings
120 minutes
Cabbage rolls with chestnuts are an exquisite dish of Azerbaijani cuisine that combines the softness of baked chestnuts with the tenderness of cabbage leaves. The origins of this recipe date back centuries when chestnuts were widely used in the culinary traditions of Eastern peoples. The dish has a rich, creamy flavor with subtle nutty notes, and the aroma of spices—marjoram, nutmeg, and parsley—adds a special piquancy. Pork fat adds juiciness to the rolls while cream provides a velvety texture. Cabbage rolls with chestnuts can be served as a main dish accompanied by fresh vegetables or herbs. They are perfect for festive gatherings as their complexity in preparation and unusual taste make them a true gastronomic gem.
1
Make a cross-shaped cut on the blunt side of each chestnut. Place the chestnuts on a baking tray and put it in an oven preheated to 200 degrees for twenty minutes.
- Chestnuts: 1 kg
2
Take the chestnuts, peel them, and place them in boiling water. After about half an hour, they will become soft. Then drain and keep the broth, and transfer the chestnuts to a blender to make puree, adding a little broth if needed.
- Chestnuts: 1 kg
- Cream: 250 ml
3
Chop the onion and pork fat into cubes. Slightly fry them in a pot, then add chestnut puree and a quarter of the cream. Stew until all the liquid evaporates and let it cool slightly.
- Onion: 1 head
- Lard: 150 g
- Chestnuts: 1 kg
- Cream: 250 ml
4
Add eggs, finely chopped parsley, marjoram, nutmeg, salt, and pepper to taste to the puree.
- Chicken egg: 2 pieces
- Parsley: 10 g
- Marjoram: pinch
- Ground nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste
5
Separate eight large leaves from the cabbage head. To prevent the leaves from breaking, you can blanch each leaf in boiling water while still on the head — it will soften slightly and come off easily. Cut off the lower firm and fleshy part of the leaves.
- Cabbage leaves: 8 pieces
6
Spread the puree on cabbage leaves, fold them into an envelope, and tie with culinary thread. Heat lard in a large saucepan and fry the rolls until golden brown. Then place them on a baking sheet, drizzle with lard, and put in an oven preheated to 180 degrees for forty minutes. Four minutes before they are done, pour cream over the cabbage rolls.
- Rendered pork lard: 50 g
- Cabbage leaves: 8 pieces
- Chestnuts: 1 kg
- Cream: 250 ml