Cabbage rolls with vegetable ratatouille
4 servings
120 minutes
Cabbage rolls with vegetable ratatouille are a true gastronomic journey into the heart of Georgian cuisine. The combination of tender cabbage leaves infused with the aromas of tomatoes and white wine, along with a rich filling of beef, pork, and sautéed vegetables creates an amazing harmony of flavors. The minced meat, enhanced with herbs and spices, adds richness and depth to the dish, while quinoa roasted to a crispy texture adds lightness. The finishing touch is the creamy softness of Philadelphia cheese that gives the rolls a velvety texture. This dish not only delights the palate but also warms the soul, reminding one of family traditions and cozy evenings at the table. Cabbage rolls pair perfectly with a glass of Georgian wine, highlighting their rich and refined taste.
1
Boil the cabbage, first removing the core. Then, take off the top leaves from the cooked cabbage and trim the thick parts to make them flexible.
- Cabbage: 800 g
2
We pass the beef and pork through a meat grinder. We chop the vegetables and part of the remaining cabbage into small cubes, fry them in a pan with butter, add wine, and cook until ready. Let it cool slightly, mix the cooked vegetables with the minced meat, and add salt and pepper.
- Beef: 200 g
- Pork: 200 g
- Onion: 100 g
- Carrot: 60 g
- Eggplants: 60 g
- Celery: 60 g
- Zucchini: 60 g
- Sweet pepper: 60 g
- Butter: 100 g
- Dry white wine: 100 ml
- Parsley: 10 g
- Dill: 10 g
- Coriander: 10 g
3
Wrap the minced meat in cabbage leaves and place it on a baking tray. Add salt and pepper to the tomato juice and pour it over the cabbage rolls until they are completely covered. Tightly cover the tray with foil and place it in the oven at 180 degrees for 1.5 hours.
- Cabbage: 800 g
- Canned tomatoes: 1 l
4
Boil quinoa until fully cooked for 20 minutes, then fry it to make popcorn.
- Quinoa: 50 g
5
After preparing the cabbage rolls, pour in the tomato juice and add finely chopped herbs. Place the cabbage rolls on a plate, drizzle with tomato sauce, sprinkle with quinoa, and top with Philadelphia cheese. Garnish with a basil leaf.
- Canned tomatoes: 1 l
- Parsley: 10 g
- Dill: 10 g
- Basil: 10 g
- Philadelphia cheese: 160 g