Red cabbage rolls with duck
4 servings
120 minutes
Cabbage rolls made from red cabbage and duck are a refined dish of Russian cuisine that combines rich flavors and a tender texture. Historically, cabbage rolls emerged as a way to use ingredients efficiently, with each cuisine adding its own twist to their preparation. Here, red cabbage adds a slight tang and vibrant color to the dish, while duck meat with bacon fills it with depth of flavor. Braised cabbage with wine vinegar and sugar reveals sweet-spicy notes, while sour cream with Dijon mustard adds zest. This dish pairs wonderfully with rye bread and a glass of red wine, making it an ideal choice for a cozy dinner among loved ones.
1
Place four large but not too tough cabbage leaves in a pot of boiling salted water and cook for ten minutes.
- Red cabbage: 1 piece
2
Finely chop about half a kilogram of cabbage and sauté it with onions in butter, stirring constantly for fifteen minutes. Add sugar, salt, vinegar, mix, and simmer for another five to seven minutes.
- Red cabbage: 1 piece
- Red onion: 1 head
- Butter: 50 g
- Sugar: 50 g
- Salt: to taste
- Red wine vinegar: 50 ml
3
Chop the bacon and duck meat (which can be breast, legs, and just trimmings) finely and mix with stewed cabbage, simmer for another ten minutes, then mix with bread crumbs.
- Bacon: 100 g
- Duck: 400 g
- Breadcrumbs: 100 g
4
Place the prepared minced meat on a cabbage leaf, fold it like a boat after boiling, cover with a second cabbage leaf, place on a baking tray, and put in an oven preheated to 160 degrees for forty minutes.
- Red cabbage: 1 piece
5
Serve with sour cream mixed with Dijon mustard.
- Sour cream 20% fat: 100 g
- Dijon mustard: 1 tablespoon
