food

Charutos de Repolho

A chef Kristen volta no tempo e prepara um prato que sua avó, que era meio húngara e meio alemã, sempre fazia: charutos de repolho. Lógico que ela dá o seu toque especial e você vai querer fazer em casa!

food

Charutos de Repolho

A chef Kristen volta no tempo e prepara um prato que sua avó, que era meio húngara e meio alemã, sempre fazia: charutos de repolho. Lógico que ela dá o seu toque especial e você vai querer fazer em casa!

Supplies

  • 1 English cucumber
  • ¼ cup red wine vinegar
  • 2 tablespoons sugar
  • 3 teaspoons kosher salt
  • 1 (8-ounce) container sour cream
  • 2 tablespoons finely chopped fresh dill
  • Freshly ground black pepper

Passo a passo

  1. Slice the cucumber into rounds about the thickness of a nickel.
  2. Combine in a nonreactive bowl with the vinegar, sugar, and 1 teaspoon of the salt.
  3. Allow to sit for 20 to 30 minutes at room temperature.
  4. Drain off the cucumber liquid.
  5. Mix the cucumbers with the sour cream, dill, remaining 2 teaspoons salt, and the pepper.
  6. Cover and refrigerate for 1 hour.

Supplies

  • 1 large green cabbage, enough for 6 to 8 large leaves
  • 2 cups of your favorite sauerkraut
  • 1 cup tomato juice
  • 5 smoked bacon slices (optional)
  • ½ pound ground pork shoulder (Boston butt)
  • ½ pound ground beef
  • ½ tablespoon sweet, smoked, or hot paprika
  • 1 teaspoon ground fennel seeds
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 1 garlic clove, finely grated
  • ¼ cup grated white onion
  • ½ cup plus 2 tablespoons uncooked white rice
  • Kosher salt
  • Grapeseed or other neutral oil

Passo a passo

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. You’ll need 6 to 8 nice large leaves to make these rolls. Gently peel off the outer leaves of the cabbage, then steam these over a pot of boiling water until pliable, roughly 15 minutes. Lay them out on a kitchen towel to cool and dry.
  3. Chop up the remaining cabbage (up to ½ head) into medium chunks.
  4. In a large bowl, mix together with your hands the pork, beef, paprika, fennel seeds, red pepper flakes, coriander, black pepper, garlic, onion, and rice, adding a generous sprinkling of salt.
  5. Shape a very small patty of the mixture and, in a hot small frying pan lightly coated with oil, cook it for 2 minutes on each side. Taste for salt and adjust your overall mixture accordingly.
  6. Roll up ¼ cup of the stuffing into each steamed cabbage leaf, like you would roll a burrito, and tuck each roll into a deep baking dish, seam-side down. Pour a light layer of the sauerkraut juice and all of the tomato juice over the rolls.
  7. Insert small pieces of the cabbage heart(s) in between each roll, then top with the sauerkraut and more of its juices: the overall amount of liquid should come three-fourths of the way up the cabbage rolls.
  8. Optional: Add some slices of smoked bacon over the top to add flavor while the dish cooks.
  9. Cover tightly with a lid or buttered foil, and bake for 2½ to 3 hours, until tender.