Stuffed vegetables and leaf rolls
Brought to Brazil by European immigrants, these cabbage rolls are made by wrapping leftover cooked rice and ground meat in blanched cabbage leaves, then cooking them in a pot with tomato sauce. If you have leftover cooked rice or meat, preparing the filling takes only a few minutes. Simmered slowly in tomato sauce, the rolls make a family-style dinner.
Boil the cabbage leaves for 2–3 minutes, until pliable. Drain them in a colander and remove them before they become too soft.
Sauté the garlic and onion in olive oil, then add the ground meat. Once it changes color, remove the pan from the heat and mix in the cooked rice, salt, and black pepper.
Slightly flatten the center rib of each cabbage leaf and place one spoonful of filling on it. Fold in the sides and roll tightly.
Arrange the cabbage rolls snugly in a wide pot and pour the tomato sauce over them. Cover and cook over low heat.
Do not overcook the cabbage leaves while blanching, or they may tear when rolled. This recipe is free of common allergens.
Lahana yapraklarını 2-3 dakika yerine 4 dakika haşladım çünkü büyük bir lahana kullanmıştım, kalın damarlar o sürede daha kolay bükülür hâle geldi ve harcı doldururken hiçbir yaprak yırtılmadı.
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