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Oh, Layered Cabbage Wreath! What a fantastic and filling dish. It’s the perfect way to turn simple ingredients like ground beef and cabbage into a hearty, flavorful, and visually stunning dish that’s perfect for a family dinner or special occasion here in Ternopil. Think of it as a savory version of the classic “golubtsi” (stuffed cabbage rolls), but much easier to put together!
This recipe walks you through how to make delicious layers of beef and cabbage, which you bind together with a fragrant sauce, and bake to perfection.
Layered Cabbage Wreath: A Stunning and Delicious Main Course 🥩🥬👑
This “wreath” is a fantastic twist on the classic meat and cabbage flavors, with each layer offering a tender, juicy, and incredibly flavorful dish. It is relaxed and visually appealing.
Ingredients:
For the meat filling:
500g ground meat (pork, beef or a mixture)
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
1 large egg
½ cup (approx. 80-100g) uncooked short-grain rice, rinsed
1 teaspoon sweet paprika
½ teaspoon ground cumin (optional)
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
For the cabbage layers:
1 medium head of cabbage (approx. 1.2-1.5kg), with the outer leaves removed and the hard core cut out
Salt to blanch the cabbage
For the sauce (optional, for basting the layers):
1 can (400g) crushed tomatoes or tomato puree
1 cup (240ml) beef stock or water
1-2 tablespoons tomato puree
1 teaspoon sugar (to balance the acidity of the tomatoes)
1 bay leaf
Salt and pepper to taste
2-3 tablespoons sour cream or thick Greek yogurt (for serving, optional)
Freshly chopped dill for garnish (optional)
Utensils:
Large pot for blanching the cabbage
Large bowl for the meat mixture
Round baking dish (approx. 24-26 cm), preferably with high sides or a cake tin with clips
Small saucepan for the sauce
Baking paper (for the bottom of the pan)
Preparation:
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