Sweet-and-Sour Stuffed Mustard Cabbage

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

डाउनलोड
डाउनलोड
लेख पीडीएफ डाउनलोड हो गया है
साझा करें
साझा करें
लेख का लिंक क्लिपबोर्ड पर कॉपी किया गया
Language
Language
चर्चा
ऑडियो संस्करण
Google पर पसंदीदा स्रोतों में जोड़ें

This vibrant sweet-and-sour stuffed mustard cabbage is a sophisticated take on traditional stuffed leaves, offering a unique balance of flavours. The mustard cabbage provides a slightly peppery base that pairs beautifully with the tangy, rich sauce made from tinned tomatoes, lemon, and dried sour cherries. As the cabbage rolls simmer, the beef and rice filling absorbs the aromatic liquid, resulting in a tender, melt-in-the-mouth texture that is deeply satisfying and full of character.

As a high-protein main course, this dish is both nourishing and hearty, making it an excellent choice for a wholesome family dinner. The combination of succulent minced beef and complex fruity notes from the cherries creates a well-rounded meal that feels special enough for guests. Serve this homemade favourite on its own or with a side of crusty bread to soak up every drop of the delicious sauce.

Ingredients for Sweet-and-Sour Stuffed Mustard Cabbage

1 large onion (450g), halved and thinly sliced crosswise
45 मिलीलीटर वनस्पति तेल
1 (28- to 900g ) can whole tomatoes including juice
45 मिली ताजा नींबू का रस
3 tablespoons packed dark brown sugar
100g dried sour cherries
2 चम्मच नमक
1/2 चम्मच काली मिर्च
900g wrapped-heart mustard cabbage (2 heads)
450g ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 tablespoons water
60ml grated onion
2 चम्मच नमक
1/4 चम्मच काली मिर्च

How to make Sweet-and-Sour Stuffed Mustard Cabbage

Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.

Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.

Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in centre. Fold both sides of leaf toward centre (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.

Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.