Cabbage rolls with polenta

Cabbage rolls are a classic comfort food, popular in many cultures around the world. Stuffed with a delicious filling of ground meat, rice, and spices, and then rolled in leaves and baked in a flavorful sauce, they make a hearty and satisfying meal. And when combined with creamy polenta, this dish becomes a true culinary delight.

Cabbage is a nutritious and versatile vegetable that is low in calories and high in fiber, vitamins, and minerals. It is an excellent source of vitamin C, vitamin K, and vitamin B6, as well as folate, calcium, and potassium. Cabbage also contains powerful antioxidants and anti-inflammatory compounds that may reduce the risk of chronic diseases such as cancer and heart disease.

Polenta, on the other hand, is a traditional Italian dish made from ground cornmeal that is cooked into a creamy and thick porridge. It is a delicious and filling side dish that is often used as a base for stews, ragouts, and grilled meats. Polenta is a complex carbohydrate that provides sustained energy and contains essential minerals such as iron, magnesium, and zinc.

To make cabbage rolls with polenta, you will need a few simple ingredients and some basic skills. Here is a recipe that will help you create a delicious and nutritious meal for your family and friends.

Ingredients:

For the cabbage rolls:

– 1 head of cabbage

– 1 lb of ground beef or pork

– 1 cup of rice (cooked)

– 1 onion (chopped)

– 2 cloves of garlic (minced)

– 1 egg

– Salt and pepper

– 1 jar of tomato sauce

– 1 cup of beef broth

For the polenta:

– 2 cups of water

– 1 cup of polenta

– 1 cup of milk

– 1/4 cup of grated Parmesan cheese

– Salt and pepper

Directions:

1. Preheat your oven to 375°F.

2. Bring a large pot of salted water to a boil. Add the whole cabbage head and blanch for about 3 minutes. Remove the cabbage from the water and let it cool. Remove the outer leaves of the cabbage and reserve them.

3. In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, and pepper. Mix well with your hands.

4. Take the reserved cabbage leaves and trim any thick stems. Place a spoonful of the meat mixture in the center of each leaf and roll it up tightly, tucking in the sides to create a neat package.

5. In a large baking dish, pour the jar of tomato sauce and beef broth and mix well. Place the cabbage rolls in the sauce, seam side down, and cover tightly with foil.

6. Bake the cabbage rolls for about 1 hour, or until the meat is cooked through and the cabbage is tender.

7. While the cabbage rolls are baking, prepare the polenta. In a medium saucepan, bring the water to a boil. Add the polenta and stir constantly for about 5 minutes, until it thickens and pulls away from the sides of the pan.

8. Add the milk, Parmesan cheese, and salt and pepper to the polenta and stir well to combine.

9. Serve the cabbage rolls hot with a generous spoonful of tomato sauce and a side of creamy polenta.

Cabbage rolls with polenta are a great way to enjoy the flavors and benefits of two nutritious and comforting dishes. This recipe is easy to make and can be customized to your taste preferences by adding different herbs and spices to the filling or using a vegetarian or gluten-free alternative. Try it next time you crave a hearty and wholesome meal!