{"id":12135,"date":"2025-03-27T09:16:56","date_gmt":"2025-03-27T12:16:56","guid":{"rendered":"https:\/\/espaconatelie.com.br\/?p=12135"},"modified":"2025-03-27T09:37:56","modified_gmt":"2025-03-27T12:37:56","slug":"cabbage-roll-learn-this-delicious-recipe","status":"publish","type":"post","link":"https:\/\/espaconatelie.com.br\/en\/cabbage-roll-learn-this-delicious-recipe\/","title":{"rendered":"Cabbage Roll: Learn This Delicious Recipe"},"content":{"rendered":"\n\n
\n \n
\n \n
\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n <\/div>\n \n
\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n
\n \n\n
<\/div>\n <\/div>\n <\/div>\n<\/div>\n \n\n
\n <\/span>\n <\/div>\n <\/div>\n\n

The cabbage roll<\/strong> is one of those recipes that carries history, affection, and plenty of flavor. Traditional in various cultures, especially in Arab and Slavic cuisine, this dish delighted the palates of Brazilians and became a guaranteed presence in many homes. Wrapped leaf by leaf, with a juicy and seasoned filling, the cabbage roll<\/strong> is synonymous with care and tradition.<\/p>\n\n\n\n

If you are not yet familiar with it or want to learn how to prepare this delicious dish perfectly, keep reading. In this comprehensive article, you will find the traditional recipe, valuable tips, interesting trivia, and learn how to store and best enjoy this very special dish.<\/p>\n\n\n

\"cabbage<\/figure>\n\n\n

Cabbage Roll Recipe<\/strong><\/h2>\n\n\n\n

Ingredients<\/strong><\/h3>\n\n\n\n

For the cabbage:<\/strong><\/p>\n\n\n\n

    \n
  • 1 large cabbage (preferably green)<\/li>\n\n\n\n
  • Hot water to blanch the leaves<\/li>\n<\/ul>\n\n\n\n

    For the filling:<\/strong><\/p>\n\n\n\n

      \n
    • 500 g ground beef<\/li>\n\n\n\n
    • 1 cup uncooked rice<\/li>\n\n\n\n
    • 1 medium grated onion<\/li>\n\n\n\n
    • 2 cloves of garlic, chopped<\/li>\n\n\n\n
    • 1 teaspoon salt<\/li>\n\n\n\n
    • 1\/2 teaspoon black pepper<\/li>\n\n\n\n
    • 1 teaspoon dried mint (optional)<\/li>\n\n\n\n
    • A pinch of Syrian pepper (optional)<\/li>\n<\/ul>\n\n\n\n

      For the sauce:<\/strong><\/p>\n\n\n\n

        \n
      • 1 can of tomato sauce<\/li>\n\n\n\n
      • 1\/2 cup water<\/li>\n\n\n\n
      • 1 tablespoon olive oil<\/li>\n\n\n\n
      • Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n

        Preparation Method<\/strong><\/h3>\n\n\n\n

        1. Preparing the cabbage leaves:<\/strong><\/p>\n\n\n\n