A roll cabbage is a dish consisting of cabbage leaves cooked around various patches. It is common for cuisine from the Balkans, Central, North, Eastern Europe, and Iran, as well as Western Asia and North China.
Traditional meat fillings in Europe, often beef, lamb, or pork spiced with garlic, onions, and spices. Grains such as rice and barley, eggs, mushrooms, and vegetables are often included. Pickled cabbage leaves are often used for wrapping, especially in Southeastern Europe. In Asia, seafood, tofu, and shiitake mushrooms can also be used. Chinese cabbage is often used as a wrapper.
Cabbage leaves are filled with stuffing that is then baked, boiled, or steamed in a covered pan and is generally eaten warm, often accompanied by a sauce. Sauces vary from cuisine. Always in Sweden and sometimes in Finland, cabbage is filled with lingonberry jam, which is sweet and sour. In Eastern Europe, tomato-based sauce or sour cream is typical. In Lebanon, it is a popular dish, where the cabbage is stuffed with rice and minced meat and only rolled up the size of a cigar. Usually served with a side of yoghurt and a kind of lemon and olive oil flavored with garlic and dried mint leaves.
Popular among the Europeans, and traditionally served among Jews in Simchat Torah, the cabbage filled by Gil Marks has entered the Jewish cuisine some 2,000 years ago. Recipes vary depending on the region; The Romans and the North Pole prefer a tasty sauce, while Galicians and Ukrainians love sweet and sour, for example.
Video Cabbage roll
Variations
Europe
Azerbaijan
Vegetable leaves of cabbage (Azerbaijan: K? L? M dolmas? ) are popular all year round in Azerbaijan, but especially in winter when other vegetables are less available. The stuffing usually consists of rice and spices such as cilantro, mint and dill, onions and meat, although there are variations - dolma yalanchi (fake), which is meat free.
Romania and Moldova
Sarmale is a roll of Romanian rolls that traditionally served on Christmas and New Year's Eve, but is also served throughout the year at weddings, baptisms, and other great celebrations. The ground pork is mixed with caramelized sauteed onions and rice stuffed with cabbage leaves, pickled sauerkraut leaves or grape leaves. For flavor, they usually consist of layers with lard, smoked ribs, or smoked sausage.
The Romanian sarmale is a versatile dish, and the best way to consume is to be heated the next day. Different flavors with improved taste. These can be prepared on a tomato base, base or dill combination. A sweet shredded cabbage layer between the rolls of pickled cabbage leaves or the sauerkraut layer between the leaves of the sweet cabbage. It tastes different but it is still a remarkable dish.
Polish
The Stuff cabbage roll is a symbol of Polish food. Pork and beef mixed with rice or barley are placed on cabbage leaves and cooked in the oven or on the stove until tender.
Poles call them go ?? bki , which literally means "little pigeon". For Czechs and Slovaks it is holubky, while Serbia and Croatia call them sarma. Usually, the sauce is what sets it apart. There is also a less popular version called leniwe go ?? bki (lazy cabbage rolls) where the ingredients are chopped, combined together and baked or fried.
Ukraine
In Ukraine, the filling of holubtsi varies across the country. In the grits the Carpathian region is used, whereas in the Poltava groats buckwheat area is preferred. The cereal is lightly cooked, mixed with fried onions, shkvarky (pork) or raw minced meat. This mixture is combined with herbs and seasonings, and then used as stuffing for fresh cabbage leaves or steamed pickles. In spring the leaves of cabbage are often replaced with fresh beetroot, and in the southwest - with fresh young grape leaves. The holubtsi is lightly fried and then boiled with tomatoes, mushroom sour cream or other sauces. During this Lent period water may be mixed with kvas, while at other times it may be meat broth.
On the Left Bank of Ukraine and in the south, holubtsi is usually large, made of cabbage leaves throughout, while in the Dniester and Carpathians region the cabbage leaves are divided into sections. In the latter areas, the chef who makes the great holubtsi is considered lazy. In Poltava chefs prefer big holubtsi because they are fresher. In most Ukrainian holubtsi is a daily dish, but in most Ukrainian Banks Right, with the exception of Polissia, they are also included in the holiday food. Beginning in 1920, holubtsi began to be filled with a mixture of rice-meat, and, instead of kvas, they began to be cooked with tomato juice, sauce or pasta. This is the most common way they are currently set up.
Holubtsi is a popular dish for daily meals and as a special occasion. For Sviata Vecheria (Christmas Eve Dinner) in many regions of Ukraine holubtsi is one of the twelve traditional dishes served at night. Only bargaining materials are used in this case. On the occasion of Sviata Vecheria, Boykos and Transcarpathians make Holubtsi from "kryzhavky" (cabbage pickle). Into the "pickle" of this holubtsi they include rice and mushroom stuffing. Holubtsi a la carpathian is usually made of fresh cabbage and stuffed with grits, or with grated raw potatoes (Vorokhta, Verkhovyna, Kvasy). It is best served with mushroom sauce. To distinguish different types of holubtsi, they are wrapped in different forms: the stuffed corn is made into an envelope shape, with the edges folded, stuffed with just rolled potatoes. The classic Halychan (Galician) dish Sviat Vechir is a holubtsi stuffed with grated potatoes and served with mushroom machanka (dipping sauce).
Hungarian
The traditional Hungarian cabbage roll (tÃÆ'¶ltÃÆ'¶tt kÃÆ'¡poszta) can be made from pickled cabbage leaves, stuffed with minced pork. Hungarian versions often contain minced pepper (peppers) and served with sour cream on top. Hungarians serve this food over the time period leading up to Christmas and New Year, but the stuffed cabbage also includes traditional slaughter of pigs.
Swedish
KÃÆ'  ¥ ldolmar is a Swedish cabbage roll stuffed with minced pork and in some cases rice. They are usually eaten with boiled potatoes or mashed, sauce, and lingonberry jam. KÃÆ'  ¥ ldolmar is also popular in Denmark and in Finland, where they are known in Finland as kaalikÃÆ'¤ÃÆ'¤ryle (kaalikÃÆ'¤ÃÆ'¤ryleet plural).
Dishes are considered various dolas, common in the Eastern Mediterranean countries. After losing the Battle of Poltava in 1709, Charles XII of Sweden fled to the city of Bender, in Moldavia, which was then controlled by his ally, Sultan of the Ottoman Empire. Charles XII spent more than five years in the Ottoman Empire, trying to convince the Sultan to help him defeat Russia. When he finally returned to Sweden in 1715, he was followed by some Ottoman creditors from whom he borrowed money to pay for his war. The creditors stayed in Stockholm until 1732, and during this time it was most likely dolma was introduced in Sweden.
The first known Swedish recipe for Oriental dolmas was included in a well-known Swedish cookbook written by Cajsa Warg, in 1765. At the end of the recipe, Ms. Warg suggested that those who could not afford to buy vine leaves could use the cabbage leaves that had been replaced in their place.
In Sweden "KÃÆ'  ¥ ldolmens dag" (Cabbage Day Roll) is celebrated on 30 November, the day of Charles XII's death from Sweden. It was inaugurated in 2010 in reaction to the recent rise in anti-immigration views by showing a long history of Swedish multifaceted cultural heritage, involving national symbols with an international background. This is governed by "KÃÆ'  ¥ ldolmens vÃÆ'¤nner" (Friends of the Kubbage Roll).
Currently, "KÃÆ'  ¥ ldolmar" is frozen for sale in most food stores.
Russian
The Russian version of cabbage roll usually consists of minced meat mixed with rice or whole wheat wrapped in cabbage leaves and boiled in a mixture of sour cream and tomato sauce. To save time, there is another variation of a dish called lenivye golubtsy (lazy cabbage rolls). In this case, the cabbage is chopped and mixed with minced meat and rice so there is no need to wrap any meatballs in cabbage leaves.
Bosnia_and_Herzegovina, _Croatia_and_Serbia "> Bosnia and Herzegovina, Croatia and Serbia
Cabbage rolls are the staple food of residents in Serbia and Croatia. Cabbage leaves stuffed with ground beef with rice are favorites during Christmas and other non-fasting holy days, while meat is removed or replaced with crushed walnuts on holy fasting days. Traditional cabbage rolls are boiled in paprika-based sauces with cuts of bacon. In Serbia, rolled cabbage is made of cabbage leaf brewed, which is typical of Serbian sarma.
The Levant
In the Levant, namely Syria, Lebanon, Palestine, and Jordan, the cabbage roll is called ???? ????? Malfoof mahshi. Traditionally cabbage rolls consist of meat and rice but have vegetarian variants often cooked as part of the Lent menu. Local traditions vary between cooking rolls with tomato sauce or in lemon salt water.
North Africa
Egypt
In Egyptian cuisine, the cabbage roll is called ???? ????, pronounced ma? sh? kromb or ma? sh? coronb (because Standard Arabic [m] often changes to [n] in the distance to [b] in Arabic Egyptian), literally translated into "content cabbage". The leaves are fresh and generally cut into small pieces and partially cooked beforehand. The most common filling is a mixture of rice, onions, tomatoes, spices, and spices (usually including mint, dill, and cumin); meat is rarely used in Egyptian stuffed cabbage. The rolls are arranged in a pan and boiled in gravy or tomato sauce, also include herbs and spices. As the pieces of cabbage and therefore small rolls, the leaves usually just roll around fill almost like a small cigar, and are left open at the end rather than folded around the filling to produce the fully enclosed package.
America
United States
In areas heavily influenced by Polish immigrants, such as Chicago claiming the largest Polish population outside Poland, Detroit, Pennsylvania, southern New York and northeastern Ohio, the term usually refers not to filled cabbage rolls, as Poland goes ?? bki. In some places it is known as pig in a blanket . Jewish immigrants from Eastern Europe popularized the dishes in New York City, where they were known as "Jewish Cabbage".
Cabbage rolls also stand out in Cajun and Louisiana Creoles cuisine in southern Louisiana, where they usually take the form of ground pork mixed with rice and minced vegetables stuffed into cabbage leaves cooked and cooked in tomato-based ketchup.
Maps Cabbage roll
See also
- List of cabbage dishes
Note
References
- Wretman, Tore: Svensk husmanskost (Forum 1967) ISBNÃ, 91-37-08274-4
Source of the article : Wikipedia
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