Stuffed cabbage: how to make this comforting dish?

Stuffed cabbage is a simple, rustic and economical dish, ideal for warming up when temperatures are low. It is a complete and balanced dish that can be served with rice or potatoes. This specialty is also found in many other countries around the world such as Germany, Russia, Poland and Armenia. In Croatia or Hungary, it is even a dish that is traditionally served at Christmas. The stuffing can be prepared in many ways using pork sausage meat, but also ground beef. This recipe only requires around ten cabbage leaves, so as not to waste, you can use the rest to make a delicious cabbage soup for example or simply braise the rest of the leaves to accompany another dish.

The green cabbage season runs from October until April. It is a vegetable rich in vitamins and minerals that must be chosen according to several criteria: it must be very heavy, dense and fleshy. To check the weight, lift the cabbage and compare in several. The leaves should be a bright, uniform green, with no yellow or brown spots. Dark green cabbage is generally more mature and flavorful. The leaves should be firm and should not wrinkle easily. To check firmness, lightly press a leaf with your finger. If the leaf deforms easily, the cabbage is not fresh.