Cabbage roll with peas Calories

Cabbage roll with peas is usually filled with peas, rice, onion, oil, and seasonings. Some versions add tomato, herbs, or minced meat, so the filling can be adapted to the style you want without changing the basic cabbage-and-pea combination.

For cabbage roll with peas, blanch the cabbage leaves briefly in boiling water until they bend without tearing. Trim or shave down the thick central rib so each leaf folds easily around the filling.

To stop cabbage roll with peas from unrolling, fold the sides of each leaf over the filling and roll it snugly, leaving a little room for the rice to expand. Arrange the rolls seam-side down, close together, in the cooking pot.

Yes, frozen peas work well in cabbage roll with peas. Thaw them first or add them straight to the filling; avoid cooking them until very soft beforehand, since they will continue to cook inside the cabbage rolls.

Yes, savoy cabbage can be used for cabbage roll with peas. Its leaves are crinklier and may be smaller than those of green cabbage, so trim the thick ribs and use smaller portions of filling to make neat rolls.

Cabbage roll with peas can be either vegetarian or made with meat. Many versions use rice, peas, and herbs without meat, while some recipes mix minced meat into the filling; the name alone does not specify which version it is.

Cabbage roll with peas can be served hot, at room temperature, or cold. A meat-free, olive-oil version is often served cool or at room temperature, while a meat-filled version is generally served hot.

A light tomato sauce or the cooking juices from the pot pair well with cabbage roll with peas. You can also serve it with plain yogurt on the side; add the yogurt at the table rather than cooking it into the rolls.

Cabbage roll with peas keeps for about 3–4 days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, and make sure it is hot throughout before serving.