Epraxet Kalmya / Stuffed Cabbage

Epraxet is a traditional Kalmyk dish that combines tender cabbage leaves with a savory rice and spice filling. This comforting dish, bursting with rich flavors and a hint of spice, will transport you to the heart of Kalmyk cuisine. Ideal for a family dinner, it offers a delightful blend of textures and tastes.

Ingredients

🥬 1 large cabbage
🍚 3 cups jasmine rice, washed
🥩 3 beef shanks (optional)
🧅 1 large onion
🌿 1/2 cup parsley
🍅 1 large tomato
🧄 6 cloves of garlic
🧂 2 tablespoons chicken bouillon
🌿 1 tablespoon dried mint
🧂 1 tablespoon salt
🍋 1 1/2 tablespoons citric acid
🌿 1 teaspoon cumin
🌶️ 1 teaspoon black pepper
🌶️ 1/2 teaspoon cayenne pepper
🌿 1 packet Sazón
🫒 1/2 cup olive oil
🥫 1 6oz can tomato paste (for the rice filling)
🥔 Potatoes (for the bottom of the pot)
🫒 1 tablespoon olive oil (for the bottom of the pot)
🌊 1 cup hot water
🥫 1 tablespoon tomato paste

Instructions

1- Prepare the Cabbage:

Remove the core of the cabbage carefully.
Submerge the whole cabbage in boiling water for a few minutes to soften the leaves. Once tender, gently peel the leaves away and set aside.

2- Prepare the Beef Shanks (Optional):

Sear the beef shanks on a hot pan with a bit of olive oil until browned on both sides.

3- Prepare the Filling:

Finely chop the onion, parsley, tomato, and garlic.
In a large bowl, mix the jasmine rice, chopped vegetables, chicken bouillon, dried mint, salt, citric acid, cumin, black pepper, cayenne pepper, Sazón, 1/2 cup olive oil, and tomato paste until well combined.

4- Layering the Pot:

Line the bottom of a large pot with sliced potatoes and, if using, the seared beef shanks. Drizzle with an additional tablespoon of olive oil.

5- Stuff the Cabbage:

Take a cabbage leaf and trim any thick veins if necessary. Place about a tablespoon of rice mixture into each leaf, then roll tightly, folding in the sides to seal and place seam side down in the pot. Continue until all filling and leaves are used.

6- Cook the Stuffed Cabbage:

In a separate bowl, mix 1 cup of hot water with 1 tablespoon of tomato paste. Pour this mixture over the stuffed cabbage rolls.
Cover and cook on high heat for 10 minutes. Then reduce the heat to low and let simmer for about 1 1/2 hours.

7- Finish:

After cooking, allow the stuffed cabbage to rest for about 10 minutes before serving.

Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Servings: 6
Calories: Approximately 320 per serving
Proteins: 10g
Fats: 15g
Carbohydrates: 38g
Equipment: Large pot, bowl, pan for searing