Niño Envuelto Recipe (Rice & Beef Wrapped in Cabbage)
User Reviews
5
Niño Envuelto Recipe (Rice & Beef Wrapped in Cabbage)
Description
Niño Envuelto centers on combining cooked rice with a richly flavored beef mixture seasoned with a paste of garlic, basil, bell pepper, onion, salt, and pepper. This filling is simmered with tomato sauce to meld the flavors and reduce moisture. The cabbage leaves are carefully separated and softened by blanching in boiling water, then shocked in ice water to stop cooking and maintain flexibility. The filling is portioned and wrapped in these leaves, creating individual parcels.
The dish relies on the gentle cooking of the cabbage leaves to provide a tender exterior contrasting with the juicy, spiced meat and rice filling inside. The tomato-based sauce used in the cooking adds acidity and moisture, binding the ingredients. This recipe’s flavor complexity comes from fresh herbs and vegetables blended into the beef, avoiding overpowering heaviness.
While the assembling process requires care due to the delicate cabbage leaves, the result is a satisfying dish enjoyed with a fresh tomato sauce. It suits a filling main and showcases a blend of textures from the soft cabbage to the seasoned, cooked filling.
Ingredients
- 1 cabbage pick one with thin outer layers, head
For the filling
- 1 clove garlic
- 8 basil leaves
- 1 bell pepper
- 1 red onion small
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper freshly-cracked or ground
- 1 pound beef 0.45 kg, minced
- 2 tablespoons olive oil
- ¼ cup water
- ½ cup tomato sauce
- 3 cups rice white, cooked; arroz blanco per our recipe
For the tomato sauce for serving
- 6 tablespoons olive oil
- 4 cups tomato peeled and seeded, large
- 2 cloves garlic crushed
- ¼ teaspoon oregano dry, ground
- 1 teaspoon granulated sugar
- 1 teaspoon salt (or to taste)
- ¼ teaspoon black pepper or to taste, freshly-cracked or ground
Instructions
1. Soak
- Separate the outermost leaves of the cabbage. Try not to break them. Soak in boiling-hot water cooking over low heat until they are tender but firm. Soak in ice cold water until it cools to room temperature.
2. Remove
- Remove from the water, discard water and set aside the leaves.
For the filling.
1. Make seasoning
- Pulse garlic, basil, bell pepper, onion, 1 teaspoon of salt, and pepper in the food processor until you obtain a coarse paste.
2. Mix
- Scoop this paste onto the ground beef and mix well.
3. Simmer
- Heat 2 tablespoons of oil over medium heat. Add the ground beef and brown. Add water and the tomato sauce. Simmer covered until the meat is cooked through and the juices have evaporated (about 15 mins.).
4. Cooling
- Mix the rice with the meat and remove from the heat. Cool to room temperature and set aside.
Prepare the sauce for serving
1. Heat
- Heat a tablespoon of olive oil in a skillet over low heat. Add the tomatoes and garlic.
2. Simmer
- Cover and simmer until the tomatoes are cooked through, mash them with a potato masher. Add a teaspoon of oregano, sugar and salt and pepper to taste. Set aside.
How to make the cabbage rolls
1. Preheat
- Preheat oven to 400 ºF [200 ºC]
2. Making rolls
- Put 2 tablespoons of the rice and beef mixture in the center of one of the leaves. Wrap tightly (using more leaves if necessary) securing the bundle with a toothpick if necessary.
3. Bake
- Place the pockets in a baking pan and cover with the sauce. Bake for 15 minutes.
4. Serve
- Remove the toothpicks, if you used any, and serve immediately.
Notes
- Use cabbage heads with thinner outer leaves for easier handling when wrapping.
- Carefully blanch leaves until tender but still firm to avoid tearing during wrapping.
- The filling paste should be coarsely processed to retain texture without being overly smooth.
- Ensure the filling is cooled before wrapping to help leaves hold shape and prevent wilting.
- Be prepared for some messiness while wrapping; gently folding and securing leaves helps maintain parcel integrity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 54mg | 18% |
| Sodium | 968mg | 40% |
| Potassium | 861mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1713IU | 34% |
| Vitamin C | 98mg | 109% |
| Calcium | 101mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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