Mish i Ngopur
Mish i Ngopur, meaning 'stuffed meat,' is a traditional Kosovar dish where savory minced meat is combined with a vibrant mix of vegetables and aromatic spices, then carefully wrapped in tender cabbage leaves and simmered in a rich tomato-based sauce. It's a hearty and comforting meal that showcases the region's love for flavorful, slow-cooked dishes.
🧂 Ingredients
- 500 g Minced beef or lamb
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Olive oil(for meat mixture)
- 1 tsp Paprika
- 1 tsp Dried thyme or oregano
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 medium Red bell pepper(diced)
- 1 medium Green bell pepper(diced)
- 1 medium Carrot(grated)
- 1 small Zucchini(grated)
- 2 medium Tomatoes(diced)
- 1 tbsp Fresh parsley(chopped, for vegetable filling)
- 6 leaves Large cabbage leaves(blanched and softened)
- 1 cup Tomato passata or crushed tomatoes
- 1 cup Beef or vegetable broth
- 2 tbsp Olive oil(for cooking)
👨🍳 Instructions
- 1
Prepare the Meat Mixture: In a large bowl, combine minced meat, chopped onion, minced garlic, 2 tbsp olive oil, paprika, thyme/oregano, salt, and pepper. Mix thoroughly.
💡 Tip: Ensure all ingredients are well incorporated for even flavor distribution. - 2
Prepare the Vegetable Filling: In another bowl, mix diced bell peppers, grated carrot, grated zucchini, diced tomatoes, salt, pepper, and chopped parsley.
💡 Tip: Squeeze out excess moisture from grated zucchini if it seems very wet. - 3
Assemble the Mish i Ngopur: Lay a blanched cabbage leaf flat. Place a portion of the meat mixture in the center, then top with a spoonful of the vegetable filling. Fold the sides of the cabbage leaf over the filling and roll it up tightly to enclose.
💡 Tip: If cabbage leaves tear, you can overlap pieces to create a secure wrap. - 4
Repeat with the remaining ingredients to form 6 stuffed rolls.
- 5
Cook the Mish i Ngopur: In a large pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Arrange the stuffed cabbage rolls seam-side down.
💡 Tip: Using a non-stick pot can prevent sticking. - 6
Pour the tomato passata and beef broth over the rolls. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the meat is cooked through and the cabbage is tender.
💡 Tip: Check liquid levels periodically and add more broth or water if needed. - 7
Serve hot, garnished with fresh parsley.
💡 Tip: This dish pairs well with crusty bread or a side of yogurt.
💡 Pro Tips
- ✓Blanching the cabbage leaves makes them pliable and easier to roll.
- ✓Adjust seasoning to your preference; add more spices if desired.
- ✓Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of chili flakes to the meat mixture for a touch of heat.
- Incorporate other vegetables like finely chopped mushrooms or leeks into the filling.