Description
Stuffed Cabbage Rolls
Ingredients
For the Filling:
1 lb ground beef or pork
1 cup cooked white rice
1 small onion, finely diced
2 garlic cloves, minced
1 egg
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and black pepper to taste
For the Rolls:
1 large head of cabbage
2 cups tomato sauce
1 cup beef broth
1 tbsp olive oil
1 tbsp sugar (optional, for sweetness)
Optional Garnish:
Fresh parsley, chopped
Directions
Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove 12 large cabbage leaves and blanch them in the boiling water for 2-3 minutes, until softened. Drain and pat dry with a paper towel.
Make the filling: In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, thyme, paprika, salt, and pepper. Mix until well combined.
Assemble the rolls: Lay a cabbage leaf flat. Place 2-3 tablespoons of the filling near the base of the leaf. Fold the sides in and roll tightly like a burrito. Repeat with the remaining leaves and filling.
Prepare the sauce: In a skillet, heat olive oil over medium heat. Add tomato sauce, beef broth, and sugar (if using). Bring to a simmer and season with salt and pepper.
Cook the rolls: Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the rolls. Cover with foil and bake for 50-60 minutes.
Serve: Garnish with fresh parsley and serve warm. Enjoy these hearty, comforting rolls!
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 310 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect cabbage rolls every time. First, ensure your cabbage leaves are pliable by blanching them whole in boiling water for 2-3 minutes. Immediately transfer them to an ice bath to stop the cooking, then pat dry. For the filling, mix all ingredients thoroughly with your hands to ensure even distribution. When assembling, place the filling on the lower third of the leaf. Fold the bottom over the filling, then fold in the sides tightly before rolling upwards. The seam should be secure but not overly tight, as the filling will expand slightly during baking.
Serving Suggestions
These hearty rolls are a complete meal on their own, but they pair beautifully with a dollop of sour cream or a sprinkle of grated Parmesan cheese. For a balanced plate, serve alongside a light, crisp salad with a vinaigrette dressing to cut through the richness. Crusty bread is perfect for soaking up the extra savory sauce. For a traditional Eastern European presentation, accompany with a side of buttered egg noodles or mashed potatoes.
How-to Summary
Blanch cabbage leaves to soften. Mix ground meat, rice, onion, garlic, egg, and seasonings for the filling. Place filling on each leaf, fold sides in, and roll tightly. Simmer tomato sauce with broth and optional sugar. Arrange rolls in a baking dish, cover with sauce, and bake covered at 375°F for 50-60 minutes until cooked through.
Frequently Asked Questions
Can I make these ahead of time? Absolutely. Assemble the rolls and sauce, then store them covered in the refrigerator for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Can I use a different type of meat? Yes. A blend of beef and pork is classic, but ground turkey, chicken, or even plant-based ground meat work well. Adjust seasonings to taste.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently in a covered dish in the oven at 350°F or in the microwave until hot.
My cabbage leaves keep tearing. What can I do? Ensure the core is fully removed and the water is at a vigorous boil before blanching. If leaves tear, use two smaller leaves overlapped to create a patch.
Can I freeze stuffed cabbage rolls? Yes. After assembling and before baking, place the sauced rolls in a freezer-safe dish. Thaw overnight in the refrigerator before baking as directed.
Common Mistakes to Avoid
- Overfilling the leaves: This causes them to burst open during cooking. Use 2-3 tablespoons max.
- Skipping the blanching step: Raw cabbage leaves are too brittle to roll and won’t soften properly in the oven.
- Using hot, freshly cooked rice: This can make the filling mushy. Always use cooled, cooked rice.
- Not covering the dish while baking: Leaving it uncovered will dry out the rolls. Keep the foil on for the entire cooking time.
- Underseasoning the filling: Taste the raw meat mixture (a small cooked pinch) and adjust salt and pepper before rolling.
Conclusion
Stuffed cabbage rolls are the epitome of comforting, home-cooked cuisine. While the process has a few steps, the result—tender cabbage wrapped around a savory, hearty filling, all smothered in a rich tomato sauce—is immensely rewarding. This dish is perfect for a family dinner, meal prep, or even a special occasion. By following this guide and avoiding common pitfalls, you’ll master a timeless recipe that is sure to become a cherished favorite.