Cabbages Rolls

Cabbage Rolls Recipe

Cabbage rolls are a delightful dish made of tender cabbage leaves stuffed with a savory filling, usually consisting of ground meat and rice, all simmered in a flavorful tomato sauce. This dish is popular in many cultures, from Eastern European to Middle Eastern cuisines, with slight variations in ingredients and preparation methods. Here’s a hearty cabbage rolls recipe that serves as a perfect comfort meal for any occasion.

Ingredients

For the cabbage rolls:

• 1 large head of green cabbage
• 1 lb ground beef (or a mix of beef and pork)
• 1 cup cooked white rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• ½ teaspoon ground black pepper
• Salt to taste

For the tomato sauce:

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 tablespoon tomato paste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon sugar (optional)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 cup chicken or vegetable broth

Instructions

1. Prepare the cabbage:

• Core the cabbage: Start by carefully removing the core of the cabbage. Use a sharp knife to cut around the core in a circular motion. This will allow the leaves to separate more easily when boiled.
• Blanch the cabbage: Bring a large pot of water to a boil. Submerge the entire head of cabbage into the boiling water and cook for about 3-4 minutes, or until the outer leaves become soft and pliable. Carefully remove the cabbage from the water, and gently peel off the outer leaves. Return the cabbage to the pot and repeat until you have about 12 large leaves. Set aside to cool.

2. Make the filling:

• Cook the rice: If you haven’t already, cook 1 cup of white rice according to package instructions. Allow it to cool slightly before using.
• Prepare the filling mixture: In a large mixing bowl, combine the ground beef, cooked rice, chopped onions, minced garlic, egg, paprika, thyme, salt, and pepper. Use your hands or a wooden spoon to mix everything together until well combined. The egg helps bind the ingredients together, ensuring the filling stays intact during cooking.

3. Prepare the sauce:

• Sauté the onions and garlic: Heat olive oil in a medium-sized saucepan over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Simmer the sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, paprika, and bay leaf. Add sugar if desired to balance the acidity of the tomatoes. Season with salt and pepper. Pour in the broth, and let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.

4. Assemble the cabbage rolls:

• Trim the cabbage leaves: If the cabbage leaves have thick veins, use a knife to shave down the thick part of the vein so the leaf is easier to roll.
• Fill the cabbage leaves: Take one cabbage leaf at a time and place about 2 tablespoons of the meat mixture in the center. Fold the sides over the filling, then roll it up tightly from the bottom like a burrito. Repeat with the remaining cabbage leaves and filling.

5. Cook the cabbage rolls:

• Prepare the baking dish: Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a large baking dish to prevent the rolls from sticking.
• Layer the cabbage rolls: Place the cabbage rolls seam-side down in the baking dish, arranging them in a single layer. Pour the remaining tomato sauce over the top of the rolls, ensuring they are fully covered with sauce. You can also add a few cabbage leaves on top to prevent the rolls from drying out while baking.

6. Bake the cabbage rolls:

• Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 ½ to 2 hours, or until the cabbage is tender and the filling is fully cooked. Check after 1 hour and baste the rolls with the sauce if needed to keep them moist.

7. Serve:

• Once the cabbage rolls are done baking, remove them from the oven and allow them to rest for about 10 minutes before serving. The rolls will absorb more of the sauce, making them even more flavorful.
• Serve the cabbage rolls with a dollop of sour cream and a sprinkle of fresh parsley for garnish. The creamy tang of the sour cream complements the savory richness of the tomato sauce and meat filling.

Tips & Variations

• Meat choices: You can customize the filling by using a mix of pork, beef, or even ground turkey for a leaner option. Some recipes also add ground lamb for a richer flavor.
• Vegetarian option: For a vegetarian version, replace the ground meat with a mixture of sautéed mushrooms, lentils, or finely chopped vegetables such as carrots and bell peppers. You can also add extra herbs like dill or parsley for more depth of flavor.
• Freezing: Cabbage rolls freeze well. Prepare the rolls and place them in an airtight container before baking. When ready to eat, defrost and bake them as directed.

Cabbage rolls are a classic dish with variations in many cultures, yet they remain universally comforting and delicious. Enjoy this dish with friends or family for a wholesome meal!