Stuffed Cabbage Rolls
Stuffed cabbage rolls are a classic comfort food enjoyed in many cuisines around the world, from Eastern Europe to the Middle East.
This dish features tender cabbage leaves wrapped around a flavorful filling of seasoned meat and rice, all simmered in a savory tomato-based sauce.
The combination of textures and flavors creates a hearty, satisfying meal that’s perfect for family dinners or special occasions.Best restaurants near me
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The beauty of stuffed cabbage rolls lies in their versatility.
Whether you prefer a traditional recipe passed down through generations or want to experiment with new fillings and sauces, this dish offers endless possibilities.
Despite their elegant appearance, cabbage rolls are surprisingly easy to make, and the result is a wholesome, delicious meal that warms both the heart and the stomach.
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Ingredients:
For the Cabbage Rolls:
1 large head of green cabbage
1 pound ground beef (or a combination of beef and pork)
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried dill (optional)
1 tablespoon fresh parsley, finely chopped
For the Sauce:
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1/2 cup beef broth or water
1 teaspoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
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Instructions:
Prepare the Cabbage:
Boil Water: Fill a large pot with water and bring it to a boil.
Core the Cabbage: Using a sharp knife, carefully remove the core from the head of cabbage.
Blanch the Leaves: Place the cabbage in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are tender and pliable.
As the leaves become tender, carefully peel them off and place them on a plate to cool.
You may need to return the cabbage to the water to soften the inner leaves. Aim for 12-14 large, whole leaves.
Prepare the Filling:
In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, and beaten egg.
Season the mixture with salt, black pepper, paprika, thyme, dill (if using), and parsley.
Mix thoroughly until all ingredients are well incorporated.
Prepare the Sauce:
In a medium bowl, combine the tomato sauce, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, brown sugar, beef broth (or water), lemon juice, salt, black pepper, and paprika.
Stir until the mixture is smooth and well blended.
Assemble the Cabbage Rolls:
Trim the Leaves: If the thick vein on each cabbage leaf is tough, you can shave it down with a knife to make the leaf more pliable for rolling.
Stuff the Leaves: Place about 1/4 cup of the meat mixture in the center of each cabbage leaf.
Fold the sides of the leaf over the filling, then roll up from the bottom to the top, enclosing the filling completely.
Repeat with the remaining leaves and filling.
Prepare the Baking Dish:
Preheat your oven to 350°F (175°C).
Spread a small amount of the tomato sauce mixture on the bottom of a large baking dish or Dutch oven. This helps to prevent the rolls from sticking.
Arrange the Rolls:
Place the cabbage rolls seam-side down in the baking dish. Arrange them snugly in a single layer.
Pour the remaining tomato sauce mixture over the cabbage rolls, making sure they are well covered with sauce.
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