Cabbage Rolls Recipe

I absolutely adore this stuffed cabbage roll recipe because it’s the perfect fusion of comforting nostalgia and hearty flavors that remind me of home-cooked meals from my childhood. Plus, the rich tomato sauce combined with the savory meat and tender cabbage makes it a cozy dish that’s simply irresistible and worth the effort every time!

I enjoy making robust and soul-satisfying meals, and cabbage rolls are a top contender. The combination of tender, cabbage-leaf wraps around a mouthwateringly good mixture of ground beef and pork, sweetened just so with onion, garlic, and paprika, makes for a comforting supper.

And that’s the reasonably nutritious part: My recipe for cabbage rolls includes enough good, low-acid tomato sauce and diced tomatoes (not to mention a few other equally healthful ingredients) to ensure a delicious and reasonably well-balanced meal.

Ingredients

Cabbage is low in calories, abundant in vitamins C and K, and adds texture.

High in protein and iron, ground beef delivers a robust, hearty flavor.

Pork, ground: Richness and juiciness, depth of flavor.

Rice, when cooked, provides carbohydrates, which give the filling substance.

Onion: Adds a natural sweetness and depth; is rich in antioxidants.

Garlic: Enhances taste, with anti-inflammatory perks.

Sauce made from tomatoes: Adds moisture and tang; they are high in lycopene.

Tomatoes in Spain: Texture and acidity, and a boost of vitamin C.

Thyme: Imparts an earthy scent, and it may also possess antimicrobial qualities.

Ingredient Quantities

• 1 large head of cabbage
• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon vegetable oil
• 1 can (15 ounces) tomato sauce
• 1 can (14 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme

Instructions

1. With precision, extract the innermost part of the cabbage from its head and immerse the cabbage in a large pot where a rolling boil is in progress. Let it boil for a duration of 5 minutes, or long enough so that the outermost leaves become tender enough to peel from the head. Pull away the tender leaves one by one; repeat this until you have amassed a collection of 12 leaves to work with.

2. In a big dish, unite the minced beef, minced pig, rice that has been previously cooked, onion that has been chopped, garlic that has been minced, egg, salt, black pepper, and paprika. Remix thoroughly with your hands until the mixture is completely unified.

3. Place a cabbage leaf flat and put around 2-3 tablespoons of the meat mixture close to the stem end. Fold in the sides and roll up the leaf, making sure the roll is secured and the edges are tucked in. Do this with the rest of the leaves and filling.

4. In a large skillet, over medium heat, heat the vegetable oil. Add the cabbage rolls and lightly brown them on each side for a few minutes.

5. Set your oven to 350°F (175°C) and allow it to reach that temperature before putting anything inside.

6. In another bowl, mix together the following ingredients: tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, sugar, and dried thyme.

7. Put a small amount of the tomato mixture into the bottom of a baking dish. Lay the browned cabbage rolls on top of this layer of sauce in the baking dish.

8. Over the cabbage rolls, pour the leftover mixture of tomatoes, ensuring that all the folds of the rolls are well coated.

9. The baking dish should be covered with aluminum foil and placed in the preheated oven. The dish can bake anywhere from 1 1/2 to 2 hours. Don’t worry if it bakes longer; it’s almost impossible to overcook this dish. Just make sure the cabbage is tender and the filling is cooked through before calling it done.

10. Take the cabbage rolls out of the oven, allow them to cool for a bit, and dish them up with an ample amount of sauce. Enjoy!

Equipment Needed

1. Large pot
2. Slotted spoon or tongs
3. Large bowl or dish
4. Mixing bowl
5. Knife
6. Cutting board
7. Skillet
8. Measuring spoons
9. Oven
10. Baking dish
11. Aluminum foil
12. Spoon (for mixing)
13. Oven mitts

FAQ

• Q: Can I use a different type of meat for the filling?Q: Can I substitute ground beef and pork with turkey, chicken, or veal?

  A: Yes, ground turkey, chicken, or even veal can be used instead of the ground beef and pork if you want a different flavor or leaner option.

• Q: How do I prevent the cabbage leaves from tearing?A: Boil the entire cabbage head in salted water for a few minutes to soften the leaves before peeling and rolling them. This step helps prevent tearing.
• Q: Can this recipe be made in advance?You can make the rolls a day in advance and keep them in the refrigerator. Reheat them in the oven until warmed through before serving.
• Q: Is it possible to make this dish vegetarian?Of course! Substitute cooked lentils or a meat substitute for the meat and modify the spices as necessary.
• Q: What’s the best way to serve cabbage rolls?A: Pair them with mashed potatoes or crusty bread to soak up the divine, herb-laden tomato sauce.
• Q: Can I freeze cabbage rolls?Cabbage rolls can be frozen for up to three months and still be good to eat, according to Sarah L. Schuette in her book “Cooking Good: A Family Guide to Campbell’s Kitchen.” To store, she advises placing the cabbage rolls in an airtight container. When you want to eat the cabbage rolls, just thaw and reheat in the oven.

Substitutions and Variations

For ground beef, a substitute is ground turkey or ground chicken for a leaner option.
Substitute cooked rice with either quinoa or cauliflower rice for a low-carb alternative.
Substituting soy sauce or a dash of balsamic vinegar for Worcestershire sauce provides an entirely different flavor.
Replace diced tomatoes with crushed tomatoes or tomato puree for a smoother sauce consistency.
Replace dried thyme with fresh thyme; as a rule, three teaspoons of fresh thyme are equivalent to one teaspoon of dried thyme.

Pro Tips

1. Cabbage Preparation When boiling the cabbage, add a little salt to the water. This not only seasons the leaves but also helps maintain a vibrant green color. Consider using Savoy cabbage for a more delicate texture.

2. Flavor Enhancement To elevate the taste of the filling, sauté the onions and garlic in a bit of oil before adding them to the meat mixture. This will bring out their natural sweetness and add depth of flavor.

3. Meat Mixture For extra moisture and tenderness in the filling, try adding a small amount of milk or cream to the meat mixture. Alternatively, substitute some finely grated carrot or zucchini for part of the meat to keep the rolls juicy.

4. Sauce Variation For a richer sauce, consider adding a splash of red wine or a bit of beef stock to the tomato mixture. You can also experiment by adding a pinch of cinnamon for a subtle warmth and complexity.

5. Serving Suggestion Garnish the finished cabbage rolls with chopped fresh parsley or dill before serving for a fresh, herbaceous contrast. Serving with a dollop of sour cream on the side can also add a tangy complement to the rich flavors.