Cabbage Rolls –

Cabbage Rolls are a down-to-earth, comforting, and earnest dish that takes probably the most modest of elements—cabbage, floor meat, and grains—and stretches them to develop into a nourishing, hearty, and scrumptious dinner. No marvel they’re beloved the world over!

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Cabbage rolls are made by steaming cabbage leaves till they’re tender, then wrapping them round a savory combination of meat, rice (or the same grain), herbs, and spices.

The stuffed cabbage rolls are organized in a casserole dish, then baked with a brilliant tomato sauce till they’re meltingly tender.

The cabbage and tomato present earthiness and acidity, the meat filling is richly savory, and the rice supplies bulk, making cabbage rolls a budget-minded meal.

About Cabbage Rolls

I initially considered cabbage rolls as primarily Ukrainian or Polish, however I discovered that you’ll find variations of cabbage rolls all around the world!

Cabbage rolls are thought to have originated within the Center East, because the Turks introduced them alongside after they conquered Europe, and now they stretch to Western Asia and North Africa.

Chou farci in France, lahanodolmathes in Greece, Polish gloabki (“little pigeons”), Ukranian holubtsi (“little pigeons”), Arabic mahshi malfouf, Jewish prakas…the checklist goes on and on!

Let’s simply say, your entire world loves stuffed cabbage, and should you haven’t tried them, you’re lacking out.

How one can Make Cabbage Rolls

With its beef and rice filling and tomato sauce, right now’s cabbage roll recipe is influenced by Ukrainian and Polish variations, with a little bit of Jewish affect within the type of nutmeg and a contact of honey added to the sauce for sweetness.

Cabbage rolls are a little bit of a mission, however they’re so satisfying and completely price it!

In addition they freeze and reheat like a dream—should you’re planning on making them, contemplate doubling the recipe to get pleasure from at a later date.

In a rush? Strive my shortcut unstuffed !

The Components

  • Cabbage. Not solely does the cabbage increase this dish’s diet, but it surely additionally serves as a flavorful and subtly acidic wrapper for the cabbage roll filling. Cabbage is full of fiber, nutritional vitamins, and antioxidants.
  • Floor Beef. Including floor beef to the filling offers this dish oodles of protein and taste. For one of the best cabbage rolls, you will need to use a flavorful meat, reminiscent of floor beef or floor pork (and even a mixture of the 2).
  • Rice. Rice makes the cabbage rolls extra filling. It additionally soaks up the scrumptious flavors from the meat combination and sauce.
  • Egg. Including an egg to the filling helps maintain all the pieces collectively.
  • Onion + Garlic. For taste and moisture.
  • Spices. The important thing to creating the cabbage rolls and sauce extremely flavorful and delicious. Dried oregano, nutmeg, garlic powder, bay leaves, salt, and pepper are what I used on this recipe.
  • Tomatoes. Each tomato sauce and crushed tomatoes are used to organize the savory sauce. The sauce retains the cabbage rolls moist and blankets them in wealthy taste.
  • Honey. For a contact of pure sweetness to stability the acidity.
  • Pink Wine Vinegar. Provides acidity and depth of taste to the sauce.

The Instructions

  1. Cook dinner rice, then pressure and rinse it.
  2. Core the entire head of cabbage and peel off any soiled leaves.
  3. Simmer the cabbage in a big pot of water for about Quarter-hour. Take away the cabbage.
  1. Sauté the onion. Add the garlic.
  1. Switch the onion and garlic to the rice bowl.
  1. Add the meat, egg, herbs, and spices, mixing to mix.
  1. Peel 12 bigger, tender cabbage leaves from the pinnacle. Trim any powerful ribs off the leaves.
  1. Chop the remaining cabbage into strips. Scatter them within the baking dish.
  1. Assemble the cabbage rolls by including the meat combination to the middle of a cabbage leaf.
  1. Fold the perimeters inwards to create the sealed cabbage roll.
  1. Place them within the baking dish.
  1. Pour the tomato sauce into the bowl that held the meat. Add water to one of many empty tomato cans, then pour it into the bowl. Stir within the tomatoes, spices, and herbs.
  1. Pour the sauce over the rolls.
  1. Cowl the pan with foil. Bake cabbage rolls at 350 levels F for about 1 1/2 hours.
  2. Take away the baking dish from the oven. Spoon the new liquid excessive of every cabbage roll. Recuperate the dish and permit it to relaxation for Half-hour.
  3. Discard the bay leaves. DIG IN!

Ideas for the Greatest Cabbage Rolls

  • Use a Small/Medium (NOT LARGE) Head of Cabbage. Bigger cabbage leaves are more durable, making them tougher to prepare dinner by correctly; they’re additionally more durable to roll.
  • Cook dinner the Rice Simply to Al Dente. The rice will proceed to prepare dinner within the oven, so don’t overdo it whenever you boil the rice or your filling will likely be mushy.
  • Resist the Urge to Overstuff. When you put an excessive amount of filling in every leaf, the rolls will likely be troublesome to roll up and so they could disintegrate whenever you prepare dinner them. If in case you have further filling, you’ll be able to roll it into meatballs and bake it together with the remainder of the dish.

Storage Ideas

  • To Retailer. Cowl and refrigerate leftovers, or place them in an hermetic container for as much as 4 days.
  • To Reheat. Rewarm cabbage rolls in a baking dish within the oven at 350 levels F or within the microwave. 
  • To Freeze a Small Portion. Retailer leftovers in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
  • To Freeze a Full Dish. Cowl the dish with foil, then wrap it in plastic wrap a number of instances (or place the person cabbage rolls in a big freezer bag). Thaw within the fridge in a single day (this could take 1 1/2 -2 days). Reheat coated in a 350 levels F oven for about 25-Half-hour (be sure to take away any plastic!).

Meal Prep Tip

As much as 1 day prematurely, chop the onion and garlic and core the cabbage. You can even par-cook the rice as directed in Step 1. Refrigerate every ingredient till you’re prepared to complete the recipe.

What to Serve with Cabbage Rolls

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Be a part of within the world love of cabbage rolls with this spin on conventional cabbage rolls!

Ceaselessly Requested Questions

Can I Use a Completely different Floor Meat?

When you choose to not use floor beef, you’ll be able to swap it for floor pork. I don’t suggest utilizing a much less flavorful floor meat, reminiscent of floor turkey or hen for this recipe.

Are Cabbage Rolls Wholesome?

Sure, cabbage rolls are a wholesome meal total. Oodles of fiber, protein, nutritional vitamins, minerals, and antioxidants are why cabbage rolls are good for you.

Why Are My Cabbage Rolls Robust?

In case your cooked cabbage is hard, it’s possible as a result of the cabbage just isn’t cooked by but. Proceed to prepare dinner the rolls till they’re tender. It’s additionally vital to be sure to let the rolls relaxation after they’re completed baking.

What Form of Cabbage Do You Use for Cabbage Rolls?

Inexperienced cabbage is what I used for this recipe, because it’s typically the simplest to seek out and most inexpensive. You should utilize savoy cabbage as a substitute if you’ll find it. Napa cabbage can be fantastic to make use of, however you’ll need to make sure that the pinnacle you choose is large enough for rolling.

  • 1/2 cup raw long-grain brown rice rinsed and drained*
  • 2 cups water
  • 2 tablespoons or canola oil
  • 1 medium yellow onion finely chopped (about 1 1/2 cups)
  • 6 cloves garlic minced (about 2 tablespoons)
  • 1 medium head inexperienced cabbage 1 1/2 to 2 kilos—DO NOT use a bigger head or the leaves will likely be troublesome to prepare dinner by, troublesome to roll, and it is going to be more durable to stem
  • 1 pound lean floor beef I used 90% lean
  • 1 giant egg
  • 1 1/2 teaspoons divided
  • 1 teaspoon divided
  • 1/2 teaspoon divided
  • 2 teaspoons divided
  • 1/4 cup chopped parsley divided
  • 1 1/2 tsp
  • 1 (28-ounce) can tomato sauce
  • 1 (14-ounce) can crushed tomatoes
  • 2 dried bay leaves
  • 1 tablespoon crimson wine vinegar
  • 2 tablespoon

  • Place one of many oven racks within the decrease third of the oven and preheat the oven to 350°F. Frivolously grease a 9×13-inch casserole dish with nonstick spray. Put aside.

  • Mix the rice and water in a medium saucepan and produce to a boil over excessive. Cut back the warmth and simmer uncovered on low, stirring sometimes, for 25 minutes, till the rice is partially cooked (it should preserve baking within the oven). Pressure the rice by a fantastic mesh strainer and rinse with chilly water to take away any extra liquid and starch. Place in a big bowl and put aside. Preserve the pot helpful (no want to wash it).

  • In the meantime, core the cabbage: Peel off any soiled leaves from the cabbage head. Sit the cabbage in your reducing board so the stem aspect is going through straight upwards. Utilizing a paring knife, make 4 cuts which can be every 1/2-inch away from the core in order that the cuts kind a sq.. Make every reduce at an angle in order that your knife is pointing down in direction of the core as you slice. Shimmy the knife by every nook of the sq. form to assist loosen the core. Then, pull on the cabbage stem space to take away the core. It’s possible you’ll must wiggle your paring knife across the sq. once more to assist loosen it. Discard the core.

  • Simmer the cabbage: Fill a big pot with 2 inches of water. Deliver to a boil, then cut back the warmth to a medium-low warmth such that the water simmers. Rigorously decrease the cabbage (with its core aspect going through the underside of the pot and the highest of the pinnacle going through up) into the pot and canopy it. Let simmer for Quarter-hour. With a slotted spoon or handheld medium sieve, fastidiously raise the cabbage out of the water. Let cool till you’ll be able to deal with it safely, 10-Quarter-hour.

  • To the now-empty pot you used to prepare dinner the rice, add 2 tablespoons of oil and the onion. Sauté over medium-low warmth for 10 minutes till softened. Add the garlic and saute till aromatic, about 1 minute.

  • Add the onion-garlic combination to the bowl of rice.

  • Add the bottom beef, egg, 1 teaspoon oregano, 1/2 teaspoon nutmeg, 1/4 teaspoon pepper, 1 teaspoon salt, and a pair of tablespoons chopped parsley. With a fork or your arms, combine to mix, ensuring to not overwork the meat. Solely combine till simply mixed. Put aside.

  • Place the semi-cooled, cooked cabbage on a reducing board. Peel 12 bigger in-tact leaves off of the cabbage (peel from the core aspect for simple removing). Trim any powerful, thick ribs from the stem aspect of the cabbage leaf through the use of a paring knife to chop a V form across the rib to take away it. (Don’t reduce off an excessive amount of or it is going to be exhausting to roll.) Put aside.

  • Quarter and chop any remaining cabbage into skinny 1/4-inch strips. Scatter evenly over the underside of the baking dish.

  • Assemble the rolls: Add 2 heaping tablespoons of the meat combination to the middle of a cabbage leaf (it is OK if the leaf remains to be a little bit damp).

  • Fold the perimeters of the leaf inwards to cowl the meat, then start rolling from the stem aspect, till you could have a cabbage roll.

  • Place seam aspect down, within the ready baking dish. Repeat with remaining cabbage till you could have 12 rolls. If there may be any leftover beef combination, roll it into small (about 1-to 1 1/2-inch) meatballs and prepare them within the pan in between the rolls.

  • To the now-empty bowl that held the meat combination, add the tomato sauce. Add 1/2 cup water to one of many empty tomato sauce cans, swish round, and add the water to the bowl. Combine within the crushed tomatoes, garlic powder, bay leaf, vinegar, honey, and remaining 1/2 teaspoon dried oregano, 1/2 teaspoon nutmeg, 1/4 teaspoon pepper, 1 teaspoon salt, 2 tablespoons chopped parsley. Stir gently to mix.

  • Rigorously pour the sauce over the cabbage rolls. Carry the cabbage rolls a bit to make sure the sauce will get distributed beneath them.

  • Spray a chunk of foil giant sufficient to cowl the pan with nonstick spray. Cowl the pan tightly with the foil, inserting it spray-side down. Place onto a rimmed baking sheet to catch any drips. Bake till the cabbage is almost fork tender and simply cuts with a paring knife, about 1 1/2 hours.

  • Take away from the oven and thoroughly uncover the pan. Use a spoon to ladle the new sauce from the underside of the pan over every cabbage roll. Recuperate the pan securely with foil and permit to relaxation at room temperature for Half-hour.

  • Take away and discard the bay leaves. Serve immediately or retailer within the fridge for as much as 4 days.

  • *When you choose white rice, you’ll be able to swap the identical quantity of long-grain white basmati rice. White rice cooks extra shortly than brown, so that you’ll solely must simmer for about 12 minutes to par-cook it; pressure, rinse, and use within the recipe identical to the brown rice.
  • TO STORE: Cowl and refrigerate leftovers, or place them in an hermetic storage container for as much as 4 days.
  • TO REHEAT: Rewarm cabbage rolls in a baking dish within the oven at 350°F or within the microwave. 
  • TO FREEZE A SMALL PORTION: Freeze leftovers in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.
  • TO FREEZE A FULL DISH: Cowl the pan with foil, then wrap in plastic wrap a number of instances (or place the person cabbage rolls in a big freezer bag). Defrost within the fridge in a single day (in case you are defrosting a complete pan, this could take 1 1/2 -2 days). Reheat coated in a 350°F oven for about 25-Half-hour (be sure to take away any plastic!).

Serving: 1 cabbage roll (of 12)Energy: 173kcalCarbohydrates: 21gProtein: 12gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 0.1gLdl cholesterol: 39mgPotassium: 614mgFiber: 4gSugar: 10gVitamin A: 566IUVitamin C: 38mgCalcium: 72mgIron: 3mg

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