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Instructions:
1. Prepare the Cabbage
Carefully remove the core from the cabbage head. Bring a large pot of salted water to a boil. Once boiling, add the whole cabbage head and cook for about 3-5 minutes, or until the outer leaves start to soften and turn a vibrant green. Remove the cabbage from the pot and cool slightly. Gently peel off the softened leaves, trimming the thick veins at the base to make them more pliable.
2. Make the Filling
In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, dried thyme, dried parsley, and salt and pepper. Mix everything together until well combined. The mixture should be firm and easy to work with.
3. Stuff the Cabbage Leaves
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling in the center of the leaf. Fold the sides of the cabbage over the filling and then roll it up tightly, securing the ends. Repeat this process with the remaining cabbage leaves and filling.
4. Prepare the Tomato Sauce
In a separate bowl, mix the tomato sauce, tomato paste, brown sugar (if using), vinegar, and water or broth. Stir well to combine. This will be the rich sauce that the cabbage rolls will cook in.
5. Cook the Cabbage Rolls
In a large pot or Dutch oven, layer the bottom with any leftover cabbage leaves. This helps prevent the rolls from sticking and burning. Arrange the stuffed cabbage rolls in the pot, seam-side down, and pour the prepared tomato sauce over the top, making sure the rolls are well covered. If necessary, add a little more water to ensure the rolls are submerged.
6. Simmer and Braise
Bring the sauce to a simmer over medium heat. Once it starts to bubble, reduce the heat to low, cover the pot, and let the rolls braise for 1.5 to 2 hours, or until the cabbage is tender and the filling is fully cooked. Check the pot occasionally and add more water or broth if the sauce reduces too much.
7. Serve and Garnish
Once the cabbage rolls are cooked, remove them from the pot and plate them with some of the sauce. Garnish with fresh chopped parsley for a burst of color and flavor. Serve with mashed potatoes, crusty bread, or any side of your choice.
Tips for Perfect Stuffed Cabbage Rolls
1. Use a Large Head of Cabbage
For this recipe, you’ll need at least 12 cabbage leaves. Choose a large head of cabbage to ensure there are enough leaves to wrap your filling. If the leaves are small, you may need to overlap them slightly when rolling.
2. Blanching the Cabbage
Blanching the cabbage leaves before stuffing them makes them more flexible and easier to work with. If you skip this step, you might find the leaves too tough to roll properly.
3. Season the Filling
Don’t forget to season the meat mixture well! You want the filling to be flavorful, as the cabbage itself is quite mild. Taste the filling before rolling the cabbage and adjust the seasoning if necessary.
4. Let the Rolls Simmer Slowly
Braising the stuffed cabbage rolls in the sauce allows the flavors to develop and infuse the meat, making the dish even more delicious. It’s important to simmer the rolls slowly over low heat to ensure that the pork or beef filling becomes tender and juicy.
5. Make Ahead
Stuffed cabbage rolls are ideal for making ahead of time. After cooking, allow the rolls to cool, then store them in the refrigerator for up to 3 days. Reheat gently before serving, and they’ll taste just as good—if not better!
Final Thoughts
Stuffed cabbage rolls are more than just a meal—they’re a tradition, a way to bring loved ones together and share something wholesome and satisfying. With a flavorful filling, tender cabbage, and savory tomato sauce, they’re the perfect dish for any occasion.
Whether you’ve made stuffed cabbage rolls before or are trying them for the first time, this recipe is one that you’ll want to keep in your recipe book for years to come. It’s a dish that never fails to impress and always brings comfort to the table.
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