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Introduction:
Stuffed cabbage rolls are a classic dish enjoyed by many, and they’re not as difficult to make as they may seem! This homemade stuffed cabbage recipe brings together tender cabbage leaves filled with a savory mixture of ground meat, rice, and aromatic seasonings. Whether you’re preparing it for a family dinner, a special occasion, or just craving a warm, hearty meal, this dish will satisfy your taste buds with its rich flavor. With a step-by-step guide and easy-to-follow instructions, you’ll have the perfect stuffed cabbage rolls ready to enjoy in no time.
Ingredients:
1 large head of cabbage
1 lb (450g) ground beef or pork (or a combination of both)
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
1/2 cup beef broth (or vegetable broth for a lighter version)
Olive oil for sautéing
Fresh parsley for garnish (optional)
Instructions:
Prepare the Cabbage: Carefully remove the leaves from the cabbage head, being cautious not to tear them. Bring a large pot of water to a boil and blanch the cabbage leaves for about 2 minutes, until softened. Remove from water and set aside to cool. Trim the thick vein from each cabbage leaf for easier rolling.
Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Add the ground meat and cook until browned, breaking it up as it cooks. Stir in the cooked rice, diced tomatoes, tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper. Cook the mixture for an additional 5 minutes, then remove from heat.
Assemble the Rolls: 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 leaf inward and roll it tightly from the bottom, securing the filling inside. Repeat with the remaining cabbage leaves and filling.
Cook the Stuffed Cabbage Rolls: In a large pot or Dutch oven, arrange the stuffed cabbage rolls in layers. Pour the beef broth over the rolls and cover with a lid. Simmer the rolls over low heat for about 45 minutes, turning them occasionally to ensure even cooking.
Serving and Storage Tips:
Once your stuffed cabbage rolls are cooked, remove them from the pot and allow them to cool for a few minutes before serving. Serve with a dollop of sour cream, or alongside mashed potatoes or crusty bread for a satisfying meal.
For leftovers, allow the stuffed cabbage to cool completely and store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months; simply reheat in a covered dish in the oven or on the stovetop.
Variations:
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