Classic stuffed cabbage is a warm and hearty dish filled with rice, meat, and spices, all wrapped up in tender cabbage leaves. It’s like a cozy hug on a plate!
Cooking these little bundles is a fun activity! It reminds me of crafting but with delicious results. I love serving them with a drizzle of tomato sauce—it’s the best part!
Key Ingredients & Substitutions
Cabbage: A large head of green cabbage is the star here. If you can’t find green cabbage, savoy cabbage works too; it’s a bit more tender and has a lovely texture.
Ground meat: The mix of ground beef and pork is classic, but if you prefer, you can use all beef or even turkey for a leaner option. If you’re vegetarian, swap in cooked lentils or mushrooms for a hearty filling!
Rice: White rice is traditional, but brown rice or quinoa can be used for a healthier twist. Just make sure they’re cooked before mixing with the meat.
Tomato sauce: This adds moisture and flavor. If you don’t have tomato sauce, crushed tomatoes or even a can of diced tomatoes can work in a pinch. Just blend them if you want a smoother texture.
How Do You Wrap Cabbage Leaves Without Tearing Them?
Getting the perfect cabbage roll is all about preparing the leaves properly. Start by blanching them to soften the leaves. Here’s how to do it:
- Bring a large pot of salted water to a boil. Carefully core your cabbage and gently separate about 10 large leaves.
- Blanch each leaf in boiling water for 2-3 minutes. This makes them pliable and easier to roll.
- Drain and let them cool on a towel. Trim the thick vein at the bottom for easier rolling.
This technique prevents tearing and helps the leaves hold together during baking, ensuring your stuffed cabbages come out looking beautiful!
Classic Stuffed Cabbage
Ingredients You’ll Need:
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork (optional for extra flavor)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika (optional)
For the Sauce:
- 3 cups tomato sauce (or crushed tomatoes)
- 1 cup beef or vegetable broth
- 1 tablespoon olive oil or vegetable oil
For Serving:
- Sour cream (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes to prep and 1.5 to 2 hours to bake. You’ll spend some time blanching the cabbage leaves and mixing the filling, but most of the cooking time is spent in the oven, allowing you to relax while it bakes!
Step-by-Step Instructions:
1. Prepare the Cabbage Leaves:
Start by bringing a large pot of salted water to a boil. Carefully core your cabbage to remove the center, then gently separate about 10 large leaves. Blanch these leaves in boiling water for 2-3 minutes until they become pliable. Drain them and set aside to cool. You can trim the thick vein at the bottom of each leaf to make rolling easier.
2. Make the Filling:
In a large mixing bowl, combine the ground beef, ground pork (if you’re using it), cooked rice, chopped onion, minced garlic, egg, parsley, salt, pepper, and paprika (if desired). Use your hands or a spoon to mix everything together until well combined.
3. Assemble the Rolls:
Take one cabbage leaf and place it flat on your workspace. Put about 2-3 tablespoons of the filling near the leaf’s base. Roll it up, folding in the sides as you go to keep the filling inside. Repeat this process with the remaining leaves and filling until everything is rolled up.
4. Prepare the Baking Dish:
Preheat your oven to 350°F (175°C). Lightly oil a deep baking dish. Arrange your cabbage rolls seam-side down in the dish. You can place them in a single layer or slightly overlap them depending on how many you have.
5. Add Sauce and Broth:
Combine the tomato sauce with the beef or vegetable broth in a bowl. Pour this mixture over the cabbage rolls, ensuring they are covered. Cover the baking dish tightly with aluminum foil to keep the moisture in.
6. Bake:
Place the dish in the preheated oven and bake for about 1.5 to 2 hours. You’ll know they are done when the meat is fully cooked and the cabbage leaves are nice and tender.
7. Serve:
Once done baking, carefully remove the dish from the oven. Spoon extra sauce over the cabbage rolls for added flavor. Garnish with some chopped fresh parsley and, if you like, add a dollop of sour cream on top. Serve hot and enjoy this comforting dish!
This recipe is sure to become a favorite in your home for those cozy meals together. Enjoy each delicious bite of tender cabbage filled with savory goodness!
Can I Use Frozen Cabbage Leaves?
Absolutely! If using frozen cabbage leaves, thaw them in the refrigerator overnight or run them under warm water until pliable. Just ensure they’re mostly thawed so they don’t tear when rolling.
How Can I Make This Recipe Vegetarian?
To make stuffed cabbage vegetarian, substitute the meat with cooked lentils, finely chopped mushrooms, or a mixture of beans. You can also use quinoa or rice as a base for the filling and season it to your taste.
What’s the Best Way to Store Leftovers?
Store any leftover stuffed cabbage in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish or in the oven covered with foil to prevent drying out.
Can I Prepare This Dish in Advance?
Yes, you can prepare the rolls ahead of time! Assemble them and place them in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Just add a few minutes to the cooking time if baking straight from the fridge.