Cabbage Rolls Recipe
Cabbage rolls have deep roots in Eastern European cuisine, where they’re known as "Golubtsi" in Russia, "Sarmale" in Romania, and "Gołąbki" in Poland. Historically, cabbage was a staple crop, and its leaves were often used to wrap various fillings.
Equipment
- Large pot
- Large Skillet
- 9x13 inch baking dish
- Mixing bowl
- Aluminum foil
- Cooking spoon
- Sharp knife
Ingredients
- 1 large head of cabbage
- 1 lb (450g) ground beef or pork (or a mix of both)
- 1 cup cooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- Salt and black pepper (to taste)
- 1 tsp paprika
- 1 tsp dried thyme
- 1 can (14 oz) crushed tomatoes
- 1 can (8 oz) tomato sauce
- 1 tbsp sugar (to balance the acidity of the tomatoes)
- 1 cup beef or vegetable broth
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the CabbageCore the Cabbage: Use a sharp knife to remove the core from the cabbage. Be careful, as this can be tricky.
- Boil the Cabbage: In a large pot, bring water to a boil. Place the cabbage in the pot, core-side down, and let it cook for 5–7 minutes or until the leaves start to soften.
- Peel the Leaves: Carefully remove the cabbage from the pot and peel off the softened leaves. Set them aside to cool. You’ll need about 10–12 leaves for rolling.
- Prepare the FillingIn a large skillet, sauté the chopped onion until translucent (about 3–4 minutes).
- Add the minced garlic and cook for another minute until fragrant.
- In a mixing bowl, combine the cooked rice, ground meat, sautéed onions, garlic, beaten egg, salt, pepper, paprika, and thyme. Mix well.
- Assemble the RollsPlace a cabbage leaf flat on a clean surface. Add about 2–3 tablespoons of filling onto the center of the leaf.
- Roll the Leaf: Fold the sides of the cabbage leaf over the filling, then roll it up like a burrito. Repeat with remaining leaves and filling.
- Prepare the SauceIn a bowl, mix the crushed tomatoes, tomato sauce, sugar, and beef or vegetable broth. Stir until well combined.
- Cook the RollsPreheat Oven: Preheat your oven to 350°F (175°C).
- Layer the Rolls in a Baking Dish: Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Place the cabbage rolls seam-side down in the dish.
- Cover the Rolls with Sauce: Pour the remaining tomato sauce over the cabbage rolls, ensuring they’re well covered.
- Cover and Bake: Cover the baking dish with aluminum foil and bake for 1 hour or until the cabbage is tender and the filling is fully cooked.
- ServeOnce cooked, remove the cabbage rolls from the oven. Garnish with fresh parsley if desired, and serve hot with additional sauce spooned over each roll.