Cabbage Rolls Recipe

Cabbage Rolls Recipe

This hearty dish of stuffed cabbage leaves is a comfort food classic.

Ingredients:

• For the cabbage rolls:
  • 1 large head green cabbage
  • 1 cup uncooked white rice
  • 1 pound ground beef
  • ½ pound ground pork
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried dill
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons chopped fresh parsley
• For the sauce:
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 cup beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried oregano

Cooking Guide:

1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core of the cabbage with a sharp knife. Place the whole cabbage in the boiling water and cook for 10-15 minutes, or until the leaves are wilted and pliable. Remove the cabbage and let it cool slightly. Carefully peel off the leaves one by one. You will need about 20 large leaves.
2. Cook the rice: While the cabbage is cooking, rinse the rice in a fine-mesh sieve until the water runs clear. In a small saucepan, combine the rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the rice is cooked through.
3. Make the filling: In a large bowl, combine the ground beef, ground pork, onion, garlic, dill, salt, pepper, and parsley. Mix well using your hands.
4. Assemble the cabbage rolls: Place a spoonful of the filling in the center of a cabbage leaf. Fold the sides of the leaf over the filling, then roll up tightly. Repeat with remaining filling and cabbage leaves.
5. Make the sauce: In a large pot or Dutch oven, combine the diced tomatoes, crushed tomatoes, beef broth, brown sugar, apple cider vinegar, and oregano. Bring to a simmer and cook for 10 minutes.
6. Simmer the cabbage rolls: Arrange the cabbage rolls seam-side down in a single layer in the pot with the sauce. If there’s not enough sauce to cover the rolls, add a little bit of water or additional beef broth. Bring to a simmer, then cover and cook for 1-1 1/2 hours, or until the cabbage rolls are tender and cooked through.
7. Serve: Serve the cabbage rolls hot with the sauce spooned over them. You can garnish with additional chopped fresh parsley or sour cream, if desired.

Tips:

• Use a variety of meats: You can substitute ground turkey or chicken for the pork or beef, or use a combination of all three.
• Cook the rice ahead of time: To save time, you can cook the rice the day before and refrigerate it until ready to use.
• Don’t overfill the cabbage leaves: This will make them difficult to roll up and can cause them to burst during cooking.
• Use kitchen tongs to handle the cabbage rolls: This will help to prevent them from tearing.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop or in the microwave.
• For a vegetarian option: Omit the meat from the filling and substitute with lentils, crumbled tofu, or chopped mushrooms.