Stuffed cabbage rolls are a classic dish made by filling cabbage leaves with a savory mix of ground meat, rice, and seasonings.
The rolls are usually simmered in a tomato sauce, which adds flavor and keeps them moist.
Popular across various cultures, they are known for their comforting and hearty qualities.
Ingredients
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
Directions
Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls.
In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf.
Fold in sides.
Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven.
Arrange the cabbage rolls seam side down over sliced cabbage.
Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
Cover and bake at 350° until cabbage rolls are tender
Variations:
- Eastern European:
- Often filled with a mix of beef and pork, and seasoned with dill and paprika. Simmered in a tangy tomato sauce.
- Middle Eastern:
- Uses ground lamb or beef with spices like cinnamon and allspice, sometimes mixed with pine nuts and currants. Cooked in a lemony sauce.
- Mediterranean: Includes ingredients like feta cheese and herbs such as oregano and mint. Typically cooked in a tomato or yogurt-based sauce.
Tips:
- Blanch the Cabbage: Boil cabbage leaves briefly to make them pliable and easier to roll.
- Season Well: Enhance the flavor of the filling with herbs and spices to suit your taste.
- Layer and Cook: Arrange rolls tightly in a pot and cover with sauce. This helps them cook evenly and stay moist.
- Use Leftovers: Stuffed cabbage rolls can be made ahead and taste even better the next day.
Storing Stuffed Cabbage Rolls:
- Refrigeration: Place cooled cabbage rolls in an airtight container. They can be stored in the refrigerator for up to 4-5 days.
- Freezing: For longer storage, wrap the rolls tightly in plastic wrap or aluminum foil, or place them in a freezer-safe container.
- They can be frozen for up to 3 months.
- Reheating: To reheat, thaw frozen rolls in the refrigerator overnight and then heat them in the oven or on the stovetop.
- You can also reheat refrigerated rolls in the microwave or by simmering in a sauce.
The nutritional information for stuffed cabbage rolls can vary based on ingredients and portion size, but a typical serving (1 roll) provides approximately:
- Calories: 200-300
- Protein: 10-15 grams
- Fat: 10-15 grams
- Carbohydrates: 15-25 grams
- Fiber: 2-4 grams
- Sodium: 300-600 milligrams
These values can change depending on the type of meat used, the amount of rice, and the ingredients in the sauce.
To get precise nutritional information, consider calculating based on the specific recipe and portion size used.