Sure! Here’s a detailed recipe for Stuffed Cabbage Rolls, inspired by traditional methods and customizable to your taste.
Stuffed Cabbage Rolls Recipe
Ingredients
For the Cabbage Rolls:
1 large green cabbage
1 lb (450g) ground beef, pork, or a mix
1 cup cooked rice (white or brown)
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg
1 tsp paprika
1 tsp dried parsley
Salt and pepper to taste
For the Tomato Sauce:
2 cups tomato puree or crushed tomatoes
1 cup chicken or vegetable broth
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tsp sugar (optional, to balance acidity)
1 tsp dried oregano
1 tsp paprika
Salt and pepper to taste
Instructions
- Prepare the Cabbage:
Bring a large pot of salted water to a boil.
Carefully remove the core of the cabbage with a knife.
Place the whole cabbage in the boiling water for 2-3 minutes, then peel off the softened outer leaves. Repeat until you have 10-12 large leaves.
Trim the thick vein at the base of each leaf for easier rolling.
- Prepare the Filling:
In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, paprika, parsley, salt, and pepper. Mix until well combined.
- Assemble the Rolls:
Place a cabbage leaf on a flat surface. Add 2-3 tbsp of filling near the base of the leaf.
Fold the sides of the leaf inward, then roll tightly from the base to the tip to form a roll.
Repeat with the remaining leaves and filling.
- Prepare the Tomato Sauce:
Heat olive oil in a large pan over medium heat.
Sauté the onion and garlic until fragrant and translucent.
Add tomato puree, broth, sugar, oregano, paprika, salt, and pepper. Simmer for 5-7 minutes.
- Cook the Cabbage Rolls:
Preheat your oven to 375°F (190°C).
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls.
Cover tightly with foil and bake for 60-75 minutes, until the rolls are tender.
- Serve:
Garnish with fresh parsley and serve warm with a side of crusty bread or mashed potatoes.
Tips
For vegetarian rolls, substitute meat with lentils, chickpeas, or mushrooms.
Add shredded carrots or chopped bell peppers to the filling for extra flavor.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Let me know if you’d like to tweak this recipe further!
