Making stuffed cabbage rolls doesn’t have to be a chore! This recipe offers a delicious and straightforward way to prepare this classic comfort food. We’ll ensure both the meat filling and the rice are bursting with flavor.
Stuffed cabbage rolls. Those beautiful little bundles of comfort food always seemed like something out of my grandma’s kitchen, a dish shrouded in mystery and requiring hours of simmering on the stove. The thought of meticulously separating cabbage leaves, crafting the filling, and then babying the whole thing on the stovetop for what felt like an eternity? No thanks. I’d much rather order takeout.
But then, a craving struck. A deep, primal craving for that savory, comforting goodness that only stuffed cabbage rolls could satisfy. Surrender to takeout? Not this time. I was determined to conquer this dish, and more importantly, prove to myself that it wasn’t some mythical creature reserved for kitchen goddesses.
This recipe is the result of that quest. It’s a delicious and approachable take on stuffed cabbage rolls, perfect for those who, like me, are short on time and patience but big on flavor. We’ll ditch the fussy leaf-separation methods and focus on creating a flavorful filling and a simple, yet satisfying sauce. So, ditch the takeout menus and get ready to enjoy these amazing homemade stuffed cabbage rolls! They’re easier than you think, and trust me, the flavor payoff is worth it.
Ingredients
For the Cabbage:
- 1 medium head of cabbage (about 500g)
- 1 tsp salt (5g)
For the Filling:
- 500g ground meat (beef, pork, or a combination)
- 1 medium onion, finely chopped (about 100g)
- 1 medium carrot, finely chopped (about 100g)
- 2 tsp salt (10g)
- 1 tsp black pepper (5g)
- 1 tsp dried herbs de Provence (5g)
- 1 cup cooked rice (100g)
For the Sauce:
- 1/2 cup tomato sauce (100ml)
- 1/2 cup sour cream (100g)
- 1/2 cup water (100ml)
- 1 tsp salt (5g)
- 1/2 tsp black pepper (2g)
For the Topping:
- 150g shredded cheese
- 1/4 cup chopped fresh parsley (10g)
Instructions
Prep the Cabbage:
- Remove the outer leaves of the cabbage.
- Bring a large pot of salted water (add 1 tsp salt) to a boil.
- Carefully core the cabbage and remove a few layers of tough leaves.
- Place the whole cabbage head in the boiling water and cook for 5-7 minutes, or until the leaves soften slightly.
- Remove the cabbage and let it cool slightly.
Separate the Leaves:
- Gently peel off the softened leaves one by one.
- If the thick central vein of the leaf is too prominent, use a paring knife to carefully trim it down.
Make the Filling:
- In a large skillet, heat a drizzle of oil over medium heat.
- Sauté the chopped onion and carrot until softened, about 5 minutes.
- Add the ground meat and cook, breaking it up with a spoon, until browned.
- Season with salt, pepper, and herbs de Provence.
- Stir in the cooked rice and mix well.
Assemble the Cabbage Rolls:
- Place a spoonful of the filling near the thick stem end of a cabbage leaf.
- Fold the sides of the leaf inwards, then roll up tightly.
- Repeat with remaining filling and cabbage leaves.
Prepare the Sauce:
- In a bowl, whisk together tomato sauce, sour cream, water, salt, and pepper.
Bake the Cabbage Rolls:
- Preheat your oven to 180°C (356°F).
- Pour a thin layer of the sauce into a baking dish (ideally 20cm x 20cm).
- Arrange the cabbage rolls seam-side down in the baking dish.
- Pour the remaining sauce over the cabbage rolls.
Bake and Top:
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle with shredded cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
- Garnish with chopped fresh parsley and enjoy your delicious homemade stuffed cabbage rolls!
Tips
- For a vegetarian option, replace the ground meat with lentils or crumbled tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can adjust the amount of spices to your preference.
