Cabbage Rolls (4pc) Recipe
Stuffed With Rice And Ground Beef, Cooked In Tomato Sauce.
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Ingredients
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Cabbage & Filling
Tomato Sauce & Cooking Liquid
For Searing & Finishing
Method
Cabbage & Filling
- 1
Prepare cabbage leaves
Bring a large pot of water to a rolling boil. Core the cabbage by cutting out the tough core cone. Carefully place the whole cabbage head in the boiling water for about 5 minutes to soften the outer leaves. Using tongs, remove the cabbage and peel off 8–10 large outer leaves (you need 4 rolls, allow 2 leaves per roll for extra overlap). Return cabbage to the boiling water for 2–3 minutes to soften additional leaves as needed. Trim the thick rib from the center of each leaf with a small knife to make it easier to roll, leaving the leaf intact.
- 2
Cook rice partially
Rinse 1/2 cup long-grain white rice until water runs clear. In a small saucepan combine rice with 1 cup (240 ml) water, bring to a simmer, cover and cook for 10 minutes until partially cooked but still slightly firm (rice will finish cooking inside rolls). Drain any excess water and let rice cool slightly.
- 3
Make filling
Finely dice the onion and mince the garlic. In a bowl combine 500 g ground beef, the partially cooked rice, diced onion, minced garlic, 1 egg, 2 tablespoons chopped parsley, 1 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Mix thoroughly but gently with your hands or a spoon until evenly combined.
- 4
Form rolls
Lay a cabbage leaf flat, place about 1/4 to 1/3 cup of the meat-rice filling near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll up from the stem end tightly to enclose filling. Repeat to make 4 tightly rolled cabbage rolls. If leaves are small or tear, overlap two leaves and trim any excess.
Tomato Sauce & Cooking
- 5
Prepare sauce
In a medium bowl whisk together 600 ml tomato sauce, 400 g crushed tomatoes, 2 tablespoons tomato paste, 250 ml beef or chicken stock, 1 tsp sugar, 1 tsp dried oregano, 1 bay leaf, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning; sauce should be slightly seasoned because rolls will absorb flavor.
- 6
Sear (optional)
Heat 2 tablespoons olive oil (and 1 tablespoon butter if using) in a large ovenproof skillet over medium-high heat. Add the cabbage rolls seam-side down and sear for 1–2 minutes per side until lightly golden to help them hold shape and add flavor. This step is optional but recommended.
- 7
Assemble and simmer
Place seared (or raw) cabbage rolls seam-side down in a snug single layer in a heavy-bottomed pot or casserole dish. Pour the prepared tomato sauce over the rolls until they are mostly submerged (about 3/4 covered). Cover the pot with a lid. Bring to a gentle simmer on the stovetop over medium-low heat, then reduce heat to low and simmer for 45 minutes to 1 hour, or until meat is cooked through and rice is tender.
- 8
- 9
Finish and rest
When cooked, remove the pot from heat and let the cabbage rolls rest, covered, for 10 minutes. If desired, stir 1 teaspoon lemon juice into the sauce for brightness before serving.