Cabbage Rolls Recipe

Core and blanch cabbage

Trim the stem/core of the cabbage with a sharp knife. Bring a large pot of salted water (add 2 tbs kosher salt) to a boil. Remove outer damaged leaves. Place the whole cabbage in the boiling water for 6–8 minutes, turning occasionally, until the outer leaves are pliable. Using tongs, transfer cabbage to a cutting board. As leaves loosen, remove 12–14 large leaves and set aside to cool. Return cabbage to the pot and continue to blanch inner layers if you need more leaves; reserve the softened head for layering the pan bottom.

Prepare the baking dish

Preheat oven to 350°F (175°C). Spread 1 tbs olive oil across the bottom of a 9x13-inch (or similar) baking dish. Chop any leftover core and scatter a layer of softened cabbage pieces on the bottom to prevent sticking.

Rinse the uncooked rice in cold water until water runs almost clear; drain well.

In a large skillet over medium heat add 1 tbs olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add ground meat to the skillet and break up with a spoon. Cook until mostly browned, 5–7 minutes. Stir in tomato paste, cumin, paprika, salt and pepper and cook 1–2 minutes to bloom the spices.

Remove skillet from heat and transfer mixture to a bowl. Stir in the rinsed uncooked rice, chopped parsley and the egg until evenly combined. The mixture should be sticky but not soupy; if it feels very dry, add 1–2 tbs water.

Spoon about 2–3 tbs of filling onto the center of each cabbage leaf (depending on leaf size). Fold the sides over the filling, then roll from the stem end up to enclose. Place each roll seam-side down in the prepared dish, arranging them snugly in rows.

Rinse the uncooked rice until water runs almost clear; drain well.

In a skillet over medium heat, heat 1 tbs olive oil. Sauté the chopped onion until soft, about 5 minutes. Add minced garlic and grated carrot (if using) and cook 1–2 minutes.

Add crushed tomatoes, cumin, smoked paprika, salt and pepper. Cook until the mixture reduces slightly, about 3–4 minutes. Transfer to a food processor or blender with the chickpeas and pulse a few times—leave some texture (do not puree completely).

In a large bowl combine the chickpea mixture with the rinsed uncooked rice and chopped parsley. The uncooked rice will cook inside the cabbage rolls; the mixture should be moist enough to stick together. Adjust seasoning to taste.

Spoon about 2–3 tbs of vegetarian filling onto the center of each cabbage leaf. Fold sides and roll tightly from stem end, then place seam-side down in the prepared dish.

Make the sauce: In a bowl whisk together crushed tomatoes, tomato paste, stock, sugar (if using), oregano, 1/2 tsp salt and 1/2 tsp black pepper until smooth.

Pour about one-third of the sauce into the bottom of the prepared baking dish around the cabbage pieces (not over them yet). This helps keep the bottom moist.

Once all rolls are arranged snugly in the dish, pour remaining sauce evenly over the rolls so they are mostly covered. If needed, add up to 2 cups additional water or stock so rolls are nearly submerged but not floating.

Drizzle remaining 1 tbs olive oil over the sauce. Cover the dish tightly with foil and bake in preheated 350°F (175°C) oven for 60–75 minutes, until rice inside is tender and meat (if used) reaches safe internal temperature (160°F/71°C for ground beef).

For a slightly browned top, remove foil for the last 10–15 minutes of baking.

When done, let the cabbage rolls rest for 10 minutes. Garnish with chopped parsley and serve with lemon wedges if desired.