Cabbage Rolls Recipe
stuffed with beef, served in a sweet tomato sauce with raisin
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Ingredients
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Cabbage and assembly
Sweet tomato-raisin sauce
For cooking and finishing
Method
Cabbage and assembly
- 1
Prepare the cabbage leaves
Remove core from the cabbage by cutting a cone around it. Bring a large pot of water (about 6 cups) to a boil; add 1 tsp lemon juice if using. Carefully lower the whole cabbage head into the boiling water for 4–6 minutes, turning occasionally, until the outer leaves are softened and pliable. Using tongs, remove the softened leaves to a tray. Repeat boiling the cabbage head again if necessary to soften inner leaves until you have 12–14 large leaves. Trim any thick central vein from each leaf by cutting a V-shaped notch or shaving the underside so leaves can roll easily; reserve trimmings for the pot bottom.
- 2
Prepare the rice
Rinse 1/2 cup long-grain rice under cold water until water runs clear. In a small saucepan combine rinsed rice with 3/4 cup water, bring to a simmer, cover and cook over low heat 10 minutes until just tender but still slightly firm (parboiled). Remove from heat and let stand covered 5 minutes; fluff with a fork and allow to cool slightly.
- 3
Make the filling
In a medium skillet heat 1 tablespoon olive oil over medium heat. Add half of the finely chopped onion (reserve the other half for the sauce) and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds. Transfer onion and garlic to a bowl. Add ground beef, parboiled rice, 2 eggs, 1.5 tsp salt, 1/2 tsp black pepper, 1 tsp sweet paprika and 2 tbsp chopped parsley to the bowl with the onion mixture. Mix thoroughly with your hands or spoon until evenly combined but do not overwork.
- 4
Assemble rolls
Place a cabbage leaf shiny-side down on a work surface. Spoon about 2–3 tablespoons of the beef mixture (or a golf-ball sized portion) into the center of each leaf, slightly closer to the stem end. Fold the left and right sides of the leaf over the filling, then roll from the stem end up to form a neat parcel. Tuck in edges as you roll. Repeat until all filling is used; you should have about 12–14 rolls. If you have small or torn leaves, layer two leaves together to make one roll.
Sweet tomato-raisin sauce
- 5
Prepare the sauce
In a medium saucepan heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the remaining half of the finely chopped onion and sauté 4–5 minutes until soft. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. Add 28 oz passata (or crushed tomatoes), 1 cup water or beef broth, 2 tablespoons brown sugar, 1/2 cup raisins, 1 tablespoon apple cider vinegar, 1 tablespoon soy sauce (or Worcestershire), 1/2 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes to allow raisins to plump and flavors to meld. Taste and adjust sweetness or acidity with an additional teaspoon of sugar or splash more vinegar if needed.
Cooking and finishing
- 6
Layer and cook the rolls
Preheat oven to 350°F (175°C). Spread a thin layer (about 1/2 cup) of the tomato-raisin sauce on the bottom of a 9x13-inch baking dish (this prevents sticking and flavors the bottom). Arrange cabbage rolls seam side down in the dish in a single layer, snug but not overcrowded. Pour the remaining sauce over the rolls, covering them; if sauce does not fully cover, add up to 1/4 cup extra water or broth. Cover the dish tightly with foil.
- 7
Bake
Bake in preheated oven for 60–75 minutes until filling is cooked through (beef should register 160°F/71°C) and cabbage is tender. Remove foil for the last 10–15 minutes if you prefer a slightly thicker sauce on top. Spoon sauce over rolls once more before serving.
- 8