Cabbage rolls are a comforting and hearty dish that combines tender cabbage leaves with a flavorful filling, often made from ground beef and rice.
This recipe brings together a delightful mix of ingredients, including aromatic herbs and spices, all simmered in a rich tomato sauce.
Perfect for family dinners or meal prep, cabbage rolls are not only delicious but also versatile, allowing you to customize the filling to suit your taste. Whether you’re looking for a satisfying weeknight meal or a dish to impress guests, this recipe is sure to be a hit!
Ingredients
1 cup COOKED long-grain rice (or similar variety)
1.5 pounds lean ground beef (or ‘extra lean’)
1.5 tablespoons Worcestershire sauce
1 large egg
1 yellow onion , peeled and minced
⅓ cup parsley , roughly chopped
3 cloves garlic , minced
1.5 teaspoons salt
½ teaspoon black pepper
½ teaspoon dried dill
½ teaspoon onion powder
½ to 1 teaspoon red chili flakes (optional)
42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups).
See point 5 below in recipe ‘Notes.’)
1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)
half cup of water (leftover from boiling cabbage)
fresh dill , chopped (garnish, optional)
Directions
Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.
In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.
In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through).
Carefully remove. Don’t discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.
Note:
Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.
Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves).
Just boil for another bit, let cool enough to handle and continue removing leaves.
Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan.
Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down.
Continue with remaining ground beef mixture/leaves.
Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.
Here are some variations you can try for your cabbage rolls:
- Different Meats: Instead of lean ground beef, you can use ground turkey, chicken, or pork for a lighter option.
- Grain Alternatives: Swap out the long-grain rice for quinoa, barley, or even cauliflower rice for a low-carb version.
- Vegetarian Option: Use a mixture of lentils, mushrooms, and chopped vegetables as a filling instead of meat.
- Spice it Up: Add different spices like cumin, paprika, or smoked paprika for a unique flavor profile.
- Cheese Filling: Mix in some shredded cheese like mozzarella or feta into the filling for added creaminess.
- Sauce Variations: Instead of tomato sauce, you can use a mix of cream of mushroom soup or a spicy salsa for a different taste.
- Herb Variations: Experiment with different herbs such as thyme, basil, or oregano to change the flavor.
Feel free to mix and match these ideas to create a cabbage roll that suits your taste!
Here are some tips for making cabbage rolls:
- Blanch the Cabbage: Before using the cabbage leaves, blanch them in boiling water for a few minutes to make them more pliable and easier to roll.
- Use a Flavorful Filling: Enhance the filling by adding sautéed onions, garlic, and herbs to boost the flavor.
- Don’t Overfill: Be careful not to overfill the cabbage leaves, as this can make them difficult to roll and may cause them to burst during cooking.
- Layering: Place a layer of sauce at the bottom of the baking dish before adding the rolls. This prevents sticking and adds moisture.
- Cook Slowly: Slow cooking in the oven or on the stovetop allows the flavors to meld together beautifully. Aim for a low and slow cooking method.
- Rest Before Serving: Let the cabbage rolls rest for about 10-15 minutes after cooking. This helps the flavors settle and makes them easier to serve.
- Storage: If you have leftovers, store them in airtight containers in the refrigerator or freeze them for later use.
To store cabbage rolls, follow these steps:
- Cool Down: Allow the cabbage rolls to cool to room temperature before storing them. This helps prevent condensation and keeps them from getting soggy.
- Airtight Containers: Place the cabbage rolls in airtight containers. You can also wrap them tightly in plastic wrap or aluminum foil if you prefer.
- Refrigeration: If you plan to eat them within a few days, store the cabbage rolls in the refrigerator. They should last for about 3-5 days.
- Freezing: For longer storage, you can freeze the cabbage rolls. Place them in a single layer on a baking sheet to freeze individually, then transfer them to freezer-safe bags or containers. They can last for up to 3 months in the freezer.
- Reheating: When you’re ready to eat them, you can reheat cabbage rolls in the microwave, oven, or stovetop. If they’re frozen, it’s best to thaw them in the refrigerator overnight before reheating.
In conclusion, to store cabbage rolls effectively, let them cool first, then use airtight containers for refrigeration or freezing. This way, you can enjoy them later while keeping them fresh and tasty!
Enjoy