Directions:
Step 1: Preparing the Cabbage
Boil the Cabbage:
Add water to a large pot, and bring to a rolling boil.
Gently add the entire head of cabbage into the boiling water. Cook this for 10-15mins or until the outer leaves gets soft and comes out easily.
Occasionally turn the cabbage so it cooks evenly.
When ready, lift the cabbage out of the pot and let it cool slightly.
Prepare the Filling:
Meanwhile, cook the cabbage, and make the filling by combining:
Ground meat (beef, pork, or a mix) with grated onions
1/2 cup of uncooked rice
Salt, pepper, and coriander to taste
Stir until well mixed and combined.When this rice is raw, it will cook while it simmers.
Step 2: Assembling the Rolls
Prepare the Cabbage Leaves:
Once the outer leaves are cool enough to handle (they should feel slightly undercooked), pull the leaves off one by one.
With a knife, trim the thick stems at the base of each leaf so they’ll roll easier.
Stuff the Leaves:
Lay a cabbage leaf on a flat surface.
Place a spoonful of the meat mixture in the center of the leaf.
Drop in the filling, fold the sides of the leaf over, then roll up from the bottom — voilà.
Repeat with the remaining filling and cabbage leaves.
Stuffed Cabbages Rolls
Pin
Step 3: Cooking the Rolls
Prepare the Cooking Pot:
Select a big pot or Dutch oven. Put a plate or heavy lid at the bottom of the pot to keep the rolls from buoying up while cooking.
Arrange the Rolls:
Nestle the stuffed cabbage rolls in the pot tightly together but not so tight that you can’t cook them.
Add Quince and Tomato Sauce:
Lay sliced quince on top of the rolls (the quince adds a gentle sweetness and unexpected flavor).
Cover the rolls with tomato sauce and drench them in it.
Simmer Until Tender:
Cover the pot with a lid, bring to a simmer over medium-high heat, then lower heat to low.
Cover the rolls and cook for 1 1/2 to 2 hours or until the cabbage is tender and the filling is cooked through.
Check for Doneness:
When the time is up, check one roll to see whether the meat and rice are fully cooked.
Serve the rolls warm, spooning some tomato sauce over each roll for a little extra flavor.
Serving Suggestions:
Stuffed Cabbage Rolls is a meal by itself but it does have a couple of sides to round it out and take it to the next level:
Crusty Bread: Perfect to soak up the savory tomato sauce.
Mashed Potatoes or Rice: With these, they are a classic comfort combo, through and through.
Sour Cream or Greek Yogurt: A little adds creaminess and tang to counter the savory rolls.
Finish Herb: Some chopped parsley or dill for a hit of fresh flavor/color.
Serve with a lightly dressed green salad and a glass of your favorite red wine for a full meal. The rolls themselves are big and filling, so I enjoy serving simple, fresh sides next to them that help set it all off the other cheap.
Stuffed Cabbages Rolls
Pin
Storage and Meal Prep Tips:
Storage: Leftovers can be refrigerated in an airtight container for up 3 days. Reheat it in a pot in the stovetop over low heat or in the microwave until heated through.
Freezing: These cabbage rolls do freeze relatively well! Cool, then transfer to a freezer-safe container, adding sauce. They will last for up to 2 months. Defrost in the refrigerator overnight and heat in a covered pot over low heat.
Make Ahead: If you plan to make these rolls ahead, you can assemble them and keep them uncooked in the refrigerator for up to 1 day before you cook them.
Variations:
But feel free to make these cabbage rolls your own, too:
Vegetarian Stuffed Cabbage Rolls: Replace the ground meat with small diced mushrooms, lentils or chickpeas for a plant-based option. Season it well with herbs and spices, as the vegetables can be bland and bland.
Spicy Cabbage Rolls: A dash of red pepper flakes or a finely chopped chili pepper in the filling will bring the heat. A few shakes of hot sauce in the tomato sauce layer also lends a spicy depth.
Mediterranean Twist: Flavor the meat filling with oregano, thyme, and a touch of cinnamon, and mix in a handful of raisins and toasted pine nuts for a Mediterranean-inspired variation.
Pickled cabbage leaves: Make for a delicious twist, if you can find them, adding a tangy flavor. These are often found in the cuisine of Eastern Europe and add a wallop of flavor to the dish.
Stuffed Cabbages Rolls
Pin
Conclusion:
Cabbage Rolls are more than just a dinner — they’re a labor of love. Whether you’re making them for the family or just for yourself, the work behind each roll will pay off when you get to that first delectable bite. The savory filling, tender cabbage and delicately sweet quince together make for a balance that is at once rustic and refined.
This is a flexible dish, so you do you. Nathan’s cabbage rolls suit just about any palate, from the choice of meat to the spices and sides. So be part of the process, savor the wintry smell wrapped around you, and let the food take you somewhere warm and full. Step — Enjoy your filling, delicious stuffed cabbage rolls!
