Entrée: United States – Stuffed Cabbage Rolls

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 15 min

Additional 10 min

Total 2 hrs 10 min

Ingredients

1 large head green cabbage (about 2 to 2.5 lb / 900 to 1135 g)
1 lb ground beef (80-85% lean) (450 g)
1 / 2 lb ground pork (or use 1 1 / 2 lb / 680 g beef total)
1 cup cooked long-grain rice, cooled (200 g)
1 small onion, finely chopped
3 cloves garlic, minced, divided
1 large egg
1 / 4 cup fresh parsley, chopped, plus more for serving (15 g)
1 tsp dried oregano
1 tsp sweet paprika
1 1 / 2 tsp kosher salt, divided
3 / 4 tsp freshly ground black pepper, divided
2 tbsp olive oil, divided (30 ml)
2 cups crushed tomatoes or tomato sauce (480 ml)
1 cup beef or chicken broth (240 ml)
2 tbsp tomato paste (30 ml)
1 tbsp brown sugar (optional) (15 ml)
1 tbsp red wine vinegar or lemon juice (15 ml)
1 bay leaf
Optional for serving: sour cream and chopped dill or parsley

Instructions

Prepare the cabbage: Core the cabbage. Bring a large pot of salted water to a boil, add the cabbage, and simmer 6-8 minutes, peeling off outer leaves as they loosen. Transfer leaves to a tray to cool. Continue until you have 12 to 16 large leaves. Reserve smaller inner leaves to line the pot.
Trim leaves: Pat leaves dry. With a paring knife, shave down the thick center rib so each leaf is pliable without cutting through.
Make the sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook 30 seconds. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, broth, brown sugar (if using), vinegar, bay leaf, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Simmer 10 minutes, then taste and adjust seasoning. Remove from heat.
Make the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, onion, remaining 2 minced garlic cloves, egg, parsley, oregano, paprika, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Mix gently until just combined; do not overwork.
Assemble the rolls: Working with one cabbage leaf at a time, place it flat with the stem end toward you. Add about 1/4 to 1/3 cup filling near the stem end, fold the sides over, then roll up tightly to enclose the filling. Repeat with remaining leaves and filling.
Prepare the pot: Line the bottom of a Dutch oven or deep lidded skillet with the reserved small cabbage leaves. Drizzle with the remaining 1 tablespoon olive oil.
Layer and sauce: Arrange the rolls seam side down in a snug single layer. Pour the tomato sauce over the rolls; add a splash of broth or water if needed so the rolls are mostly covered. Top with any extra cabbage leaves to act as a lid.
Stovetop cooking: Bring to a gentle simmer over medium heat. Reduce to low, cover, and cook until the cabbage is very tender and the filling is cooked through, 60 to 75 minutes. Spoon sauce over the rolls once or twice during cooking if desired.
Oven option: Alternatively, cover and bake at 350°F/175°C until tender and bubbling, 60 to 90 minutes.
Finish: Remove and discard the top cabbage leaves and bay leaf. Let the rolls rest 10 minutes so the juices settle. Taste the sauce and adjust seasoning with additional salt, pepper, or a few drops of vinegar if needed.
Serve: Transfer rolls to plates, spoon with plenty of sauce, and garnish with chopped parsley or dill. Serve with a dollop of sour cream if desired.