Stuffed cabbage rolls
STUFFED CABBAGE ROLLS
If there’s a dish that embodies comfort, tradition, and the magic of simple ingredients, it’s Eastern Europe’s beloved STUFFED CABBAGE ROLLS. While these rolls traditionally include rice, I’ve crafted a lighter, lower-carb version that skips it, keeping the dish just as hearty and flavorful without the extra carbs. Tender cabbage leaves wrapped around a savory blend of meat and vegetables, baked in a creamy, tangy tomato sauce until every bite is a warm hug for your soul. Whether you’re new to this classic or it’s a nostalgic staple from your childhood, this is a recipe worth mastering.The star of this dish is the cabbage, and you’ve got options here. Regular green or white cabbage is the classic choice, offering a sturdy, slightly chewy texture and an earthy flavor that stands up to the rich filling but longer baking time. It’s what you’d find in most traditional recipes, requiring a bit of blanching to soften the leaves and a quick trim of the thick ribs for easy rolling.Then there’s Napa cabbage, a milder, sweeter alternative with softer, more delicate leaves. It’s a game-changer if you want a lighter, more tender roll or if you’re short on time—its flexibility means less prep fuss. The leaves are also naturally thinner and more flexible, so they’re easier to roll, especially for beginners or if you’re aiming for smaller, tidier rolls. However, they can tear more easily, so a gentle touch is key. While not as traditional, it brings a subtle elegance to the dish. Both work beautifully, so it’s less about "right or wrong" and more about what suits your taste or what’s in your kitchen. You could even mix them if you’re feeling adventurous! (Pro tip: Napa’s higher water content can make the rolls extra juicy, while regular cabbage gives a heartier bite.)These STUFFED CABBAGE ROLLS are a labor of love that pays off with every bite—juicy, flavorful meat encased in tender cabbage, all smothered in a velvety sauce. It’s a dish that warms the soul and brings people together, whether enjoyed fresh from the oven or reheated the next day.Bon appétit! Your fork is waiting!
Ingredients
- 1 head of cabbage regular or Napa
- 1 lb ground beef not lean
- 1 lb ground pork not lean
- 2 TBSP unsalted butter
- 1 large onion finely chopped
- 2 medium carrots grated
- 3 cloves garlic finely minced
- ¼ cup fresh parsley finely chopped, optional
- 2 tsp salt
- ½ tsp ground black pepper
FOR THE SAUCE
- 2 cups water
- 1 cup sour cream full-fat
- 1 TBSP tomato paste
- pinch salt to taste
- pinch ground black pepper to taste
- 2 bay leaves
Instructions
- Trim the base of the cabbage to loosen the leaves, then carefully separate them. Bring a large pot of water to a gentle boil and blanch the leaves for 5-7 minutes for regular cabbage and 4-5 for Napa, until the stems are pliable but not mushy and still hold their shape. Timing may vary depending on your heat, so keep an eye on them.
- Drain the leaves and spread them out on a clean kitchen towel or a wire rack-lined sheet pan to dry off excess moisture.
- Melt the butter in a skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until soft and translucent. Stir in the grated carrots and minced garlic, cooking for another 3-5 minutes until soft and fragrant. Remove from heat and let cool.
- In a large mixing bowl, combine the ground beef, ground pork, parsley (if using), sautéed onion mixture, salt, and pepper. Blend everything evenly, ensuring the flavors meld together.
- In a medium bowl, whisk together the water, sour cream, tomato paste, and a pinch of salt and pepper until smooth. Taste and adjust seasoning as needed. Set this creamy mixture aside.
- Preheat your oven to 350°F. Take a cabbage leaf and trim down the thick central rib with a knife for easier rolling. Place about 2 tablespoons of the meat filling near the wide base of the leaf. Roll it up like a burrito—fold the bottom over the filling, tuck in the sides, and roll tightly to the top. Sizes may vary slightly depending on your cabbage leaves.
- Arrange the rolls seam-side down in a deep baking dish or Dutch oven, stacking them snugly. Pour the prepared sauce evenly over the top, nestle the bay leaves among the rolls, and cover with a lid or tightly sealed foil. Bake for 45 minutes for green or white cabbage and 35-40 minutes for Napa, then uncover and bake for an additional 30 minutes to let the tops develop a golden, slightly caramelized finish.
- Let the rolls rest for 5-10 minutes after baking, then serve warm with a dollop of extra sour cream and a sprinkle of fresh dill or parsley for a bright, herbaceous touch.
Video
Notes
COOKING TIPS:
- Cabbage Shortcut: Instead of blanching, freeze the whole cabbage for a day, then thaw it. The leaves will soften naturally, saving you a step.
- Make Ahead: Assemble the rolls and refrigerate them (unbaked) for up to 24 hours before cooking.
- Flavor Boost: Add a pinch of smoked paprika to the filling for a subtle, smoky depth.
Nutrition
Serving: 1servingCalories: 522kcalCarbohydrates: 7gProtein: 27gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 141mgSodium: 922mgPotassium: 623mgFiber: 1gSugar: 3gVitamin A: 4027IUVitamin C: 9mgCalcium: 90mgIron: 3mg
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