Cabbage Rolls for Company
Hearty cabbage rolls with beef, rice, paprika and creamy tomato sauce. Stove-top or oven method. Serves 6 to 8. Make-ahead and substitution tips included.
Submitted by: Vindaloo from Elgin, TX
Yield: 6 to 8 people
- Soften large cabbage leaves, fill with a beef, rice and breadcrumb mixture, then roll and nest them over a sautéed cabbage, carrot and onion tomato sauce.
- Cook on the stove over low heat for about an hour or bake 30 minutes at 375 F then 30 minutes at 350 F. Finish with sour cream and light cream or skip dairy to lighten.
- You can adapt meats, grains and dairy for dietary needs, make rolls ahead or freeze, and keep rolls snug and seam-side down to prevent unrolling.
Spices
Featured in this Recipe
Preparation Instructions:
1.) In a large kettle, bring enough water to boil to submerge the cabbage whole.
2.) Trim any damaged outer leaves from cabbage.
3.) Stick a large fork deep into the core and lower the cabbage into the boiling water, holding on to fork securely.
4.) With a small, sharp knife, cut loose and remove 12 to 16 leaves to a colander or plate; cabbage leaves should be slightly softened and the rib slightly pliable.
5.) Drain cabbage leaves and chop remaining cabbage coarsely to make about 6 cups.
6.) Combine bread crumbs, salt, pepper and water in a large bowl.
7.) Add ground chuck, eggs, rice, garlic and onion.
8.) Mix beef mixture well, tossing lightly.
9.) Using a small scoop or a couple of teaspoons, put about 1/4 cup meat mixture on each cabbage leaf near the thickest part of the leaf, folding in sides and rolling up leaf over stuffing.
10.) Repeat until all leaves are used.
11.) Heat butter in a large oven-proof skillet or Dutch oven over medium-high heat.
12.) Add onion and let it soften for a few minutes, then stir in carrots and chopped cabbage.
13.) Saute vegetables, stirring often, until soft, about 10 minutes.
14.) Stir in both paprikas, salt, white wine, broth, tomato sauce and diced tomatoes.
15.) Bring mixture to a simmer, then arrange cabbage rolls, seam-side down, close together, over cabbage mixture.
16.) Cover and simmer on the stove-top over low heat for about an hour (or you can bake these in the oven at 375 degrees for 30 minutes then at 350 degrees for another 30 minutes).
17.) To serve, remove cabbage rolls to a warm platter or serving dish, cover and keep warm. Stir together sour cream and light cream; add to pan and stir gently to incorporate. Spoon sauce over cabbage rolls, shower with chopped dill or parsley. Serves 6 to 8 people.
thespicehouse.com
Frequently Asked Questions
Can I use a different cabbage than large green?
Yes. Savoy or Dutch cabbage work well because their leaves are pliable. Red cabbage tends to be tougher and will color the sauce. Choose a large head so you get 12 to 16 full leaves.
What is the easiest way to get whole leaves without tearing them?
Core the cabbage and lower it into boiling water until outer leaves soften. Pull off softened leaves with tongs. You can also separate leaves first and blanch them in boiling water for 1 to 3 minutes or microwave leaves in a covered dish for 3 to 6 minutes until pliable.
How do I keep the rolls from falling apart or getting soggy?
Do not overfill each leaf; about 1/4 cup of filling is right. Make sure the filling is cohesive by using breadcrumbs and eggs. Drain cooked rice and press excess water from leaves. Roll snugly, tuck in the sides and place rolls seam-side down in the pot so they stay closed while cooking.
Can I make these ahead or freeze them?
Yes. You can assemble and refrigerate covered for up to 24 hours before cooking. To freeze, arrange rolls on a tray to freeze briefly, then transfer to a bag or container. Cook from thawed or add 15 to 30 minutes to cooking time if cooked from frozen.
What are good substitutes for ground chuck, rice and dairy?
Use ground pork, a beef-pork mix, or lean turkey for a lighter version. Swap cooked quinoa, barley or bulgur for rice. For dairy-free, omit sour cream and light cream or use coconut or cashew cream. Use a vegan egg replacer or mashed potato to bind for vegetarian fillings.
Should I bake or simmer on the stove and how long?
Either works. Simmer covered on low for about 1 hour. For the oven, cover and bake at 375 F for 30 minutes, then reduce to 350 F and bake another 30 minutes. Both methods yield tender cabbage and fully cooked filling.
How do I tell when the cabbage rolls are done?
The filling should be firm and no longer pink, and cabbage should be tender. If you have a thermometer, ground beef filling should reach 160 F. The sauce should be bubbling and slightly thickened.
How should I reheat leftovers and what goes well with these rolls?
Reheat covered in a 325 F oven for 20 to 30 minutes or microwave individual portions until hot. Serve with extra sour cream or dill, mashed potatoes, rye or crusty bread and a green salad.
Can I use a different cabbage than large green?
Yes. Savoy or Dutch cabbage work well because their leaves are pliable. Red cabbage tends to be tougher and will color the sauce. Choose a large head so you get 12 to 16 full leaves.
What is the easiest way to get whole leaves without tearing them?
Core the cabbage and lower it into boiling water until outer leaves soften. Pull off softened leaves with tongs. You can also separate leaves first and blanch them in boiling water for 1 to 3 minutes or microwave leaves in a covered dish for 3 to 6 minutes until pliable.
How do I keep the rolls from falling apart or getting soggy?
Do not overfill each leaf; about 1/4 cup of filling is right. Make sure the filling is cohesive by using breadcrumbs and eggs. Drain cooked rice and press excess water from leaves. Roll snugly, tuck in the sides and place rolls seam-side down in the pot so they stay closed while cooking.
Can I make these ahead or freeze them?
Yes. You can assemble and refrigerate covered for up to 24 hours before cooking. To freeze, arrange rolls on a tray to freeze briefly, then transfer to a bag or container. Cook from thawed or add 15 to 30 minutes to cooking time if cooked from frozen.
What are good substitutes for ground chuck, rice and dairy?
Use ground pork, a beef-pork mix, or lean turkey for a lighter version. Swap cooked quinoa, barley or bulgur for rice. For dairy-free, omit sour cream and light cream or use coconut or cashew cream. Use a vegan egg replacer or mashed potato to bind for vegetarian fillings.
Should I bake or simmer on the stove and how long?
Either works. Simmer covered on low for about 1 hour. For the oven, cover and bake at 375 F for 30 minutes, then reduce to 350 F and bake another 30 minutes. Both methods yield tender cabbage and fully cooked filling.
How do I tell when the cabbage rolls are done?
The filling should be firm and no longer pink, and cabbage should be tender. If you have a thermometer, ground beef filling should reach 160 F. The sauce should be bubbling and slightly thickened.
How should I reheat leftovers and what goes well with these rolls?
Reheat covered in a 325 F oven for 20 to 30 minutes or microwave individual portions until hot. Serve with extra sour cream or dill, mashed potatoes, rye or crusty bread and a green salad.
This is the most flavorful cabbage roll recipe I have ever eaten :-)
What a wonderful recipe! It is very much like my Hungarian mother-in-law’s recipe. Comfort food at its best. I have had no success replicating it until now. Thank you!
Too much trouble and not as good as mine!! I don’t give out my recipe, but I think I am going to send it to you….people ask when I am making Golumpki and will I invite them! You NEVER, EVER PUT BREAD CRUMBS in your “Stuffed Cabbage”!
This is what I have been asked to bring for a Super Bowl Party, along with Kielbasa and Horseradish….