Classic Homemade Cabbage Rolls for a Cozy Night
A heartwarming dish that brings comfort and warmth to any dinner table, featuring tender cabbage leaves wrapped around a flavorful filling.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Cabbage
- 1 medium head Cabbage Around 2-3 pounds, blanched to soften for rolling.
Filling Ingredients
- 1 pound Ground Meat Beef or chicken, lean for a healthier option.
- 1 cup Uncooked Rice Long-grain rice works best.
- 1 large Onion Finely chopped.
- 2-3 cloves Garlic Minced.
- 2 cups Tomato Sauce For simmering the cabbage rolls.
- 1 cup Broth Vegetable or chicken broth.
- 1 tablespoon Olive Oil For sautéing onions and garlic.
Spices
- to taste Salt
- to taste Pepper
- to taste Paprika
- to taste Dried Herbs Such as thyme or oregano.
Instructions
- 1. Bring a large pot of salted water to a boil. Remove the core from the cabbage and blanch it for 5-7 minutes until the outer leaves are tender. Remove and cool slightly.
- 2. Peel off 12-15 outer leaves for rolling, ensuring they remain intact.
- 3. In a skillet, heat olive oil over medium heat. Sauté the chopped onion for about 5 minutes, then add minced garlic and sauté for another minute.
- 4. In a mixing bowl, combine sautéed onions and garlic with ground meat, uncooked rice, salt, pepper, paprika, and dried herbs. Mix well.
- 5. Take a cabbage leaf and place 2-3 tablespoons of filling at the base. Fold the sides over and roll from the base to the tip.
- 6. In a pot or baking dish, pour half of the tomato sauce at the bottom. Lay the cabbage rolls seam-side down and cover with the remaining sauce and broth.
- 7. Cover and simmer on the stovetop or bake in a preheated oven at 350°F (175°C) for about 1 hour.
- 8. Check for doneness; the cabbage should be tender. Let rest for 10 minutes before serving.
- 9. Serve warm, garnished with fresh herbs or paprika if desired.
Notes
Leftovers can be stored in an airtight container for up to three days. They can also be frozen for up to three months.