Introduction
Welcome to our savory stuffed cabbage rolls recipe! In this article, we will guide you through the process of creating this delicious and comforting dish. Whether you’re a seasoned cook or just starting out in the kitchen, these cabbage rolls are a fantastic addition to your recipe repertoire. With a flavorful filling wrapped in tender cabbage leaves and topped with a rich tomato sauce, these rolls are sure to impress your friends and family.
Why You’ll Love This Recipe
There are several reasons why you’ll fall in love with these savory stuffed cabbage rolls. Firstly, they are incredibly versatile and can be customized to suit your taste preferences. You can experiment with different fillings and spices to create a dish that is truly your own. Secondly, these rolls are a great make-ahead option. You can prepare them in advance and simply bake them when you’re ready to enjoy a delicious meal. Lastly, cabbage rolls are a comfort food classic. They are warm, hearty, and perfect for cozy nights at home.
Ingredients
For the cabbage rolls:
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
For the tomato sauce:
- 1 can (14 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef or vegetable broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Salt and pepper to taste
Optional garnish:
- Fresh parsley, chopped
Step-by-Step Instructions
1. Start by preparing the cabbage: Remove any damaged outer leaves from the cabbage head and rinse it under cold water. Bring a large pot of salted water to a boil and carefully place the cabbage head in the pot. Cook for about 5-7 minutes or until the outer leaves are tender and pliable. Remove the cabbage from the pot and let it cool.
2. In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dried thyme, dried oregano, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. Gently separate the cabbage leaves and lay them flat on a clean surface. Trim the thick center vein of each leaf to make them easier to roll. Place a spoonful of the ground beef mixture onto the center of each leaf. Fold the sides of the leaf over the filling and roll it up tightly.
4. Preheat your oven to 375°F (190°C). In a separate bowl, combine the crushed tomatoes, tomato paste, beef or vegetable broth, brown sugar, Worcestershire sauce, dried basil, dried parsley, salt, and pepper. Stir until well combined.
5. Spread a thin layer of the tomato sauce on the bottom of a baking dish. Arrange the stuffed cabbage rolls in the dish, seam side down. Pour the remaining tomato sauce over the rolls, covering them completely.
6. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the rolls are cooked through and the cabbage is tender.
7. Once cooked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley if desired, and serve hot.
Expert Tips for Success
– Be sure to choose a cabbage head that is firm and free from any blemishes.
– Cooking the cabbage briefly in boiling water will make it easier to separate the leaves without tearing them.
– When filling the cabbage leaves, be careful not to overstuff them as it may cause them to burst during cooking.
– For a vegetarian version, you can substitute the ground beef with cooked lentils or mushrooms.
Variations and Substitutions
If you’re looking to switch things up or accommodate dietary preferences, here are a few variations and substitutions you can try:
– Instead of ground beef, use ground turkey, chicken, or pork.
– Add diced vegetables like carrots or bell peppers to the filling for extra flavor and texture.
– If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of hot sauce.
Serving Suggestions
These savory stuffed cabbage rolls can be enjoyed on their own as a satisfying main dish. However, if you’d like to complement the flavors and textures, here are a few serving suggestions:
– Serve the cabbage rolls with a dollop of sour cream or Greek yogurt for a creamy touch.
– Pair them with a side of steamed vegetables, such as broccoli or carrots, for a well-rounded meal.
– Enjoy them alongside a fresh green salad for a lighter and refreshing option.
FAQs
Q: Can I freeze the cabbage rolls?
A: Yes, you can freeze the cabbage rolls before baking them. Simply assemble the rolls, place them in a freezer-safe container, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and bake as instructed.
Q: Can I use savoy cabbage instead of regular cabbage?
A: Absolutely! Savoy cabbage works well for making stuffed cabbage rolls and adds a slightly different flavor and texture to the dish.
Q: How long do the leftovers last?
A: The leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.
Final Thoughts
These savory stuffed cabbage rolls are a true crowd-pleaser. With their tender cabbage leaves and flavorful filling, they are a delightful combination of comfort and taste. Whether you’re serving them for a family dinner or a casual gathering with friends, these rolls are sure to impress. So, roll up your sleeves, gather your ingredients, and enjoy the process of creating this delicious dish. We hope you love these savory stuffed cabbage rolls as much as we do!
Savory Stuffed Cabbage Rolls
Delicious and comforting cabbage rolls with a flavorful filling wrapped in tender cabbage leaves and topped with a rich tomato sauce. Perfect for cozy nights at home.
Ingredients
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 can (14 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 cup beef or vegetable broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- Optional: Fresh parsley, chopped
Directions
- Start by preparing the cabbage: Remove any damaged outer leaves from the cabbage head and rinse it under cold water. Boil the cabbage head until the outer leaves are tender. Let it cool.
- In a bowl, mix ground beef, cooked rice, onion, garlic, thyme, oregano, paprika, salt, and pepper.
- Separate cabbage leaves, trim the center vein, place filling on each leaf, and roll them up tightly.
- Preheat oven to 375°F (190°C). Combine crushed tomatoes, tomato paste, broth, brown sugar, Worcestershire sauce, basil, parsley, salt, and pepper in a bowl.
- Spread a layer of tomato sauce in a baking dish. Arrange stuffed cabbage rolls in the dish, pour remaining sauce over them.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes until cooked through.
- Garnish with chopped parsley and serve hot.
Nutrition Facts
