Cabbage Rolls
A hearty classic steeped in European tradition, cabbage rolls deliver comfort in every bite. Tender cabbage leaves encase a flavorful blend of ground meats, rice, and aromatic spices, creating a dish that’s both satisfying and steeped in history.
This rendition pays homage to Polish gołąbki, featuring succulent beef and pork baked in a rich tomato sauce. Accented with fresh dill, these rolls are irresistibly tender and flavorful. Perfectly paired with creamy mashed potatoes, they’re a comforting delight for chilly evenings.
Whether for a special gathering or a cozy dinner, these cabbage rolls are a labor of love that’s worth every step. Assemble them ahead for an effortless bake that fills your home with mouthwatering aromas.
Cabbage Rolls Ingredients: A Symphony of Flavors
Green Cabbage: The star of the dish, its tender leaves create a soft, earthy wrap for the savory filling.
Ground Pork and Beef: A harmonious blend of richness and depth, these proteins provide the hearty foundation of the filling.
Cooked White Rice: Adds subtle texture and balances the meat’s bold flavors with a hint of nuttiness.
Tomato Sauce: A velvety base that infuses every bite with tangy warmth and ties the dish together.
Fresh Dill: A vibrant garnish that brightens the rolls with herbal freshness, enhancing their comforting essence.
Recipe Tips for Perfect Cabbage Rolls
- Handling the Cabbage Leaves: To prevent tearing, blanch the cabbage leaves just enough to make them pliable. If leaves tear, patch them with overlapping smaller pieces when rolling the filling—they’ll hold together beautifully while baking.
- Enhancing the Filling: Allow the filling to cool before mixing in the egg. This prevents the egg from cooking prematurely and ensures a cohesive mixture that’s easy to roll and holds its shape during baking.
- Layer the Tomato Sauce Generously: Spread some sauce on the baking dish’s bottom before arranging the rolls. This prevents sticking and infuses the rolls with tangy flavor. Use the remaining sauce on top for a luscious finish.
What to Serve with Cabbage Rolls
- Classic Mashed Potatoes: The creamy, buttery texture of mashed potatoes complements the tender cabbage rolls and soaks up the rich tomato sauce perfectly.
- Crusty Bread: Serve slices of rustic, crusty bread to mop up the flavorful sauce, adding a delightful chewiness to the meal.
- Cucumber and Dill Salad: A crisp, refreshing salad balances the heartiness of the rolls, with the dill echoing the dish’s herbaceous notes.
FAQ About Cabbage Rolls
1. Can I use red cabbage instead of green?
Green cabbage is preferred for its mild flavor and pliability, but red cabbage can work. Be aware it has a firmer texture and will impart a slight color change to the dish.
2. Can I make cabbage rolls vegetarian?
Absolutely! Substitute the meat with lentils, mushrooms, or finely chopped vegetables like zucchini and carrots for a hearty, meat-free alternative.
3. How do I store leftover cabbage rolls?
Store cooked rolls in an airtight container in the refrigerator for up to 3 days. They also freeze well—place them in a freezer-safe dish for up to 3 months.
4. Can I prepare cabbage rolls in advance?
Yes! Assemble the rolls, cover with tomato sauce, and refrigerate for up to 24 hours before baking. This makes them a great option for entertaining or meal prep.
Cabbage Rolls
Ingredients
- 1 large green cabbage approximately 4 pounds
- 1½ teaspoons kosher salt such as Diamond Kosher, with additional as needed
- ½ pound ground pork
- ½ pound ground beef preferably 85% lean
- 1½ cups cooked white rice
- 1 large egg lightly whisked
- 1 medium yellow onion finely chopped
- 2 tablespoons minced garlic about 4 large cloves
- 1 teaspoon sweet paprika
- ½ teaspoon black pepper plus extra for serving
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 14.5-ounce can diced tomatoes
- 1 14.5-ounce can tomato sauce
- ¼ cup freshly chopped dill plus more for garnish
Instructions
- Step 1
- Bring a generously salted pot of water to a boil. Submerge the entire cabbage head and blanch for 2 minutes, using a lid to press it under water if needed. If the pot is too shallow, blanch one side for 2 minutes, then flip and repeat. Allow the cabbage to cool in a colander until safe to handle.
- Step 2
- Carefully detach the 10 outermost leaves of the cabbage. If they resist or tear, return the cabbage to the boiling water for another 2 minutes and repeat as necessary. Trim the thickest part of the leaf stem with a sharp knife, forming a V-shaped notch at the base. Arrange the leaves on a clean towel to dry.
- Step 3
- Preheat the oven to 350°F. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté, stirring occasionally, until softened and translucent, about 4 to 6 minutes. Incorporate the garlic, paprika, salt, and black pepper, cooking for an additional minute until fragrant.
- Step 4
- Add the ground pork and beef to the skillet, breaking it into smaller pieces as it browns, approximately 4 minutes. Stir in the tomato paste, followed by the diced tomatoes. Simmer for 1 minute before removing from heat. Mix in the cooked rice, and season further with salt and pepper to taste. Once slightly cooled, fold in the egg and dill, ensuring even distribution.
- Step 5
- Spread a third of the tomato sauce across the bottom of a 9-by-13-inch baking dish. Lay one cabbage leaf flat on a cutting board, with the trimmed end closest to you. Spoon about ½ cup of the filling into the center, shaping it into a horizontal log. Fold the sides inward and roll tightly from the base upwards. Arrange the rolls seam-side down in the baking dish, forming two neat rows.
- Step 6
- Pour the remaining tomato sauce evenly over the rolls. Cover the dish tightly with foil and bake for 1 hour and 15 minutes, or until the cabbage is fork-tender and the sauce is bubbling. Let the dish rest for 10 minutes before removing the foil. Garnish with additional dill and a sprinkle of black pepper before serving.
