Cabbage Rolls
Cabbage leaves, delicately wrapped around a savory filling of meat, vegetables, and rice, have long been cherished across Europe. The rendition most familiar in the United States draws inspiration from Polish gołąbki. This version showcases a harmonious blend of ground beef, pork, and rice, encased in tender cabbage, baked in a rich tomato sauce, and garnished with fresh dill. These rolls are soft, subtly seasoned, and perfect for pairing with creamy mashed potatoes, creating an ideal dish for chilly evenings.
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.