Cabbage rolls recipe

Cabbage Rolls recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cabbage rolls are a delicious and comforting dish that has been enjoyed for generations. This classic recipe combines tender cabbage leaves filled with a flavorful mixture of ground meat, rice, and herbs, then baked in a rich tomato sauce. The result is a hearty and satisfying meal that is perfect for any occasion. With its origins in Eastern Europe, cabbage rolls have become a beloved dish worldwide.

Keywords: cabbage rolls, recipe, comfort food, ground meat, tomato sauce.

Cabbage rolls recipe details

Cabbage rolls recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

1 large	cabbage
	salt and freshly ground black pepper
100 g	rice
3 sprig(s)	parsley, chopped
3	shallots, chopped
1 clove(s)	garlic, chopped
30 g	butter
3 tbsp	breadcrumbs
2	eggs
1 tsp	paprika powder
	cayenne pepper
400 g	beef mince
2 tbsp	lard
2	onions, chopped
1 tbsp	juniper berries
1	bay leaf
100 ml	white wine
¼ l	beef stock
1 tbsp	cornflour

Instructions

In a large pot, place the cabbage into boiling water and blanche for some minutes until you can loosen and take off the outer leaves. Blanch until you have got 8 large intact cabbage leaves (Use the remaining cabbage for another purpose). Chill the cabbage leaves under cold water.

Cook the rice in salted water until nearly done. Allow to cool.

In a pan melt the butter. Sauté the garlic and the shallots until lucent. Transfer into a bowl and add the rice, breadcrumbs, eggs, salt, pepper, cayenne pepper, paprika powder, parsley and the minced meat. Knead until well combined. Shape to 8 balls. Wrap the cabbage leaves around the balls until well sealed and tie with kitchen string.

In a roasting tin, heat the lard. Add the cabbage rolls and fry, turning frequently, until browned all around. Remove from the pan and set aside. Add the onions and sauté until lucent. Add the juniper berries and the bay leaves. Deglaze with the wine and boil down a bit. Add the cabbage rolls and the stock, cover and cook over medium heat for an hour.

Preheat the oven to 100°C. Take the cabbage rolls out of the roasting tin, place onto a serving plate and transfer into the oven to keep warm.

Mix the cornflour with a dash of cold water. Stir the mixture into the sauce and cook until thickened. Season to taste with salt and pepper. Serve in a sauce boat together with the cabbage rolls and boiled potatoes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 1 hr 20 min
Grade of difficulty:
medium
Calories per portion:
n/a