Cabbage Rolls

Cabbage rolls, a beloved staple of Eastern European kitchens, offer a heartwarming embrace in every bite. Known by many names like Gołąbki or Sarma, this dish combines tender, blanched cabbage leaves with a savory, protein-rich filling. Whether you are seeking a nostalgic meal from childhood or a nutritious new addition to your dinner rotation, these rolls simmered in a vibrant tomato sauce are sure to satisfy.

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This traditional preparation focuses on slow-cooking the rolls to ensure the cabbage becomes buttery soft while the meat remains juicy. The secret lies in the tomato sauce, enriched with thyme and a hint of sugar to balance the acidity of the tomatoes, creating a thick and savory glaze that coats every roll perfectly.

Ingredients

• For the Cabbage Rolls:
• 1 large head of green cabbage
• 500 g (1.1 lbs) ground beef (or pork, or a mix)
• 120 g (2/3 cup) uncooked long-grain white rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• For the Tomato Sauce:
• 700 ml (3 cups) tomato passata or crushed tomatoes
• 2 tbsp tomato paste
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp sugar
• 1 tsp dried thyme
• 1 tbsp vegetable oil
• Salt and pepper, to taste

Instructions

Step 1: Preheat and Prep

Preheat your oven to 180°C (350°F).

Step 2: Prepare Cabbage Leaves

Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Lower the cabbage into the boiling water and simmer for 8–10 minutes, gently loosening and removing the leaves as they soften. Set aside 12–14 large leaves.

Step 3: Simmer the Sauce

In a pan, heat oil over medium heat. Sauté onion and garlic for the sauce until soft, about 3 minutes. Add tomato paste and cook 1 minute. Stir in tomato passata, sugar, thyme, salt, and pepper. Simmer for 10 minutes. Set aside.

Step 4: Par-cook the Rice

In a small pot, cook rice in boiling water for 5 minutes (it should be half-cooked). Drain and let cool slightly.

Step 5: Mix the Filling

In a large bowl, combine ground meat, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined.

Step 6: Assemble the Rolls

Place a cabbage leaf on a flat surface. Add 2–3 tablespoons of filling near the stem end. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.

Step 7: Arrange in Dish

Spread a thin layer of tomato sauce on the bottom of a large ovenproof dish. Arrange cabbage rolls seam side down in a single layer.

Step 8: Sauce and Cover

Pour remaining tomato sauce evenly over the rolls. Cover tightly with foil or a lid.

Step 9: Bake

Bake for 1 hour. Remove foil in the last 15 minutes for a thicker sauce, if desired.

Step 10: Finish and Garnish

Let cool slightly before serving. Garnish with extra parsley if desired.

Zusatztipps für die Zubereitung

When preparing the cabbage, ensure you remove the tough part of the central vein from the leaves with a small knife; this makes rolling much easier. Par-cooking the rice is essential, as it ensures the grains are fully cooked through without drawing too much moisture from the meat.

Varianten und Anpassungen

For a vegetarian version, substitute the ground meat with cooked lentils or finely chopped sautéed mushrooms. You can also experiment with the meat blend by using a mix of beef and pork for a richer, more traditional flavor profile.

Serviervorschläge

Traditionally, these cabbage rolls are served warm with a generous dollop of sour cream on the side. A slice of crusty bread is the perfect accompaniment to soak up the savory tomato sauce remaining on the plate.

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Enjoy this comforting journey into Eastern European cuisine. These Cabbage Rolls are a testament to how simple ingredients, when prepared with care and patience, can create a truly magnificent and soul-warming meal.

Recipe Questions

→ What type of cabbage works best for rolling?

A large head of green cabbage is ideal for this preparation. Look for firm, fresh heads with large, flexible leaves that will be easier to separate and roll without tearing after blanching.

→ Can I prepare the filling ahead of time?

Yes, you can certainly prepare the meat and rice filling a day in advance. Store it covered in the refrigerator. This can help streamline your cooking process on the day you plan to bake the dish.

→ How can I prevent the cabbage leaves from tearing?

To prevent tearing, ensure you blanch the cabbage until the leaves are sufficiently softened but not mushy. Gently remove them from the core. If a leaf tears, you can often patch it with a smaller piece during rolling or use two overlapping leaves.

→ Is it possible to make this dish vegetarian?

Absolutely! For a vegetarian version, substitute the ground meat with a hearty mixture of cooked lentils, sautéed mushrooms, or a combination of cooked quinoa and vegetables. Adjust seasonings as needed.

→ What are the best ways to serve these rolls?

These are traditionally served warm, often garnished with fresh parsley. For an authentic experience, consider offering a dollop of sour cream or a slice of crusty bread on the side to soak up the delicious sauce.

→ Can I freeze cooked cabbage rolls?

Yes, cooked cabbage rolls freeze very well. Allow them to cool completely, then place them in an airtight container or freezer-safe bag with some sauce. They can be frozen for up to 3 months and reheated gently in the oven or on the stovetop.