“Imagine a dish like a cozy hug on a plate, filled with savory goodness and wrapped in a tender cabbage leaf. Cabbage rolls, also known as ‘Golabki’ in Polish cuisine, are a delightful blend of flavors and textures, marrying the earthiness of cabbage with a hearty filling of seasoned meat and rice.
These rolls are not just a meal; they’re a taste of tradition, a reminder of home-cooked comfort, and a celebration of culinary heritage. Join us on a journey to create these delightful cabbage rolls and savor the warmth and joy they bring with every bite!”
Cabbage Rolls Recipe
Equipment
- Knife
- Cutting Board
- Mixing bowl
- Saucepan
- Baking Dish
- Spatula
Ingredients
- 1 head green cabbage
- 1 cup uncooked rice
- 1 pound ground pork or ground turkey
- ½ pound ground beef
- 2 small onions diced.
- 3 cloves garlic minced
- ½ teaspoon dill weed
- 3 tablespoons fresh parsley chopped
- salt & pepper to taste
- 1 can diced tomatoes 14 ounces with juices
- 1 egg
- 1 ½ cups + ⅓ cup tomato sauce divided
- 1 can tomato soup 10.5 ounces
Instructions
- Boil cabbage leaves until tender, about 2 minutes. Put aside to cool.
- Turn the oven on to 350°F.
- To ensure that the rice is slightly underdone, cook it as directed on the package, minus five minutes. Put aside.
- Cook the beef, pig (or turkey), onions, garlic, and seasonings in a pan until the meat is no longer pink. Eliminate any fat. Rice, diced tomatoes, and ⅓ cup of tomato sauce should be added. Add egg and stir.
- In a bowl, combine the tomato soup and leftover sauce. Line a 9×13 pan with a very thin coating of the tomato sauce mixture.
- If a cabbage leaf has a thick stalk, trim or remove it. Place the cabbage leaf flat and fill the center with ¼ to ⅓ cup of the filling.
- Roll up the cabbage, tucking in the edges. Put the pan with the seam side down. Continue with the leftover cabbage.
- Drizzle the cabbage with the sauce and securely wrap it in foil. For 75-90 minutes, bake. Chill for fifteen minutes prior to serving.
Notes
- If the leaves are unattractive, they will cook to perfection if you overlap and fill them.
- Your cabbage’s size will determine how much filling you have left over.
- Filling can also be filled inside bell peppers or zucchini, or added to tomato soup.
- You can freeze cabbage rolls both before and after baking.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 488kcal |
| Carbohydrates | 40g |
| Protein | 25g |
| Fat | 24g |
| Saturated Fat | 9g |
| Sodium | 431mg |
| Iron | 3.3mg |
| Calcium | 113mg |
| Vitamin A | 620IU |
| Potassium | 895mg |
How Do You Cut Cabbage for Cabbage Rolls?
Cut a thin triangle off the bottom of the cabbage leaf, leaving only the thick ridge, to form cabbage rolls. This guarantees that your cabbage rolls will be soft rather than hard.
Can You Cook Cabbage Rolls from Frozen?
Sure. Unbaked cabbage rolls can be frozen, covered, and then cooked at a later time. Thaw the cabbage rolls in the fridge overnight, slightly frozen, before using. Before baking, take them out of the refrigerator and proceed as directed in this recipe for Make-Ahead Cabbage Rolls.
