Stuffed cabbage rolls
I have made stuffed cabbage rolls dozens of times and I always feel happy when I find a suitable head of pickled cabbage. When I feel like doing something a bit more labor-intensive, I choose to make them according to the recipe I learned from my family. I stick to the simple steps and don't try to 'innovate' too much – I have noticed that they turn out well this way, without complications.
Quick Info
Total time: about 4 and a half hours
Preparation time: about 30-40 minutes, depending on how fast you work
Cooking time: 4 hours
Servings: around 8-10, depending on the size of the rolls
Difficulty: medium, requires patience
Recipe type: traditional, commonly used for holidays
Ingredients
1.5 kg ground pork or a mix of pork and beef
4-5 onions
1 cup of rice
1 tablespoon sweet paprika
pepper, to taste
salt, to taste
1 tablespoon dried thyme
pickled cabbage leaves (one medium head of cabbage, as needed)
tomato juice or 5-6 tablespoons of tomato paste
optional: smoked bacon
Preparation steps
1. Wash the pickled cabbage well under cold running water, especially if it is very salty or too sour. Separate the leaves, choosing the whole and suitable ones for wrapping. Cut the thick ribs with a knife so that they are easy to roll.
2. Place the thin cabbage leaves and chopped ribs on the bottom of the pot to prevent the rolls from sticking and to add flavor during cooking.
3. In a large bowl, mix the ground meat well with the finely chopped onion, washed rice, paprika, thyme, salt, and pepper to taste. If you want, you can add 2-3 tablespoons of tomato juice or tomato paste to the mixture, but it's not mandatory.
4. Take each cabbage leaf and, if it is too large, cut it in half. Place a tablespoon of filling at the end of the leaf, fold the edges over the meat, and roll tightly, then tuck the ends in with your fingers. Continue until you finish all the filling.
5. Arrange the rolls in the pot, layered as compactly as possible. You can place pieces of smoked bacon between them if you are using it.
6. After the first layer, pour a little tomato juice or diluted tomato paste, then continue with other layers of rolls. On top, place the remaining chopped cabbage.
7. Fill with water until almost at the level of the rolls. Sprinkle a little thyme and, optionally, pepper on top.
8. Cook everything on low heat, covered, for about 4 hours. Occasionally, gently rotate the pot to prevent sticking and add warm water if it reduces too much.
Why I make this recipe often
Because it is one of the few traditional recipes that reheats well and even freezes. The rolls taste good even after a few days and can be easily adapted to what you have at home.
Tips and variations
Tips
- Wash the cabbage well if you know it is too salty or too sour.
- Don’t add too much rice, as it may break apart during cooking.
- Chop the onion as finely as you can; it is not sautéed beforehand.
- Roll the cabbage tightly, but don’t overdo it; the rice will expand slightly during cooking.
- Always place chopped cabbage on the bottom of the pot.
Substitutions
- You can use beef, pork, or a mix. The recipe also works with chicken, but the texture will be softer.
- The smoked bacon is optional but adds flavor.
Variations
- If you don’t have pickled cabbage, you can use blanched sweet cabbage leaves, but the taste will not be the same.
- You can add a little chopped bell pepper to the filling, but it’s not necessary.
Serving ideas
- The rolls are good with plain sour cream and fresh bread.
- They are suitable for holiday meals or Sundays when everyone has time to sit at the table.
Frequently asked questions
Can I use sweet cabbage instead of pickled cabbage?
Yes, but it needs to be blanched so it can be rolled and not too tough. The taste will not be as tangy.
If I don’t have smoked bacon, can I skip it?
You can omit the bacon. The rolls will be less flavorful, but they will still turn out well without it.
Can I make the rolls in advance and cook them the next day?
Yes, you can wrap them in the evening and keep them in the fridge, then cook them the next day.
Does the rice need to be cooked beforehand?
No, the rice is added raw, directly into the filling.
How thick should the cabbage leaves be?
Thin leaves roll best. If they are too thick, cut the ribs or thin them with a knife.
Nutritional values (estimates)
One serving of rolls (approx. 200-250 g) has about 300-350 kcal.
Protein: about 18-20 g
Fat: 20-25 g (depends on the meat used)
Carbohydrates: 10-15 g from rice and onion
Values may vary depending on meat, additions, and fat content. The rolls are filling and usually contain more fat.
Storage and reheating
The rolls keep very well in the fridge, in a covered pot, for 4-5 days. They can also be frozen, usually in small portions, for up to 2 months. When reheating, place them on low heat with a little water to prevent drying out. The rolls do not lose their texture after being reheated.
Ingredients: 1.5 kg minced pork or beef, 4-5 onions, 1 cup rice, 1 tablespoon sweet paprika, pepper, salt, 1 tablespoon thyme, tomato juice or 5-6 tablespoons tomato paste, optional - smoked bacon
