Cabbage rolls boiled in wine
I take my time with certain recipes, especially on weekends or when I have a few hours to spend in the kitchen. I prepare cabbage rolls cooked in wine mainly when I have good pickled cabbage from the barrel and smoked meat that I know well. Each time, I focus on the meat mixture and the spices sautéed at the beginning. The rolls turn out tender, with a rich flavor, and the wine complements the entire combination beautifully. The steps are not complicated; you just need patience.
Quick Info
Total Time: about 3 hours
Preparation Time: 1 hour
Cooking Time: 2 hours (1 hour on the stove, 1 hour in the oven)
Servings: 8-10, depending on the size of the rolls
Difficulty: medium
Recipe Type: main dish, traditional family or holiday meal
Ingredients
750 g pork (preferably with a bit of fat, not too lean)
250 g chicken breast
smoked meat (as much as you like, cut into pieces – it can be bacon, smoked pork, whatever you have)
pickled cabbage leaves (choose whole leaves that are not too thick)
100 g rice
2 large onions
4-5 tablespoons tomato paste (or more concentrated tomato purée)
2 tablespoons oil
2 cups dry white wine (not sweet)
dried dill (about 1 teaspoon)
dried thyme (about 1 teaspoon)
7-8 peppercorns
2-3 bay leaves
salt, ground pepper to taste
sweet paprika (sprinkled for each layer)
a bit of chopped pickled cabbage for the base layer and on top
Instructions
1. First, take care of the pickled cabbage. If the leaves are too salty, soak them in cold water for 2-3 hours, changing the water every half hour. Drain well before using.
2. Peel the onion, chop it finely, and sauté it in oil until it becomes translucent, without browning.
3. Add the well-washed rice to the onion, stir over low heat for 5-10 minutes, so it doesn't stick and absorbs some oil and flavor. When the rice becomes slightly translucent, add 2 tablespoons of tomato paste and the dried dill. Stir a few times and turn off the heat.
4. Let the mixture cool for a few minutes.
5. Meanwhile, finely chop the pork and chicken breast, or use pre-ground meat, but ideally, it should be freshly ground at home for better texture control.
6. Mix the meat well with the onion, rice, tomato paste, and dill mixture. Add dried thyme, salt, and ground pepper to taste. If the filling seems too dense or dry, add 2-3 tablespoons of cold water. Knead everything by hand to make it uniform.
7. Prepare the cabbage leaves: cut the thick veins and portion them into suitable pieces for rolling the cabbage rolls.
8. Take a tablespoon of the meat mixture, place it in the center of the leaf, and roll it up, making sure to tuck in the ends well. Repeat until you finish all the mixture.
9. Chop a bit of pickled cabbage and place it at the bottom of a large pot that can be used on the stove and in the oven.
10. Arrange the cabbage rolls in a circle, layering them and interspersing pieces of smoked meat between them.
11. After each layer, sprinkle with sweet paprika, a few bay leaves, and peppercorns.
12. Dissolve the remaining tomato paste (2-3 tablespoons) in water, then pour it over the rolls along with the wine. The liquid should almost completely cover the rolls, but not entirely.
13. Cover everything with a few whole cabbage leaves.
14. Place the pot on low heat, with the lid on, and let it simmer for about 1 hour. Check from time to time if it needs a bit more warm water.
15. After an hour, transfer the pot without the lid to the oven (180°C) for another hour. The rolls should absorb the flavor from the wine and smoked meat, and the top leaf should brown slightly.
16. Turn off the heat, let them rest for 10-15 minutes, then you can serve. Place them on a plate with a bit of chopped cabbage from the bottom of the pot, warm polenta, sour cream, and hot peppers.
Why I Make This Recipe Often
Cabbage rolls with wine are hearty, don't dry out, and keep well for a few days. They are great for reheating, and the flavor intensifies. It's a good recipe for cold days or when cooking for a crowd.
Tips and Variations
Tips
If you have time, you can marinate the meat with spices a day in advance.
Don’t add too much salt at the beginning – the cabbage and smoked meat already add salt.
When boiling, avoid stirring too much to prevent the rolls from falling apart.
Substitutions
Pork can be replaced with beef or just chicken, but this will change the traditional flavor.
Rice can be replaced with bulgur for a firmer texture.
If you don't have smoked meat, you can use smoked sausages or skip it, but the final taste will be different.
Variations
If you don’t want wine, you can make them with just water and a bit of borscht, but it won’t have the specific aroma.
You can use thinner tomato purée instead of tomato paste, but reduce the amount of water.
When serving, fresh ground pepper and green onions are nice if you want something fresher.
Serving Ideas
I serve them with warm polenta, sour cream, and hot peppers. The leftovers are great even cold, sliced as an appetizer.
Frequently Asked Questions
1. What type of wine is best?
A dry white wine, not sweet, as it adds acidity without making the flavor heavy. Avoid aromatic wines; I don’t recommend red either.
2. Can they be made with only chicken?
Yes, but the texture and flavor will be weaker. I recommend a mix with pork for heartiness.
3. How long do the rolls take to cook?
In total, about 2 hours: one hour on low heat on the stove, one hour in the oven after preparation.
4. What if the rolls are too salty?
Soak the cabbage leaves longer to reduce saltiness, and make sure not to add salt to the filling at the start. During cooking, add water if needed.
5. Can I freeze them?
Yes, cabbage rolls can be frozen after cooking and cooling. They keep well in the freezer for up to 2 months.
Nutritional Values
Approximately, a serving of 3-4 cabbage rolls with meat and rice has about 300-350 kcal, with 18-20 g protein, 15-18 g fat, and 25-30 g carbohydrates (from rice and cabbage). Values may vary depending on the fat content in the meat and how much smoked meat you use.
Storage and Reheating
Cabbage rolls with wine can be stored in the fridge for 3-4 days, covered. Reheat on low heat, adding a bit of water if needed, or in the oven, also covered. They are just as good after a day or two, sometimes even better after the flavors meld. If you want them for later, you can freeze them in portions, and when thawing, let them defrost slowly in the fridge and then gently reheat.
Ingredients: 750 g pork (fatty) 250 g chicken breast smoked 2 cups dry white wine pickled cabbage 100 g rice 2 onions 4-5 tablespoons tomato paste dried dill dried thyme 7-8 whole peppercorns 2-3 bay leaves 2 tablespoons oil salt, pepper paprika
