Stuffed cabbage rolls

Many people who have tasted the stuffed cabbage rolls I make have told me that they turn out a little different from what they usually eat. I don't know if it's the recipe or the way I prepare them, but they always come out hearty, well-bound, and tasty. Being asked multiple times how I make them, I have compiled the exact steps to make it clear for anyone who wants to try my version.

Quick Info

Total time: about 4-5 hours (including preparation)
Preparation time: 1 hour (chopping, mixing, wrapping)
Cooking time: 3-4 hours in the oven
Servings: 12-16 (depending on how big you make them)
Difficulty: medium
Traditional recipe, suitable for large meals or celebrations

Ingredients

1.5 kg minced pork (you can also add a piece of bacon, if you have it)
500 g minced beef
800 g round grain rice
1 kg onions (I also added 2 red onions to the mixture)
4 large carrots
150 g oil
4 tablespoons tomato paste
salt
pepper
fresh parsley (optional: dill, thyme, to taste)
smoked bacon or a piece of smoked meat
pickled or fresh cabbage, depending on what you have available

Preparation method

1. Prepare the vegetables. Chop the onions as finely as you can. Grate the carrots or use a food processor.
2. Heat the oil in a pot and sauté the onions over low heat. Stir frequently to prevent burning. When they become translucent, add salt and pepper to taste.
3. Add the grated carrots over the onions. Let everything soften well, stirring occasionally.
4. Add the tomato paste, mix, and let it cook for another minute.
5. Incorporate the well-washed rice (ideally, let it soak in warm water beforehand). Mix well and turn off the heat.
6. Let this mixture cool to room temperature.
7. Meanwhile, finely chop the parsley. If you want, you can also add dill or thyme.
8. Prepare the cabbage leaves: cut them into suitable pieces for wrapping the rolls. If the cabbage is too salty or sour, rinse it briefly in cold water and drain well.
9. Mix the minced pork and beef with the chopped greens.
10. When the mixture with onions, carrots, tomato paste, and rice has cooled, add it to the meat and greens. Adjust salt and pepper to taste. Mix everything well to combine.
11. Take a piece of cabbage leaf and place a little filling in the middle. Roll the cabbage, making sure to tuck in the ends so the filling doesn't spill out.
12. At the bottom of a large pot, place some chopped cabbage.
13. Arrange the rolls in layers, sprinkling some smoked bacon or meat between them.
14. If using pickled cabbage, pour enough water to cover the rolls, just slightly above the level. If the cabbage is fresh, add about 300 g of tomato juice and top up with water.
15. Cover the pot and place everything in the oven at a moderate heat for 3-4 hours. Check occasionally to ensure the liquid doesn't reduce too much.
16. Once they are done, let them rest a little before serving.

Why I make the recipe often

The recipe is perfect when cooking for many people. The rolls come out firm and aromatic, they don't fall apart while boiling, and the taste is balanced between meat, rice, and vegetables. They reheat well and remain tasty the next day.

Tips and variations

Tips

Don't rush the stage of sautéing the onions and carrots; this is where the flavor base is formed.
For pickled cabbage, it's good to taste it beforehand – if it's too salty, rinse it briefly.
The rice should be washed in several waters to avoid leaving starch in the mixture.
If you have it on hand, the bacon or smoked meat adds extra flavor.

Substitutions

Bacon can be omitted; it's not mandatory. Beef can be replaced with pork if you don't have it available.
You can use only pickled cabbage or only fresh, depending on what you have.

Variations

You can add a little dill or thyme if you like stronger flavors.
If you don't have smoked meat, it works just with bacon or even without, but the final taste will be a bit simpler.

Serving ideas

They are good with sour cream or yogurt, served hot. They also go well with fresh bread.

Frequently asked questions

1. Can I use only pork?
Yes, it turns out well with only pork, but it will be fattier.

2. Can it be made with fresh cabbage?
Yes, but add some tomato juice while cooking and adjust the salt, as it doesn't have the acidic taste of pickled cabbage.

3. What do I do if the pickled cabbage is too salty?
Rinse it in several cold waters and let it drain a bit before using.

4. How long do the rolls last after they are done?
They last in the fridge without problems for 3-4 days.

Nutritional values

Approximately, per serving (without bread or sour cream), the rolls with this meat and rice mixture contain around 350-400 kcal. Protein: 16-20 g/serving, carbohydrates: 30-35 g, fats: 18-22 g. Values depend on how large the serving is, how fatty the meat is, and whether you use bacon or smoked meat.

Storage and reheating

The rolls store well in the fridge, in a pot or in a covered container. They can be reheated over low heat directly in the pot or in the microwave for 2-3 minutes. They are good even the next day, or the third. If you want to keep them longer, they can be frozen, but the texture of the leaves may become softer upon thawing.

 Ingredients: 1.5 kg minced pork (a piece of country pig bacon can also be used if available) 500g minced beef 800g round grain rice 1kg onion (I also added 2 red onions, which is why it's included in the ingredients) 4 large carrots 150g oil 4 tablespoons tomato paste salt pepper fresh parsley (if you like, you can also add dill and thyme) pig skin or a piece of smoked meat pickled cabbage or any type you have

 Tags:  stuffed cabbage rolls