Stuffed cabbage rolls

I have made stuffed cabbage rolls many times, especially in winter when I already have pickled cabbage on hand. I rarely modify anything because this recipe is simple and works every time. I never skip washing the leaves; sometimes I pick them directly on the table to see exactly how many I need. The rice and onion in the pan seem to be the steps that make a difference in the filling.

Quick Info

Total time: about 1.5 - 2 hours, depending on how quickly you roll the cabbage rolls
Preparation time: 30-40 minutes (for filling and preparing everything)
Cooking time: 30-40 minutes boiling, plus optionally 10-15 minutes in the oven
Servings: 5-6 people
Difficulty: medium
Recipe type: lunch, dinner, occasions or family meals

Ingredients

500 g ground pork mixed with beef
pickled cabbage leaves (as needed, about one large cabbage for this amount)
1 onion
1 cup of rice (approx. 180 g)
200 ml tomato juice
salt
pepper
oil (for sautéing the onion)
dill
sour cream (for serving)

Preparation method

1. Remove the pickled cabbage from the barrel and choose whole leaves without thick veins. Wash them well under running water to avoid excessive saltiness or sourness. Set them aside on a plate or in a colander.

2. Peel and finely chop the onion. Heat a pan with a little oil and sauté the onion for 2 minutes until it softens. Add the washed rice and let it cook on low heat for another 2-3 minutes, stirring often.

3. Pour 200 ml of tomato juice over the rice and onion, mix, and keep on the heat for another 2-3 minutes. Turn off the heat.

4. In a bowl, place the ground meat, then add the rice mixture with onion, salt, pepper to taste, and dill (I use fresh if I have it; if not, dried). Mix well with your hand or a spoon until uniform.

5. Take the cabbage leaves one by one and adjust their size, trimming the edges if necessary. Place about a tablespoon of filling on each leaf. Roll tightly, tucking the side edges inside with your finger to prevent the filling from leaking during cooking.

6. Chop the remaining cabbage, especially the torn or too small leaves. Place a thin layer of chopped cabbage at the bottom of the pot, then start placing the cabbage rolls side by side, with the seams down.

7. After placing all the cabbage rolls, sprinkle the remaining chopped cabbage on top, covering completely.

8. Heat water mixed with a little tomato juice separately (about a 1 to 10 ratio, not too much tomato sauce), then pour the liquid over the cabbage rolls just enough to almost cover them.

9. Put the lid on and simmer on low heat for about 30-40 minutes until the rice and meat are cooked. If you want, in the last 10-15 minutes, you can move the pot (if it's oven-safe) to the oven to reduce the liquid and lightly brown the top layer.

10. Serve hot, with cold sour cream on the side.

Why I make the recipe often

Classic stuffed cabbage rolls with pickled cabbage are hearty and suitable for any larger meal. They can be made in advance and remain good the next day. I like that I can use homemade pickled cabbage and that the recipe doesn't require complicated ingredients.

Tips and variations

Tips
- If the cabbage is too sour or salty, you can soak it in cold water for 10-15 minutes before using.
- The filling shouldn't be too wet; otherwise, the cabbage rolls may fall apart during cooking.
- Don't overfill the pot; the cabbage rolls need a little space to cook without crushing each other.
- When boiling, don't stir in the pot to avoid ruining their shape.

Substitutions
- You can use only pork if you don't have a mix, but it will be fattier.
- For those who don't eat pork or beef, the filling can also work with ground chicken.
- Dill can be replaced with parsley, or you can skip it if you don't want greens.
- If you don't have tomato juice, you can dilute a little tomato paste.

Variations
- Add a few bay leaves or peppercorns to the boiling liquid for flavor if you like.
- You can add smoked meat among the cabbage rolls, but the basic recipe does not include it.
- Some also add a pinch of thyme to the filling or between layers.

Serving ideas
- Cabbage rolls are good with white bread or polenta.
- They can be served plain or with a little cold sour cream.
- At larger meals, they go well with pickles or hot peppers.

Frequently asked questions

How much rice do I put for 500 g of meat?
For 500 g of ground meat, a standard cup (approx. 180 g) of rice is sufficient. If you want the cabbage rolls to be fluffier, you can adjust to taste, but don't overdo it so that the filling doesn't become too 'tight'.

Do I need to sauté the rice or can I put it raw?
It is recommended to sauté the rice with the onion and tomato juice. This way, it doesn't come out grainy and doesn't swell excessively during cooking, and the cabbage rolls have the right texture.

Can I make the recipe only with pork?
Yes, you can. Plain pork will make the cabbage rolls fattier and more tender. If you prefer lighter ones, keep the pork and beef mix.

Should the cabbage rolls boil on low or high heat?
Best on low heat, with the lid on, so they don't disintegrate and the water doesn't evaporate too quickly.

How thick should the cabbage leaves be?
Ideally, the leaves should be thin and flexible so that you can roll them easily. If you have thick leaves, cut or thin the main vein before filling.

Nutritional values

Estimation for a medium portion (approx. 4-5 cabbage rolls):
Calories: 350-400 kcal
Protein: 18-22 g
Carbohydrates: 35-40 g (mostly from rice)
Fat: 14-18 g (varies depending on the meat mix)
Values are approximate and can vary depending on the meat used and how much sour cream you add when serving.

Storage and reheating

Cabbage rolls store well in the refrigerator in a covered dish for up to 3 days. To reheat, place a small portion in the microwave or heat them on low heat with a little liquid to prevent drying out. I do not recommend freezing; the texture of the cabbage leaves suffers upon thawing.