Stuffed cabbage rolls
Usually, when I make stuffed cabbage rolls, I start directly with the vegetables to have everything prepared. I don't like to rush this part because if you don't chop the onion or carrot finely enough, it affects the final texture. For the pickled cabbage, I always look to choose the thinnest leaves; otherwise, I have to spend more time cleaning the veins. I've tried the recipe with various types of meat, and it turns out just as well with pork, but also with beef or chicken. The secret to prevent the cabbage rolls from falling apart while cooking is to use short-grain rice; otherwise, the mixture doesn't hold together as well.
Quick Info
Total time: approximately 3.5 hours
Preparation time: 30-40 minutes (depends on how quickly you chop and roll)
Cooking time: 3 hours in the oven
Servings: approximately 8-10, depending on how big you make the rolls
Difficulty: medium
Recipe type: traditional holiday food, suitable for family or larger gatherings
Ingredients
1 kg ground pork (can also use beef, chicken, or turkey)
1 cup of rice (only short-grain for consistency)
1 cup of tomato paste or tomato juice
1 large pickled cabbage (ideally with the thinnest leaves)
3-4 large onions
1 carrot
2 eggs
1 bunch of parsley
1 bunch of dill
Salt and pepper to taste
Optional, for serving: hot pepper, sour cream
Preparation method
1. I start with the onion, which I peel, chop finely, and sauté in 3-4 tablespoons of oil. I add salt and pepper directly over the onion. I let it cook until it becomes slightly translucent, stirring to prevent it from sticking.
2. I add the grated carrot over the onion and let it soften for a few minutes.
3. When the onion and carrot have softened, I add the tomato paste or juice. I mix well and let it come to a boil, then add the pre-washed rice. Here, it matters to use short-grain rice because otherwise, the cabbage rolls won't hold together as well while cooking.
4. After the rice starts to absorb the liquid, I add the slightly beaten raw eggs and the finely chopped greens (parsley and dill). I mix everything and let it cook just enough to combine, without sticking. I turn off the heat.
5. I let the mixture cool slightly, then add the ground meat on top. I mix well to combine.
6. In the meantime, I prepare the cabbage leaves: I separate the large leaves, cut off the hard part of the central vein so I can roll them without breaking. I chop the rest of the cabbage more coarsely and set it aside.
7. With a teaspoon, I take some of the mixture and place it on each cabbage leaf. I carefully roll it up so the leaf doesn't break and tuck the ends inside.
8. In the pot where I will boil them, I place the stems from the dill and parsley at the bottom, possibly some strips of chopped cabbage.
9. I arrange the cabbage rolls tightly next to each other, in multiple layers if necessary. On top, I sprinkle the remaining chopped cabbage to keep the rolls covered while cooking.
10. I pour a tablespoon of tomato juice and hot water over them to completely cover the rolls, but without exceeding their level.
11. I place the pot in the oven at a moderate heat for about 3 hours. Occasionally, if the water level drops, I just add hot water. I don't let them dry out, but I also don't add too much water.
12. The cabbage rolls are served hot, with hot pepper and sour cream.
Why I make the recipe often
I make cabbage rolls quite often because they are filling, keep well for a few days, and can be easily adapted with chicken or beef. I like that I can prepare more at once for lunch or dinner with family.
Tips and variations
Tips
- Don't rush the onion sautéing stage; if it's not cooked well, it gives a slightly bitter taste.
- Short-grain rice is more suitable than long or pre-cooked rice.
- The tomato juice needs to be sufficient, but don't overdo it – too much liquid makes the mixture too soft.
- If the cabbage is too salty, rinse the leaves in cold water before using them.
Substitutions
- Pork can be replaced with beef, chicken, or turkey, according to preference.
- The greens can be just parsley if you don't like dill, but the flavor is more complex with both.
- If you don't have tomato paste, fresh tomato juice or crushed tomatoes will work too.
Variations
- For a more intense flavor, you can add a little dried thyme to the mixture.
- If you want smaller cabbage rolls (for appetizers), use smaller cabbage leaves and adjust the cooking time (make sure they don't dry out).
- Chop some smoked meat and place it among the rolls for flavor (only if you like the smoked taste).
Serving ideas
- Cabbage rolls are served hot, with cold sour cream.
- They go well with polenta, but it's not mandatory.
- Fresh or pickled hot pepper is recommended, especially for those who prefer something spicy.
Frequently asked questions
1. Can I cook the cabbage rolls directly on the stovetop, not in the oven?
Yes, they can be boiled on the stovetop, but you need to keep the heat low and check to make sure they don't stick or run out of water. In the oven, they are more even and don't need to be monitored as often.
2. What do I do if the cabbage is too sour or salty?
Rinse the cabbage leaves in cold water and taste before rolling the cabbage rolls. If necessary, let them soak for a few minutes to reduce the saltiness.
3. Does the rice need to be cooked before adding it to the mixture?
No, the rice is added raw to the mixture; it will cook enough while in the oven with the other ingredients.
4. Can I freeze cooked cabbage rolls?
Yes, they can be frozen after they have completely cooled. When thawing, heat them directly in the oven or on the stovetop, adding a little water if needed.
5. If I don't have eggs, can I skip them?
The eggs help bind the mixture, but if you don't have any, you can try without. The final result will be a little more crumbly, but the cabbage rolls will still hold together due to the rice.
Nutritional values
The values below are estimates for an average serving (about 3-4 cabbage rolls):
Calories: 300-350 kcal
Protein: 20 g
Fat: 20 g
Carbohydrates: 20 g
The quantities vary depending on the type of meat used and the size of the rolls. Pork has a higher fat content, and if you use beef or chicken, the caloric content decreases slightly.
Storage and reheating
Cabbage rolls keep well in the refrigerator for up to 4-5 days, in a covered container. To reheat, I put them in the oven or on the stovetop, on low heat, with a little water or added tomato juice to prevent drying out. In the freezer, they last up to 2-3 months if well wrapped.
I do not recommend keeping uncooked cabbage rolls in the refrigerator for more than a day, as they risk fermenting if the cabbage is very sour. It is safer to cook them completely and then keep them refrigerated.
Ingredients: 1 kg of minced pork (beef or chicken/turkey can also be used) 1 cup of rice (with round grains) 1 cup of broth/tomato juice 1 large pickled cabbage 1 bunch of parsley 1 bunch of dill 3-4 large onions 1 carrot 2 eggs salt and pepper to taste optional, for serving: hot pepper, sour cream
