Stuffed Cabbage Rolls: the tasty idea to enjoy your meal
Stuffed cabbage rolls filled with two kinds of rice, minced beef, onions, and seasonings are flavorful pockets that are as fun to make as they are to eat. You’ll mix up the meat and rice filling, stuff each cabbage leaf, roll it closed and simmer in a tomato-butter sauce for tender and savory cabbage rolls.
Cabbage rolls are a traditional Eastern European dish popular in Poland and surrounding countries. The best kind of cabbage to use is a large head of sturdy green cabbage. Purple cabbage will leech color and other kinds of cabbage aren’t sturdy enough to hold up your filling.
How To Make Stuffed Cabbage Rolls: Step-by-Step Instructions
First, wrap the whole head of cabbage in plastic wrap and place in the freezer for 1 week. Then thaw the cabbage overnight the day before you’re making the stuffed rolled cabbage.
First, wrap the whole head of cabbage in plastic wrap and place in the freezer for 1 week. Then thaw the cabbage overnight the day before you’re making the stuffed rolled cabbage.
Remove the core from the cabbage and separate the large outer leaves.
Remove the core from the cabbage and separate the large outer leaves.
In a large glass mixing bowl, combine white rice, basmati rice, minced meat, tomato paste, salt, pepper, dried mint, red pepper, diced onions, parsley, and olive oil. Use your hands to mix the meat until just combined.
In a large glass mixing bowl, combine white rice, basmati rice, minced meat, tomato paste, salt, pepper, dried mint, red pepper, diced onions, parsley, and olive oil. Use your hands to mix the meat until just combined.
Lay the lettuce leaves out on a cutting board and remove the center rib.
Lay the lettuce leaves out on a cutting board and remove the center rib.
Use two spoons to fill the center of each half cabbage leaf with rice and meat mixture, shaping into a fat log.
Use two spoons to fill the center of each half cabbage leaf with rice and meat mixture, shaping into a fat log.
Fold the leaf over the filling, tucking in the sides and roll closed. Repeat with the remaining leaves and meat filling.
Fold the leaf over the filling, tucking in the sides and roll closed. Repeat with the remaining leaves and meat filling.
Place the reserved cabbage ribs in a skillet. Place the filled cabbage rolls on top of the cabbage ribs.
Place the reserved cabbage ribs in a skillet. Place the filled cabbage rolls on top of the cabbage ribs.
In a small skillet, place the butter, tomato paste, olive oil, and salt. Mix with a rubber spatula then pour hot water over the butter mixture. Stir to melt the butter and dissolve the tomato paste.
In a small skillet, place the butter, tomato paste, olive oil, and salt. Mix with a rubber spatula then pour hot water over the butter mixture. Stir to melt the butter and dissolve the tomato paste.
Pour the tomato -butter mixture over the cabbage rolls in the skillet, turn the heat to medium, cover and cook for 30 minutes.
Pour the tomato -butter mixture over the cabbage rolls in the skillet, turn the heat to medium, cover and cook for 30 minutes.
Can you freeze cabbage rolls?
Yes, these freeze well. Be sure to let the cabbage rolls cool fully first. Then package them in an air-tight container, preferably tightly wrapped in plastic wrap to avoid freezer burn. They will stay fresh for up to three months in the freezer.
To serve, thaw the cabbage rolls overnight in the fridge. You can warm them in the oven for 10-15 minutes until heated through.
How long are cabbage rolls good for?
In the fridge, you can store these stuffed cabbage rolls for up to three days in an airtight container.
How do you roll stuffed cabbage?
To roll each cabbage leaf, place about two tablespoons of meat and rice filling onto half of a cabbage leave. Tuck in the bottom and both sides and roll the close the leaf around the filling.
Instructions
Wrap the cabbage in cling film and freeze for up to 1 week.
Remove the cling film and allow it to defrost.
Cut the stem into a square.
Tear off a leaf and cut it in two, cutting off the stem of each leaf.
Mix the rice with mincemeat, oil, onion, parsley, tomato paste, mint, pepper, salt, and water.
Put a little mixture on each cabbage sheet and roll-up.
Pour the butter into a pan, add tomato paste, salt, oil, hot water and mix until butter is melted.
Place the cabbage stems in a pan and the rolls on top, pour over the sauce and cook for 30 minutes.
