Stuffed Cabbage Rolls

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Of course! Stuffed Cabbage Rolls are a beloved comfort food across many cultures, from Eastern Europe (Golabki) to the Middle East (Malfoof). They are hearty, flavorful, and perfect for making ahead.

Here is a comprehensive recipe for a classic, savory version with a tomato-based sauce.

Classic Stuffed Cabbage Rolls (Golabki)

This recipe yields tender cabbage leaves stuffed with a savory meat and rice filling, simmered in a simple, tangy tomato sauce.

Yields: About 12-15 cabbage rolls
Prep time: 45 minutes
Cook time: 1 hour 30 minutes

Ingredients

For the Cabbage and Filling:

· 1 large head of green cabbage (about 3-4 lbs)
· 1 lb ground beef (or a mix of beef and pork)
· ½ cup uncooked long-grain white rice
· 1 medium onion, finely chopped
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 2 tablespoons chopped fresh parsley
· 1 teaspoon sweet paprika
· Salt and freshly ground black pepper to taste

For the Cooking Sauce:

· 1 (28-ounce) can crushed tomatoes
· 1 (15-ounce) can tomato sauce
· 2 tablespoons brown sugar or 1 tablespoon of honey (to balance acidity)
· 2 tablespoons apple cider vinegar or lemon juice
· 1 tablespoon Worcestershire sauce (optional)
· 1 bay leaf
· Salt and pepper to taste

For the Pot:

· 2 slices of bacon (optional, for flavor)
· 1 small onion, sliced

Instructions

Step 1: Prepare the Cabbage Leaves

This is the most important step for pliable, easy-to-roll leaves.

  1. Core the Cabbage: Use a sharp paring knife to cut a deep circle around the core of the cabbage and remove it.
  2. Blanch the Head: Bring a very large pot of salted water to a boil. Carefully submerge the whole head of cabbage into the boiling water. As the outer leaves soften and become pliable (after about 1-2 minutes), use tongs to peel them off.
  3. Remove Leaves: Transfer the blanched leaves to a colander to cool. Return the cabbage head to the boiling water to soften the next layer of leaves, repeating the process until you have 12-15 large, intact leaves.
  4. Trim the Ribs: Once the leaves are cool enough to handle, use a small knife to shave down the thick, tough central rib on each leaf. This makes them much easier to roll without cracking.

Step 2: Make the Filling

  1. In a large bowl, combine the ground beef, uncooked rice, chopped onion, garlic, egg, parsley, paprika, salt, and pepper.
  2. Use your hands to mix everything until just combined. Do not overmix, as this can make the meat filling tough.

Step 3: Assemble the Rolls

  1. Place a cabbage leaf on a clean work surface, with the stem end facing you.
  2. Place a portion of the meat filling (about ¼ to ⅓ cup, depending on the leaf size) in the center near the base.
  3. Fold the sides of the leaf over the filling.
  4. Roll it up tightly from the bottom to the top, like a burrito, enclosing the filling completely. Repeat with remaining leaves and filling.

Step 4: Layer and Cook

  1. Prepare the Pot: Line the bottom of a large Dutch oven or heavy pot with the bacon strips (if using) and the sliced onion. This creates a flavorful base and prevents the rolls from sticking.
  2. Make the Sauce: In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, vinegar, Worcestershire sauce, salt, and pepper.
  3. First Layer: Arrange half of the cabbage rolls, seam-side down, snugly in a single layer over the onion/bacon base.
  4. Sauce Layer: Pour half of the tomato sauce over the first layer of rolls.
  5. Second Layer: Add the remaining cabbage rolls in a second layer.
  6. Final Sauce: Pour the rest of the sauce over the top, ensuring all the rolls are covered. Add the bay leaf.
  7. Simmer: Bring the pot to a simmer on the stovetop over medium-high heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 1 hour and 15 minutes to 1 hour and 30 minutes. The rolls are done when the cabbage is very tender and the rice inside is fully cooked.

Alternative Cooking Method: Baking

Many people prefer to bake their cabbage rolls for a more caramelized flavor.

  1. Assemble the rolls in a 9×13 inch baking dish or a casserole dish.
  2. Pour the sauce over the top. Cover the dish tightly with foil.
  3. Bake in a preheated 350°F (175°C) oven for 1 hour and 30 minutes to 2 hours.
  4. Remove the foil for the last 15-20 minutes of baking to allow the top to brown slightly.

Serving

Let the cabbage rolls rest for 10-15 minutes after cooking. They are traditionally served with:

· A dollop of sour cream or Greek yogurt.
· A sprinkle of fresh dill or parsley.
· Crusty bread for soaking up the delicious sauce.

Tips for Success & Variations

· Use Savoy Cabbage: Its leaves are more tender and pliable than standard green cabbage, making them easier to work with.
· Par-cook the Rice: For a slightly firmer texture, you can parboil the rice for 5-7 minutes before adding it to the meat mixture.
· Vegetarian Version: Substitute the meat with 2 cups of cooked lentils or a mixture of sautéed mushrooms and walnuts.
· Different Sauces:
· Sweet and Sour: Use more brown sugar and vinegar, and add a handful of raisins to the sauce.
· Creamy Dill Sauce: Use a broth and sour cream or béchamel base with lots of fresh dill.
· Make Ahead: Stuffed cabbage rolls taste even better the next day and freeze beautifully. Let them cool completely, then store in an airtight container in the freezer for up to 3 months.

Enjoy this hearty, comforting, and deeply satisfying meal

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