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Stuffed cabbage rolls are a classic dish that combines hearty, flavorful minced meat filling with tender cabbage leaves. This recipe offers a fragrant and savory filling made with minced meat, sweet paprika, herbs of Provence, and nutmeg, all rolled inside softened cabbage leaves and cooked to perfection in a flavorful broth. The rolls are served with a rich and tangy lemon butter sauce that complements the dish beautifully. Whether you’re making this for a family dinner or a special occasion, these stuffed cabbage rolls are sure to impress with their combination of comforting flavors and appealing presentation.

Full Recipe:

Ingredients

For the Cabbage Rolls:

1 whole cabbage
5 g salt

3 g black pepper
1 kg minced meat (beef, pork, or a mix)
1 onion (finely chopped)

10 g sweet paprika
5 g nutmeg
5 g herbs of Provence

10 g salt
5 g black pepper
1 liter water

For the Lemon Butter Sauce:

4 egg yolks
100 g melted butter
10 ml lemon juice

50 ml milk
10 g sweet paprika
Salt and black pepper to taste

Steps to Make Stuffed Cabbage Rolls with Lemon Butter Sauce

Prepare the Cabbage Leaves:
- Begin by removing the core of the cabbage with a sharp knife. Boil a large pot of water and blanch the whole cabbage in the boiling water for about 5 minutes to soften the leaves. This makes them easier to separate and roll.
- Carefully peel away the cabbage leaves one by one, taking care not to tear them. Set the softened cabbage leaves aside on a plate to cool.

Prepare the Meat Filling:
- In a large mixing bowl, combine the minced meat, finely chopped onion, 10 g of sweet paprika, 5 g of nutmeg, 5 g of herbs of Provence, 10 g of salt, and 5 g of black pepper. Mix everything thoroughly until well combined. The filling should be aromatic and evenly seasoned.
- If you prefer, you can sauté the onion beforehand to give it a sweeter, milder flavor before adding it to the meat mixture.

Assemble the Cabbage Rolls:
- Take one cabbage leaf at a time and place a generous spoonful of the minced meat filling in the center. Fold the sides of the leaf over the filling, then roll it up tightly, starting from the base of the leaf. Repeat the process until all the filling is used.
- Once all the cabbage rolls are assembled, set them aside while you prepare the cooking liquid.

Cook the Cabbage Rolls:
- In a large pot, bring 1 liter of water to a gentle boil. Season the water with a pinch of salt, black pepper, and sweet paprika to infuse it with flavor.
- Gently place the cabbage rolls in the pot, making sure they are snugly arranged in a single layer if possible. If you need to stack them, do so carefully.
- Cover the pot with a lid and simmer the cabbage rolls on low heat for about 40-50 minutes, or until the meat is fully cooked and the cabbage leaves are tender. You may need to add more water during the cooking process if necessary.
Prepare the Lemon Butter Sauce:
- While the cabbage rolls are cooking, make the lemon butter sauce. In a small saucepan, whisk the egg yolks with the milk over low heat. Be sure to stir constantly to prevent the yolks from curdling.
- Gradually add the melted butter in a slow stream while continuing to whisk. The sauce should start to thicken as the butter is incorporated.
- Once the sauce has thickened slightly, add the lemon juice and sweet paprika. Season with salt and black pepper to taste. The result should be a smooth, tangy sauce with a hint of sweetness from the paprika.
Serve the Cabbage Rolls:
- Once the cabbage rolls are fully cooked, carefully remove them from the pot and arrange them on a serving dish.
- Drizzle the lemon butter sauce over the cabbage rolls before serving. Alternatively, you can serve the sauce on the side for dipping.

Nutrition Facts (Per Serving, Approximate)

Calories: 450 kcal

Carbohydrates: 10 g
Protein: 25 g
Fat: 30 g

Saturated Fat: 12 g
Fiber: 3 g
Sodium: 850 mg

Sugar: 5 g

Frequently Asked Questions (FAQs)

Can I use a different type of meat for the filling? Yes, you can substitute the minced beef or pork with ground chicken, turkey, or lamb. Each type of meat will bring its unique flavor to the dish, so feel free to experiment based on your preference.
Can I make the cabbage rolls ahead of time? Absolutely! You can prepare the cabbage rolls up to a day in advance. Store them in the refrigerator, covered, and then cook them just before serving. You can also freeze uncooked cabbage rolls for up to 3 months.

What can I use if I don’t have sweet paprika? If you don’t have sweet paprika, you can substitute it with smoked paprika for a deeper, smokier flavor. Alternatively, cayenne pepper can be used if you prefer a little heat, but use it sparingly.
How can I make the lemon butter sauce thicker? If you find that the lemon butter sauce isn’t thickening as much as you’d like, you can add a bit more egg yolk and continue to whisk it over low heat until it reaches the desired consistency. Be careful not to overheat the sauce, or the eggs may curdle.
Can I bake the cabbage rolls instead of boiling them? Yes, you can bake the cabbage rolls. Place them in a baking dish, pour in a little broth or tomato sauce, cover with foil, and bake at 180°C (350°F) for about 45 minutes, or until the meat is cooked through.

Tips for Making the Best Cabbage Rolls

Don’t Overfill the Cabbage Leaves: It’s important to leave some room when filling the cabbage leaves, as the filling will expand slightly during cooking. Overfilled rolls may break open.
Blanch the Cabbage Leaves Properly: Boiling the cabbage leaves for a few minutes makes them easier to handle and roll without tearing. If you skip this step, the leaves may be too stiff to roll properly.
Adjust the Spices: If you enjoy more intense flavors, feel free to increase the amount of paprika, nutmeg, or herbs of Provence in the filling. These spices bring warmth and aroma to the dish.

Use Fresh Lemon Juice: For the best flavor in the lemon butter sauce, use freshly squeezed lemon juice. It adds a bright, tangy flavor that balances the richness of the butter.
Don’t Skip the Sauce: The lemon butter sauce adds a rich, tangy dimension to the cabbage rolls, so be sure to serve it with the rolls. It’s also a great accompaniment for any extra vegetables or sides you might serve.

Storage Tips

In the Refrigerator: Cooked cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a microwave or on the stovetop before serving.

In the Freezer: Uncooked cabbage rolls can be frozen for up to 3 months. Arrange them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. When ready to cook, thaw them in the refrigerator overnight and cook as directed.

Conclusion

Stuffed Cabbage Rolls with Herbed Minced Meat Filling and Lemon Butter Sauce is a comforting and satisfying dish that’s perfect for family dinners or special gatherings. The tender cabbage leaves, aromatic meat filling, and tangy sauce come together to create a rich and flavorful meal that’s sure to impress. With the right balance of spices and a smooth, buttery finish, this recipe is a delightful combination of texture and taste. Whether you’re making it ahead for a busy weeknight or serving it fresh, these cabbage rolls are bound to become a family favorite. Enjoy!

Stuffed Cabbage Rolls with Herbed Minced Meat Filling and Lemon Butter Sauce

Author: Olivia
Total Time: 1hr 30mins

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Description

Instructions

Prepare the Cabbage Leaves:
- Begin by removing the core of the cabbage with a sharp knife. Boil a large pot of water and blanch the whole cabbage in the boiling water for about 5 minutes to soften the leaves. This makes them easier to separate and roll.
- Carefully peel away the cabbage leaves one by one, taking care not to tear them. Set the softened cabbage leaves aside on a plate to cool.
Prepare the Meat Filling:
- In a large mixing bowl, combine the minced meat, finely chopped onion, 10 g of sweet paprika, 5 g of nutmeg, 5 g of herbs of Provence, 10 g of salt, and 5 g of black pepper. Mix everything thoroughly until well combined. The filling should be aromatic and evenly seasoned.
- If you prefer, you can sauté the onion beforehand to give it a sweeter, milder flavor before adding it to the meat mixture.
Assemble the Cabbage Rolls:
- Take one cabbage leaf at a time and place a generous spoonful of the minced meat filling in the center. Fold the sides of the leaf over the filling, then roll it up tightly, starting from the base of the leaf. Repeat the process until all the filling is used.
- Once all the cabbage rolls are assembled, set them aside while you prepare the cooking liquid.
Cook the Cabbage Rolls:
- In a large pot, bring 1 liter of water to a gentle boil. Season the water with a pinch of salt, black pepper, and sweet paprika to infuse it with flavor.
- Gently place the cabbage rolls in the pot, making sure they are snugly arranged in a single layer if possible. If you need to stack them, do so carefully.
- Cover the pot with a lid and simmer the cabbage rolls on low heat for about 40-50 minutes, or until the meat is fully cooked and the cabbage leaves are tender. You may need to add more water during the cooking process if necessary.

Prepare the Lemon Butter Sauce:
- While the cabbage rolls are cooking, make the lemon butter sauce. In a small saucepan, whisk the egg yolks with the milk over low heat. Be sure to stir constantly to prevent the yolks from curdling.
- Gradually add the melted butter in a slow stream while continuing to whisk. The sauce should start to thicken as the butter is incorporated.
- Once the sauce has thickened slightly, add the lemon juice and sweet paprika. Season with salt and black pepper to taste. The result should be a smooth, tangy sauce with a hint of sweetness from the paprika.
Serve the Cabbage Rolls:
- Once the cabbage rolls are fully cooked, carefully remove them from the pot and arrange them on a serving dish.
- Drizzle the lemon butter sauce over the cabbage rolls before serving. Alternatively, you can serve the sauce on the side for dipping.

Prep Time: 30mins
Cook Time: 60mins

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