Description

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.

Ingredients

Units Scale

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

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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