Ingredients:

For the Cabbage Rolls:

• 100g (3.5 oz) rice
• 250ml water (8.5 fl oz)
• 1 tsp salt (for rice)
• 500g (1.1 lb) minced beef
• 1 tsp salt (for meat mixture)
• 1 tsp paprika
• A little black pepper
• Green onions (to taste)
• Olive oil (for frying)
• 1 onion (finely chopped)
• 1 carrot (grated or finely chopped)
• 1 clove of garlic (minced)
• 1 sweet pepper (finely chopped)
• 1 tomato (diced)
• 1 cup tomato sauce
• 1 tsp salt (for sauce)
• 1/3 tsp black pepper
• 1 tsp Italian herbs
• 500g (1.1 lb) cabbage (about 12-14 large leaves)
• 150g (5.3 oz) mozzarella (grated)

For the Sauce:

• 3 tbsp sour cream
• 3 cherry tomatoes (chopped)
• Bunch of dill (finely chopped)
• 1 clove of garlic (minced)
• A little salt and black pepper (to taste)

Steps to Make the Stuffed Cabbage Rolls:

1. Prepare the Rice:

Begin by cooking the rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 250 ml of water and a teaspoon of salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the rice is cooked and the water has been absorbed. Set aside to cool.

2. Prepare the Cabbage:

While the rice is cooking, blanch the cabbage leaves to make them pliable. Carefully remove the core of the cabbage, then gently peel off 12-14 large leaves. Blanch them in boiling water for 2-3 minutes until they become tender and flexible. Drain the leaves and set them aside to cool.

3. Prepare the Meat Filling:

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the grated carrot, minced garlic, and chopped sweet pepper, cooking for another 3-4 minutes until the vegetables soften. Add the diced tomato and cook for an additional 2 minutes.

In a large bowl, combine the cooked vegetables with the minced beef, paprika, black pepper, and salt. Add the cooked rice and mix everything thoroughly. The mixture should be moist but firm enough to hold together.

4. Stuff the Cabbage Leaves:

Place a cabbage leaf on a flat surface. Trim any thick veins from the base of the leaf so it can be rolled easily. Place about 2-3 tablespoons of the filling in the center of the leaf, then fold in the sides and roll it up tightly, securing the filling inside. Repeat the process with the remaining cabbage leaves and filling.

5. Prepare the Tomato Sauce:

In a separate pan, heat some olive oil and add the tomato sauce, black pepper, salt, and Italian herbs. Stir to combine and simmer for 5-7 minutes. This sauce will be the base for the cabbage rolls.

6. Assemble the Cabbage Rolls:

In a large pot or Dutch oven, place the cabbage rolls seam-side down. Pour the tomato sauce over the rolls, ensuring that they are evenly covered. Cover the pot with a lid and bring it to a simmer over medium heat. Let the rolls cook for 40-45 minutes, or until the cabbage is tender and the filling is fully cooked.

7. Prepare the Sour Cream Sauce:

While the cabbage rolls are cooking, prepare the sauce. In a small bowl, combine the sour cream with the chopped cherry tomatoes, minced garlic, chopped dill, and a pinch of salt and black pepper. Stir until smooth and creamy.

8. Serve:

Once the cabbage rolls are cooked, remove them from the pot and place them on a serving dish. Drizzle the creamy sour cream sauce over the top and garnish with extra dill or green onions if desired. Serve warm, alongside your favorite sides.

Prep Time: 25 minutes

Cooking Time: 1 hour

Total Time: 1 hour 25 minutes

Servings: 6-8

KCAL: Approx. 320 calories per serving (may vary depending on portion size)

Explanation of the Recipe: Why It’s Timeless

Stuffed cabbage rolls are a dish that transcends borders, loved by families across the world for generations. This recipe’s roots are deeply embedded in Eastern European and Mediterranean traditions, where it’s often prepared for festive occasions or large family gatherings. The reason why stuffed cabbage rolls have stood the test of time is simple: they combine hearty, affordable ingredients that create a satisfying, wholesome meal.

The cabbage itself is a vegetable that has been cultivated for thousands of years. It’s rich in nutrients, versatile, and inexpensive, making it the perfect vehicle for creating a filling meal. The combination of rice, minced beef, and vegetables ensures a balanced, flavorful filling that is both hearty and delicious. When combined with a rich tomato sauce and topped with a creamy dill sour cream sauce, it creates a dish that is comforting and satisfying in every bite.

In addition, the dish’s adaptability is part of what makes it timeless. You can tweak the spices, use different meats or grains, or even create a vegetarian version with mushrooms or lentils. The sour cream sauce adds a creamy richness that complements the savory cabbage rolls, but it can be replaced with yogurt or left out entirely, depending on your preferences. This flexibility means that stuffed cabbage rolls can be made to suit any palate or dietary need.

Moreover, this dish is one that gets better with time. Leftovers are even more flavorful the next day, as the flavors continue to meld together. It’s the kind of meal you look forward to reheating because it’s just as good—if not better—on the second day.

Nutrition Facts (Approx. per serving):

• Calories: 320 kcal
• Carbohydrates: 30g
• Protein: 20g
• Fat: 15g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 4g
• Sodium: 450mg

FAQs:

Q: Can I make these cabbage rolls ahead of time? A: Yes, you can prepare the cabbage rolls in advance and refrigerate them before cooking. Simply follow the recipe up to the point of assembling the rolls, then store them in an airtight container in the fridge for up to 24 hours. When you’re ready to cook, simply follow the instructions for the tomato sauce and simmer the rolls until cooked through.

Q: Can I freeze stuffed cabbage rolls? A: Yes, stuffed cabbage rolls freeze well. After they have cooled, place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. To reheat, thaw the rolls in the fridge overnight, then simmer them in the tomato sauce until heated through.

Q: Can I substitute the beef with another protein? A: Absolutely! You can use ground turkey, chicken, or pork instead of beef. Alternatively, for a vegetarian version, try using lentils, mushrooms, or a mixture of both.

Tips for Making:

1. Use Large, Tender Cabbage Leaves: When selecting cabbage, look for heads with large, tender leaves. If you can’t find a cabbage with large leaves, you can always overlap smaller leaves to form a wrap.
2. Add a Bit of Spice: Feel free to add extra spices like cumin, thyme, or allspice to customize the filling.
3. Don’t Overstuff: When rolling the cabbage leaves, don’t overstuff them. The filling should be snug but not overly packed, as this could make it difficult to roll and may affect cooking.

Storage Tips:

• Refrigeration: Store leftover cabbage rolls in an airtight container in the fridge for up to 3 days.
• Freezing: As mentioned, you can freeze the rolls after cooking or before cooking, for up to 3 months.

Conclusion:

Stuffed cabbage rolls with minced beef, rice, and a flavorful tomato sauce are a timeless comfort food that is perfect for any occasion. This dish’s richness in flavor, texture, and history makes it a staple for family meals. With each bite, you’ll enjoy the tender cabbage, hearty beef filling, and the perfect balance of spices, all enhanced by the tangy sour cream sauce. Whether shared with loved ones at a festive gathering or enjoyed as a cozy family dinner, these stuffed cabbage rolls are sure to become a favorite in your kitchen for years to come.