Stuffed cabbage rolls, or “golubtsy” as they are known in many Eastern European countries, are a comforting and hearty dish made by wrapping seasoned minced meat in tender cabbage leaves, then baking them in a rich tomato sauce. This dish is perfect for family dinners or festive gatherings, as it combines the savory flavors of ground meat, soft cabbage, and a tangy, slightly sweet tomato sauce. It’s a versatile recipe that can be easily adapted based on your preferences for spices or meat choices. Whether you’re new to making stuffed cabbage rolls or have enjoyed them for years, this recipe will guide you step-by-step through creating a delicious, satisfying meal.
Full Recipe:
Ingredients:
For the Filling:
- 350 g minced meat (beef, pork, or a mixture)
- 1 medium onion, finely chopped
- 4 sprigs of fresh dill, chopped
- 4 slices of white bread
- 150 ml milk
- 2 eggs (separated into egg whites and yolks)
- 1 teaspoon salt
- Pinch of black pepper
- 1 teaspoon paprika
For the Sauce:
- 1 medium onion, finely chopped
- 1 medium carrot, grated
- 3 tablespoons tomato sauce (or tomato paste)
- 200 ml water
- Salt and black pepper to taste
- 2 tablespoons vegetable oil (for frying)
For the Cabbage:
- 1 large head of cabbage
- Water (enough to cover the cabbage leaves)
- Salt (for boiling the cabbage leaves)
For Baking:
- Vegetable oil (for greasing the baking sheet)
Garnish (Optional):
- Fresh dill or parsley, chopped
Steps to Make Stuffed Cabbage Rolls with Tomato Sauce:
Step 1: Prepare the Sauce Start by preparing the tomato sauce, which will be used to cook the cabbage rolls. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and grated carrot to the skillet and sauté for 3-4 minutes until softened. Stir in 3 tablespoons of tomato sauce or tomato paste and cook for another 2 minutes. Add 200 ml of water, season with salt and black pepper to taste, and bring the mixture to a boil. Once the sauce has boiled, reduce the heat to low and let it simmer while you prepare the cabbage and filling.
Step 2: Prepare the Cabbage Leaves While the sauce is simmering, bring a large pot of water to a boil. Cut the core out of the cabbage and carefully separate the cabbage into individual leaves. Blanch the cabbage leaves in the boiling water for 5 minutes to soften them, making them pliable for rolling. After 5 minutes, remove the cabbage leaves from the water and let them cool slightly. Cut off the hard center rib of each cabbage leaf to make rolling easier.
Step 3: Prepare the Filling In a small bowl, pour 150 ml of milk over the 4 slices of white bread and let them soak for 10 minutes. While the bread is soaking, prepare the rest of the filling. In a large bowl, combine the minced meat, finely chopped onion, and chopped dill. Separate the eggs into whites and yolks, adding the yolks to the meat mixture (reserve the egg whites for later). Once the bread has soaked, squeeze out any excess milk and crumble the bread into the meat mixture. Add 1 teaspoon of salt, a pinch of black pepper, and 1 teaspoon of paprika to the filling. Mix everything together thoroughly until well combined.
Step 4: Assemble the Cabbage Rolls Take one softened cabbage leaf and place about 2 tablespoons of the meat filling in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up from the bottom, tucking in the sides as you go to form a neat roll. Repeat this process with the remaining cabbage leaves and meat filling.
Step 5: Prepare for Baking Preheat your oven to 180°C (350°F). Grease a baking sheet or a deep baking dish with vegetable oil. Place the cabbage rolls seam side down on the baking sheet or dish, making sure they are arranged in a single layer.
Step 6: Pour the Sauce and Bake Once all the cabbage rolls are assembled and placed on the baking sheet, pour the prepared tomato sauce evenly over the rolls. The sauce should cover the rolls halfway, so adjust the amount if necessary. Cover the baking sheet with foil and bake in the preheated oven for 30 minutes. The cabbage rolls will absorb the flavors of the sauce as they bake, creating a tender and flavorful dish.
Step 7: Serve After baking, remove the cabbage rolls from the oven and let them cool for a few minutes before serving. Garnish with fresh chopped dill or parsley if desired. Serve the cabbage rolls hot, with extra tomato sauce spooned over the top for added flavor.
Nutrition Facts (Per Serving, based on 4 servings):
- Calories: 320 kcal
- Carbohydrates: 18g
- Protein: 24g
- Fat: 17g
- Fiber: 4g
- Sodium: 740mg
Frequently Asked Questions (FAQs):
1. Can I use a different type of meat for the filling? Yes, you can use any type of ground meat, such as chicken, turkey, pork, or a combination of meats. Ground turkey or chicken will make the dish lighter, while pork will add a richer flavor.
2. Can I make the cabbage rolls ahead of time? Yes, cabbage rolls can be made in advance. You can assemble the rolls and refrigerate them (covered) for up to 24 hours before baking. You can also freeze them for longer storage. When ready to bake, allow them to thaw in the fridge overnight, then bake as directed.
3. What can I use instead of tomato sauce? If you don’t have tomato sauce, you can use tomato paste mixed with water or crushed tomatoes as a substitute. You can also add a splash of vinegar or sugar to the sauce for extra depth of flavor.
4. Can I add rice to the filling? Yes, many traditional stuffed cabbage rolls include rice in the filling. You can add about 1/2 cup of cooked rice to the meat mixture if desired. This will add extra texture and make the filling more substantial.
Tips for Making the Best Cabbage Rolls:
- Blanch the Cabbage Properly: Blanching the cabbage leaves for 5 minutes makes them soft and easy to work with. Don’t skip this step, as it makes rolling the leaves much easier.
- Use Fresh Herbs: Fresh dill adds a bright, fresh flavor to the filling. You can also substitute parsley or thyme for a different herbal note.
- Pack the Rolls Tightly: When rolling the cabbage leaves, make sure they are packed tightly, so the filling doesn’t fall out during cooking. Tucking the sides securely helps ensure the rolls stay intact while baking.
Storage Tips: Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a microwave-safe dish and warm them in the microwave, or reheat them in the oven at 160°C (320°F) until heated through.
If you want to freeze the cabbage rolls, place them in an airtight container or wrap them individually in plastic wrap and freeze for up to 3 months. Thaw the rolls in the fridge overnight before reheating.
Conclusion: Stuffed cabbage rolls are a classic comfort food that brings together tender cabbage, savory minced meat, and a rich tomato sauce for a hearty, flavorful meal. Whether you’re making them for a special family dinner or meal prepping for the week, these rolls are sure to be a hit. The combination of soft cabbage, spiced meat filling, and tangy sauce makes for a delicious and satisfying dish that can be customized to your preferences. Serve them hot, garnished with fresh herbs, and enjoy this warm, homestyle meal!