Stuffed Cabbage Rolls

Cabbage leaves are the perfect vehicle for meat delivery. Rich in vitamin A and C with anti-carcinogens, stuffed cabbage is an amazing cold weather dish and excellent with mashed potatoes or potato pancakes.

They’re even better when prepared 2 to 3 days in advance and can be frozen for up to a month. 

Frankly this dish is a bit involved so I recommend preparing the filling and sauce ahead of time and assembling and cooking the rolls the following day.

Let’s cook!!!

For the hearty meat-rice filling

Combine in a large bowl: 

• 1 pound ground lamb or beef

• 1 large egg 

• ½ cup dry bread crumbs 

• ½ cup uncooked long-grain white rice 

• ½ cup water 

• 1 large carrot, grated 

• 1 large onion, finely chopped 

• 3 garlic cloves, minced 

• 1 tablespoon minced parsley, oregano, thyme, or a combination 

• 1 teaspoon salt 

• ¼ teaspoon black pepper 

Bring 4 quarts (3.8L) of water to a rolling boil in a large pot. Add: 

• 1½ tablespoons salt 

Cut out the core* with a small, sharp knife, then drop cored side down into the water: 

• 1 head Savoy or green cabbage (about 2 pounds) 

*To core, trim off any portion of the stem that extends below the bottom then shove the prongs of a metal fork as deep into the center of the core as possible and cut a circular incision around to pull the core out.

1. Boil for 5 minutes, then remove from the pot and carefully remove the softened outer leaves. 

2. Return the cabbage to the simmering water to continue to soften as you begin to fill the leaves. (Alternatively, freeze the whole cabbage for 24 hours, then thaw and separate the leaves.) 

   

   Trim enough of the midrib to make the leaf supple enough to roll. 

3. Wrap the meat mixture in the leaves, folding the sides first as shown below. Roll up the leaf loosely, as the rice will expand. Repeat with more leaves until all the filling is used. Place the rolls seam side down to cook. 

Filling done.

The bigger the leaf, the more filling you can add.

For the sauce

Chop enough of the remaining cabbage leaves to make 1 cup. Heat in a large heavy pot or Dutch oven over medium-high heat: 

• 3 tablespoons olive oil 

Add the chopped cabbage along with: 

• 1 medium onion, chopped 

Cook, stirring, until golden brown. Add: 

• ½ cup dry white wine 

Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Add: 

• One 28-ounce can crushed tomatoes 

• 1 cup water 

• ¼ cup packed brown sugar 

• (8 small gingersnaps, crumbled)

• 3 tablespoons lemon juice 

• ½ teaspoon salt 

Feel free to pause here and finish the rolls another day.

Cooking the cabbage rolls

Bring your sauce to a boil. Place the cabbage rolls seam side down in the sauce; if the sauce does not cover the rolls, add some water. 

Reduce the heat, cover, and simmer for 1 ½ hours, shaking the pot every 30 minutes to prevent sticking. Taste the sauce and adjust the flavor with more lemon juice if necessary. 

Serve hot with:

• Sour cream or Greek yogurt

So hearty, so delightful. Your guests are going to love it.

But wait, there’s more…

Vegetarian Filling

Made with leeks, mushrooms, kasha, and bulgur.