Stuffed Cabbage Leaves – Stuffed cabbage leaves. A savory dish. Showcase the richness and health benefits of Mediterranean cuisine. This flavorful recipe carries together the savors of sauerkraut and tomato sauce. With the blend of ground meat and rice. All enveloped in tender cabbage leaves. Ideal for those who appreciate dishes with a wholesome touch. The key elements like green cabbage, ground beef or chicken, rice and a mix of spices. Harmonize to produce a dish that’s both nourishing and gratifying.
The first time I prepared Stuffed Cabbage Leaves was on a chilly evening. That warranted a satisfying meal. As the aroma wafted through the kitchen. My husband and our little one were lured in. Curious and eager to taste. Witnessing their excitement. Followed by delight with each mouthful was truly heartening. It became a moment. A newfound family favorite.
What makes these Stuffed Cabbage Leaves truly heartening?
This recipe acclimates preferences by offering options. For either ground beef, chicken or a blend of both. Preparing the filling ahead of time enhances the flavors. While streamlining meal preparation. By combining proteins, vegetables and grains in one dish. It serves as a rounded meal choice. Indulge in the flavors of Mediterranean cuisine. Excellent for embarking on tastes and cultural traditions.
What You Need To Make This Stuffed Cabbage Leaves Recipe?
Green cabbage: Our comforting wrap. That lovingly encases the filling. It’s more than a vegetable. It’s the hug that ties everything together.
Ground meat (beef, chicken, or a mix): The heart and soul of the recipe. Bringing depth and satisfaction to each bite.
Cooked rice: The companion to our meat. Absorbing flavors. And adding a texture. That enhances every mouthful.
Onion and dill: The magic duo. That subtly enhances the dish with sweet and herby flavors. They’re the heroes that give the recipe its character.
Egg: The binder that holds our filling in place. Ensuring every cabbage roll is perfectly assembled. And ready to be savored.
Sauerkraut, Tomato Sauce, Diced Tomatoes: The trio that adds zest and tanginess. Balancing out the dish with bursts of joy in every nibble.
Lemon Juice, Brown Sugar, Tomato Paste, Paprika, Garlic, and Allspice: The ingredients that elevate the dish. With layers of flavor dancing together.
Chicken Stock or Water, Salt, and Pepper: The components that enhance. And bring out the symphony of flavors in our dish.
Steps To Make Stuffed Cabbage Leaves:
Step 1: Start by washing the cabbage. Place it in a pot of boiling water for around 4 to 5 minutes. The goal is to have the leaves tender and flexible. But not overly soft. To maintain their shape. Once boiled. Cool it under running water. Let it cool until you can handle it easily. Those who like to plan. Freezing the cabbage and then thawing it can achieve a similar result. Making the leaves easier to work with.
Step 2: In a mixing bowl. Mix your ground meat cooked rice, diced onion, dill, and an egg. Mix in ½ cup of sauerkraut. A bit of tomato sauce for moisture. Season generously with salt and pepper. I suggest cooking a portion of the mixture to taste and adjust seasonings. It’s important to nail this step. If possible let the mixture rest in the refrigerator for a few hours. It helps blend all the flavors
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Step 3: Gently separate the cabbage leaves. Keeping those that are whole and big enough for stuffing. The smaller remaining leaves. And the core. Should be kept aside for later use in the pot. Prepare the leaves by trimming down the stem. To ensure they cook evenly. And are easy to roll.
Step 4: Place a leaf flat. Add a portion of filling (1/4 to 1/3 cup). And carefully roll it up. Fold over the base. Tuck in the sides. Roll it up neatly. Leaving one end open to seal last. It should resemble a package. If there is leftover filling. Shape it into meatballs for no waste.
Step 5: Spread chopped cabbage and sauerkraut at the bottom of the pot. To prevent burning and enhance flavor. Arrange a layer of stuffed leaves with tomato sauce. Add another layer of leaves. Then finish with the remaining sauce for cooking and flavor distribution.
Step 6: Bring the pot to a boil. Then simmer covered for 2 2 ½ hours. For that magical transformation to happen. The leaves turn soft. The filling gets cooked thoroughly. The flavors blend wonderfully. Make sure to watch the pot. To keep it simmering gently. And prevent the leaves from coming undone.
Step 7: After cooking. Delicately transfer the stuffed cabbage leaves onto a serving plate. Pour some of the tomato sauce on top. Add a generous dash of black pepper. You can savor this dish right away. Store it in the fridge for a couple of days. Or even freeze it for meals.
Tip:
To give a twist to the Stuffed Cabbage Leaves recipe. Try sautéing the meat before blending it with the other stuffing ingredients. Here’s a way to enhance your dish:
Sauté the Meat: Prior to mixing your ground beef or chicken with rice. Onions and dill. Sauté the meat in a pan over medium-high heat. This method. Caramelizes the sugars in the meat. Introducing a flavor. And a hint of smokiness. That can’t be achieved by simply boiling.
Scrape the Pan: Once you’ve sautéed the meat. Deglaze the pan with a bit of chicken broth or water. Scrape off any browned bits (the fond) from the bottom of the pan. Add this juice to your stuffing blend. These bits are decadent in taste. Will disperse throughout the filling. Enhancing every mouthful.
This straightforward yet impactful method. Brings depth to your Stuffed Cabbage Leaves. Distinguishing your version with a taste profile. That showcases your expertise and meticulousness.
Frequently Asked Questions:
Can I use other types of meat for the filling?
This recipe is quite flexible. You can opt for ground turkey, lamb, or even a vegetarian alternative. To give a twist to the dish.
What if I have leftover filling or cabbage?
If you have leftover filling. You can shape it into meatballs. Cook them alongside the cabbage rolls. As for leftover cabbage. It works wonderfully in soups or stir-fries. Making sure nothing goes to waste.
Can this dish be made ahead of time?
Stuffed Cabbage Leaves actually taste better the following day. As the flavors meld together beautifully over time. Additionally, you can freeze the cooked rolls. For a heat-and-eat meal option during busy days.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Cabbage Leaves
Ingredients
- 1 large green cabbage 3.5-4 lbs.
- 1 lb. ground beef ground chicken, or a mixture
- 1 c cooked long grain rice white or brown
- 1/3 c finely minced onion
- 2 tbsp fresh minced dill
- 1 large egg
- 1 1/2 c sauerkraut divided
- 28 oz tomato sauce divided
- 14 oz diced or crushed tomatoes
- 2 tbsp fresh lemon juice or more to taste
- 2 tbsp brown sugar or more to taste
- 2 tbsp tomato paste
- 1 tbsp paprika
- 1 clove garlic minced
- 1/4 tsp allspice
- 1/2 c chicken stock or water
- Salt and pepper to taste
Instructions
- Prepare the cabbage by washing it and boiling it for 4 to 5 minutes. Until the leaves become soft. Let it cool. Then remove the leaves. And trim the stem parts with a knife.
- For the filling. Combine ground meat, cooked rice, minced onion, dill, egg, ½ cup of sauerkraut 1/3 cup of tomato sauce, salt and pepper in a bowl. Taste test by cooking a small amount in a skillet.
- Stuff each cabbage leaf with some filling. Fold over the base first. Then fold in the sides. Roll it up neatly.
- To make the sauce. Mix together the remaining tomato sauce with tomatoes, lemon juice, brown sugar tomato paste, paprika, minced garlic and allspice in a saucepan. Heat until it starts bubbling.
- Layer chopped cabbage and sauerkraut in a pot. Add stuffed leaves on top. Pour over some sauce. Repeat layering stuffed leaves. Finish with the remaining sauce on top.
- Bring everything to a boil. Then let it simmer covered for 2 to 2 ½ hours. Until the cabbage leaves are tender.
- Carefully take out the cabbage leaves filled with stuffing. Add the sauce on top. And savor the dish!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
