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Cabbage Roll

maldonado's picture
Are you looking for Cabbage Roll Recipe? I have a very easy Cabbage Roll Recipe for you. I got this Cabbage Roll Recipe from a food magazine and made some changes during cooking. This turned on really delicious. This is basically a European Dish. Cabbage Roll can be eaten as Main Course or Side Dish. I like this healthy Cabbage Roll Recipe. Try it. You will love this Cabbage Roll Recipe.
Ingredients
  Extra virgin olive oil 2 Tablespoon
  Italian stewed tomatoes 2 Can (20 oz), chopped
  Crushed tomatoes 1 Can (10 oz)
  Brown sugar 2 Tablespoon (more if you like it a little sweeter- I always go by taste)
  Wine vinegar/Red wine vinegar 2 Tablespoon (white variety)
  Kosher salt To Taste
  Black pepper To Taste (fresh)
  Olive oil 3⁄4 Cup (12 tbs)
  Yellow onion 1 , chopped
  Garlic 4 Clove (20 gm), minced
  Tomato paste 2 Tablespoon
  Dry red wine 3 Drop (splash of)
  Fresh parsley 2 Tablespoon (flat-leaf)
  Worcestershire sauce 3 Drop (splash of)
  Egg 1 Large
  Cooked white rice 1 1⁄2 Cup (24 tbs)
  Ground beef 1 Pound
  Ground pork 1 Pound (you can use 2lbs of ground beef instead of using pork if you want)
Directions

Place skillet over medium heat. Add about 2 tablespoons of olive oil. Saute onions until soft. Add garlic, saute until tender (do not let brown). Stir in the tomato paste, a splash of wine, parsley and about a 1/4 to a ½ cup of the sweet and sour tomato sauce. Mix to incorporate and then remove from the heat.

In a large bowl, combine the meat, the egg, the cooked rice and the onion mixture. Season with a generous amount of salt and pepper.

For the cabbage:

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbage. Remove the core from the cabbage. Carefully separate the leaves. Blanch the cabbage in the boiling water until pliable, but not mushy. Remove from water and let drain. Carefully, cut the thick core from each leaf.

Put about a ½ cup of the meat mixture in the center of the cabbage. Fold in side and roll up.

Place a little of the sweet and sour sauce in the bottom of a pan. Put cabbage rolls seem side down in pan. Cover with remaining sweet and sour sauce. Drizzle with remaining olive oil.

Bake for 1 hour at 350 degrees.

Cabbage Roll is ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Ingredient: 
Meat, Vegetable
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
75 Minutes
Ready In: 
100 Minutes
Servings: 
4

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4 Comments

shantihhh's picture
Love stuffed cabbage (Sarma!) try it with lamb/beef/pork sometime. We cook them on home made sauerkraut with smoked pork ribs. They are a yummy make ahead dish for a party. Shanti/Mary-Anne
maldonado's picture
Try this Cabbage Roll Recipe. This is really yummy.
Ganesh.Dutta's picture
Excellent cabbage roll recipe. I like cabbage very much. This cabbage roll recipe is looking easy. So it would be a good choice for holiday cooking. I will try this recipe on coming holiday.
Larissa's picture
Learned about the sauerkraut and smoked meat from in-laws. They also used heads of cabbage that they had inserted into their home-made sauerkraut. These are oh so good!! For all those new cooks, (young and old) being a "baba"(grandma), I do these cabbage rolls in 2 stages now. In the evening I wash and core the cabbage before cooking. Let the leaves cool and then pare off the thick rib in the middle of the leaf. Keep the outer leaves for lining the bottom the roaster and covering the prepared cabbage rolls so they don't get scorched in the cooking. These are then discarded before serving. There are usually 2 very small heads left and I set them in the roaster also, many like cooked cabbage! I had 4 children and they grew up on our farm. I was always big on nutrition and couldn't understand why our family threw out the water after blanching the cabbage. So....I have for years cooked my rice in the same water adding flavour and all those vitamins don't go down the drain. I cook my rice el dente as it continues to cook in the oven and we don't like mushy rice. I then the next day only have to add the meat and cooked onions and all the spices etc to the cooled rice. And now we are ready to roll.. Put your filling close to the bottom of the leaf and roll like a sausage, hold the roll firmly in one hand and POKE the cabbage ends with the forefinger or thumb one end at a time. The filling will not escape and they look so nice and neat. There are meatless one too, my baba made them with rice, onions, and finely chopped dill, salt and pepper. I can taste them now. My kids liked them best when I used a large can of tomato juice and a can of tomato soup whisked together with water added if the roaster wasn't full. I started doing a lot of my cooking in 2 stages when my kids were teens and I became a widow and went back to work. I still wanted home cooking but often didn't get home till 5:00pm. I do perogies(pyrohyh) in two stages. I boil the potatoes, mash, with butter, lay cheese slices over the potatoes, cover till melted and mash again, then add fried onions salt and pepper. Let cool overnite. The next day make your dough and finish the perogies. Another hint, If you have an ironing board, cover it with and old sheet or tablecloth. Sprinkle with flour and put the perogies on the ironing board. You can then move the ironing board right over to the stove and save all that walking back and forth when boiling. My ironing board holds about 70. This saves room on your counter if you have a small kitchen Perogies are cooked when they float to the top. Have some melted butter or margarine and fried onions(don't burn them) ready for tossing when they come out of the hot water, use a slotted spoon so you don't have excess water on them. Sauerkraut perogies are so good!! This has been fun, happy cooking to all you new cooks.