This classic dish features tender cabbage leaves filled with a savory ground meat mixture and simmered in a rich tomato sauce.
Ingredients:
- For the Filling:
- 1 pound ground beef or pork (or a mixture)
- 1/2 pound ground veal (optional)
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1/4 cup chopped fresh parsley
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For the Cabbage:
- 1 large head of green cabbage
- For the Sauce:
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Prepare the Cabbage:
- Bring a large pot of salted water to a boil.
- Remove the core from the cabbage.
- Carefully submerge the cabbage head in the boiling water for about 5 minutes, or until the outer leaves are softened.
- Remove the cabbage from the water and let it cool slightly.
- Gently peel off the softened leaves.
- Make the Filling:
- In a large skillet, cook the ground meat over medium heat until browned.
- Drain off any excess fat.
- Add the onion, celery, and garlic to the skillet and cook until softened.
- Stir in the cooked rice, parsley, egg, salt, and pepper.
- Cook and stir for a few minutes more, until well combined.
- Assemble the Rolls:
- Lay a cabbage leaf on a clean work surface, with the large vein running down the center.
- Place a spoonful of the meat mixture on the lower part of the leaf.
- Fold the sides of the leaf over the filling, then roll up tightly.
- Repeat with the remaining leaves and filling.
- Make the Sauce:
- In a large pot or Dutch oven, combine the crushed tomatoes, diced tomatoes, chopped onion, carrots, celery, bay leaves, oregano, salt, and pepper.
- Bring to a simmer over medium heat.
- Simmer the Rolls:
- Carefully place the stuffed cabbage rolls in the simmering sauce.
- Reduce heat to low, cover, and simmer for 1-1.5 hours, or until the cabbage rolls are tender.
- Serve:
- Remove the bay leaves.
- Serve the stuffed cabbage rolls hot, topped with the sauce.
Tips and Variations:
- Add some acidity: A splash of red wine vinegar or lemon juice can brighten the flavors of the sauce.
- Make it vegetarian: Substitute the ground meat with a mixture of cooked lentils, quinoa, and vegetables.
- Use different vegetables: Add chopped mushrooms, bell peppers, or spinach to the filling for extra flavor and nutrients.
- Freeze for later: Freeze cooked stuffed cabbage rolls in individual portions for a quick and easy meal.
Enjoy your homemade Stuffed Cabbage Rolls!