Cabbages Rolls

 

Here’s a hearty and flavorful recipe for Cabbage Rolls! These rolls are typically filled with a delicious mixture of ground meat, rice, and spices, and then simmered in a flavorful tomato sauce.

Ingredients:

For the filling:

• 1 lb ground beef (or ground turkey for a lighter version)
• 1/2 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons parsley, chopped (optional)

For the cabbage rolls:

• 1 large head of cabbage
• 1 tablespoon olive oil (for sautéing)

For the sauce:

• 1 (28 oz) can crushed tomatoes
• 1 tablespoon tomato paste (optional, for a thicker sauce)
• 1 teaspoon sugar (to balance acidity)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice (optional, for extra tang)

Instructions:

1. Prepare the Cabbage Leaves:

• Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage, leaving the rest of the head intact.
• Place the cabbage leaves in the boiling water for about 2-3 minutes, or until they become pliable and easy to roll. Remove and set aside to cool slightly.
• Trim the thick veins of the cabbage leaves so that they are easier to roll. Set the cabbage leaves aside.

2. Make the Filling:

• In a large bowl, combine the ground meat, cooked rice, chopped onion, egg, garlic powder, onion powder, dried thyme, salt, and pepper. Mix everything together until well combined. Optionally, add some fresh chopped parsley for added flavor.

3. Assemble the Cabbage Rolls:

• Lay one cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling in the center of the leaf.
• Fold in the sides of the cabbage leaf and roll it up tightly, similar to rolling a burrito. Repeat this process for the remaining cabbage leaves and filling.

4. Make the Sauce:

• In a separate bowl, mix together the crushed tomatoes, tomato paste (if using), sugar, dried basil, oregano, salt, and pepper. Stir well to combine.
• Optionally, add a tablespoon of lemon juice for extra tanginess.

5. Cook the Cabbage Rolls:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Place the cabbage rolls seam-side down into the pot in a single layer.
• Pour the tomato sauce over the cabbage rolls, ensuring they are covered. If needed, add a little water to make sure they are well submerged.
• Bring the sauce to a simmer, then cover and cook for about 45 minutes to 1 hour, occasionally checking to make sure the rolls are cooking evenly. The cabbage should be tender, and the filling should be cooked through.

6. Serve:

• Once the cabbage rolls are done, carefully remove them from the pot and place them on a serving dish.
• Spoon some of the sauce over the top of the rolls, and garnish with fresh parsley if desired.

Tips:

• Freezing: Cabbage rolls freeze well! You can make a big batch and freeze them for later. Just make sure to let them cool completely before freezing and store them in an airtight container or freezer bag.
• Variations: You can also make vegetarian cabbage rolls by using a mixture of rice, mushrooms, and veggies instead of meat.
• Sauce: Some people prefer a sweeter sauce, so feel free to add more sugar to taste if that’s your preference.

Enjoy these delicious Cabbage Rolls with a side of crusty bread or a fresh salad!