Stuffed Cabbage Rolls
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Stuffed Cabbage Rolls
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
Cabbage:
- 1 savoy cabbage large head, leaves separated
Tomato Sauce:
- 2 tbsp olive oil
- ½ onion sweet yellow, diced
- Pinch crushed red pepper flakes to taste
- 2 garlic cloves, minced
- 2-3 tbsp tomato paste to taste
- ¼ cup white wine dry
- 1 oz whole peeled tomatoes canned; crushed with hands or immersion blender
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Meat Stuffing:
- ¼ cup panko crumbs
- 2-3 tbsp milk
- ½ lb ground beef
- ½ lb ground pork
- 1 cup rice cooked
- ⅓ cup Parmesan Cheese finely grated
- 2 tbsp sweet yellow onion finely grated
- 2 tsp basil fresh, chopped
- 1 tsp oregano fresh, chopped
- 1 garlic clove, minced
- 1 egg beaten
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Instructions
- Prepare the cabbage by carefully separating all of the cabbage leaves.
- Boil a large pot of salted water and blanch the separated leaves for 1-2 minutes, until they are wilted and pliable. Set aside to drain on a towel.
- Prepare the sauce by heating the olive oil in a large skillet over medium-high heat.
- Add the onion and crushed red pepper flakes and cook, stirring often, until softened, about 15-20 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the tomato paste and wine and cook, stirring constantly, for 1 minute.
- Add the tomatoes that you have crushed with your hands. Season with a bit of sea salt and freshly cracked pepper, to taste. Bring the sauce to a gentle boil while preparing the meat stuffing mixture.
- Prepare the meat stuffing mixture by combining the panko crumbs with a few tablespoons of milk to moisten; set aside.
- In another large bowl combine the beef, pork, rice, parmesan, grated onion, herbs, garlic, moistened panko crumbs, beaten egg, sea salt, and freshly cracked pepper, to taste. Gently mix with your hands to combine all ingredients together - try not to overmix.
- Lay out one cabbage leaf and place two tablespoons of meat stuffing mixture in the center. Wrap the sides of the cabbage leaf up and roll it like a burrito. Seal the seam with a toothpick.
- Repeat with the remaining meat mixture and cabbage leaves.
- Finish the stuffed cabbage rolls by nestling them seam (toothpick) side up in the gently boiling sauce; cover with a lid and simmer for 30 minutes.
- Remove the toothpicks and carefully turn the cabbage rolls over, continue simmering for another 30 minutes.
- Remove from the stove and allow them to rest uncovered for 10-15 minutes. Serve with mashed potatoes, if desired. Enjoy.
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