Instructions:
Prepare the Cabbage:
Core the cabbage and blanch it in boiling water for about 5–7 minutes, until the leaves are softened. Carefully separate the cabbage leaves and set them aside.
Cook the Rice:
In a saucepan, add the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is fully cooked. Allow to cool.
Prepare the Filling:
In a skillet, heat the oil or butter over medium heat. Add the onions and cook until softened.
In a large mixing bowl, combine the ground beef, cooked onions, cooked rice, eggs, salt, and pepper. Mix until well combined.
Assemble the Rolls:
Take one cabbage leaf and place a scoop of the beef mixture in the center. Roll the leaf around the filling, folding in the sides to enclose it fully. Repeat with remaining leaves and filling.
Prepare the Sauce:
In a large bowl, mix the tomato soup, tomato juice (or V8), and chicken broth until well combined.
Cook the Cabbage Rolls:
Preheat your oven to 350°F (175°C). Arrange the cabbage rolls in a large baking dish, seam side down. Pour the tomato mixture over the rolls, ensuring they are covered in sauce.
Cover the dish with foil and bake for 1.5 to 2 hours, or until the rolls are tender.
Serve:
Remove from the oven, let cool slightly, and serve warm.
Notes:
Meat: Traditional cabbage rolls often use ground beef or pork, but you can also use ground turkey or chicken for a lighter version. A mix of meats gives great flavor.
Rice: Use long-grain white rice for a traditional texture, but you can substitute with brown rice for a healthier option.
Sauce: The sauce typically uses tomatoes, but you can make it spicy by adding chili flakes or include herbs like thyme, bay leaves, or parsley for extra flavor.
Freezing: These cabbage rolls freeze well. You can prepare them ahead of time, freeze before baking, and then cook them when needed.
Tips:
Blanch the cabbage leaves: To make rolling easier, blanch the cabbage leaves in boiling water for a few minutes until soft. This prevents them from tearing and helps them roll easily.
Don’t overstuff: Be sure not to overstuff the rolls. The rice will expand as it cooks, so leaving a little space will prevent the rolls from bursting.
Simmer slowly: Cook the rolls on low heat for a long time (about 1-2 hours). This allows the flavors to meld and ensures the cabbage is tender.
Add flavor to the sauce: Consider adding a splash of vinegar or a bit of sugar to balance the acidity of the tomato sauce.
Serve with sour cream: A dollop of sour cream on top of each roll adds a creamy, tangy contrast that complements the richness of the dish.
Servings:
This recipe typically serves 6-8 people, depending on the size of the cabbage rolls. It’s a great meal for family gatherings, dinner parties, or meal prep for the week. You can also make smaller rolls for appetizers or as part of a larger meal.
Enjoy your country-style cabbage rolls!
