7 In Pork/ Poultry/ Step By Step Recipes

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls | YummyAddiction.com

These stuffed cabbage rolls take me back to being a kid. It was one of my favorite meals back in the day and I was always asking my mom or grandma to make these! It feels like it was yesterday. Ah, time flies.

But this post can’t be sad because these rolls are freaking delicious! Actually I came up with the idea to make them when I saw fresh cabbage at my local market for the very first time this year. It would be a shame not to take advantage of this situation.

How To Blanch Cabbage For Rolls | YummyAddiction.com

However I wasn’t sure that it’s a good fit for the blog because I thought that this dish is only popular in my region (boy, I was wrong!). After a little research I was really surprised to find out that it is known in countries all over the world!

I’ve prepared a step-by-step guide showing you how to make these delicious stuffed cabbage rolls if you haven’t tried them before.

How to Remove Cabbage Leaves for Making Cabbage Rolls | YummyAddiction.com

It’s fairly easy, the most time is spent in preparing the cabbage leaves.

How To Prepare Cabbage Leaves For Stuffing | YummyAddiction.com

For the filling I like to use ground chicken and pork, but you can easily change it to any type of meat you like.

The Filling for Cabbage Rolls | YummyAddiction.com

It’s a fun process that delivers amazingly delicious results! 🙂

How to Make Cabbage Rolls | YummyAddiction.com

Don’t they look wonderful? I’m in love!

Stuffed Cabbage Leaves | YummyAddiction.com

Just imagine the feeling as you bite into one… Mmm… the taste is divine!

Chicken And Pork Stuffed Cabbage Rolls | YummyAddiction.com

These cabbage rolls are full of flavor and so mouth-watering! Trust me, they are impossible to resist. Stuffed Cabbage Rolls | YummyAddiction.com

5 from 2 votes
Stuffed Cabbage Rolls
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Stuffed Cabbage Rolls
Prep Time
35 mins
Cook Time
1 hrs 15 mins
Total Time
1 hrs 50 mins
 
Servings: 10 rolls
Author: Yummy Addiction
Ingredients
For The Filling:
  • 1/2 lb (225g) lean ground pork
  • 1/2 lb (225g) ground chicken breast
  • 1 cup half-cooked rice
  • 1/2 onion , minced
  • 1 clove garlic , minced
  • 1/2 red bell pepper , finely chopped
  • 1 small carrot , grated
  • 2 tablespoons butter
  • 1 egg , beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For The Cabbage Rolls:
  • 1 head of green cabbage
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 3 whole peppercorns
  • 1 large carrot , chopped
  • 1-2 tablespoons sour cream
  • salt , to taste
  • water
  • 1 tablespoon butter
  • 1 heaping tablespoon all-purpose flour
  • fresh dill (optional), for garnish
Instructions
  1. With a sharp knife, remove the core from cabbage. Place cabbage, core side down, in a large pot with about 2-3 inches of boiling salted water, cover and cook on low for 5 minutes. Remove from heat and carefully turn the cabbage cut side up. Next, using tongs, remove the cabbage leaves and set them aside to cool a bit. You will need about 10 leaves. Coarsely chop the remaining cabbage and place it over the bottom of a large pot or dutch oven (optional). Set aside.
  2. Using a knife, cut away the thick center stem from the outside of each leaf (see photo above), without cutting all the way through.
  3. Heat the butter in a large pan over medium heat until melted. Add the onion, garlic, bell pepper, and carrot and saute, stirring frequently, for 5 minutes or until soften. Remove from heat and let cool.
  4. In a large bowl, combine the pork, chicken, rice, egg, sauteed onion mixture, salt, and pepper. Place 1/4 to 1/2 cup of meat on each cabbage leaf near stem end. Fold over each side and tightly roll the cabbage roll. At this point, cabbage rolls can be frozen until ready to use.
  5. Once you have made all your rolls, place them (with the end of the leaf face down) on top of the chopped cabbage in the pot. Add peppercorns, chopped carrot and bay leaves. In a small bowl, combine tomato paste with 1 cup of water and pour over rolls. Add enough water so the rolls are almost covered. Add salt to taste. Cover the pot and bring to a boil over medium-high heat. Reduce heat and simmer, covered, for 50-60 minutes, or until the filling inside the cabbage is cooked through.
  6. For the sauce: Remove the cabbage rolls from the pot. Melt 1 tablespoon of butter in the microwave and mix it with flour. Add this mixture to the pot, stir gently and boil for a few minutes. Take off the heat and stir in the sour cream.
  7. Serve the cabbage rolls topped with the sauce and accompanied by boiled or mashed potatoes. Garnish with fresh dill, if desired. Enjoy!

 

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7 Comments

  • Reply
    Valya @ Valya's Taste of Home
    September 3, 2016 at 3:19 am

    Yum. Cabbage rolls are pretty popular at our house 🙂

    • Reply
      Jovita
      November 26, 2016 at 11:44 am

      I make them like every month and my hubby is always excited for them 🙂

  • Reply
    Cheryl
    November 2, 2016 at 12:23 am

    Are you Hungarian? Your recipe is pretty close to my beloved Hungarian Aunt’s! She had a very good short cut, she always used sauerkraut in the bottom of the pan and then on top of the rolls. Then she poured V8 over the whole thing and put them on to boil for a bit. I am not a fan of V8, but it was always just right on those cabbage rolls.

    • Reply
      Cheryl
      November 2, 2016 at 12:25 am

      Ooops! Can’t forget the paprika – Lots of paprika!

    • Reply
      Jovita
      November 26, 2016 at 11:47 am

      Cheryl, no I am not 🙂 I know that the cabbage rolls are really popular in Hungary but they are also super popular in other Eastern European countries such as Russia, Ukraine, Poland, and the country I live in – Lithuania 😉 I guess recipes are pretty similar in different countries.

  • Reply
    dEBBIE ORR
    January 22, 2017 at 5:05 pm

    mY GRANDMA MADE THESE WITH BACON GROUND MEAT RICE GARLIC AND ONION. tHAT WAS SLOVAC.

    • Reply
      Jovita
      January 23, 2017 at 2:39 pm

      No wonder, cabbage rolls are popular in many different European countries 😉

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