There’s something incredibly satisfying about the combination of tender cabbage wrapped around seasoned meat, slow-cooked in a rich savory sauce. These traditional cabbage rolls, paired with velvety mashed potatoes, create a complete meal that warms both body and soul. Perfect for family dinners or special occasions, this dish combines simple ingredients into something truly extraordinary.
Ingredients
For the Cabbage Rolls
- 8 large savoy cabbage leaves
- 500g (1.1 lbs) mixed minced meat (beef and pork)
- 1 medium onion, finely chopped (about 150g/5.3oz)
- 1 garlic clove, crushed
- 1 large egg
- 1 teaspoon (5ml) mustard
- Salt and freshly ground black pepper to taste
- 8 slices smoked bacon
- 2 tablespoons (30ml) vegetable oil for frying
For the Sauce
- 2 medium carrots, peeled and sliced (about 200g/7oz)
- 1 large onion, sliced into rings (about 200g/7oz)
- 2 tablespoons (30g) tomato puree
- 500ml (2 cups) beef stock
- 1 bay leaf
- 2 juniper berries
For the Mashed Potatoes
- 1kg (2.2 lbs) potatoes, peeled and chopped
- 100ml (⅓ cup + 1 tablespoon) milk
- 50g (3½ tablespoons) butter
- Salt to taste
Special Equipment
- Kitchen string
- Large pot with lid
- Potato masher or ricer
Instructions
Step 1: Prepare the Cabbage Leaves
- Bring a large pot of salted water to a boil.
- Carefully separate 8 large leaves from the savoy cabbage head, trying to keep them intact.
- Blanch the cabbage leaves in the boiling water for 2-3 minutes, until they become soft and pliable.
- Remove with tongs and immediately plunge into cold water to stop the cooking process.
- Drain the leaves and pat them dry with paper towels. Set aside.
Step 2: Prepare the Filling
- In a large mixing bowl, combine the minced beef and pork.
- Add the finely chopped onion, crushed garlic, egg, and mustard.
- Season generously with salt and freshly ground black pepper.
- Mix thoroughly with your hands until all ingredients are well incorporated.
Step 3: Form the Cabbage Rolls
- Lay a cabbage leaf flat on your work surface with the stem end facing you.
- Place approximately 2-3 tablespoons of the meat mixture near the stem end of the leaf.
- Fold the stem end over the filling, then fold in the sides and roll up tightly to enclose the filling completely.
- Wrap each cabbage roll with a slice of smoked bacon.
- Secure each roll by tying kitchen string around it, making sure it’s tight enough to hold the roll together but not so tight that it cuts into the cabbage.
- Repeat with the remaining cabbage leaves and filling.
Step 4: Cook the Cabbage Rolls
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
- Add the cabbage rolls and brown them on all sides, about 2-3 minutes per side.
- Add the sliced carrots and onion rings to the pot and sauté briefly for 1-2 minutes.
- Stir in the tomato puree and cook for another minute.
- Pour in the beef stock and add the bay leaf and juniper berries.
- Bring to a simmer, then reduce heat to low.
- Cover the pot and cook gently for about 1.5 hours, until the meat is fully cooked and the cabbage is tender.
- Occasionally spoon some of the sauce over the rolls during cooking.
Step 5: Prepare the Mashed Potatoes
- While the cabbage rolls are cooking, place the peeled and chopped potatoes in a large pot.
- Cover with cold water and add a generous pinch of salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are fork-tender.
- Drain the potatoes thoroughly in a colander.
- Return the potatoes to the hot pot and allow them to steam dry for 1-2 minutes.
- Pass the potatoes through a ricer or mash them with a potato masher until smooth.
- Heat the milk in a small saucepan or microwave until warm.
- Gradually add the warm milk and butter to the potatoes, mixing well after each addition.
- Continue mixing until the potatoes are smooth and creamy.
- Season with salt to taste.
Step 6: Serve
- Carefully remove the cabbage rolls from the pot and cut off the kitchen string.
- Spoon a generous portion of mashed potatoes onto each plate.
- Place one or two cabbage rolls on top of the mashed potatoes.
- Spoon the vegetable sauce from the pot over the rolls.
- Serve immediately while hot.
Nutritional Information
Per Serving (2 rolls with sauce and mashed potatoes)
- Calories: 650 kcal
- Protein: 32g
- Carbohydrates: 58g
- Dietary Fiber: 8g
- Sugars: 6g
- Fat: 35g
- Saturated Fat: 14g
- Sodium: 850mg
- Vitamin A: 120% DV
- Vitamin C: 40% DV
- Calcium: 8% DV
- Iron: 20% DV
Prep Time: 30 minutes Cook Time: 1 hour 45 minutes Total Time: 2 hours 15 minutes Servings: 4
Variations and Substitutions
Meat Options
- All Beef: Use 500g of beef mince for a richer flavor.
- Turkey or Chicken: Substitute ground poultry for a lighter version, but add 1 tablespoon of olive oil to the mixture to prevent dryness.
- Vegetarian Option: Replace meat with a mixture of cooked brown rice, sautéed mushrooms, and grated zucchini.
Cabbage Alternatives
- Regular Green Cabbage: Can be used instead of savoy cabbage; may need slightly longer blanching time.
- Red Cabbage: Creates a beautiful color contrast but has a stronger flavor.
- Swiss Chard or Collard Greens: For a different twist, though cooking times may vary.
Sauce Variations
- Tomato-Based: Add 400g (14oz) crushed tomatoes for a more tomato-forward sauce.
- Creamy Version: Stir in 100ml (⅓ cup + 1 tablespoon) of sour cream just before serving.
- Herb-Enhanced: Add 1 teaspoon each of dried thyme and marjoram for additional flavor.
Side Dish Alternatives
- Rice Pilaf: Replace mashed potatoes with buttery rice pilaf.
- Polenta: Serve over creamy polenta for an Italian-inspired twist.
- Crusty Bread: Offer fresh bread on the side to soak up the delicious sauce.
Common FAQs
Can I prepare cabbage rolls ahead of time?
Yes! You can assemble the rolls a day in advance and refrigerate them uncooked. Allow about 15 minutes extra cooking time if starting from cold. Alternatively, fully cook the dish, cool completely, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of additional stock if needed.
How do I freeze cabbage rolls?
Cook the rolls completely, then cool and freeze without the sauce in an airtight container for up to 3 months. Prepare fresh sauce when reheating, or freeze the sauce separately. Thaw overnight in the refrigerator before reheating.
My cabbage leaves keep tearing. What am I doing wrong?
Make sure to blanch the cabbage leaves sufficiently to make them pliable. If working with a particularly crisp cabbage, you can freeze the whole head for 24 hours, then thaw it. This breaks down the cell structure and makes the leaves more flexible without blanching.
Can I make this dish without bacon?
Absolutely! The bacon adds flavor and fat, but you can omit it for a lighter version. Consider brushing the rolls with a little olive oil before cooking to prevent them from drying out.
What can I use instead of juniper berries?
If juniper berries aren’t available, you can substitute with 1 teaspoon of gin (which contains juniper flavor), ¼ teaspoon of rosemary and a pinch of allspice, or simply omit them. The dish will still be delicious.
This hearty dish showcases the beautiful blend of tender cabbage, savory meat, and rich sauce that has made it a beloved staple across many European cuisines. Despite requiring some preparation time, the end result is well worth the effort – a comforting, nourishing meal that brings everyone to the table. Serve these delightful cabbage rolls with creamy mashed potatoes for a complete dinner that will quickly become a family favorite!
