The aroma of slowly simmering cabbage rolls wafting through the kitchen instantly transports me back to cozy Sunday afternoons at grandmother’s house. This cherished family recipe has been passed down through generations, combining simple ingredients to create a hearty, comforting meal that embodies the essence of home cooking. These tender cabbage leaves wrapped around a perfectly seasoned meat filling, all bathed in a rich cream sauce, represent more than just a dish – they’re a celebration of family traditions and time-honored cooking techniques.
Ingredients
For the Cabbage Rolls:
- 2 bread rolls (stale) or 100g day-old bread
- 1 large head white cabbage (about 2-2.5 lbs / 1-1.2 kg)
- 2.6 lbs (1.2 kg) mixed ground meat (50% beef, 50% pork)
- 1 medium onion (about 150g / 5.3 oz)
- 1 large egg
- Salt and freshly ground black pepper to taste
For the Sauce:
- 2 cups (500ml) cream sauce
- 3-4 tablespoons (45-60g) butter or margarine
- Water as needed
Instructions
- Preparation of Cabbage:
- Bring a large pot of salted water to a boil
- Remove the core from the cabbage head
- Place the whole cabbage head in boiling water, stem-end up
- Cook for 3-5 minutes until outer leaves soften
- Remove leaves one by one as they become pliable
- Return cabbage to water and repeat until you have 12-15 leaves
- Set leaves aside to cool
- Prepare the Filling:
- Cut stale bread rolls into small cubes
- Soak bread in warm water for 5-10 minutes
- Finely dice the onion
- In a large bowl, combine ground meat, squeezed bread, egg, and diced onion
- Season with salt and pepper
- Mix thoroughly with your hands until well combined
- Assembling the Rolls:
- Lay out 2-3 cabbage leaves, overlapping slightly
- Place about 1/3 cup (80g) of meat mixture in the center
- Fold the sides over the filling
- Roll up tightly, starting from the stem end
- Secure with kitchen twine or toothpicks
- Repeat with remaining leaves and filling
- Cooking:
- Heat butter in a large, deep skillet or Dutch oven over medium heat
- Brown rolls on all sides until golden (about 3-4 minutes per side)
- Pour cream sauce over the rolls
- Reduce heat to low
- Cover and simmer for 1 hour, occasionally basting with sauce
Nutritional Information (per roll)
- Calories: 350
- Protein: 25g
- Carbohydrates: 15g
- Fat: 22g
- Fiber: 3g
- Sodium: 400mg
Time Requirements:
- Prep Time: 45 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 2 hours
Pro Tips and Tricks
- Choose a large, fresh cabbage with pliable leaves
- Core the cabbage deeply to make leaf removal easier
- Don’t overstuff the rolls; they’ll expand during cooking
- If leaves tear, use an extra leaf as a patch
- For extra flavor, add a bay leaf to the sauce while simmering
- Let the rolls rest for 10 minutes before serving
Variations and Substitutions
- Meat Options: Use all beef, all pork, or add ground veal
- Vegetarian Version: Replace meat with a mixture of mushrooms, rice, and vegetables
- Sauce Alternatives: Try tomato sauce or mushroom gravy
- Grain Addition: Mix in 1/2 cup cooked rice or quinoa to the filling
- Herbs: Add fresh parsley, dill, or thyme to the meat mixture
Common FAQs
Q: Can I freeze cabbage rolls?
A: Yes, they freeze excellently for up to 3 months. Freeze before adding sauce and thaw completely before cooking.
Q: Why are my cabbage rolls tough?
A: This usually happens when the cabbage leaves aren’t softened enough or if they’re cooked at too high a temperature.
Q: Can I make these ahead of time?
A: Yes, assemble up to 24 hours in advance and refrigerate. Add 15 minutes to cooking time if starting cold.
Q: How do I prevent the rolls from unraveling?
A: Secure them with kitchen twine or toothpicks, and place them seam-side down in the pot.
Storage and Make-Ahead Tips
- Refrigerator: Store cooked cabbage rolls in an airtight container for up to 4 days
- Freezer: Wrap individual rolls tightly in foil, then place in freezer bags for up to 3 months
- Make-Ahead: Prepare the entire dish up to the cooking stage, refrigerate for up to 24 hours
- Reheating: Warm in a covered dish at 350°F (175°C) for 20-25 minutes or until heated through
- Sauce Storage: Extra cream sauce can be stored separately for up to 3 days
This hearty dish pairs beautifully with mashed potatoes, crusty bread, or a simple green salad. The leftovers often taste even better the next day as the flavors continue to develop and meld together.
