Hi, I’m Olena! I’m excited to share my grandma’s cabbage rolls from my childhood in Ukraine. Her recipe is wonderfully simple, using basic ingredients. However, I’ve made a small addition by including a tablespoon of Italian seasoning, which brings out amazing flavors in the rolls. Additionally, I’ve experimented with adding pot roast seasoning to the filling, resulting in cabbage rolls that are absolutely divine, with a delightful hint of spiciness!
What Are Cabbage Rolls?
Cabbage rolls consist of soft cabbage leaves enveloping a delectable mixture of meat and rice, and are subsequently baked in a luscious tomato sauce. This dish holds a significant place in numerous Eastern European culinary traditions, with each recipe showcasing its own unique characteristics. Some individuals opt for the tanginess of fermented cabbage leaves, while others favor a greater proportion of rice to meat or solely use rice as the filling. Furthermore, cabbage rolls can even incorporate buckwheat and barley. Within our household, we relish the Ukrainian rendition of cabbage rolls, which leans towards a meaty inclination by incorporating both meat and rice in the filling, and is accompanied by copious amounts of rich and flavorful tomato sauce.
On hectic weeknights, Ukrainians frequently prepare unstuffed cabbage rolls, a casserole-like dish that can be conveniently made in a single pot.
Can You Use Different Meat In Cabbage Rolls?
For the best flavor in cabbage rolls, I suggest using a blend of ground beef and ground pork. Yet, if you only have either ground beef or ground pork available, you can still proceed with using solely one type.
To create leaner cabbage rolls, you can mix ground chicken or ground turkey with higher-fat content meats like ground beef or ground pork. Using only poultry for the rolls may result in a dry outcome. Feel free to experiment and adjust the meat mixture to your preference.
Can You Make Them Ahead Of Time?
Certainly! It is possible to prepare cabbage rolls in advance. Roll the cabbage rolls and arrange them in a baking dish, ensuring they are in a single layer. Cover the dish with plastic wrap and refrigerate for a maximum of 48 hours. Alternatively, if there is enough space in your refrigerator, you can use a Dutch oven. When ready to cook, follow the recipe instructions and bake the rolls with the tomato sauce mixture.
To freeze cabbage rolls for an extended period of 3 months, you have the option of using multiple layers of plastic wrap and aluminum foil to cover the baking dish. Prior to baking, it is important to ensure that the frozen cabbage rolls are completely defrosted. This can be achieved by placing them in the refrigerator for a duration of 24 hours.
If you want to freeze any leftover cooked cabbage rolls, make sure to bake and cool them thoroughly first. Then, transfer the cooked rolls and sauce to an airtight container, allowing some space for expansion, before freezing them for a maximum of 3 months. When you’re ready to enjoy them again, simply thaw the rolls in the refrigerator overnight.
How To Reheat Cabbage Rolls
To keep cabbage rolls fresh, place them in a sealed container in the refrigerator for a maximum of 5 days. For reheating, microwave the cabbage rolls for 2-3 minutes. Alternatively, you can heat them on the stove by placing them in a small pot along with the sauce. Cover the pot and let it simmer on low heat for approximately 10 minutes or until the cabbage rolls are thoroughly warmed.
What To Serve With Cabbage Rolls
Cabbage rolls are a complete meal containing meat, starch, and vegetables, all prepared in a single pot. In Ukraine, we enhance the flavors by serving them with a rich sauce, a dollop of sour cream, and fresh dill. To fully enjoy the dish, we recommend pairing it with a slice of fresh rye bread or a crusty baguette, perfect for soaking up the delicious juices. Additionally, Ukrainian garlic bread would make a wonderful accompaniment to cabbage rolls.
Tips for Best Results
- Purchase a sizable cabbage, ensuring that you possess bigger leaves for your tasks and additional ones, as a precautionary measure.
- To avoid the need for removing the cabbage from the pot each time to cut off a leaf, use a large fork to securely hold the cabbage while cutting off and removing the leaf using the same fork.
- To make it easier to remove the cabbage leaves, gradually pour out some of the boiling water from the pot as the cabbage head shrinks in size.
- A large baking sheet with wide rims is highly effective in holding cabbage leaves, aiding in their quick cooling and water retention.
- Overlap the sides of the cabbage leaf, covering the empty triangle and closing the gap, by removing the rib on each leaf.
- To form a larger leaf for rolling, overlap two to three smaller cabbage leaves together.
- Set aside the rolled cabbage rolls. In the event that you have any excess stuffing mixture, unroll the larger cabbage rolls, add more stuffing to them, and then roll them back up.
- If you lack a Dutch oven, you can use a large, deep baking sheet covered tightly with a double layer of aluminum foil instead. However, please note that your cabbage rolls will require a slightly longer cooking time.
- If boiling cabbage isn’t your thing, you should try purchasing savoy cabbage instead. Its tender leaves eliminate the need for any pre-cooking when preparing rolls.
How to Make Cabbage Rolls – Step by Step Photos
Place a head of cabbage into a generously-sized pot filled with water that is boiling and has been seasoned with salt. Allow the cabbage to cook for a duration of 2 minutes.
To begin, employ a sizable fork to partially elevate the cabbage from the water. Next, employ a paring knife to eliminate the softened outer leaves. Afterward, return the cabbage to the pot and replicate the process until all the leaves have been removed.
To start, heat a large skillet over medium-high heat and drizzle 1 Tbsp of olive oil onto it. Proceed by adding two diced onions and four cloves of minced garlic. Cook the mixture, stirring occasionally, until it turns translucent. Next, incorporate one tablespoon of Italian seasoning and continue cooking for an additional 30 seconds, stirring a few times. Finally, transfer the cooked onions and garlic into a large bowl.
Combine one pound of ground beef, one pound of ground pork, one cup of uncooked rice, 2 teaspoons of salt, and 1 teaspoon of ground black pepper in a bowl. Use your hands to thoroughly mix all the ingredients.
Take off the thick stem from the cabbage leaves.
Flatten the cabbage leaf and place 1/4 cup to 1/3 cup of the filling in the middle.
To prepare, fold the sides inward and tightly roll up the cabbage. Continue this process with the remaining ingredients, using two smaller leaves if necessary to secure the filling.
In a large Dutch oven, position the cabbage rolls with the seam side facing downwards.
Cabbage rolls should be baked for 90 minutes. Afterward, take them out of the oven and allow them to rest for 15 minutes before serving. For added flavor, serve them hot with a side of sour cream and dill, if desired.
