Ingredients
Equipment
Method
Cabbage Preparation Group
- Bring a large pot of heavily salted water to a boil. Carefully place the whole cored cabbage into the boiling water. Blanch for 5-10 minutes, or until the outer leaves soften and can be easily peeled off. Using tongs, carefully remove the softened leaves one by one, returning the head to the hot water if more leaves need softening. Trim the thick central vein from each leaf without cutting through the leaf entirely. You'll need about 12-15 large leaves.
Filling Preparation Group
- In a large mixing bowl, combine the ground beef, rinsed rice, chopped onion, minced garlic, beaten egg, chopped fresh parsley, dried dill, 1.5 tsp salt, 0.5 tsp black pepper, and smoked paprika (if using). Mix gently with your hands until just combined, being careful not to overmix.
Cabbage Roll Assembly Group
- Lay a prepared cabbage leaf flat. Place about 1/4 to 1/3 cup of the filling near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the stem end up to create a compact roll. Repeat with the remaining cabbage leaves and filling. If you have extra small cabbage leaves, you can chop them and line the bottom of your pot to prevent rolls from sticking.
Sauce Preparation Group
- In a separate bowl, whisk together the crushed tomatoes, tomato sauce, beef broth, brown sugar, apple cider vinegar, 1 tsp salt, and 0.5 tsp black pepper.
Cooking Cabbage Rolls Group
- Arrange any remaining small cabbage leaves or chopped extra leaves at the bottom of a large Dutch oven or deep, oven-safe pot. Carefully place the assembled cabbage rolls seam-side down in layers over the leaves, packing them snugly. Pour the prepared tomato sauce evenly over the rolls. Add the bay leaf.
Simmering Group
- Bring the sauce to a gentle simmer on the stovetop over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and cook for at least 2 hours, or up to 2.5 hours, until the cabbage is very tender and the rice in the filling is fully cooked. You can also bake them in a preheated oven at 325°F (160°C) for 2.5 to 3 hours.
Serving Group
- Carefully remove the bay leaf. Serve the cabbage rolls hot, spooning plenty of the rich tomato sauce over them. Garnish with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill, if desired.
Notes
Storage: Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 4-5 days. They also freeze very well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.
Variations: For a vegetarian option, use plant-based ground meat and vegetable broth, and omit the egg (or use a flax egg). You can also add finely chopped carrots or bell peppers to the filling for extra vegetables.
Preventing sticking: Ensure enough sauce to cover the rolls partially, and consider using a layer of extra cabbage leaves or even sliced onion/carrots at the bottom of the pot.
Variations: For a vegetarian option, use plant-based ground meat and vegetable broth, and omit the egg (or use a flax egg). You can also add finely chopped carrots or bell peppers to the filling for extra vegetables.
Preventing sticking: Ensure enough sauce to cover the rolls partially, and consider using a layer of extra cabbage leaves or even sliced onion/carrots at the bottom of the pot.