Stuffed Cabbages Rolls

 

Stuffed cabbage rolls are a classic comfort food found in many cuisines, from Eastern European golabki to Middle Eastern malfouf mahshi. They usually consist of cabbage leaves wrapped around a filling of meat, rice, and spices, then simmered in a flavorful sauce.

Traditional Stuffed Cabbage Rolls Recipe

Ingredients:

For the rolls:

• 1 large head of cabbage
• 500g (1 lb) ground beef (or a mix of beef and lamb)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp cumin (optional)
• 2 tbsp chopped parsley

For the sauce:

• 2 tbsp olive oil
• 1 can (400g) crushed tomatoes
• 1 cup tomato sauce or passata
• 1 tbsp tomato paste
• 2 cups beef or vegetable broth
• 1 tsp sugar (optional)
• 1 tsp dried oregano or thyme
• Salt & pepper to taste

Instructions:

1. Prepare the cabbage:

   • Bring a large pot of water to a boil.
   • Core the cabbage and carefully remove the leaves.
   • Blanch the leaves in boiling water for 2-3 minutes until soft. Drain and set aside.

2. Make the filling:

   • In a bowl, mix the ground meat, rice, onion, garlic, salt, pepper, paprika, cumin, and parsley until well combined.

3. Assemble the rolls:

   • Place 1-2 tbsp of filling on each cabbage leaf, fold the sides over, and roll tightly like a burrito.

4. Prepare the sauce:

   • In a large pot, heat olive oil and sauté the garlic.
   • Add crushed tomatoes, tomato sauce, tomato paste, broth, sugar, and spices. Simmer for 5 minutes.

5. Cook the rolls:

   • Arrange the rolls seam-side down in the pot with the sauce.
   • Cover and simmer on low heat for 1.5–2 hours, until the cabbage is tender.

6. Serve:

   • Garnish with fresh parsley and serve warm with crusty bread or mashed potatoes.

Would you like a variation, such as a vegetarian version or a Moroccan-style twist?