Cabbage Rolls
Classic cabbage rolls filled with seasoned beef and rice, gently simmered in a light tomato sauce until tender and flavorful. A comforting, traditional dish that’s worth the time.
Servings: 4
Ingredients:
- 1 green cabbage, medium, about 2–2½ lbs.
Filling
- 1 lb. ground beef
- ½ cup rice
- 1 onion, small, finely diced
- 2 garlic cloves, minced
- 3 tbsp tomato sauce
- 2 tbsp avocado oil
- 1 tsp salt
- ½ tsp black pepper
For cooking
- 2 cups water
- 4 tbsp tomato sauce
- 2 tbsp avocado oil
- ½ tsp salt
Method:
Start CookingSoften the cabbage
- Bring a large pot of salted water to a boil.
- Add the whole cabbage and cook for 4–5 minutes, turning once, until the outer leaves soften.
- Remove and let cool slightly. Gently peel off the leaves one by one.
- Trim the thick stem at the base of each leaf so it rolls easily.
- If leaves are large, cut them in half.
Make the filling
- In a bowl, combine ground beef, rice, onion, garlic, tomato sauce, avocado oil, salt, and black pepper.
- Mix until evenly combined.
- The filling should be soft but not wet. It should hold together when pressed.
Roll the cabbage
- Place about 1–2 tablespoons filling near the base of each leaf.
- Fold the sides inward over the filling, then roll tightly from the base upward into a compact bundle.
Cook
- Line the bottom of the pot with a few extra cabbage leaves.
- Arrange the rolls seam-side down in a tight layer. Continue layering as needed.
- In a bowl, mix water, tomato sauce, avocado oil, and salt.
- Pour over the rolls. The liquid should come about halfway up the rolls, not fully cover them.
- Place a small plate on top of the rolls to keep them from opening.
- Cover and cook on low heat for 40–45 minutes, until the rice is tender and the rolls are cooked through.
- Let rest for 10 minutes before serving. Serve warm. Bon appétit.
Kitchen Tools:
- Large heavy-bottomed pot or Dutch oven
Notes:
From the kitchen
- Do not overcook the cabbage when boiling, just enough to soften the leaves or they will tear.
- Trim the thick stem well so rolling is easy and even.
- Keep the rolls tight and seam-side down to prevent opening.
- Cook on low heat only, high heat can burn the bottom before the rice cooks.
- Letting it rest after cooking helps the rolls set and hold their shape.
- Add 1 tbsp tomato paste to the filling for deeper flavor.
- Add 1–2 tbsp lemon juice to the cooking liquid for brightness.
- Mix in chopped parsley or dill to the filling for freshness.
- Use ground lamb or a beef and lamb mix for a richer taste.
- Add a pinch of red pepper flakes for a subtle heat.
- Serve warm with yogurt on the side and fresh bread.
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Nutrition:
Calories: 578 kcal | Carbohydrates: 36 g | Protein: 26 g | Fat: 37 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 83 mg | Sodium: 380 mg | Potassium: 873 mg | Fiber: 7 g | Sugar: 9 g | Vitamin A: 341 IU | Vitamin C: 87 mg | Calcium: 138 mg | Iron: 4 mg
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Cabbage
WHY WE LOVE IT
Cabbage softens beautifully as it cooks, becoming tender and slightly sweet while still holding its shape. It’s perfect for wrapping fillings, making each bite balanced and satisfying.
A LITTLE STORY
Stuffed cabbage, known in Turkish cuisine as lahana dolmasi, is well loved. It has long been part of home cooking across the Middle East and throughout Eastern Europe.
DID YOU KNOW?
Cabbage is naturally high in vitamin C and fiber.
Its ability to soften while still holding its shape makes it ideal for dishes like dolma.