Detailed Recipe for Stuffed Cabbage Rolls

A Comprehensive, Detailed Recipe for Stuffed Cabbage Rolls

Inspiration & Background

Across cultures, stuffed cabbage rolls are beloved comfort food—whether called holishkes (Jewish), gołąbki (Polish), lahanodolmades (Greek), or malfouf (Lebanese) . Each variation brings its own twist in filling and sauce.

Ingredients

Here’s a well-rounded, deeply detailed ingredient list inspired by multiple variants:

For the Cabbage:

1 large head green cabbage (or savoy for more tenderness)

For the Filling:

1 lb ground meat (beef, pork, turkey, or blend)
1 cup cooked rice (white or long-grain)
½ to 1 cup finely chopped onion
1 large egg (helps bind filling)
Optional: fresh dill or parsley, garlic, spices (e.g., allspice, thyme, oregano)

For the Sauce:

1 can (28 oz) crushed tomatoes or tomato purée (or tomato soup for ease)
Optional additions: stock, lemon juice (Lebanese malfouf), brown sugar, Worcestershire sauce, herbs

Step-by-Step Instructions

1. Prepare the Cabbage Leaves

Core the cabbage and bring a pot of water to a gentle boil.
Plunge cabbage head into boiling water and remove softened outer leaves with tongs
Trim or shave the tough central rib with a paring knife, leaving leaves flexible

2. Make the Filling

In a mixing bowl, combine ground meat, cooked rice, onion, egg, and seasonings. Keep mixing gentle to avoid tough texture
For variations like Lebanese style, add garlic, cumin, lemon juice and mix; Malfouf typically uses a garlicky-lemon sauce 3. Assembling the Rolls

Lay a cabbage leaf flat, stem-end towards you.
Place about ¼–½ cup of filling near the base.
Fold sides over filling and roll up tightly, like a burrito
For very small leaves, overlap two or use them in the cooking base 4. Arrange and Add Sauce

In a Dutch oven or baking dish, you can line the bottom with extra cabbage leaves to prevent sticking
Arrange rolls seam‑side down, snugly together.
Pour sauce over—enough to mostly cover rolls
Optional layering of more leaves on top keeps moisture in

5. Cooking Methods (Choose One)

Stovetop: Bring to a gentle simmer, cover, and cook for about 1.5 hours or until tender
Oven‑Baked: Cover with foil and bake at 350 °F for about 1.5 hours
Video Tutorial: Natasha’s Kitchen offers a clear video recipe showing both stovetop and oven methods, plus freezer‑friendly strategies

Storage & Serving Tips

Refrigeration: Up to 3–4 days
Freezing: Freeze cooked, cooled rolls with sauce; thaw overnight and reheat in the oven Serve with extra cooking liquid, bread for dipping, or a simple salad. Greek or Piedmontese versions use broth or wine-based sauces, enhancing flavor

Why This Recipe Is What Google Would Recommend

Multi-step explanations including prep, cooking methods, and alternatives.
Cultural context from Eastern Europe, Mediterranean, and Middle East traditions
Useful tips for rolling, layering, and variations, shown clearly in linked sources.