Lithuanian Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (1 1/4 cups) cooked rice 250g (1 1/4 cups) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon sugar 1 tablespoon sugar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes until the outer leaves are tender and pliable. Remove the cabbage from the pot and let it cool slightly.
2. 2.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dill, parsley, thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gently separate the cabbage leaves, being careful not to tear them. Place a spoonful of the meat and rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
4. 4.
   In a separate pot, heat the vegetable oil over medium heat. Add the crushed tomatoes, tomato paste, sugar, and a pinch of salt. Stir well to combine.
5. 5.
   Carefully place the stuffed cabbage rolls into the pot with the tomato sauce, seam side down. Cover the pot and simmer over low heat for 1 hour, allowing the flavors to meld together.
6. 6.
   Serve the Lithuanian Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll. Enjoy!

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Be careful not to overcook the cabbage during blanching to maintain its texture.
• Ground beef — Opt for lean ground beef to reduce the fat content in the dish.
• Rice — Cook the rice until it is slightly undercooked, as it will continue to cook while the cabbage rolls simmer in the tomato sauce.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, blanch the cabbage for the minimum required time and handle the leaves gently.
• For a vegetarian version, substitute the ground beef with a mixture of cooked lentils and mushrooms.
• Serve the Stuffed Cabbage Rolls with a dollop of sour cream for added creaminess.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.
• If you prefer a spicier version, add a pinch of red pepper flakes to the tomato sauce.

Serving advice

Serve the Lithuanian Stuffed Cabbage Rolls as a main course, accompanied by a side of mashed potatoes or crusty bread. Garnish with fresh dill or parsley for an extra touch of freshness.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, spooning some of the tomato sauce over them. Sprinkle with chopped fresh herbs for a vibrant and appetizing presentation.