Russian Cabbage Loaf

Ingredients

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup (200g) cooked rice 1 cup (200g) 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 paprika 1 teaspoon paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water. Cook for 5-7 minutes until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
3. 3.
   In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, fresh dill, fresh parsley, paprika, dried thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Gently separate the cabbage leaves and trim the thick center vein from each leaf.
5. 5.
   Take a cabbage leaf and place a spoonful of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
6. 6.
   In a baking dish, spread a layer of crushed tomatoes mixed with tomato paste. Place the cabbage rolls seam-side down in the dish, forming a loaf shape.
7. 7.
   Drizzle the olive oil over the cabbage rolls and pour the beef or vegetable broth into the dish.
8. 8.
   Cover the baking dish with foil and bake in the preheated oven for 1 hour.
9. 9.
   Remove the foil and continue baking for an additional 15-20 minutes until the cabbage rolls are golden and the sauce has thickened.
10. 10.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Cabbage — Be careful not to overcook the cabbage leaves during blanching, as they should remain pliable for rolling.
• Ground beef — Choose lean ground beef for a healthier option, or use a combination of beef and pork for added flavor.
• Rice — Use cooked rice that is slightly undercooked, as it will continue to cook while baking in the oven.
• Crushed tomatoes — Opt for high-quality crushed tomatoes to enhance the flavor of the tomato sauce.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole cabbage head overnight and then thaw it before blanching.
• For a vegetarian version, replace the ground beef with a mixture of cooked lentils and mushrooms.
• Serve the Cabbage Loaf with a dollop of sour cream on top for added creaminess.
• Leftovers can be refrigerated and reheated the next day, as the flavors tend to develop and intensify.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.

Serving advice

Serve the Russian Cabbage Loaf hot, straight from the oven. Accompany it with a side of mashed potatoes or crusty bread to soak up the flavorful tomato sauce.

Presentation advice

Garnish the Cabbage Loaf with a sprinkle of fresh dill or parsley before serving to add a pop of color. Slice the loaf into thick portions and arrange them on a platter, showcasing the beautiful layers of cabbage and filling.