Silesian Stuffed Cabbage Rolls

Ingredients

In the original Armenian Dolma, grape leaves are used as the wrapping for the filling. However, in the Silesian adaptation, cabbage leaves are used instead. The filling also differs, with Silesian Stuffed Cabbage Rolls typically containing a mixture of ground meat, rice, and herbs, while the Armenian Dolma often includes a vegetarian filling with rice, herbs, and spices. The cooking technique and the flavors of the tomato-based sauce are also adapted to suit the Silesian cuisine. We alse have the original recipe for Dolma, so you can check it out.

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup (100g) uncooked rice 1/2 cup (100g) uncooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh dill, chopped 1/4 cup (15g) fresh dill, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• 2 cups (480ml) tomato sauce 2 cups (480ml) tomato sauce
• 2 cups (480ml) beef or vegetable broth 2 cups (480ml) beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 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 large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, parsley, dill, salt, black pepper, paprika, and nutmeg. Mix well until all the ingredients are evenly incorporated.
4. 4.
   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.
5. 5.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium heat. Place the stuffed cabbage rolls seam-side down in the pot.
6. 6.
   In a separate bowl, mix together the tomato sauce and broth. Pour the mixture over the cabbage rolls, ensuring they are fully covered.
7. 7.
   Cover the pot with a lid and transfer it to the preheated oven. Bake for 1.5 to 2 hours, or until the cabbage rolls are tender and the flavors have melded together.
8. 8.
   Serve the Silesian Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Be careful when separating the leaves to avoid tearing them.
• Ground beef — Opt for lean ground beef for a healthier option. You can also use a combination of ground beef and ground pork for added flavor.
• Tomato sauce — Use a good quality tomato sauce or make your own from fresh tomatoes for a more vibrant flavor.
• Rice — Rinse the rice before using to remove excess starch and ensure a fluffy texture.
• Fresh herbs — Use fresh parsley and dill for the best flavor. If unavailable, 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 head of cabbage overnight and then thaw it before boiling.
• If you prefer a vegetarian version, you can substitute the ground beef with a mixture of cooked rice, mushrooms, and grated vegetables.
• For a smoky flavor, add a pinch of smoked paprika to the filling mixture.
• Serve the Silesian Stuffed Cabbage Rolls with a dollop of sour cream or yogurt for added creaminess.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day. They often taste even better after the flavors have had time to meld together.

Serving advice

Serve the Silesian Stuffed Cabbage Rolls as a main dish accompanied by a side of mashed potatoes or crusty bread. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, spooning some of the tomato sauce over them. Sprinkle with fresh herbs for an attractive presentation.