New York City Stuffed Cabbage Rolls

Ingredients

In this adaptation, the traditional Golubtsy recipe from Russian cuisine is given a New York City twist. The original recipe typically uses a mixture of ground beef and pork, but in this version, we focus solely on ground beef to cater to the preferences of the target cuisine. Additionally, the tomato sauce is enhanced with a touch of sweetness to reflect the multicultural influences found in New York City's culinary scene. We alse have the original recipe for Golubtsy, 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 cooked rice 1/2 cup cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil 1 tablespoon olive oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 26g
• 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 become tender and pliable. Remove the cabbage from the water and let it cool.
3. 3.
   In a large bowl, combine the ground beef, cooked rice, onion, garlic, parsley, dill, salt, black pepper, and paprika. 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 ground beef mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
5. 5.
   In a separate bowl, mix together the crushed tomatoes, brown sugar, Worcestershire sauce, and olive oil.
6. 6.
   Spread a thin layer of the tomato sauce mixture on the bottom of a baking dish. Arrange the stuffed cabbage rolls in the dish, seam side down. Pour the remaining tomato sauce over the rolls.
7. 7.
   Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes until the rolls are cooked through and the sauce has thickened slightly.
8. 8.
   Serve the New York City Stuffed Cabbage Rolls hot, garnished with fresh parsley or dill.

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 mix of ground beef and ground pork for a more traditional flavor.
• Crushed tomatoes — Opt for high-quality crushed tomatoes to enhance the flavor of the tomato sauce.

Tips & Tricks

• To make the cabbage leaves easier to separate, freeze the whole cabbage overnight and then thaw it before blanching.
• For a spicier twist, add a pinch of red pepper flakes to the ground beef mixture.
• Serve the Stuffed Cabbage Rolls with a dollop of sour cream for a creamy and tangy contrast.
• Leftover rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the New York City Stuffed Cabbage Rolls as a main course, accompanied by a side of mashed potatoes or crusty bread. The rolls can also be enjoyed on their own as a satisfying and flavorful meal.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, garnished with fresh herbs such as parsley or dill. Drizzle some of the tomato sauce over the rolls for an appetizing presentation.