Russian 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
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 cup cooked rice 1 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 teaspoon paprika 1 teaspoon paprika
• 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
• 2 cups beef or vegetable broth 2 cups beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• 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 about 5 minutes or until the outer leaves become tender and pliable. Remove the cabbage from the pot and let it cool slightly.
3. 3.
   In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, parsley, paprika, salt, and pepper. 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 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 skillet or Dutch oven over medium heat. Place the stuffed cabbage rolls seam-side down in the skillet, creating a single layer.
6. 6.
   In a separate bowl, mix together the crushed tomatoes, tomato paste, and beef or vegetable broth. Pour the tomato mixture over the cabbage rolls, ensuring they are fully covered.
7. 7.
   Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Bake for 1 hour, or until the cabbage rolls are tender and the flavors have melded together.
8. 8.
   Serve the Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll. They can be enjoyed on their own or with a side of mashed potatoes or crusty bread.

Treat your ingredients with care...

• Cabbage — To make it easier to separate the cabbage leaves without tearing them, you can freeze the whole cabbage overnight and then thaw it before boiling.
• Ground meat — For a leaner option, you can use ground turkey instead of ground beef and pork.
• Tomato paste — If you prefer a richer tomato flavor, you can use double the amount of tomato paste.

Tips & Tricks

• Blanching the cabbage leaves before rolling them makes them more pliable and easier to work with.
• Make sure to remove the tough center core of the cabbage before boiling it.
• If you have any leftover cabbage leaves, you can chop them and add them to the tomato sauce for extra flavor.
• For a smoky twist, you can add a small amount of smoked paprika to the filling mixture.
• These Stuffed Cabbage Rolls taste even better the next day, so consider making them in advance and reheating them for a quick and delicious meal.

Serving advice

Serve the Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll. Garnish with fresh parsley for a pop of color. These rolls are a complete meal on their own, but you can also serve them with a side of mashed potatoes or crusty bread to soak up the flavorful tomato sauce.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, placing them seam-side down to showcase their beautiful shape. Drizzle some of the tomato sauce over the rolls and garnish with a sprinkle of fresh parsley. Serve with a side of mashed potatoes or crusty bread for a visually appealing and satisfying presentation.