Chicago-style Stuffed Cabbage Rolls

Ingredients

This adaptation of the German Kohlroulade incorporates the flavors and ingredients commonly found in the cuisine of Chicago. While the original dish often uses a mixture of ground pork and beef, the Chicago-style version focuses solely on ground beef for a heartier flavor. Additionally, the tomato sauce in the Chicago-style version is slightly sweeter and tangier, reflecting the city's love for bold and vibrant flavors. We alse have the original recipe for Kohlroulade, 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 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
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 1 cup beef broth 1 cup beef broth
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 26g, 10g
• 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 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 water and let it cool slightly.
3. 3.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dried thyme, paprika, black pepper, and salt. 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. Place the rolls seam-side down in a baking dish.
5. 5.
   In a separate bowl, mix together the crushed tomatoes, brown sugar, apple cider vinegar, and beef broth. Pour the tomato sauce mixture over the cabbage rolls.
6. 6.
   Cover the baking dish with foil and bake in the preheated oven for 1 hour.
7. 7.
   Remove the foil and continue baking for an additional 15 minutes, or until the cabbage rolls are cooked through and the sauce has thickened slightly.
8. 8.
   Serve the Chicago-style Stuffed Cabbage Rolls hot, garnished with chopped parsley.

Treat your ingredients with care...

• Cabbage — Be careful not to overcook the cabbage leaves during the blanching process, as they should remain pliable for rolling. If the leaves tear, you can use them as patches or discard them and use a new leaf.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. You can also substitute ground turkey or chicken for a lighter alternative.
• Crushed tomatoes — If you prefer a smoother sauce, you can use tomato puree instead of crushed tomatoes.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight and then thaw it before blanching.
• For a smoky twist, add a dash of liquid smoke to the tomato sauce.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the ground beef mixture.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Serve the Chicago-style Stuffed Cabbage Rolls as a main dish accompanied by mashed potatoes or crusty bread to soak up the delicious tomato sauce. Add a side of steamed vegetables or a fresh green salad for a complete and balanced meal.

Presentation advice

Arrange the cabbage rolls on a platter, garnished with chopped parsley for a pop of color. Drizzle some of the tomato sauce over the rolls and serve the remaining sauce in a separate bowl for those who want extra.