Serbian 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
• 1/2 cup (100g) rice, uncooked 1/2 cup (100g) rice, uncooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 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
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   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. Remove the cabbage from the pot and let it cool slightly.
2. 2.
   Gently peel off the softened outer leaves of the cabbage and set them aside. Repeat this process until you have 12-15 leaves.
3. 3.
   In a mixing bowl, combine the ground beef, rice, chopped onion, minced garlic, paprika, dried thyme, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Take one cabbage leaf and place a small portion of the meat 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.
5. 5.
   Heat the vegetable oil in a large pot over medium heat. Add the stuffed cabbage rolls, seam side down, and cook until they are lightly browned on all sides.
6. 6.
   Pour the tomato sauce and broth over the cabbage rolls. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1-1.5 hours, or until the cabbage leaves are tender and the flavors have melded together.
7. 7.
   Serve the Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and compact. Removing the core before boiling will make it easier to separate the leaves without tearing them.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. If desired, you can also use a combination of ground beef and ground pork for added flavor.
• Rice — Rinse the rice thoroughly before using to remove excess starch. This will prevent the filling from becoming too sticky.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, blanch them for the minimum required time and handle them gently.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes to the meat mixture.
• Serve the Stuffed Cabbage Rolls with a dollop of sour cream or yogurt for a creamy and tangy contrast.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day. The flavors tend to deepen and meld together even more.

Serving advice

Serve the Stuffed Cabbage Rolls as a main course accompanied by a side of crusty bread or mashed potatoes. 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 a pinch of paprika and garnish with a sprig of fresh thyme for an elegant touch.