Bosnian 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 cup (200g) rice, cooked 1 cup (200g) rice, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Sour cream, for serving Sour cream, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core of 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 pot and let it cool slightly.
2. 2.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, vegetable oil, paprika, dried parsley, dried dill, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   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.
4. 4.
   In a large pot, spread a thin layer of crushed tomatoes on the bottom. Arrange the stuffed cabbage rolls in the pot, seam side down. Pour the remaining crushed tomatoes and beef or vegetable broth over the rolls.
5. 5.
   Cover the pot and simmer over low heat for 1.5 to 2 hours, until the cabbage rolls are tender and the flavors have melded together.
6. 6.
   Serve the Stuffed Cabbage Rolls hot, garnished with a dollop of sour cream.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. 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. Make sure to thoroughly mix the ground beef with the other ingredients to ensure even distribution of flavors.
• Rice — Cook the rice separately before adding it to the filling mixture. This will prevent the rice from becoming mushy during the cooking process.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, blanch them for the exact amount of time mentioned in the recipe. Overcooking can make the leaves too soft and prone to tearing.
• If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes to the filling mixture.
• For a richer sauce, you can add a tablespoon of tomato paste to the crushed tomatoes before pouring it over the rolls.
• Leftover Stuffed Cabbage Rolls can be refrigerated and enjoyed the next day. The flavors tend to deepen and become even more delicious when reheated.

Serving advice

Serve the Bosnian Stuffed Cabbage Rolls hot, accompanied by a side of crusty bread or boiled potatoes. A dollop of sour cream on top adds a creamy and tangy element that complements the flavors of the rolls.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, garnished with a sprinkle of fresh parsley or dill. The vibrant green cabbage leaves and the rich red tomato sauce create an appealing visual contrast.