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
• 250g (1 1/4 cups) cooked rice 250g (1 1/4 cups) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons sour cream 2 tablespoons sour cream
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   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 about 5 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool slightly.
2. 2.
   Gently peel off the softened outer leaves of the cabbage, being careful not to tear them. Set aside.
3. 3.
   In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, Hungarian paprika, caraway seeds, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Take one cabbage leaf and place a small amount 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.
   In a separate pot, combine the crushed tomatoes, tomato paste, and sour cream. Stir well to combine. Season with salt and pepper to taste.
6. 6.
   Place the stuffed cabbage rolls in the pot with the tomato sauce, making sure they are fully submerged. Bring the sauce to a simmer over medium heat.
7. 7.
   Cover the pot and let the rolls simmer for about 1 hour, or until the cabbage is tender and the flavors have melded together.
8. 8.
   Serve the Stuffed Cabbage Rolls hot, garnished with fresh parsley.

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.
• Hungarian paprika — Opt for a high-quality Hungarian paprika to achieve an authentic flavor. Adjust the amount according to your preference for spiciness.
• Caraway seeds — Toasting the caraway seeds before adding them to the filling will enhance their aroma and flavor.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, blanch them for the exact amount of time needed until they become pliable.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the tomato sauce mixture before simmering.
• Leftover Stuffed Cabbage Rolls can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Stuffed Cabbage Rolls as a main dish accompanied by a dollop of sour cream and a sprinkle of fresh parsley. Pair it with crusty bread or boiled potatoes to complete the meal.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, garnished with fresh parsley leaves. The vibrant red tomato sauce against the green cabbage leaves creates an appealing visual contrast.