Stuffed Cabbage Rolls with a St. Louis Twist

Ingredients

In this St. Louis adaptation of Töltött kaposzta, we incorporate elements of St. Louis cuisine to create a unique flavor profile. The traditional Hungarian dish is enhanced with the addition of tangy tomato sauce, brown sugar, and liquid smoke, which adds a touch of sweetness and smokiness to the rolls. These modifications give the dish a distinct St. Louis twist while still maintaining the essence of the original recipe. We alse have the original recipe for Töltött kaposzta, 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 (200g) cooked rice 1 cup (200g) cooked rice
• 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
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon liquid smoke 1/4 teaspoon liquid smoke
• Salt and pepper to taste Salt and pepper to taste
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 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, or 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, paprika, dried thyme, dried oregano, liquid smoke, 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 beef and rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go. Repeat with the remaining leaves and filling.
5. 5.
   In a separate bowl, mix together the crushed tomatoes, brown sugar, Worcestershire sauce, and apple cider vinegar. Season with salt and pepper to taste.
6. 6.
   Spread a thin layer of the tomato sauce mixture on the bottom of a baking dish. Arrange the stuffed cabbage rolls in the dish, seam side down. Pour the remaining tomato sauce over the rolls.
7. 7.
   Cover the baking dish with foil and bake for 1 hour, or until the cabbage rolls are cooked through and the flavors have melded together.
8. 8.
   Serve the St. Louis Style Stuffed Cabbage Rolls hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Cabbage — Be careful when separating the cabbage leaves to avoid tearing them. If a leaf tears, you can still use it by overlapping the torn edges when rolling the cabbage rolls.
• Liquid smoke — Use liquid smoke sparingly as it can be quite potent. Adjust the amount according to your preference for smoky flavor.

Tips & Tricks

• To save time, you can use pre-cooked rice.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the beef and rice mixture.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day. The flavors will have further developed, making them even more delicious.

Serving advice

Serve the St. Louis Style Stuffed Cabbage Rolls as a main dish accompanied by a side of mashed potatoes or buttered noodles. The rolls can also be enjoyed on their own as a satisfying and flavorful meal.

Presentation advice

Arrange the St. Louis Style Stuffed Cabbage Rolls on a platter, garnished with fresh parsley. The vibrant green cabbage leaves and the rich red tomato sauce create an appealing contrast of colors. Serve with a side of mashed potatoes or buttered noodles to complete the presentation.