Stuffed Cabbage – Comforting and Easy to Make


Stuffed cabbage is a cozy, comforting casserole that is popular in many Eastern European countries. The dish is simple to make: just boil a head of cabbage and remove the outer leaves.

This recipe is Polish in origin and these stuffed cabbage rolls are known as Golabki. The beef-rice filling is topped with a tomato sauce.

To make this hearty recipe you’ll need some key ingredients – rice, beef and of course cabbage leaves. The rice is cooked before assembling, which makes it more moist and flavorful. Chopped onion gives this dish a bit of crunch, while egg adds richness and holds everything together. The homemade tomato sauce is also a major ingredient in this dish, simmered to perfection with flavorful herbs.

Cabbage leaves are surprisingly easy to work with but you’ll want to start by boiling an entire head. This will soften the leaves so you can easily remove them from the water. When they’re cool enough to handle, take a knife and cut an octagon shape into the core. Then, remove the hard rib that’s in the center of each leaf.

Spread a thin layer of sauce on the bottom of a baking dish and place the cabbage rolls on top. Sprinkle with parsley and bake until tender. Serve with a green salad and enjoy this old-fashioned comfort food.

Stuffed cabbage is a popular dish throughout many European cultures including the Czech Republic, Romania, Bulgaria, and Moldova. It can be eaten both hot and cold. The recipe is fairly easy but requires some prep work and time. It is also a very healthy and nutritious meal.

To prepare the cabbage, remove the core and cut away any wilted leaves. Place the head of cabbage into a large pot of boiling water and cook until it becomes flexible, usually about six to eight minutes.

To make the filling, combine ground meats, rice, bread crumbs, onions, and parsley. Set aside. Once the cabbage is cool enough to handle, place a quarter cup of the beef and rice mixture into each leaf and then roll the leaf tightly. Repeat for each leaf and then line a 5-quart Dutch oven with the reserved outside leaves. Pour tomato sauce over the stuffed cabbage and bake. The stuffed cabbage can be prepared up to 24 hours in advance and refrigerated.

A stuffed cabbage is a classic dish with many variations. It is easy to make and comforting. It is often enjoyed by people living in colder climates, especially central and eastern Europe. While claiming credit for its invention is difficult since the ingredients are very similar from culture to culture, it has become one of the world’s most beloved dishes.

Bring a large pot of water to a boil and remove the core from the head of cabbage. Gently coax each leaf from the head with kitchen tongs as it becomes flexible. Once a leaf is flexible enough to handle, remove it and place in the boiling water for a few minutes.

Once a leaf is cool enough to handle, place a few spoonfuls of the meat filling on one side of the leaf in a V shape towards the center. Carefully roll the leaf, tuck in the ends and seal with a bit of sour cream or marinara sauce. Repeat with the remaining leaves.

Whether it’s served for dinner or at a special gathering, the simple yet tasty flavor of stuffed cabbage is sure to impress. This dish, also known as Golumpki (go-LUMP-key) in Poland, is a family favorite consisting of tender cabbage leaves wrapped around minced or juicy ground beef, vegetables and rice. A tomato sauce is typically included in this recipe.

The addition of sugar to the sauce cuts down on the acidity of tomatoes and balances out the flavors in the dish. Other ingredients that can be used to prepare the stuffed cabbage include a variety of ground meats, such as lean ground turkey or chicken, cooked rice, brown rice, quinoa or bulgur, garlic and paprika.

The stuffed cabbage should be baked in a preheated oven until the filling is completely cooked and the tomato sauce has thickened, about 2 hours. A small amount of water should be added to the pan if necessary. A tossed green salad or other healthy side dishes complement the cabbage rolls well.محشي ملفوف

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