Cabbage rolls recipe
The cabbage rolls recipe can be challenging if you're inexperienced in the kitchen (ie: If this is actually the very first time you are seriously trying to cook something, maybe this recipe is not a good starting point :-P).
However, with my cabbage rolls recipe instructions, you don't need to be extremely experienced (ie: if you've actually used a stove or oven before you're good!) to perfectly execute it because I'm there to show you every step of the way!
This dish originates from Eastern Europe and Western Asia. The stuffing inside the cabbage rolls is just meat (usually ground beef) and rice, garlic, onions, and other vegetables sometimes. I am not adding any extra vegetables in this cabbage rolls recipe. If you want to try, I would recommend adding mushrooms or carrots.
The rolls are baked in some thinned out tomato sauce usually. Sometimes beef stock (harder to get) is used instead.
I was quite surprised at how delicious this cabbage rolls recipe turned out the first time I executed it! Enjoy!
By Hai Nguyen
Total time: 1h 30min
Ingredients (2 to 3 servings):
half cabbage head
ground beef (extra lean, about 300 g)
1/2 cup of rice
1 clove garlic
1/2 teaspoon of thyme
3 tablespoon of sugar
1 tablespoon of cornstarch
3/4 to 1 cup tomato sauce
3/4 to 1 cup of canned diced tomatoes
salt and pepper
Part 1 (5 min)
Defrost ground beef (1). Measure out the rice (2). Put some water in the pot (3) and wash it by stirring with your hands (4). Decant the wash water (5) and add appropriate amount of water (I usually add 3/4 cup of water for 1 cup of rice, but check your rice cooker manual). Set the rice to cook (6).
Part 2 (15 min)
Fill a large pot to 3/4 full with water (1). Manually peel the first outside layer of the cabbage to ensure you get the leaves in best condition. Then chop the cabbage in half and slice hard stem at the bottom of the cabbage (2). Drop half the cabbage in the pot (it will float!) (3), now start the high heat (4). Cover and allow the water to boil (5). In the meantime, while waiting, chop the onions and dice the garlic and set them aside (6).
Part 3 (30 min)
Once the water boils, take off the lid and allow the cabbage to boil for about 5 min (1). The leaves should start to come apart. Take leaves out of the boiling water with tongs, shake the water off, then transfer them into a separate bowl (2). The ground beef should be done defrosting. Cook the ground beef for 15 min on the frying pan (3). About 10 min into cooking the beef, add the onions and the garlic (4). In a large bowl, combine the cooked beef, onions, thyme and rice, then mix (5). Place the bowl in the freezer for 5 min (or the fridge for 10 min) to cool. Meanwhile, break the eggs in a small bowl and stir it (6).
Part 4 (40 min for 2 to 3 servings)
Pre-heat the oven to 400ºF (1). Once the beef/rice mix has cooled, add the eggs and mix so everything becomes sticky (2). This is the filling mixture. Depending on the size of the cabbage leaf, spoon about 1 to 2 tablespoons of the filling mixture onto each cooked cabbage leaf (3). Fold the front and back sides (4), then tuck the left and right ends over to make a roll (5). The amount of time this takes will depend on the number of servings since you will have to do a lot of rolling! Place the rolls in a baking dish (6). For the sauce, in a large bowl, combine tomato sauce, can diced tomatoes, sugar, corn starch and (optional) 1/4 cup of water and then mix well (7). Pour the sauce mixture over cabbage rolls (8). Bake covered in aluminum in the oven for 25 to 30 minutes (9).
Serve with salt and pepper.
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