I have made stuffed cabbage rolls many times using this recipe. I use it when I have pickled cabbage on hand, but it also works with fresh cabbage if you want to make them sweeter. I usually prepare them in a large pot to serve the whole family. I don't complicate things with sophisticated techniques, just simple steps and attention to the basic ingredients.
Quick Info
Total time: approx. 2 hours and 30 minutes
Preparation time: 30-40 minutes
Cooking time: 2 hours
Servings: 28-30 cabbage rolls
Difficulty: medium
Recipe type: traditional, suitable for family meals or with friends
Ingredients
500 g mixed minced meat (pork and beef)
100-125 g rice, washed and well drained
2-3 medium onions
Pickled cabbage leaves (thin enough, without thick ribs)
approx. 300 g fresh cabbage, finely sliced
approx. 300 g pickled cabbage, finely sliced
150 g tomato paste
300 ml tomato juice
salt
pepper
2-3 bay leaves
oil
thyme
dried dill seeds
1 sprig of thyme
1 sprig of dried dill
Preparation method
1. In a large bowl, mix the minced meat with the finely chopped onion (I use two onions if they are larger, three if they are small). Add the washed and well-drained rice. Sprinkle salt, pepper, dried thyme, and dill seeds to taste. I also add a little tomato paste – this gives both color and flavor.
2. Prepare the cabbage leaves. If they are too thick or too salty, I soak them a little in water. I choose thin leaves without thick ribs, easy to fold.
3. On each leaf, I put about a tablespoon of the meat mixture. I fold the edges inward and roll them tightly. I don’t make them too big so they cook well.
4. In a large pot, I pour a little oil on the bottom. I add half an onion sliced into rings, the sprig of thyme, and some of the finely sliced cabbage (both fresh and pickled). This layer keeps the cabbage rolls juicy.
5. I arrange the cabbage rolls in layers, one next to the other, until the pot is full. On top, I add the remaining chopped cabbage. I pour in the tomato juice, the remaining tomato paste, and bay leaves. I add enough water to cover everything.
6. I put a lid on and place the pot in the oven at 190-200°C. I let them cook for about two hours until the cabbage rolls are well cooked and a slightly browned crust forms on top. I don’t stir them during baking.
7. At the end, I check if they are cooked and taste to see if they need more salt, depending on how salty the cabbage used was.
Why I make this recipe often
It’s a recipe that I can easily adapt based on what I have in the fridge. It keeps well and is tasty even the next day when reheated. It can be made for many people without extra effort.
Tips and variations
Tips
If the pickled cabbage is too salty, soak it a little in cold water before using it. The rice should not be too much; otherwise, the filling will fall apart. The cabbage leaves should be thin enough to roll easily. The tomato juice gives a good flavor, but don’t add too much so it doesn’t overpower the other flavors.
Substitutions
You can use only pork or only beef, but the mixture comes out more balanced. Fresh cabbage can be replaced with pickled cabbage, but the combination of both gives a rounder taste. For extra flavor, you can add a little smoked meat between the layers, although it is not included in the basic recipe.
Variations
Some add paprika to the filling or the tomato paste, but I haven’t tried that. If you prefer smaller rolls, put less filling in each leaf. They can also be made in a pot on the stove over low heat, but I more often use the oven.
Serving ideas
I usually serve them with polenta and sour cream. They are also good cold, but I most often heat them before serving.
Frequently asked questions
1. What do I do if the cabbage is very salty?
I soak it in cold water for at least half an hour, then taste it before using.
2. Can I replace pork or beef with something else?
Yes, you can use only pork or only beef, or even chicken if you want them to be lighter. The basic ratio remains the same.
3. Do I have to use both pickled and fresh cabbage?
No, but the combination gives a more balanced flavor. You can use only pickled cabbage if you don’t have fresh.
4. Can I boil the cabbage rolls on the stove instead of in the oven?
Yes, but you need to keep it on low heat and be careful not to burn them on the bottom. They come out a bit more browned in the oven.
5. What do I do if the filling is too soft or too hard?
If it’s too soft, it means it has too much water or rice. If it’s too hard, you can add a little tomato juice or water to the mixture.
Nutritional values
Estimate for one medium roll (approx. 60-70 g):
Calories: 55-70 kcal
Protein: 4-5 g
Carbohydrates: 5-6 g
Fat: 2-3 g
Values may vary depending on the amount of meat, rice, and type of cabbage used.
Storage and reheating
Cabbage rolls keep well in the fridge, covered, for 3-4 days. They can be easily reheated on the stove, in the microwave, or even in the oven, adding a little liquid if they seem dry. They can also be frozen, but the texture of the cabbage leaves may become slightly softer after thawing.
Quick Info
Total time: approx. 2 hours and 30 minutes
Preparation time: 30-40 minutes
Cooking time: 2 hours
Servings: 28-30 cabbage rolls
Difficulty: medium
Recipe type: traditional, suitable for family meals or with friends
Ingredients
500 g mixed minced meat (pork and beef)
100-125 g rice, washed and well drained
2-3 medium onions
Pickled cabbage leaves (thin enough, without thick ribs)
approx. 300 g fresh cabbage, finely sliced
approx. 300 g pickled cabbage, finely sliced
150 g tomato paste
300 ml tomato juice
salt
pepper
2-3 bay leaves
oil
thyme
dried dill seeds
1 sprig of thyme
1 sprig of dried dill
Preparation method
1. In a large bowl, mix the minced meat with the finely chopped onion (I use two onions if they are larger, three if they are small). Add the washed and well-drained rice. Sprinkle salt, pepper, dried thyme, and dill seeds to taste. I also add a little tomato paste – this gives both color and flavor.
2. Prepare the cabbage leaves. If they are too thick or too salty, I soak them a little in water. I choose thin leaves without thick ribs, easy to fold.
3. On each leaf, I put about a tablespoon of the meat mixture. I fold the edges inward and roll them tightly. I don’t make them too big so they cook well.
4. In a large pot, I pour a little oil on the bottom. I add half an onion sliced into rings, the sprig of thyme, and some of the finely sliced cabbage (both fresh and pickled). This layer keeps the cabbage rolls juicy.
5. I arrange the cabbage rolls in layers, one next to the other, until the pot is full. On top, I add the remaining chopped cabbage. I pour in the tomato juice, the remaining tomato paste, and bay leaves. I add enough water to cover everything.
6. I put a lid on and place the pot in the oven at 190-200°C. I let them cook for about two hours until the cabbage rolls are well cooked and a slightly browned crust forms on top. I don’t stir them during baking.
7. At the end, I check if they are cooked and taste to see if they need more salt, depending on how salty the cabbage used was.
Why I make this recipe often
It’s a recipe that I can easily adapt based on what I have in the fridge. It keeps well and is tasty even the next day when reheated. It can be made for many people without extra effort.
Tips and variations
Tips
If the pickled cabbage is too salty, soak it a little in cold water before using it. The rice should not be too much; otherwise, the filling will fall apart. The cabbage leaves should be thin enough to roll easily. The tomato juice gives a good flavor, but don’t add too much so it doesn’t overpower the other flavors.
Substitutions
You can use only pork or only beef, but the mixture comes out more balanced. Fresh cabbage can be replaced with pickled cabbage, but the combination of both gives a rounder taste. For extra flavor, you can add a little smoked meat between the layers, although it is not included in the basic recipe.
Variations
Some add paprika to the filling or the tomato paste, but I haven’t tried that. If you prefer smaller rolls, put less filling in each leaf. They can also be made in a pot on the stove over low heat, but I more often use the oven.
Serving ideas
I usually serve them with polenta and sour cream. They are also good cold, but I most often heat them before serving.
Frequently asked questions
1. What do I do if the cabbage is very salty?
I soak it in cold water for at least half an hour, then taste it before using.
2. Can I replace pork or beef with something else?
Yes, you can use only pork or only beef, or even chicken if you want them to be lighter. The basic ratio remains the same.
3. Do I have to use both pickled and fresh cabbage?
No, but the combination gives a more balanced flavor. You can use only pickled cabbage if you don’t have fresh.
4. Can I boil the cabbage rolls on the stove instead of in the oven?
Yes, but you need to keep it on low heat and be careful not to burn them on the bottom. They come out a bit more browned in the oven.
5. What do I do if the filling is too soft or too hard?
If it’s too soft, it means it has too much water or rice. If it’s too hard, you can add a little tomato juice or water to the mixture.
Nutritional values
Estimate for one medium roll (approx. 60-70 g):
Calories: 55-70 kcal
Protein: 4-5 g
Carbohydrates: 5-6 g
Fat: 2-3 g
Values may vary depending on the amount of meat, rice, and type of cabbage used.
Storage and reheating
Cabbage rolls keep well in the fridge, covered, for 3-4 days. They can be easily reheated on the stove, in the microwave, or even in the oven, adding a little liquid if they seem dry. They can also be frozen, but the texture of the cabbage leaves may become slightly softer after thawing.