I tried the cabbage rolls in wine because they kept coming up in conversations, and after the holidays, I wanted to see if it was really worth swapping the water for wine while boiling. I stuck to the classic recipe but added white wine, as I saw with some old family cooks. The result was quite close to what I hoped for – tasty, with a slightly different flavor, without complicating the preparation too much.
Quick Info
Total time: about 4-5 hours (depends on how long you let the cabbage soak)
Preparation time: 1-1.5 hours
Cooking time: 3-3.5 hours (90 minutes on the stove, 2 hours in the oven)
Servings: 10-12 people
Difficulty: medium
Recipe type: holidays, family meal, cabbage rolls with wine
Ingredients
800 g minced meat (ideally a mix of pork and beef)
2 large pickled cabbages
3 large onions
1 cup rice
300 g tomato paste
500 ml semi-dry (or dry) white wine
300 g smoked bacon
300 g smoked bones
vegetable seasoning (optional, to taste)
salt
pepper
Preparation method
1. The pickled cabbage should be soaked in cold water for a few hours, especially if it is too salty. After it has soaked, separate the leaves, remove the stems, and select the leaves for wrapping. The remaining cabbage should be finely chopped to put at the bottom and on top.
2. The rice should be washed well and left in cold water for about 30 minutes to an hour.
3. Peel the onions, finely chop them, and sauté them in a little oil until soft, without browning. Add 2 heaping tablespoons of tomato paste, salt, and pepper, mix, and then add the washed rice. Leave it on the stove for a few minutes, just until the rice puffs up a bit. Set aside to cool.
4. The smoked bacon should be cut into thicker slices. The smoked bones can be left whole or cut into pieces that fit in the pot.
5. In a large bowl, put the minced meat and add the cooled mixture of onion, rice, and tomato paste. Mix well by hand. Taste and adjust with salt, pepper, or a little vegetable seasoning if using. Let it cool for 30 minutes to allow the flavors to meld.
6. Take a cabbage leaf, cut it if it's too large, and roll small to medium-sized cabbage rolls, as preferred.
7. In a large pot, put a layer of chopped cabbage at the bottom. Arrange the cabbage rolls tightly, in circles, in 2-3 layers. Between the rolls and in the middle of the pot, place pieces of smoked bones. On top of each layer, add slices of smoked bacon. Continue with rolls, bones, and bacon. On top of the last layer, put chopped cabbage.
8. Make a mixture of the remaining tomato paste (about 3 tablespoons), white wine, and water, enough to almost completely cover the cabbage rolls. Pour this mixture over the rolls.
9. Place the pot on the stove over low heat for 90 minutes. Occasionally shake the pot or rotate it slightly to prevent anything from sticking to the bottom.
10. After this time, add more water if needed, and place the pot in the preheated oven at 180°C for at least 2 hours. Check that the liquid doesn't reduce too much; more water can be added if necessary.
11. The cabbage rolls are ready when the meat is cooked through, the cabbage is tender, and the sauce is well bound. Serve hot.
Why I make this recipe often
I prepare these cabbage rolls with wine especially for large meals because they yield many servings and hold up well if leftovers remain for the next day. The mixture of meat, smoked flavors, and wine gives a pleasant taste without overpowering the cabbage's aroma. For those who want something traditional with a slight twist, it works well.
Tips and variations
Tips
If the cabbage is very salty, change the soaking water a few times.
Do not use sweet wine, as it can imbalance the flavor. A dry or semi-dry white wine works best.
The smoked bones placed in the middle help with serving; they can be easily removed and found by anyone who prefers them.
Substitutions
You can use only pork or only beef, but the mix holds the filling together better.
Instead of smoked bacon, you can use pork belly, smoked sausages, or even lard, depending on what you have on hand.
If you don't want vegetable seasoning, don't use it – the flavor mainly comes from the smoked ingredients anyway.
Variations
If you want less fatty rolls, increase the proportion of beef compared to pork.
For a thicker sauce, use more tomato paste in the boiling liquid.
They can also be made smaller or larger, depending on how much patience you have for wrapping.
Serving ideas
Serve hot, with sour cream and polenta. Hot pepper is optional but complements the flavor. Any leftover white wine can be served at the table.
Frequently asked questions
What kind of wine should I use for cabbage rolls?
The best match is a dry or semi-dry white wine to avoid a sweet sauce. Avoid aromatic or very sweet wines.
Can I make the cabbage rolls a day in advance?
Yes, they actually taste better the next day. The flavors meld, and the cabbage and meat become more tender. They can be easily reheated over low heat or in the oven.
Do I have to use smoked ingredients?
It's not mandatory, but it gives a unique flavor. If you don't add them, the rolls may turn out simpler but lose some aroma.
What do I do if the cabbage is too sour or too salty?
Let it soak longer in cold water, changing the water 2-3 times. If it still doesn't go away, you can use more water in the boiling liquid.
Can I use another type of meat or mix?
Turkey meat works as well, for example, or a mix of pork and lamb, depending on preference. The final flavor varies depending on the fat content of the meat.
Nutritional values
Estimated values per serving (from 12 large servings):
approx. 350-400 kcal
Protein: 18-22 g
Fat: 18-20 g
Carbohydrates: 25-30 g
Values vary depending on the type of meat, how fatty the smoked ingredients are, and how much rice you use.
Storage and reheating
Cabbage rolls can be stored in the refrigerator for up to 4 days, in a covered pot or in a container with a lid. They can be reheated on the stove over low heat with a little added liquid or in the oven. They can also be frozen, but the texture of the cabbage may be slightly affected upon thawing. They are best consumed in the first few days.
Quick Info
Total time: about 4-5 hours (depends on how long you let the cabbage soak)
Preparation time: 1-1.5 hours
Cooking time: 3-3.5 hours (90 minutes on the stove, 2 hours in the oven)
Servings: 10-12 people
Difficulty: medium
Recipe type: holidays, family meal, cabbage rolls with wine
Ingredients
800 g minced meat (ideally a mix of pork and beef)
2 large pickled cabbages
3 large onions
1 cup rice
300 g tomato paste
500 ml semi-dry (or dry) white wine
300 g smoked bacon
300 g smoked bones
vegetable seasoning (optional, to taste)
salt
pepper
Preparation method
1. The pickled cabbage should be soaked in cold water for a few hours, especially if it is too salty. After it has soaked, separate the leaves, remove the stems, and select the leaves for wrapping. The remaining cabbage should be finely chopped to put at the bottom and on top.
2. The rice should be washed well and left in cold water for about 30 minutes to an hour.
3. Peel the onions, finely chop them, and sauté them in a little oil until soft, without browning. Add 2 heaping tablespoons of tomato paste, salt, and pepper, mix, and then add the washed rice. Leave it on the stove for a few minutes, just until the rice puffs up a bit. Set aside to cool.
4. The smoked bacon should be cut into thicker slices. The smoked bones can be left whole or cut into pieces that fit in the pot.
5. In a large bowl, put the minced meat and add the cooled mixture of onion, rice, and tomato paste. Mix well by hand. Taste and adjust with salt, pepper, or a little vegetable seasoning if using. Let it cool for 30 minutes to allow the flavors to meld.
6. Take a cabbage leaf, cut it if it's too large, and roll small to medium-sized cabbage rolls, as preferred.
7. In a large pot, put a layer of chopped cabbage at the bottom. Arrange the cabbage rolls tightly, in circles, in 2-3 layers. Between the rolls and in the middle of the pot, place pieces of smoked bones. On top of each layer, add slices of smoked bacon. Continue with rolls, bones, and bacon. On top of the last layer, put chopped cabbage.
8. Make a mixture of the remaining tomato paste (about 3 tablespoons), white wine, and water, enough to almost completely cover the cabbage rolls. Pour this mixture over the rolls.
9. Place the pot on the stove over low heat for 90 minutes. Occasionally shake the pot or rotate it slightly to prevent anything from sticking to the bottom.
10. After this time, add more water if needed, and place the pot in the preheated oven at 180°C for at least 2 hours. Check that the liquid doesn't reduce too much; more water can be added if necessary.
11. The cabbage rolls are ready when the meat is cooked through, the cabbage is tender, and the sauce is well bound. Serve hot.
Why I make this recipe often
I prepare these cabbage rolls with wine especially for large meals because they yield many servings and hold up well if leftovers remain for the next day. The mixture of meat, smoked flavors, and wine gives a pleasant taste without overpowering the cabbage's aroma. For those who want something traditional with a slight twist, it works well.
Tips and variations
Tips
If the cabbage is very salty, change the soaking water a few times.
Do not use sweet wine, as it can imbalance the flavor. A dry or semi-dry white wine works best.
The smoked bones placed in the middle help with serving; they can be easily removed and found by anyone who prefers them.
Substitutions
You can use only pork or only beef, but the mix holds the filling together better.
Instead of smoked bacon, you can use pork belly, smoked sausages, or even lard, depending on what you have on hand.
If you don't want vegetable seasoning, don't use it – the flavor mainly comes from the smoked ingredients anyway.
Variations
If you want less fatty rolls, increase the proportion of beef compared to pork.
For a thicker sauce, use more tomato paste in the boiling liquid.
They can also be made smaller or larger, depending on how much patience you have for wrapping.
Serving ideas
Serve hot, with sour cream and polenta. Hot pepper is optional but complements the flavor. Any leftover white wine can be served at the table.
Frequently asked questions
What kind of wine should I use for cabbage rolls?
The best match is a dry or semi-dry white wine to avoid a sweet sauce. Avoid aromatic or very sweet wines.
Can I make the cabbage rolls a day in advance?
Yes, they actually taste better the next day. The flavors meld, and the cabbage and meat become more tender. They can be easily reheated over low heat or in the oven.
Do I have to use smoked ingredients?
It's not mandatory, but it gives a unique flavor. If you don't add them, the rolls may turn out simpler but lose some aroma.
What do I do if the cabbage is too sour or too salty?
Let it soak longer in cold water, changing the water 2-3 times. If it still doesn't go away, you can use more water in the boiling liquid.
Can I use another type of meat or mix?
Turkey meat works as well, for example, or a mix of pork and lamb, depending on preference. The final flavor varies depending on the fat content of the meat.
Nutritional values
Estimated values per serving (from 12 large servings):
approx. 350-400 kcal
Protein: 18-22 g
Fat: 18-20 g
Carbohydrates: 25-30 g
Values vary depending on the type of meat, how fatty the smoked ingredients are, and how much rice you use.
Storage and reheating
Cabbage rolls can be stored in the refrigerator for up to 4 days, in a covered pot or in a container with a lid. They can be reheated on the stove over low heat with a little added liquid or in the oven. They can also be frozen, but the texture of the cabbage may be slightly affected upon thawing. They are best consumed in the first few days.