The first time I made stuffed cabbage with this recipe, I had a long day. It wasn't a festive occasion; I just craved a warm meal that would last and wouldn't give me a headache with a lot of dirty dishes. I ended up with over 100 stuffed cabbages, and I loved how easy they were to roll when the mixture was just right. Not many were left, even though at first, they seemed to be enough for an army.
Quick Info
Total Time: 4 - 4.5 hours (including chopping, rolling, and boiling)
Servings: 18-20 (approximately 110 stuffed cabbages)
Difficulty: medium (the most tedious part is rolling)
Ingredients
510 g peeled carrots
680 g peeled onions
150 ml oil (sunflower oil works)
100 g tomato paste + 2 extra tablespoons for the mixture
50 ml water
700 g raw cabbage
630 g minced pork (using a food processor or traditional grinder)
550 g smoked pork, cut into small cubes (0.8-1 cm)
500 g round grain rice (washed in several waters)
100 g semolina
20 g fresh dill, chopped
20 g fresh parsley, chopped
approximately 110 pickled cabbage leaves for wrapping (or fresh blanched)
salt and freshly ground pepper, to taste
Preparation Method
1. Chop the carrot, onion, and raw cabbage using a food processor, one at a time. It’s much faster than using a knife, and the texture is more even in the end. The onion should not be a paste, just finely chopped.
2. In a large pot, heat the oil. Add the chopped onion and let it sauté for 7-8 minutes, stirring occasionally. When it starts to become translucent, add the carrot and 100 g of tomato paste. Stir, add 50 ml of water, and let it simmer over medium to low heat for about 5-8 minutes until the vegetables soften and the liquid reduces.
3. In a separate bowl, rub the chopped raw cabbage well with ½ teaspoon of salt. Let it sit for 10 minutes, then squeeze it well with your hands to remove the water. Once squeezed, add it to the sautéed onion and carrot in a large bowl.
4. To the sautéed vegetables and squeezed cabbage, add the minced meat, smoked meat cubes, washed rice, semolina, dill, parsley, salt, and pepper to taste. Also, add the 2 extra tablespoons of tomato paste. Mix the filling by hand until homogeneous. If it seems too dry, add 2-3 tablespoons of water.
5. Choose the thinnest pickled cabbage leaves and cut out the thick veins. Place a tablespoon of filling at the wider edge of the leaf, fold the sides over the filling, and roll towards the tip. Gently press the ends with your finger to seal them. Do not tighten them too much, as the rice will expand while cooking.
6. Place a few cabbage leaves on the bottom of a ceramic or cast-iron pot. Arrange the stuffed cabbages concentrically, tightly, but do not overcrowd them. Do not fill the pot completely; leave about a quarter empty, or they might overflow while cooking.
7. On top, add a few more cabbage leaves and fill with warm water until they are almost covered. Put the lid on. Bake in the oven at a moderate heat (160-170°C) for 3-4 hours. Check every hour to see if they need more liquid, and add warm water if necessary.
Why I make this recipe often
They are filling, yield a lot, and I don't have to stand by them. I can heat them up for several days without losing their texture. It’s the kind of dish I can share with friends or freeze directly. The filling is quite versatile and doesn’t require special techniques.
Tips and Variations
Tips
If the pickled cabbage is too salty, soak the leaves in cold water for 20-30 minutes, then drain.
If the cabbage leaves are thick, blanch them for 2-3 minutes and let them cool; they are easier to work with.
I do not put tomato paste over the stuffed cabbages while boiling, only in the filling. Otherwise, they become too sour.
For a stronger flavor, I can add 1-2 bay leaves between layers.
Substitutions
Smoked meat can be replaced with raw pork belly or just minced meat if I don't have it on hand.
For a pork-free version, I use beef or turkey, but the texture and flavor will be different.
Semolina can be omitted, but it helps bind the filling and makes the cabbage rolls fluffier.
Round grain rice gives the classic texture, but long grain rice works too; however, the rolls will be firmer.
Variations
I can use fresh cabbage leaves if I don't have pickled ones, but they need to be blanched for 2-3 minutes.
Grape leaves give a completely different flavor for another type of stuffed cabbage, and they are blanched for only 1 minute.
The filling can be adapted for fasting: replace the meat with chopped mushrooms and more raw cabbage.
Serving Ideas
Heated with a little broth on top.
With sour cream, hot peppers, and polenta.
With homemade bread.
I like to let them sit for a few hours after taking them out of the oven, to temper and let the flavors meld.
Frequently Asked Questions
What do I do if the stuffed cabbages turn out too salty?
If the stuffed cabbages seem too salty after boiling, I remove some of the liquid and add hot water, then let them bake for another 20 minutes. Next time, I will be more careful with the saltiness of the cabbage leaves.
Can I freeze the stuffed cabbages?
Yes. After they cool completely, I place them in containers with enough liquid to cover them. They keep well in the freezer for two months. I thaw them in the fridge overnight, then heat them in the oven or on the stovetop.
If I don’t have a ceramic dish, how can I boil them?
They can be cooked in a large stainless steel pot with a thick bottom or in a cast-iron pot with a lid. It’s important not to burn them on the bottom, so I check the liquid regularly.
What is the role of semolina?
Semolina absorbs the liquid from the filling and makes it airier without falling apart. If I don’t have semolina, I can leave it out, but the texture will be a bit firmer.
Nutritional Values (estimate per serving, for 5-6 stuffed cabbages)
Calories: 420 kcal
Protein: 20 g
Fat: 20 g
Carbohydrates: 38 g
Fiber: 5-6 g
Sodium varies depending on how salty the pickled cabbage is. The filling is hearty, mainly due to the meat and rice.
Storage and Reheating
Stuffed cabbages last in the fridge for 4-5 days, in a covered dish or well-wrapped with foil. I can reheat them either in the oven at 160°C or on the stovetop on low heat with a little liquid (broth or water). Reheating in the microwave is not recommended as they dry out at the edges. They also freeze well, preferably in smaller portions, so I don’t have to thaw the whole dish at once.
Quick Info
Total Time: 4 - 4.5 hours (including chopping, rolling, and boiling)
Servings: 18-20 (approximately 110 stuffed cabbages)
Difficulty: medium (the most tedious part is rolling)
Ingredients
510 g peeled carrots
680 g peeled onions
150 ml oil (sunflower oil works)
100 g tomato paste + 2 extra tablespoons for the mixture
50 ml water
700 g raw cabbage
630 g minced pork (using a food processor or traditional grinder)
550 g smoked pork, cut into small cubes (0.8-1 cm)
500 g round grain rice (washed in several waters)
100 g semolina
20 g fresh dill, chopped
20 g fresh parsley, chopped
approximately 110 pickled cabbage leaves for wrapping (or fresh blanched)
salt and freshly ground pepper, to taste
Preparation Method
1. Chop the carrot, onion, and raw cabbage using a food processor, one at a time. It’s much faster than using a knife, and the texture is more even in the end. The onion should not be a paste, just finely chopped.
2. In a large pot, heat the oil. Add the chopped onion and let it sauté for 7-8 minutes, stirring occasionally. When it starts to become translucent, add the carrot and 100 g of tomato paste. Stir, add 50 ml of water, and let it simmer over medium to low heat for about 5-8 minutes until the vegetables soften and the liquid reduces.
3. In a separate bowl, rub the chopped raw cabbage well with ½ teaspoon of salt. Let it sit for 10 minutes, then squeeze it well with your hands to remove the water. Once squeezed, add it to the sautéed onion and carrot in a large bowl.
4. To the sautéed vegetables and squeezed cabbage, add the minced meat, smoked meat cubes, washed rice, semolina, dill, parsley, salt, and pepper to taste. Also, add the 2 extra tablespoons of tomato paste. Mix the filling by hand until homogeneous. If it seems too dry, add 2-3 tablespoons of water.
5. Choose the thinnest pickled cabbage leaves and cut out the thick veins. Place a tablespoon of filling at the wider edge of the leaf, fold the sides over the filling, and roll towards the tip. Gently press the ends with your finger to seal them. Do not tighten them too much, as the rice will expand while cooking.
6. Place a few cabbage leaves on the bottom of a ceramic or cast-iron pot. Arrange the stuffed cabbages concentrically, tightly, but do not overcrowd them. Do not fill the pot completely; leave about a quarter empty, or they might overflow while cooking.
7. On top, add a few more cabbage leaves and fill with warm water until they are almost covered. Put the lid on. Bake in the oven at a moderate heat (160-170°C) for 3-4 hours. Check every hour to see if they need more liquid, and add warm water if necessary.
Why I make this recipe often
They are filling, yield a lot, and I don't have to stand by them. I can heat them up for several days without losing their texture. It’s the kind of dish I can share with friends or freeze directly. The filling is quite versatile and doesn’t require special techniques.
Tips and Variations
Tips
If the pickled cabbage is too salty, soak the leaves in cold water for 20-30 minutes, then drain.
If the cabbage leaves are thick, blanch them for 2-3 minutes and let them cool; they are easier to work with.
I do not put tomato paste over the stuffed cabbages while boiling, only in the filling. Otherwise, they become too sour.
For a stronger flavor, I can add 1-2 bay leaves between layers.
Substitutions
Smoked meat can be replaced with raw pork belly or just minced meat if I don't have it on hand.
For a pork-free version, I use beef or turkey, but the texture and flavor will be different.
Semolina can be omitted, but it helps bind the filling and makes the cabbage rolls fluffier.
Round grain rice gives the classic texture, but long grain rice works too; however, the rolls will be firmer.
Variations
I can use fresh cabbage leaves if I don't have pickled ones, but they need to be blanched for 2-3 minutes.
Grape leaves give a completely different flavor for another type of stuffed cabbage, and they are blanched for only 1 minute.
The filling can be adapted for fasting: replace the meat with chopped mushrooms and more raw cabbage.
Serving Ideas
Heated with a little broth on top.
With sour cream, hot peppers, and polenta.
With homemade bread.
I like to let them sit for a few hours after taking them out of the oven, to temper and let the flavors meld.
Frequently Asked Questions
What do I do if the stuffed cabbages turn out too salty?
If the stuffed cabbages seem too salty after boiling, I remove some of the liquid and add hot water, then let them bake for another 20 minutes. Next time, I will be more careful with the saltiness of the cabbage leaves.
Can I freeze the stuffed cabbages?
Yes. After they cool completely, I place them in containers with enough liquid to cover them. They keep well in the freezer for two months. I thaw them in the fridge overnight, then heat them in the oven or on the stovetop.
If I don’t have a ceramic dish, how can I boil them?
They can be cooked in a large stainless steel pot with a thick bottom or in a cast-iron pot with a lid. It’s important not to burn them on the bottom, so I check the liquid regularly.
What is the role of semolina?
Semolina absorbs the liquid from the filling and makes it airier without falling apart. If I don’t have semolina, I can leave it out, but the texture will be a bit firmer.
Nutritional Values (estimate per serving, for 5-6 stuffed cabbages)
Calories: 420 kcal
Protein: 20 g
Fat: 20 g
Carbohydrates: 38 g
Fiber: 5-6 g
Sodium varies depending on how salty the pickled cabbage is. The filling is hearty, mainly due to the meat and rice.
Storage and Reheating
Stuffed cabbages last in the fridge for 4-5 days, in a covered dish or well-wrapped with foil. I can reheat them either in the oven at 160°C or on the stovetop on low heat with a little liquid (broth or water). Reheating in the microwave is not recommended as they dry out at the edges. They also freeze well, preferably in smaller portions, so I don’t have to thaw the whole dish at once.