Every time I prepare stuffed cabbage rolls with curly cabbage leaves, I’m glad I don’t have to spend too much time selecting or unrolling traditional pickled cabbage. Additionally, curly cabbage stays tender and doesn’t tear easily. I’ve learned to use a bit of pickled cabbage to retain a slight tangy flavor, but most of the leaves are fresh. I always prepare the filling with pork, rice, onions, and a few spices that I never skip.
Quick Info
Total time: approximately 3 hours
Preparation time: 45-60 minutes
Cooking/baking time: at least 2 hours in the oven
Servings: 12-14, depending on the size of the rolls
Difficulty: medium
Recipe type/occasion: festive dish, suitable for Christmas or large family gatherings
Ingredients
4 medium curly cabbages
a few sprigs of fresh (or dried) thyme
fresh dill
4 medium onions
1 tablespoon lard
olive oil
1 kg ground pork
300 g smoked ribs
smoked sausage (a few pieces)
tomato paste
tomato purée
paprika paste
sweet paprika powder
salt
pepper
delikat (to taste)
bay leaves
garlic
a bit of vinegar (for blanching the cabbage)
rice (amount not specified, I usually use one cup)
Preparation Method
1. Preparing the cabbage:
Remove the cores from the 4 curly cabbages. Bring water to a boil in a large pot, adding salt, a few sprigs of thyme, and a bit of vinegar. When the water is boiling, blanch the cabbages one by one, leaving them for 1-2 minutes, just enough for the leaves to become pliable. Carefully remove them, let them drain in a colander, and detach the leaves for filling. Thicker leaves can be trimmed at the vein with a knife.
2. For the filling:
Finely chop the onions and sauté them in a mixture of oil and lard over medium heat until they become translucent. Add the paprika paste, sweet paprika powder, and a few bay leaves. Add the washed rice and gradually pour in boiling water, little by little, allowing it to swell slightly. Add the tomato paste and let it cook for a few minutes, stirring and adding more water if needed, until the mixture thickens. Set aside to cool. Add the chopped fresh thyme and pour this base over the ground pork. Mix well. Season with salt, pepper, and delikat to taste.
3. Forming the rolls:
Each cabbage leaf is cut into suitable pieces for wrapping. Place a little filling in each one and roll it up, tucking in the ends.
4. Preparing for boiling:
Place shredded cabbage from the cores and, optionally, a bit of chopped pickled cabbage on the bottom of a large pot. Add a few sprigs of thyme, dill, bay leaves, and peppercorns. Place some pieces of smoked meat (ribs, sausage) on top and among them. Arrange the cabbage rolls in circular layers, interspersing pieces of smoked meat and other flavors (thyme, dill). Occasionally, add some tomato paste.
5. Finalization and cooking:
On top of the last layer of rolls, sprinkle chopped cabbage, then cover everything with a few whole cabbage leaves. Pour tomato juice over the top, enough to almost completely cover the rolls. Place the pot over low heat for 10-15 minutes. Then transfer it to a preheated oven at 180°C, covered. Check occasionally and add hot water if the liquid reduces too much. Towards the end, reduce the temperature and remove the lid, allowing the liquid to reduce further and the top to brown slightly. Total oven time: over 2 hours, until the rolls are well cooked.
6. Serving:
Serve the cabbage rolls hot, with fresh sour cream.
Why I make this recipe often
Curly cabbage makes rolling easier, and the leaves don’t tear easily. The rolls are delicious, especially if I alternate fresh cabbage with a bit of pickled cabbage and use good smoked meats. The recipe is perfect for large gatherings, and the flavor remains pleasant even after reheating.
Tips and Variations
Tips
- If the cabbage leaves seem too thick at the vein, gently trim only the thick part with a knife without piercing the leaf.
- Use tomato paste and purée sparingly; too much will make them sour.
- For a smoky flavor, use ribs and a bit of sausage, but don’t overdo it to avoid overshadowing the taste of the meat.
Substitutions
- Lard can be replaced with just oil if you want a leaner dish.
- If you don’t have fresh dill or thyme, dried works too, but fresh gives a livelier taste.
- For a lighter version, use ground chicken or turkey, but the texture will be different.
Variations
- You can also add a bit of crushed garlic to the filling for a subtle flavor.
- Add hot pepper if you prefer spicier rolls.
- The rolls can also be made with classic white cabbage or pickled cabbage instead of curly cabbage.
Serving Ideas
- Goes well with cold sour cream.
- With warm polenta or fresh bread.
- For those who prefer, a hot pepper on the side.
Frequently Asked Questions
1. Can I use only pickled cabbage, without curly cabbage?
Yes, but curly cabbage is easier to roll and has a finer texture after cooking. You can use only pickled cabbage, but they will turn out saltier and more sour.
2. How can I prevent the rolls from falling apart while cooking?
Don’t overload the leaves with filling and wrap them tightly without forcing them. Arrange them compactly in the pot so they don’t come apart while cooking.
3. Is it absolutely necessary to use ribs and sausage?
No, but they provide a pleasant flavor and a smoky taste that complements the cabbage and meat well.
4. What type of meat is recommended?
Pork remains classic, but a mix of pork and beef can also be used. With poultry, they come out lighter but less juicy.
5. If I don’t have delikat, what can I use instead?
You can use just salt and pepper, possibly a bit more thyme or dill for flavor.
Nutritional Values
The values below are estimated for an average serving of cabbage rolls with pork and smoked meat (without sour cream):
Calories: 400-450 kcal
Protein: approximately 18-22 g
Fat: 26-30 g
Carbohydrates: 20-25 g
Values may vary depending on the amount of meat, rice, and fat used.
Storage and Reheating
Cabbage rolls store very well in the refrigerator, in a covered pot or container, for 3-4 days. They can be reheated over low heat, adding a bit of liquid if they have dried out. I do not recommend freezing, as curly cabbage leaves become soft after thawing and the texture changes.
Quick Info
Total time: approximately 3 hours
Preparation time: 45-60 minutes
Cooking/baking time: at least 2 hours in the oven
Servings: 12-14, depending on the size of the rolls
Difficulty: medium
Recipe type/occasion: festive dish, suitable for Christmas or large family gatherings
Ingredients
4 medium curly cabbages
a few sprigs of fresh (or dried) thyme
fresh dill
4 medium onions
1 tablespoon lard
olive oil
1 kg ground pork
300 g smoked ribs
smoked sausage (a few pieces)
tomato paste
tomato purée
paprika paste
sweet paprika powder
salt
pepper
delikat (to taste)
bay leaves
garlic
a bit of vinegar (for blanching the cabbage)
rice (amount not specified, I usually use one cup)
Preparation Method
1. Preparing the cabbage:
Remove the cores from the 4 curly cabbages. Bring water to a boil in a large pot, adding salt, a few sprigs of thyme, and a bit of vinegar. When the water is boiling, blanch the cabbages one by one, leaving them for 1-2 minutes, just enough for the leaves to become pliable. Carefully remove them, let them drain in a colander, and detach the leaves for filling. Thicker leaves can be trimmed at the vein with a knife.
2. For the filling:
Finely chop the onions and sauté them in a mixture of oil and lard over medium heat until they become translucent. Add the paprika paste, sweet paprika powder, and a few bay leaves. Add the washed rice and gradually pour in boiling water, little by little, allowing it to swell slightly. Add the tomato paste and let it cook for a few minutes, stirring and adding more water if needed, until the mixture thickens. Set aside to cool. Add the chopped fresh thyme and pour this base over the ground pork. Mix well. Season with salt, pepper, and delikat to taste.
3. Forming the rolls:
Each cabbage leaf is cut into suitable pieces for wrapping. Place a little filling in each one and roll it up, tucking in the ends.
4. Preparing for boiling:
Place shredded cabbage from the cores and, optionally, a bit of chopped pickled cabbage on the bottom of a large pot. Add a few sprigs of thyme, dill, bay leaves, and peppercorns. Place some pieces of smoked meat (ribs, sausage) on top and among them. Arrange the cabbage rolls in circular layers, interspersing pieces of smoked meat and other flavors (thyme, dill). Occasionally, add some tomato paste.
5. Finalization and cooking:
On top of the last layer of rolls, sprinkle chopped cabbage, then cover everything with a few whole cabbage leaves. Pour tomato juice over the top, enough to almost completely cover the rolls. Place the pot over low heat for 10-15 minutes. Then transfer it to a preheated oven at 180°C, covered. Check occasionally and add hot water if the liquid reduces too much. Towards the end, reduce the temperature and remove the lid, allowing the liquid to reduce further and the top to brown slightly. Total oven time: over 2 hours, until the rolls are well cooked.
6. Serving:
Serve the cabbage rolls hot, with fresh sour cream.
Why I make this recipe often
Curly cabbage makes rolling easier, and the leaves don’t tear easily. The rolls are delicious, especially if I alternate fresh cabbage with a bit of pickled cabbage and use good smoked meats. The recipe is perfect for large gatherings, and the flavor remains pleasant even after reheating.
Tips and Variations
Tips
- If the cabbage leaves seem too thick at the vein, gently trim only the thick part with a knife without piercing the leaf.
- Use tomato paste and purée sparingly; too much will make them sour.
- For a smoky flavor, use ribs and a bit of sausage, but don’t overdo it to avoid overshadowing the taste of the meat.
Substitutions
- Lard can be replaced with just oil if you want a leaner dish.
- If you don’t have fresh dill or thyme, dried works too, but fresh gives a livelier taste.
- For a lighter version, use ground chicken or turkey, but the texture will be different.
Variations
- You can also add a bit of crushed garlic to the filling for a subtle flavor.
- Add hot pepper if you prefer spicier rolls.
- The rolls can also be made with classic white cabbage or pickled cabbage instead of curly cabbage.
Serving Ideas
- Goes well with cold sour cream.
- With warm polenta or fresh bread.
- For those who prefer, a hot pepper on the side.
Frequently Asked Questions
1. Can I use only pickled cabbage, without curly cabbage?
Yes, but curly cabbage is easier to roll and has a finer texture after cooking. You can use only pickled cabbage, but they will turn out saltier and more sour.
2. How can I prevent the rolls from falling apart while cooking?
Don’t overload the leaves with filling and wrap them tightly without forcing them. Arrange them compactly in the pot so they don’t come apart while cooking.
3. Is it absolutely necessary to use ribs and sausage?
No, but they provide a pleasant flavor and a smoky taste that complements the cabbage and meat well.
4. What type of meat is recommended?
Pork remains classic, but a mix of pork and beef can also be used. With poultry, they come out lighter but less juicy.
5. If I don’t have delikat, what can I use instead?
You can use just salt and pepper, possibly a bit more thyme or dill for flavor.
Nutritional Values
The values below are estimated for an average serving of cabbage rolls with pork and smoked meat (without sour cream):
Calories: 400-450 kcal
Protein: approximately 18-22 g
Fat: 26-30 g
Carbohydrates: 20-25 g
Values may vary depending on the amount of meat, rice, and fat used.
Storage and Reheating
Cabbage rolls store very well in the refrigerator, in a covered pot or container, for 3-4 days. They can be reheated over low heat, adding a bit of liquid if they have dried out. I do not recommend freezing, as curly cabbage leaves become soft after thawing and the texture changes.