Cabbage Rolls

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

1 large head green cabbage (9-10 inches in diameter)
1 teaspoon non-aromatic olive oil
2 cups finely chopped sweet onions
4 cloves garlic, bashed and chopped
6-ounces leanest ground beef (9%)
6-ounces ground white meat turkey
¼ cup raw long grain white rice
2 tablespoons tomato puree
¼ cup beef broth
¼ teaspoon dried dill weed
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Sauce
1 ½ cups tomato puree
1 ½ cups beef broth
¼ cups packed brown sugar
½ cup cider vinegar
¼ teaspoon freshly ground black pepper
¼ teaspoon dried dill weed
¼ teaspoon caraway seed
3 bay leaves
2 teaspoons arrowroot mixed with 2 tablespoons water (slurry.

1. Preheat the oven to 350F (180C.) Spray a 9”x13” (23x33cm) baking pan. Fill a large pan with water, cover and bring to a boil. Carve the core out of the cabbage and place in the boiling water to cook, covered. for 10 minutes. Take out of the boiling water and plunge into a bowl of cold water to cool.

2. Heat the oil in a chef’s pan on medium high. Drop the onions into the hot pan and cook 3 minutes or until they begin to turn translucent. Add the garlic and cook 1 more minute. Place half the onion garlic mixture in a large bowl. Leave the rest in the pan to make the sauce. Combine the ground beef and turkey, rice, tomato puree, broth, dill weed, salt, pepper, and parsley with the onion mixture in the bowl.

3. Pour the tomato puree, broth, brown sugar, vinegar, pepper, dill weed, caraway, and bay leaves into the pan with the reserved onion and garlic and simmer while you make the rolls, about 15 minutes.

4. Drain the cabbage and separate12 of the largest cabbage leaves without tearing. Cut out the center heavy rib from each leaf leaving a shallow v shape. Spread out on the kitchen bench. Divide the filling among the leaves (a heaping tablespoon is about right). Overlap the sides where you removed the stems, fold over the sides first and then roll to completely enclose the filling.

5. Set them side by side in the prepared pan and pour the sauce over all, lay a piece of foil on top. Bake in the preheated oven, covered, for 1 hour. Remove the foil and bake ½ hour longer.

6. Divide the cabbage rolls among 6 warm plates. Pour the sauce into a saucepan and thicken with the arrowroot slurry. Spoon over the waiting rolls.

Classically a broad buttered noodle would be served but I prefer a mashed potato spiked with horseradish and a broiled half beef steak tomato.

A Look at Cabbage Rolls

Cabbage rolls are tasty, savory dishes made from cabbage leaves stuffed with a variety of fillings and cooked in various broths. While they can be found on dinner tables around the world, they are undoubtedly a staple of Eastern Europe and the Mediterranean. Cabbage is a vegetable that holds a long and interesting history, stretching back thousands of years. Ancient Romans, Greeks, and Egyptians all had cultivation methods that allowed them to enjoy a variety of cabbages. There is even evidence that the myths and tales of the ancients feature the cabbage. Cabbage dishes have been around since the Middle Ages, and while cabbage rolls have been enjoyed in many cultures since then, it seems they were popularized in the late 19th century. The popularity of cabbage rolls has come and gone in various countries, but this classic dish remains a favorite in many Eastern European nations.

The History of Cabbage Rolls

Cabbage rolls have been around for a long time. This simple dish is said to have originated in Eastern Europe, but it is now enjoyed in many countries, including Russia, Ukraine, Greece, Romania, and Turkey. Evidence of cabbage rolls has been found in cookbooks from various countries, indicating that different versions of the dish have been around for centuries. Cabbage rolls have evolved over the last few centuries, taking on many different forms. Although cabbage rolls are still prepared in a variety of ways, they all have a few things in common. They are usually made with ground meats or a variety of fillings and cooked in a flavorful broth.

Varieties of Cabbage Rolls

Cabbage rolls have been around for centuries, and they have taken on many different forms over the years. Depending on the culture and region, cabbage rolls may be made with different ingredients or cooked in different types of broths. In Russia, cabbage rolls are often made with a mix of beef, pork, and rice, and may be served with rich, savory sauces. In Romania and Bulgaria, cabbage rolls are usually stuffed with beef and pork, as well as rice or other grains. In Ukraine, cabbage rolls are stuffed with beef, pork, mushrooms, and onions. In Turkey, cabbage rolls are typically made with either beef or lamb, and stuffed with rice and spices. In Greece, cabbage rolls are often made with a combination of beef, pork, and lamb, and may be stuffed with a variety of grains and spices. No matter where they’re made, cabbage rolls usually have a savory, rich flavor. They can be served as a main dish, side dish, or served in a sandwich.

Frequently Asked Questions

Q: What is the origin of cabbage rolls?
A: Cabbage rolls are believed to have originated in Eastern Europe, and have been enjoyed there for centuries. They have since spread throughout the world, taking on many different forms.

Q: How do you make cabbage rolls?
A: The process of making cabbage rolls begins by preparing the stuffing, which can include a variety of meats, grains, vegetables, and seasonings. Once the stuffing is prepared, the cabbage leaves should be softened by steaming or blanching before rolling them with the stuffing. The rolls are then wrapped up and secured with toothpicks or string before being cooked in broth.

Q: What sauces can be served with cabbage rolls?
A: Cabbage rolls can be served with a variety of sauces, including tomato-based sauces, garlicky sauces, and sour cream sauces.

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