Stuffed Cabbage Leaves

Stuffed Cabbage Leaves Recipe from Poland with Beef and Rice

Region / culture: Poland | Servings: 6

Introduction

Stuffed cabbage leaves are a delicious and hearty dish that is popular in many cultures around the world. This recipe features a flavorful filling of ground beef, rice, and herbs, all wrapped up in tender cabbage leaves and baked to perfection.

History

Stuffed cabbage leaves have a long history and can be traced back to various regions, including Eastern Europe, the Middle East, and the Mediterranean. This dish is often associated with traditional holiday meals and special occasions.

Ingredients

2 large onions, chopped
5 tbsp butter
1 lb (454 g) lean ground beef
2 tsp salt
0.25 tsp pepper
1 tbsp sugar
2 – 3 tbsp lemon juice
1 tbsp tomato paste
0.5 cup water
1 can beef broth
1 bunch parsley, finely chopped
1 bunch scallions, chopped
4 tbsp dried dill
2 tsp dried tarragon (optional)
2 – 3 sprigs fresh mint
1 cup cooked rice
0.25 cup yellow split peas
1 head cabbage
0.25 cup tomato sauce
0.25 cup cream or sour cream (optional)

How to prepare

Filling

Cook the onions in 2 tbsp of butter until golden.
Add the ground beef and cook until browned.
Reduce the heat and add the lemon juice, sugar, pepper, and salt.
Mix the tomato paste with the warm water, then add it to the meat mixture.
Add half of the beef broth.
Cover and simmer for 20 minutes.
Saute parsley, scallions, dill, tarragon, and mint in 2 tbsp of butter, then add them to the meat.
Stir and simmer for 10 minutes.
Stir in the cooked rice.
Boil the yellow split peas in 1 cup of salted water for 15 minutes, drain, then add them to the mixture.

Cabbage leaves

Separate the cabbage leaves from the main stem and drop them into boiling salted water.
Boil for 3 minutes.
Drain, but be careful not to break or tear them.
Spread the leaves flat, one at a time, and fill the center of each leaf with 2 or 3 tbsp of filling.
Fold over the edges of the leaves and roll from the stem end toward the top of the leaf.
If needed, remove the tough stems with a knife.
When using smaller leaves, 2 or 3 can be overlapped, filled, and rolled up.
Put the stuffed leaves in a baking dish.
Warm the remaining 1 tbsp of butter and the remaining half can of beef broth, stir in the tomato sauce, and pour it over the stuffed cabbage.
Bake at 350°F (177°C) for 30 minutes.
Warm the cream or sour cream and spoon it over the cabbage before serving.

Variations

For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
Add a touch of heat by incorporating some diced jalapenos or red pepper flakes into the filling mixture.
Experiment with different herbs and spices to customize the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to boil the cabbage leaves for just the right amount of time to ensure they are pliable and easy to roll.

- Use a sharp knife to carefully remove any tough stems from the cabbage leaves before filling and rolling.

- Make sure to evenly distribute the filling in each cabbage leaf to ensure a balanced flavor in every bite.

- Baking the stuffed cabbage leaves in a flavorful broth and tomato sauce mixture helps to keep them moist and adds extra depth of flavor.

Serving Suggestions

Serve the stuffed cabbage leaves hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs. They pair well with a side of mashed potatoes or a simple green salad.

Cooking Techniques

The key to making delicious stuffed cabbage leaves is to cook the filling until it is well-seasoned and flavorful, and to carefully roll the cabbage leaves to ensure they hold together during baking.

Ingredient Substitutions

If you don't have yellow split peas, you can substitute with green split peas or lentils. You can also use ground turkey or chicken instead of ground beef for a lighter option.

Make Ahead Tips

You can prepare the filling and cabbage leaves ahead of time and assemble the stuffed cabbage leaves just before baking. This dish also reheats well, making it a great option for meal prep.

Presentation Ideas

Arrange the stuffed cabbage leaves on a platter and garnish with fresh herbs for a beautiful presentation. You can also drizzle some extra tomato sauce or broth over the top for added flavor.

Pairing Recommendations

Stuffed cabbage leaves pair well with a glass of red wine, such as a Merlot or Cabernet Sauvignon. For a non-alcoholic option, try serving with a refreshing glass of iced tea or sparkling water.

Storage and Reheating Instructions

Store any leftover stuffed cabbage leaves in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage leaves in a baking dish, cover with foil, and bake at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed cabbage leaves contains approximately 350 calories.

Carbohydrates

Each serving of stuffed cabbage leaves contains approximately 25 grams of carbohydrates.

Fats

Each serving of stuffed cabbage leaves contains approximately 15 grams of fats.

Proteins

Each serving of stuffed cabbage leaves contains approximately 20 grams of proteins.

Vitamins and minerals

Stuffed cabbage leaves are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains dairy (butter, sour cream) and gluten (from the tomato paste and possibly the beef broth).

Summary

Stuffed cabbage leaves are a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Stuffed cabbage leaves are a classic dish that is both comforting and flavorful. This recipe features a delicious filling of ground beef, rice, and herbs, all wrapped up in tender cabbage leaves and baked to perfection. Enjoy this hearty meal with a side of mashed potatoes or a simple green salad for a satisfying and delicious dining experience.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a chilly autumn day, the kind that makes you crave warm and comforting food. I was rummaging through an old box of recipe cards that had been passed down to me from my own grandmother. As I sifted through the yellowing cards, my eyes landed on a handwritten note that simply read "Stuffed Cabbage Leaves."

I had never made stuffed cabbage leaves before, but the name alone piqued my interest. I remembered my grandmother talking about a dish she used to make when I was a child, a dish that she said was passed down to her from her own mother. Could this be the same recipe?

Excitement bubbled up inside me as I read through the instructions. The recipe called for a mixture of ground beef, rice, onions, and spices, all wrapped in tender cabbage leaves and simmered in a savory tomato sauce. It sounded like the perfect meal to warm me up on a cold day.

I wasted no time gathering the ingredients and getting to work. The first step was to carefully separate the cabbage leaves and blanch them in boiling water until they were pliable. As the cabbage leaves softened, I mixed together the filling, adding a dash of this and a pinch of that until it tasted just right.

Once the filling was ready, I carefully spooned it onto each cabbage leaf, rolling them up tightly and tucking in the ends to create neat little parcels. I placed the stuffed cabbage leaves in a baking dish, poured the tomato sauce over the top, and popped it in the oven to bake.

The aroma that filled my kitchen as the stuffed cabbage leaves baked was absolutely mouthwatering. I couldn't wait to taste the finished dish and see if it lived up to the memories of my grandmother's cooking.

When the timer finally went off, I pulled the dish out of the oven and took a deep breath. The stuffed cabbage leaves looked perfect, with the tomato sauce bubbling and the cabbage leaves glistening. I couldn't resist taking a bite right away.

The flavors exploded in my mouth, each bite a perfect balance of savory meat, tender cabbage, and tangy tomato sauce. It was exactly how I remembered my grandmother's cooking - comforting, delicious, and made with love.

As I savored each bite, I felt a connection to my past, to the generations of women who had come before me and passed down their recipes and traditions. I knew that this recipe for stuffed cabbage leaves would become a staple in my own kitchen, a dish that I would share with my own grandchildren one day.

And so, as I sat at my kitchen table, enjoying the fruits of my labor, I felt grateful for the memories and traditions that had been passed down to me. I knew that each time I made stuffed cabbage leaves, I would be honoring the legacy of the women who came before me, and keeping their spirit alive through the simple act of cooking a delicious meal.