We start this week with one of my husband’s favorite dishes, the best stuffed cabbage rolls recipe, with tomatoes, thyme and dill. It’s a summer meal, which I made starting to cook with the first harvest of cabbage. In this period we were also doing the stuffed collard greens with spinach.

For this recipe, I use cabbage leaves, from early cabbage varieties, not from autumn ones. There are those greens that have a deep green color, not those of light colors.

Ingredients Used in Best Stuffed Cabbage Rolls Recipe

I used in this recipe a medium-sized cabbage, from which I could detach about 12 leaves to fill.cabbage leaves

For the filling I used about 750 g minced pork. You can also use minced meat mixture, two parts pork and one part minced beef.

Pork mince meat

We also need a large onion and a cup of rice, which I washed previously.

Large size onion

And let’s not forget the tomatoes! I used two canned chopped tomatoes.

Well, let’s get to work!

At the beginning, we prepare the filling. For this, we clean and chop the onion.

Chopped onion

In a small saucepan or pan, heat two tablespoons of oil and put the chopped onion to fry.

Frying chopped onion

I seasoned with salt, freshly ground pepper and a tablespoon of sweet paprika powder.

Fried onion with sweet paprika powder.

Pull the pan aside to cool slightly, during which time we can wash the rice in a sieve, under a stream of cold water.

After the rice is well drained, we put it over the minced meat.Mince meat and washed rice

Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper and a tablespoon of sweet paprika powder.

Mince meat, rice and sweet paprika powder

After that I put the fried onion on top, without the frying oil.

Mince meat, rice and fried onion.

I put another teaspoon of chopped dill, then mixed everything by hand, until I obtained a homogeneous paste.

Mixed cabbage stuffing

Leave the filling aside, and start with the cabbage.

Preparing and Stuffing the Cabbage Leaves

In a larger pot, I put the water to a boil, with a spoonful of salt.

When the water is boiling, put the cabbage leaves in the water, and boil them for about 10 minutes.

Boiling cabbage leaves

I boiled the leaves in two turns, because they did not fit all at once.

Remove the leaves from the water, and put them in a large strainer, drain the water and cool it a little.

Boiled cabbage leaves

After they have cooled down enough to get hold of, we start filling the cabbage leaves.

You will see that after you have boiled the cabbage leaves a little, they can be filled and rolled much easier because they are soft and delicate.

First we cut the thick part of the leaf tail, to make it easier to roll.

Cutted tails of leaves

On a cabbage leaf put a spoon of filling and roll it.

Filling the cabbage leaves

I roll the whole leaf, but you can if you want to get smaller rolls, cut the leaf in half and fill half the leaf.

Stuffed cabbage roll

Continue until you fill all the leaves.

Stuffed cabbage rolls

Because I have some filling left, I’ll make some meat balls.

Stuffed leftover

Setting in the pot

For this dish, I used a soup pot, on the bottom of which I placed some branches of thyme.

Thyme of the bottom of the pot

Over this, I sprinkled a handful of strips of cabbage, from the small unused leaves, which we cut in the strips, and the leaves tails.

Sliced leaves tails and cabbage leaves

We pour the first canned tomatoes over these strips of cabbage.

Chopped tomatoes on the sliced cabbage leaves

After that, we are going to place the stuffed cabbage rolls next to each other.

Stuffed cabbage rolls in the pot.

Over the cabbage rolls, I put again a little thyme.

Thyme on the stuffed cabbage rolls

Next is the second can of chopped tomatoes.

Chopped tomatoes on the stuffed cabbage rolls

From the remaining filling, we make some meatballs and place them in the pot, next to stuffed cabbage rolls.Meatballs in a pot, on the stuffed cabbage rolls.

Pour the water into the pot, to cover all the stuffed cabbage well.

Fill the stuffed cabbage rolls pot with water.

I seasoned with 2 teaspoons of salt, a tablespoon of dried vegetable, a tablespoon of sugar and a tablespoon of chopped dill. Let boiling everything!

Chopped dill on stuffed cabbage rolls

Now I have used one of the techniques learned from my mother, namely placing a plate over the rolls. This has the role of keeping the rollers pressed and fixed, not to break during boiling.

Plate on the boiling stuffed cabbage rolls.

You can use instead of a plate, a smaller lid.

Finishing and Serving

Boil everything for about an hour, over medium heat, until the cabbage and rice is boiled.

Best stuffed cabbage rolls recipe is ready

I carefully transferred the stuffed cabbage rolls into a glass bowl that I placed in the middle of the table.

Everything looks very appetizing!

Serving the best stuffed cabbage rolls

It is served hot and with a little sour cream or Greek yogurt on top.

Best stuffed cabbage rolls recipe

There are people, like my husband, who put a little more sugar on top.

You also try different variants. How do you like it?

Best stuffed cabbage rolls recipe

best stuffed cabbage rolls with sour cream

Best Stuffed Cabbage Rolls Recipe

Course: Dinner, Lunch, Main Course
Cuisine: International, Transylvanian
Keyword: best stuffed cabbage rolls, best stuffed cabbage rolls recipe, stuffed cabbage rolls, stuffed cabbage rolls recipe
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6 people
Author: Timea
We start this week with one of my husband's favorite dishes, the best-stuffed cabbage rolls recipe, with tomatoes, thyme, and dill. It's a summer meal, which I made starting to cook with the first harvest of cabbage.
Print Recipe

Ingredients

  • 1 piece cabbage medium size
  • 1 piece onion large size
  • 750 g pork mince
  • 2 pieces canned chopped tomatoes
  • 1 cup rice
  • 3 teaspoons sea salt
  • 2 teaspoons ground pepper
  • 2 tbsp sweet paprika powder
  • 1 tbsp dried vegetable mix
  • 1 tbsp sugar
  • 1 bunch thyme
  • 2 tbsp chopped dill
  • 2 tbsp sunflower oil

Instructions

  • In a small saucepan or pan, heat two tablespoons of oil and put the chopped onion to fry. Seasoned with salt, freshly ground pepper and a tablespoon of sweet paprika powder.
  • Pull the pan aside to cool slightly, during which time we can wash the rice in a sieve, under a stream of cold water. After the rice is well-drained, we put it over the minced meat. Season with a teaspoon of sea salt, a teaspoon of freshly ground pepper and a tablespoon of sweet paprika powder. Put the fried onion on top, without the frying oil, and another teaspoon of chopped dill, then mixed everything by hand, until I obtained a homogeneous paste.
  • In a larger pot, I put the water to a boil, with a spoonful of salt. When the water is boiling, put the cabbage leaves in the water, and boil them for about 10 minutes. Remove the leaves from the water, and put them in a large strainer, drain the water and cool it a little.
  • On a cabbage leaf put a spoon of filling and roll it. Continue until you fill all the leaves.
  • For this dish, I used a soup pot, on the bottom of which I placed some branches of thyme. Over this, I sprinkled a handful of strips of cabbage, from the small unused leaves, which we cut in the strips and the leaves tails. We pour the first canned tomatoes over these strips of cabbage. After that, we are going to place the stuffed cabbage rolls next to each other. Over the cabbage rolls, I put again a little thyme and the second can of chopped tomatoes. From the remaining filling, we make some meatballs and place them in the pot, next to stuffed cabbage rolls.
  • Pour the water into the pot, to cover all the stuffed cabbage well. I seasoned with a tablespoon of salt and a tablespoon of chopped dill and boiled everything. Boil everything for about an hour, over medium heat, until the cabbage and rice are boiled.