Best Stuffed Cabbage Rolls Recipe

Summer Stuffed Cabbage Rolls Served on Plate With Sour Cream on Top

Best Stuffed Cabbage Rolls Recipe

Course: Dinner, Main Course

Cuisine: Hungarian, International

Diet: Low Salt

Keyword: best stuffed cabbage rolls, best stuffed cabbage rolls recipe, stuffed cabbage rolls, stuffed cabbage rolls recipe

Prep Time: 30

Cook Time: 1

Total Time: 1 40

Servings: people

Calories: 461kcal

Author: Timea

We start this week with one of my husband's favourite 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.

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Metrics - US Customary

Equipment

1 Soup Pot
1 Saucepan

Ingredients

2 pcs whole cabbage medium size, sweat heart cabbage
750 g pork mince
1 cup rice long-grain
2 pcs canned tomatoes chopped tomatoes
1 pc onion large-size
2 tablespoon paprika Hungarian
3 teaspoon sea salt kosher
1 teaspoon ground pepper freshly ground
1 bunch dill fresh, chopped
1 teaspoon summer savory dried
2 tablespoon dried vegetable mix for soups
2 tablespoon sugar

Instructions

Prepare the Aromatic Filling

Sauté the Onions: Heat oil in a saucepan and sauté chopped onions until glassy. Off the heat, stir in a tablespoon of sweet paprika, salt, and pepper.
Rinse the Rice: Wash the rice in a fine-mesh sieve under cold water until clear to remove excess starch.
Mix the Filling: In a large bowl, combine minced pork, rinsed rice, sautéed onions, and fresh dill. Mix thoroughly by hand until well combined.

Soften the Fresh Cabbage

Blanch the Head: Core the cabbage and submerge the whole head in boiling salted water with a splash of vinegar for 10 minutes.
Peel and Cool: Carefully peel off the softened outer leaves as they become pliable. Place them in a colander to drain and cool.
Trim the Leaves: Shave down the thick central vein on the back of each leaf to make them easy to roll and tender to eat.

Fill and Roll

Stuffing: Place a spoonful of filling at the base of a leaf, fold the sides inward, and roll tightly toward the tip.
Secure: Tuck the open ends into the roll with your finger to ensure they stay closed during cooking.
Meatballs: Roll any leftover filling into small meatballs to be added to the pot later.

Layer and Simmer

Create the Base: Line the bottom of a large pot with sliced cabbage, a can of chopped tomatoes, dill, and summer savory.
Arrange: Place the cabbage rolls snugly in the pot (seam-down). Top with more dill, the second can of tomatoes, and the remaining meatballs.
Add Liquid: Pour in enough water to cover the rolls by an inch. Season with salt, vegetable mix, and sugar.
The Simmer: Place a plate on top of the rolls to keep them submerged. Cover and simmer on low heat for 1 to 1.5 hours until tender.

Video

Notes

The Sugar Balance: Since fresh tomatoes and juice are naturally acidic, the 2 tablespoons of sugar are essential. They don't make the dish sweet; they simply balance the tang and highlight the natural sweetness of the fresh cabbage.
Vinegar for Flexibility: Adding a splash of vinegar to your blanching water is a pro tip! It keeps the fresh cabbage leaves from becoming mushy and helps them stay flexible so they don't crack while rolling.
The Meatball Bonus: If you have leftover filling, always roll them into small meatballs. Nestle them on top of the rolls in the pot; they cook perfectly in the tomato steam and are usually the first thing kids reach for!
Fresh vs. Dried Herbs: While you can use dried herbs in a pinch, fresh dill is what gives this summer version its signature "garden" flavor. If you can find fresh summer savory, add a sprig for an even deeper Transylvanian aroma.
The Plate Trick: Always place a heat-proof plate upside down over the rolls before you put the lid on. This prevents the fresh (and springy) cabbage leaves from floating or unrolling during the boil.
Resting Time: Let the pot sit for 10–15 minutes after turning off the heat. This allows the rolls to soak up the remaining tomato broth, making them much juicier when you serve them.

Nutrition