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Cabbage Rolls, Like Mama Used to Make

Classic, comforting cabbage rolls. Nothing fancy, just good old fashioned goodness. Serve with mashed potatoes. Like mama used to make, almost!

Course Main Course
Cuisine German
Keyword cabbage, comfort food
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Servings 12 Cabbage Rolls

Ingredients

  • One head Savoy Cabbage will give you approximately 12 whole savoy cabbage leaves
  • 3/4 cup long grain white rice rinsed under cold water
  • 1 lb lean ground beef
  • 1/2 lb ground pork
  • 1 med yellow onion small dice
  • 4 garlic cloves minced
  • 1/2 cup parsley leaves chopped
  • 1/4 cup dill leaves chopped
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp paprika you can use sweet, smoked or hot, whatever you know your family likes
  • 1/4 tsp nutmeg
  • 2 eggs
  • 1 large 796 ml 28 oz jar or can of whole or crushed tomatoes, or tomato passata
  • 3 bay leaves
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp paprika

Instructions

Prep the Cabbage

  1. Gently pull the leaves off the cabbage. At first they will come away easily. As they get closer to the core, use a sharp knife right along the core to release them.

  2. Bring a large pot of salted water (about 3 tbsp of fine sea salt) to the boil. Gently slide the leaves into the hot salted water. Scoop the leaves out to drain once they become tender enough to be pliable (about 3-4 minutes) and set them aside on a tea towel. The thicker the rib in the middle, the longer they may need to stay in the water. Work in batches, depending on the size of your pot. Reserve the cooking water.

Prep the Filling

  1. Place the rice and 1 1/2 cups of water into a medium size saucepan. Bring to a boil and then reduce the heat to a simmer and cover. Cook till the water is absorbed and the rice is tender, about 20 or so minutes. Check after 18 minutes. Remove the pot from the heat and leave it for 10 minutes, Then fluff it gently and leave it to cool a little. You can also use a rice cooker if you have one.
  2. Meanwhile, sauté the chopped onion and garlic over medium heat in a medium skillet with a bit of olive oil. This is to soften the onions and garlic, taking away their raw 'edge' when adding them to the filling. Cook only till just softened, about 4-5 minutes. Save the skillet. Set the onions aside to cool.

  3. In a large bowl, add the beef, pork, cooled rice, sautéed onion and garlic, parsley, dill, salt, pepper, ground white pepper, nutmeg and paprika and eggs. Mix until well combined.

  4. Before filling the cabbage leaves, take a small amount of the filling, about a quarter's worth, and form a mini pattie. Sauté it the reserved skillet till just cooked through. Cool it down so that you can taste it. Do you like the seasonings? If so then move on to filling the leaves.

Make the Cabbage Rolls

  1. Turn the oven on to 350 F (175°C).

  2. Place one leaf flat on a cutting board in front of you. Using a sharp knife remove the bottom 1 1/2 inches or so of the large rib. This will leave you with a triangle shaped gap. Above this gap is where you will place the filling. Sprinkle the leaf with a pinch of salt and pepper.

    Place ½ cup or so of the filling (squeeze gently to form a little mini log) then sit it into the lower centre of leaf. Fold the leaf’s side edges first, and then the bottom edges over the centre to enclose like and envelope. Roll until the ends are tucked under. Repeat process until all cabbage leaves are filled. As the leaves get smaller you can reduce the filling to about 1/3 cup.

  3. Use the remaining too-small leaves to cover the bottom of your casserole or braising dish. You can also use a 9x13 inch baking dish. Place all the cabbage rolls snugly into the dish(s) on top of the little leaves.

  4. In a food processor or blender, combine the tomatoes with 2 cups of the reserved cabbage water. Taste and season with salt, pepper and 1/2 tsp paprika.
  5. Place the cabbage rolls snugly into the prepared casserole dish. Pour the tomato liquid gently around all the cabbage rolls, so that they are almost covered. Add the bay leaves.

  6. Cover with a lid (or tin foil if you don't have a lid) and place it on the centre rack in the preheated oven till tender, about 1-1 1/2 hours, depending on your oven and the size of your cabbage rolls

  7. Serve with sour cream, mashed potatoes, even sauerkraut!

Recipe Notes

The filling can be made ahead of time and stored in the fridge till needed. Just bring back to room temperature before filling the cabbage. This way you can move right on to making the rolls and baking them.
Double the recipe if you want plenty for the freezer. I just divide the sauce in freezer proof containers, lay out the cabbage rolls and freeze. Then when the craving hits, defrost one container in the fridge over night and bake the next day.

Yes, you can use toothpicks to hold the ends together.  But I find that with Savoy cabbage, this is rarely necessary.  The ends stay tucked in beautifully.