Traditional Cabbage Rolls Recipe –
When a hearty aroma fills your kitchen and brings comfort, it’s likely the classic cabbage rolls. These rolls can be made with grape leaves, collard greens, or pickled cabbage and are filled with various combinations of rice, potatoes, and meat. Serve as an appetizer or main dish—everyone will be delighted.
Classic Cabbage Rolls
The most common version uses pickled cabbage, ground meat, and rice. Here’s an authentic recipe:
Ingredients:
1.5-2 kg ground meat (beef )
Salt, pepper
Large onion
2 cups rice
Pickled cabbage leaves
Smoked ribs or ham, sliced
Bay leaves
Oil
2 tablespoons paprika
1 tablespoon sugar
Preparation:
Rolling and Cooking
This recipe yields about 50 medium rolls. For large cabbage leaves, cut them in half, and trim extra-large leaves into three parts for wrapping.
Fasting Cabbage Rolls
For a vegan variation, you’ll need:
350g rice
2 dl oil
1 head of cabbage
3 onions
1 tsp tomato puree
1 tsp all-purpose seasoning
100g crushed seeds
1 tbsp flour
Salt, pepper, paprika, mint
Instructions:
Sauté onions until golden, add washed rice, and cook for five minutes. Pour in warm water, cooking until rice softens. Season with all-purpose seasoning, salt, pepper, mint, and crushed seeds. Clean the cabbage and remove excess roots. If the cabbage is sweet, blanch it in hot water for flexibility.
Add filling to each leaf, fold in sides, and roll tightly. Arrange rolls in a pot, add warm water, and cook until the cabbage is soft. Make a roux from oil, flour, paprika, and tomato puree, pour over rolls, and bake briefly.
Cabbage Rolls
Ingredients:
1 kg cabbage
400g ground beef
1 tbsp vegetable seasoning
1 bunch parsley
1 tbsp oil
Pinch of salt
Sauté meat in oil, add parsley and seasoning. Wrap rolls and place in a pot. Add enough water to cover, then cook for 1.5 hours.
Fasting Rolls
Ingredients:
500g rice
2 medium onions
200g roasted pumpkin seeds
2 medium carrots
Pickled cabbage leaves
Seasoning, pepper, paprika
Oil
Bay leaves
Preparation:
Sauté finely chopped onions and grated carrots. Add pumpkin seeds, some ground and some chopped, and stir in rice. Season lightly due to cabbage saltiness.
In a pot, layer damaged cabbage leaves with oil and paprika. Use fresh cabbage leaves, add a teaspoon of filling, and roll tightly. Stack rolls with bay leaves and paprika between layers, topping with more cabbage leaves. Boil water with oil, pour over the rolls, and simmer for at least three hours. This dish is delightful served hot or cold.
image Slada
