Classic Cabbage Rolls
Ingredients
- 1 pcGreen cabbage (whole)
- 300 gGround beef 15% fat (fresh)
- 300 gGround pork (fresh)
- 100 gWhite rice (raw)
- 1 pcEgg (whole)
- 1 pcOnion (finely minced)
- 1 pcGarlic (pressed)
- 400 mlTomato juice (plain)
- 1 tbspWhite sugar
- 30 gUnsalted butter (dotted)
- 1 tspSweet paprika
- 1 pinchThyme
- 1 tbspTomato paste
Method
Tender cabbage rolls that cut with a spoon, revealing a juicy rice-bound filling. The reduced, silky tomato sauce coats everything with a perfectly balanced touch of acidity.
- 1
Plunge the whole cabbage into boiling salted water. Remove the leaves one by one as soon as they become soft and translucent. Trim the thick central vein with a knife to make rolling easier.
- 2
Mix the ground beef, ground pork, raw rice, egg, chopped onion, and garlic. Season with salt, pepper, and paprika. The texture should be homogeneous and sticky to the touch.
- 3
Place a ball of filling at the base of each leaf. Fold in the sides and roll tightly like a cigar. Place the rolls in a dish, seam side down so they don't open during cooking.
- 4
Coat with the tomato juice mixed with the tomato paste, sugar, and thyme. Add knobs of butter. Cover and bake at 175°C. The cabbage should be perfectly tender and the sauce should have a syrupy consistency.
Frequently asked questions
How do you get this dish right?
- Don't pre-cook the rice; it will absorb the meat juices during braising, making the filling incredibly flavorful.
- If the sauce reduces too quickly, add a splash of water to maintain moisture.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better when gently reheated in a pan the next day.
