Description

Stuffed cabbage rolls are a beloved dish in many cultures, offering a satisfying combination of tender cabbage leaves filled with a savory mixture of ground beef and rice, all simmered in a flavorful broth. This recipe brings warmth and comfort, making it perfect for family gatherings or a cozy dinner at home.

Ingredients

• 1 large green cabbage
• 1 cup long-grain rice (measured before cooking)
• 1 pound ground beef (preferably grass-fed)
• 1 medium onion, diced
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon minced garlic
• Salt and pepper to taste
• 1 quart beef broth
• 6 ounces tomato paste
• 4 tablespoons cornstarch

Preparation Method

Prepare the Rice:

Cook the rice until it's molto al dente, meaning it's still firm in the center. Drain and set aside.
Prepare the Cabbage:

Remove the core of the cabbage using a paring knife, extracting as much as possible to facilitate leaf removal.
Submerge the entire cabbage head in a large pot of boiling water and simmer for 10 minutes, ensuring it's fully covered.
Remove the cabbage from the pot and let it drain until cool enough to handle.
Discard the outer leaves and carefully peel off the remaining leaves. You'll need one leaf for each roll.
Make a V-shaped cut to remove the hard rib from the base of each leaf and set aside.
Prepare the Filling:

In a large bowl, combine the ground beef, undercooked rice, diced onion, minced garlic, cayenne pepper, paprika, salt, and pepper.
Mix thoroughly using your hands until all ingredients are well incorporated.
Assemble the Rolls:

Place a small handful of the filling onto each cabbage leaf, just above the area where the rib was removed.
Roll the leaf tightly, tucking in the sides as you go to form a secure bundle.
Place each roll seam-side down in a single layer in a large, heavy pan.
Cook the Rolls:

Pour the beef broth over the cabbage rolls, ensuring the liquid reaches about halfway up the rolls.
Cover the pan and bring to a boil, then reduce the heat to a simmer.
Continue cooking for 45 to 60 minutes, allowing the flavors to meld.
Prepare the Sauce:

Once the rolls are cooked, remove them from the pan to prepare the sauce.
Add the tomato paste to the remaining broth and whisk until fully dissolved.
To thicken the sauce, mix the cornstarch with a small amount of cold water until smooth.
Gradually stir the cornstarch mixture into the broth, whisking continuously.
Bring the mixture to a boil and cook for 1 minute until the sauce thickens.
Season with additional salt and pepper to taste. Adding a touch of brown sugar and oregano can enhance the flavor.
Serve:

Return the cabbage rolls to the pan, coating them with the sauce.
Serve hot, accompanied by your choice of sides

Tips and Conclusion

Bonus Tip:

Stuffed cabbage rolls often taste even better the next day as the flavors have more time to develop. They also freeze well, making them an excellent option for meal prep. Consider making an extra batch to have on hand for future meals.

Conclusion:

This stuffed cabbage roll recipe is a delightful way to enjoy a classic comfort food that's both hearty and flavorful. The combination of tender cabbage, savory beef, and rich sauce creates a dish that's sure to please. Whether you're serving it for a special occasion or a weeknight dinner, it's a meal that brings warmth and satisfaction. Enjoy this traditional favorite, and don't forget to explore other comforting recipes to add to your culinary repertoire.