Stuff cabbage rolls

Stuffed cabbage rolls, a traditional dish found in many cultures, typically consist of cooked cabbage leaves wrapped around a variety of fillings. The heart of the dish lies in its versatility and the rich combination of flavors and textures it offers.

The process begins with selecting the right cabbage – a fresh, large head with tightly packed leaves is ideal. These leaves are carefully detached and boiled until they are pliable but still retain a bit of firmness, ensuring they can be rolled without tearing.

The filling, often a savory mixture, is the soul of the dish. It usually combines ground meat (such as beef, pork, or a blend of both) with cooked rice or another grain like bulgur or quinoa for texture. The meat is seasoned with a mélange of herbs and spices – onions, garlic, parsley, dill, paprika, salt, and pepper are common choices, offering layers of flavor. In vegetarian versions, the meat might be replaced with a hearty blend of lentils, beans, or finely chopped vegetables.

Once the filling is prepared, it’s spooned onto each cabbage leaf. The leaf is then folded in at the sides and rolled up, encasing the filling in a neat parcel. The rolls are placed seam-side down in a baking dish or a large pot.

The sauce, an integral part of the dish, varies by region and preference. It can range from a simple tomato-based sauce, seasoned with herbs and a hint of sweetness to counter the acidity, to creamy, tangy sauces featuring sour cream or yogurt. Some recipes call for a combination of tomato sauce and broth, creating a more soupy base in which the rolls simmer.

The rolls are then cooked, either baked in an oven or simmered on the stove. The cooking process melds the flavors, tenderizes the filling, and softens the cabbage further, resulting in a harmonious blend of textures and tastes. The cabbage’s slight bitterness and the filling’s savory richness are balanced by the sauce’s acidity or creaminess.

Stuffed cabbage rolls are often served warm, sometimes with a side of mashed potatoes, crusty bread, or additional vegetables, making for a comforting and satisfying meal. They are a dish that speaks of home cooking and tradition, often passed down through generations and varying slightly from family to family, each adding their own touch to this beloved classic.


°1 wrapped head

°2 pounds of mince

°2 grated onions

°1 cup of rice

°Salt, pepper, coriander

°Tomato sauce

°Quince 1pc


Step 1:

Boilling kale meat, onion, rice, salt, pepper also chop coriander.

Step 2:

Take a sheet of cabbage, put the mince and wrap in the cabbage rolls, put the cabbage rolls in a saucepan, cover with a plate, place the quince slices over the rolls, and pour the tomato sauce.

Step 3:

Cook until cooked.

Enjoy  !

Print Friendly, PDF & Email

Leave a Comment