Cabbage Rolls with Ground Meat are a comforting and hearty dish that brings warmth to any table. These delicious rolls combine the unique flavors of ground meat and rice, all wrapped in tender cabbage leaves. Perfect for family gatherings or cozy dinners, this recipe is not only easy to follow but also a great way to impress your guests. Let’s dive into the step-by-step guide to create this delightful meal.
Ingredients
- 2 kg ground meat (mix of beef and chicken)
- 300 g smoked bacon (vegetarian alternative or smoked tofu)
- 0.5 kg onions
- 200 g rice
- 50 ml oil
- Salt to taste
- Pepper to taste
- 1 head of fermented cabbage (sauerkraut)
- 2-3 tablespoons oil (for the sauce)
- 1 liter grape juice
- 3 carrots
- Dried spices (like marjoram, dill, thyme, peppercorns)
Directions
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Preparation of Sauerkraut: Taste the sauerkraut a day before. If it’s too salty, soak the leaves in water. Cut off the thickest parts at the end of the leaves and depending on the size, cut them into 2-3 parts.
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Prepare the Filling: In a pot, heat the oil. Sauté the onions until they are translucent. Add the rice and sauté for another 5 minutes. Then, incorporate the ground meat. Season with salt and pepper, and mix thoroughly.
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Filling the Cabbage Leaves: Fill the prepared cabbage leaves with the ground meat and rice mixture. Place the filled rolls neatly in a large pan.
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Add Smoked Bacon: Top the rolls with chopped smoked bacon (or smoked tofu). Add some oil and a little water, then bring the mixture to a boil.
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Cooking: Let the dish simmer gently for one hour.
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Prepare the Sauce: After one hour, pour in the grape juice, add the grated carrots, and include the dried spices.
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Baking in the Oven: Cook in a moderate oven (around 180°C or 350°F) for 2 hours until the rolls are tender and fully cooked.
Prep time: 30 minutes
Cook time: 3 hours (1 hour simmering + 2 hours baking)
Total time: 3 hours 30 minutes
Servings: 6-8
Nutrition info (per serving): Approx. 450 calories, 25g protein, 30g carbs, 20g fat
How to Serve
Serve the Cabbage Rolls with Ground Meat warm, drizzled with the savory sauce that collects in the bottom of the pan. They can be garnished with fresh herbs like dill or parsley for an extra pop of flavor. Pair with crusty bread to soak up the sauce, and consider adding a side of steamed vegetables for a complete meal. These rolls also reheat well, making them perfect for leftovers.
FAQs
1. Can I make Cabbage Rolls ahead of time?
Yes, you can prepare them in advance and store them in the refrigerator. Just reheat them in the oven before serving.
2. What can I use as a vegetarian or vegan alternative?
You can substitute the ground meat with a mix of lentils and mushrooms, and use smoked tofu instead of bacon for added flavor.
3. How do I store leftovers?
Store any leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.
Cabbage Rolls with Ground Meat
These hearty Cabbage Rolls filled with ground meat and rice are a comforting dish perfect for family gatherings or cozy dinners.
For the Filling
- 2 kg ground meat (mix of beef and chicken) (You can also use plant-based meat for a vegetarian option.)
- 300 g smoked bacon (or smoked tofu) (Optional for vegetarian version.)
- 0.5 kg onions (Finely chopped.)
- 200 g rice (Use long-grain or basmati rice.)
- 50 ml oil (For sautéing the filling.)
- to taste Salt
- to taste Pepper
- 1 head fermented cabbage (sauerkraut) (Use fresh cabbage leaves in the absence of sauerkraut.)
For the Sauce
- 2-3 tablespoons oil
- 1 liter grape juice
- 3 carrots (Grated.)
- Dried spices (marjoram, dill, thyme, peppercorns) (Adjust according to taste.)
Preparation of Sauerkraut
- Taste the sauerkraut a day before, and if it’s too salty, soak the leaves in water. Cut off the thickest parts at the end of the leaves and depending on the size, cut them into 2-3 parts.
Prepare the Filling
- In a pot, heat the oil. Sauté the onions until they are translucent.
- Add the rice and sauté for another 5 minutes.
- Incorporate the ground meat, season with salt and pepper, and mix thoroughly.
Filling the Cabbage Leaves
- Fill the prepared cabbage leaves with the ground meat and rice mixture.
- Place the filled rolls neatly in a large pan.
Add Smoked Bacon
- Top the rolls with chopped smoked bacon (or smoked tofu).
- Add some oil and a little water, then bring the mixture to a boil.
Cooking
- Let the dish simmer gently for one hour.
Prepare the Sauce
- After one hour, pour in the grape juice, add the grated carrots, and include the dried spices.
Baking in the Oven
- Cook in a moderate oven (around 180°C or 350°F) for 2 hours until the rolls are tender and fully cooked.
Serve the Cabbage Rolls warm, drizzled with the savory sauce. Garnish with fresh herbs like dill or parsley and serve with crusty bread and steamed vegetables. Leftovers can be stored in an airtight container for up to 3 days or frozen for longer storage.