- Level: Intermediate
- Total: 2 hr 25 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 753
- Total Fat
- 53 g
- Saturated Fat
- 19 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 10 g
- Sugar
- 17 g
- Protein
- 29 g
- Cholesterol
- 147 mg
- Sodium
- 1340 mg
Stuffed cabbage rolls were a staple in my household growing up—comforting, hearty and always made with care. As with many timeless classics, every family has their twist, and mine is all about bold, generous seasoning. I don't hold back when it comes to spicing the meat mixture, because the rice acts like a sponge, absorbing every bit of flavor. I always season a touch more than I think I need—because with this dish, it truly needs it.
- Level: Intermediate
- Total: 2 hr 25 min
- Active: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 753
- Total Fat
- 53 g
- Saturated Fat
- 19 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 10 g
- Sugar
- 17 g
- Protein
- 29 g
- Cholesterol
- 147 mg
- Sodium
- 1340 mg
Ingredients
Tomato Sauce:
Cabbage Rolls:
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Directions
- For the sauce: Heat the olive oil in a large saucepan, then add the onions and cook over medium-low until the onions are translucent, about 8 minutes. Add the garlic and coriander and cook for 1 minute more. Add the tomatoes, chicken stock, vinegar, honey, bay leaves, salt and pepper. Bring the sauce to a boil, then lower the heat and simmer, uncovered, for 25 minutes, stirring occasionally. Set aside.
- For the cabbage: Bring a large pot of salted water to a boil. Using a paring knife, remove the entire core of the cabbage. Submerge the head of cabbage in the boiling water for a few minutes. Use tongs to peel off each leaf one at a time as they soften and become flexible. Set the leaves aside.
- Heat the olive oil in a large skillet over medium-high heat until hot. Add the onions and season with salt and pepper. Cook until the onions are translucent, about 8 minutes. Lower the heat to medium and add the cumin, cinnamon, coriander, allspice and garlic. Continue to cook for 2 to 3 minutes more.
- To a large bowl, add the onion mixture, along with the lamb, mint, rice, egg, 1 1/2 teaspoons salt and plenty of freshly cracked black pepper.
- Preheat the oven to 350 degrees F.
- Butter the bottom and sides of a shallow enameled cast-iron or glass baking dish or Dutch oven. Place 1 cup sauce in the bottom. Use a paring knife to remove the rib from the base of each cabbage leaf. Season each leaf with just a bit of salt, then place 1/3 cup filling in the middle of each leaf. Crisscross the two ends where you cut the rib out, then roll upwards to secure them, tucking in the sides as you go. Place the cabbage rolls, seam sides down, over the sauce. Continue making rolls. Season the tops of the rolls with a bit of salt. Pour the remaining sauce over the rolls in two lines, leaving some tops of the rolls exposed. It's okay to have a little leftover sauce here; you can reserve it for serving. Cover the dish with the lid or aluminum foil and bake for 20 to 30 minutes. Uncover and bake until the meat is cooked through and the rice is tender, 20 to 30 minutes more. Garnish with plenty of fresh dill and serve.
