Ingredients
- Ground Meat: 1.5 lbs (680g) lean ground beef (85/15 or 90/10 recommended). You can also use a mix of ground beef and ground pork for added richness, or substitute with ground turkey or chicken for a leaner option.
- Cabbage: 1 medium head (about 2-2.5 lbs or 900-1130g) green cabbage, core removed and roughly chopped or shredded. Don’t worry about perfect cuts; rustic is good!
- Onion: 1 large yellow onion, finely chopped (about 1.5 cups).
- Garlic: 4-6 cloves, minced (or 1.5 – 2 teaspoons garlic powder if you’re out of fresh). Fresh garlic provides the best flavor.
- Rice: 1 cup (200g) uncooked long-grain white rice, rinsed. Rinsing removes excess starch and helps prevent the rice from becoming too sticky.
- Diced Tomatoes: 1 can (28 oz / 794g) diced tomatoes, undrained. Fire-roasted diced tomatoes can add a lovely smoky depth.
- Tomato Sauce: 1 can (15 oz / 425g) tomato sauce. This creates the saucy base.
- Tomato Paste: 2 tablespoons. This adds concentrated tomato flavor and richness.
- Beef Broth: 2 cups (480ml) low-sodium beef broth. You can substitute with chicken or vegetable broth if preferred.
- Olive Oil or Avocado Oil: 2 tablespoons, for sautéing.
- Seasonings:
- Sweet Paprika: 1 tablespoon (Hungarian sweet paprika is excellent).
- Smoked Paprika: 1 teaspoon (optional, but adds a wonderful smoky layer).
- Dried Oregano: 1 teaspoon.
- Dried Thyme: 1/2 teaspoon.
- Bay Leaf: 1 (remember to remove before serving).
- Salt: 1.5 teaspoons, or to taste.
- Black Pepper: 1 teaspoon, or to taste.
- Brown Sugar (optional): 1-2 teaspoons, to balance the acidity of the tomatoes. Apple cider vinegar (1 tsp) can also be used.
- Fresh Parsley or Dill: 1/4 cup, chopped, for garnish (optional, but highly recommended for freshness).
Instructions
- Prepare Your Cabbage and Aromatics:
- Remove the tough outer leaves of the cabbage. Cut the cabbage in half, then cut out the core from each half. Roughly chop or shred the cabbage into bite-sized pieces (about 1-inch squares or strips). Set aside.
- Finely chop the onion and mince the garlic. Keep them separate for now.
- Rinse your long-grain white rice under cold water until the water runs mostly clear. Drain well and set aside.
- Brown the Meat:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot (at least 6-quarts) over medium-high heat.
- Add the ground beef (or your chosen ground meat) to the hot pot. Break it apart with a spoon and cook, stirring occasionally, until it’s nicely browned, about 7-10 minutes.
- If using meat with higher fat content, carefully drain off any excess grease from the pot.
- Sauté Aromatics & Build Flavor Base:
- Add the chopped onion to the pot with the browned meat. Sauté for 5-7 minutes, stirring frequently, until the onion is softened and translucent.
- Stir in the minced garlic, sweet paprika, smoked paprika (if using), dried oregano, and dried thyme. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant. This step is crucial for blooming the spices and maximizing their flavor.
- Incorporate Tomatoes & Cabbage:
- Stir in the tomato paste and cook for 1 minute, stirring to coat the meat and onions. This helps to deepen the tomato flavor.
- Add the can of diced tomatoes (undrained) and the can of tomato sauce to the pot. Stir well to combine.
- Now, add the chopped cabbage to the pot. It might seem like a lot of cabbage, but it will cook down significantly. Stir gently to begin incorporating it into the meat and tomato mixture. Don’t worry if it’s not all submerged yet.
- Add Rice, Broth, and Seasonings:
- Sprinkle the rinsed rice evenly over the mixture.
- Pour in the beef broth. Add the bay leaf, salt, black pepper, and brown sugar (if using).
- Stir everything together thoroughly, ensuring the rice is mostly submerged in the liquid. Try to distribute the cabbage evenly.
- Simmer to Perfection:
- Bring the mixture to a gentle simmer over medium-high heat.
- Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for 30-40 minutes.
- Avoid lifting the lid too often, as this releases steam and can affect the cooking of the rice.
- After 30 minutes, check for doneness. The rice should be tender, and the cabbage should be soft and wilted. The liquid should be mostly absorbed, creating a thick, stew-like consistency. If the rice isn’t quite done or there’s too much liquid, continue to simmer covered for another 5-10 minutes. If it seems too dry, you can add a splash more broth or water.
- Rest and Serve:
- Once cooked, turn off the heat. Remove the bay leaf.
- Let the unstuffed cabbage rolls rest, covered, for at least 5-10 minutes before serving. This allows the flavors to meld further and the rice to finish absorbing any remaining liquid.
- Stir gently once more. Taste and adjust seasonings if necessary (more salt, pepper, or a pinch of sugar).
- Garnish generously with fresh chopped parsley or dill before serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450