stuffed cabbage rolls
Ingredients
- 1 large green cabbage, core removed
- 1 lb ground beef, 80/20 blend
- 1/2 cup short-grain white rice, uncooked
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 egg, beaten
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 can (28 oz) crushed San Marzano tomatoes
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 2 tbsp unsalted butter
- 1/2 cup beef stock
Instructions
- Bring a large pot of salted water to a rolling boil. Carefully submerge the whole cabbage core-side down for 8-10 minutes until outer leaves soften and peel away easily. Remove 8-10 large leaves, lay flat on paper towels, and gently trim the thick center rib without puncturing. Reserve the remaining cabbage chopped for the pot bottom.
- Heat butter in a 12-inch skillet over medium-high heat. Add diced onion and cook 4 minutes until softened, then add garlic and cook 1 minute until fragrant. Remove from heat and stir in ground beef, uncooked rice, beaten egg, smoked paprika, salt, and pepper until just combined—do not overmix.
- Lay one cabbage leaf flat on your work surface. Place 3 tablespoons of filling in the center, fold the sides inward, then roll tightly away from you into a compact cylinder. Repeat with remaining leaves and filling.
- Chop reserved cabbage pieces and distribute across the bottom of a Dutch oven or heavy pot to create a protective bed. Nestle cabbage rolls seam-side down in a single layer on top of the chopped cabbage.
- Whisk together crushed tomatoes, tomato paste, red wine vinegar, and beef stock in a bowl. Pour evenly over the rolls until they are half-submerged. Bring to a simmer over medium-high heat, then reduce to medium-low, cover with a lid, and braise for 42-45 minutes until rice is tender and rolls are set.
- Remove from heat and let rest uncovered for 5 minutes. Transfer rolls to a serving platter with a slotted spoon. Strain braising liquid through a fine-mesh sieve if desired for a refined sauce, or serve family-style with the rustic liquid spooned over top.
Inspired by Kevin Naderi’s winning stuffed cabbage rolls. This is a plausible recreation, not the chef’s original recipe.