Cabbage Rolls

Little pockets of yummy

This is an easy dinner to make during the week. The filling can be made a day ahead if needed and the cabbage can even be stuffed earlier in the day and then cooked whenever convienent.

The trick to cabbage rolls is using the outer leaves of the cabbage only. These are the ones that come off in whole pieces (or almost whole) instead of breaking apart. The other way is to parboil the entire head of cabbage in salted water until it is just soft enough to peel away the leaves one at a time without breaking. Of course this will leave a lot of extra semi-cooked cabbage so have another dish in mind to use it.

Cabbage Rolls

  • 2 sausages cut from their casings
  • 1 cup white rice
  • 3 roma tomatoes diced fine
  • 1/2 red onion diced fine
  • 2 small red potatoes diced into small cubes
  • 8-10 fresh sage leaves chopped
  • 1 1/2 cups chicken stock
  • 2 cayenne peppers minced
  • 3 large cloves garlic minced
  • 1/4 cup grated Romano or Parmesan cheese
  • 6-8 large whole cabbage leaves
  • White wine
  • lemon
  • Salt/pepper

In a large saute pan heat 2 tbsp butter and cook onion over low heat until it begins to turn golden brown. Add potatoes and cook over medium heat until they begin to soften, about 8 minutes. Add hot pepper and garlic and cook for about 2 minutes more. Add sausage and break into small clumps while browning it. Add rice and stir well to coat. Add tomatoes, broth and sage and bring to a boil then cover pan and turn heat down to a simmer. Cook until rice has absorbed all the liquid, it will still have a small amount of crunch. Add cheese and set stuffing aside if preparing later. When ready bring a pot of salted water to a boil. Cut lemon in half and squeeze in juice. Add cabbage leaves to water and par boil until they begin to wilt. Do not overcook leaves, you just want them to be pliable enough to roll. Remove leaves from water and when cool enough to handle spoon about 1 cup of filling into center. Fold leaves on each side around filling then roll the leaf starting with the rib end to the top. Place seam side down in a roasting pan filled with 1/4″ white wine. Repeat with remaining leaves. Bake rolls in a 360 degree oven until they begin to brown, about 20 minutes. Serve hot.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Pork, Recipes and tagged , . Bookmark the permalink.

18 Responses to Cabbage Rolls

  1. Lauren says:

    You know, I have been meaning to make some version of cabbage rolls for… well, basically forever. I just haven’t ever gotten around to it! One of these days…

  2. bulldogsturf says:

    Now those just look to good not to eat… I love cabbage…

  3. I’ve made these once.. there’s nothing like homemade cabbage rolls! I wonder if you could make a sort of “cabbage roll” lasagne dish with the leftovers?

  4. ChgoJohn says:

    I believe the Poles call these “golumpki”. One of my neighbors brought some to me 2 Summers ago. I’d be willing to bet that yours, with their cayenne peppers, sausage, and white wine, have quite a bit more flavor. Just don’t quote me.

  5. Don’t make meals like this often enough – so tasty.
    🙂 Mandy

  6. good simple food, packed with flavour.

  7. I love these and like others have said – don´t make them often enough! Thanks for reminding us of a great dish 🙂

  8. Hmm, I suppose I could make this and eggrolll stuffing at the same time to get double use out of the cabbage. Great idea!

  9. egg me on says:

    Oh yes! Just as ChgoJohn says, my Polish grandmother used make golumpkis just like these! I might have to take a trip down memory lane with these … 😀

  10. Mad Dog says:

    It certainly turns cabbage into something exciting 😉

  11. Karen says:

    Yum…one of my favorites. I always add the cabbage that is too small to wrap in the bottom of the roasting pan as I like always like extra cabbage.

  12. souldipper says:

    As a young girl, while I lived in the country, I would help the women prepare tubs of individual cabbage rolls for the Ukrainian weddings that would last for days! I love these rolls – in all their various ways of prep. Thanks for a great recipe.

  13. Eva Taylor says:

    We had a polish Neighbour when I was growing up. She made cabbage rolls a lot. My Mom’s version didn’t have rice and were a lot rounder and she served hers with a lovely tomato purée.

  14. I’ve never tried making these, but my Hungarian neighbour makes a version to die for! Thanks for the recipe!

  15. rsmacaalay says:

    This reminds me of my mom, she used to make something like this when I was younger

  16. Love cabbage and cabbage rolls – I am making a hot cabbage slaw with the leg of lamb tonight for dinner – YUMMERS!

  17. Amanda says:

    Ooh. Yet another dish I’ve been wanting to try. Sounds good!

  18. Pingback: Somewhat Baltic-Style Cabbage Rolls | Rufus' Food and Spirits Guide

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