Hearty Stuffed Cabbage Rolls with Minced Beef and Rice – A Classic Rediscovered!

Hearty Stuffed Cabbage Rolls with Minced Beef and Rice – A Classic Rediscovered!

Introduction:

Welcome to our latest recipe! Today, we’ll show you how to prepare hearty stuffed cabbage rolls with a delicious minced beef and rice filling in a cast iron pot. This recipe is a true classic and perfect for a cosy dinner. The cast iron pot ensures even heat distribution and gives the dish a special depth of flavour. Let’s get started!

Ingredients:

  • 1 large white cabbage

  • 500 g minced beef or mixed minced meat

  • 1 cup cooked rice

  • 1 large onion, finely chopped

  • 2 garlic cloves, chopped

  • 1 egg

  • 2 tbsp tomato purée

  • 1 tsp dried thyme

  • 1 tsp dried marjoram

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • 500 ml beef stock

  • 400 g chopped tomatoes (tinned)

  • 1 tbsp sugar (optional)

  • Fresh parsley for garnish

Preparation:

1. Preparation:

  • Blanch the cabbage in a large pot of boiling water for 5–10 minutes until the outer leaves become soft. Remove the cabbage from the water and carefully peel off the leaves.

  • Trim the thick stem section of each cabbage leaf flat.

2. Prepare the Filling:

  • In a large bowl, combine the minced meat, cooked rice, chopped onion, garlic, egg, tomato purée, thyme, marjoram, salt, and pepper. Mix well.

  • Place a generous portion of the filling onto each cabbage leaf and roll them up tightly, folding in the sides to secure the filling.

3. Searing:

  • Heat the olive oil in a cast iron pot over medium heat.

  • Place the cabbage rolls seam-side down into the pot and brown them on all sides until lightly golden. Remove the rolls from the pot and set aside.

4. Prepare the Sauce:

  • In the same pot, add the chopped tomatoes, beef stock, and sugar (if using). Stir well and bring to a boil.

  • Season with salt and pepper to taste.

5. Braise the Cabbage Rolls:

  • Return the browned cabbage rolls to the pot and pour the sauce over them.

  • Cover the pot and let them simmer over low heat for about 45–60 minutes until the cabbage rolls are tender and the flavours have fully developed.

6. Serving:

  • Garnish the cabbage rolls with fresh parsley.

  • Serve the dish hot, ideally with mashed potatoes or fresh bread.

Tip:

These cabbage rolls often taste even better the next day, as the flavours have more time to develop. Simply reheat and enjoy!

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