Stuffed Cabbage Rolls on a Vegetable Bed

Stuffed Cabbage Rolls on a Vegetable Bed

Of course! Stuffed Cabbage Rolls (often called Golabki or Golumpki) are the epitome of comfort food. Cooking them on a bed of vegetables steams them to perfection and creates a fantastic built-in side dish.

Here is a comprehensive recipe for tender cabbage rolls nestled on a flavorful vegetable base.

Stuffed Cabbage Rolls on a Vegetable Bed

This recipe uses a tomato-based sauce and a savory vegetable bed for a complete, hearty meal.

Prep time: 45 minutes
Cook time: 1 hour 30 minutes
Serves: 4-6 (Makes about 12 rolls)

Ingredients

For the Cabbage Rolls:

· 1 large head green cabbage (about 3 lbs)
· 1 lb ground beef (or a mix of beef and pork)
· 1/2 cup uncooked long-grain white rice
· 1 small yellow onion, finely grated or minced
· 2 cloves garlic, minced
· 1 large egg, lightly beaten
· 1 teaspoon dried thyme or marjoram
· 1 ½ teaspoons salt
· 1/2 teaspoon black pepper

For the Vegetable Bed & Sauce:

· 2 tablespoons olive oil
· 1 large yellow onion, chopped
· 2 large carrots, grated or finely diced
· 2 celery stalks, finely diced
· 3 cloves garlic, minced
· 1 can (28 oz) crushed tomatoes
· 1 can (15 oz) tomato sauce
· 2 tablespoons brown sugar or honey (to balance acidity)
· 2 tablespoons apple cider vinegar or red wine vinegar
· 1 teaspoon paprika
· Salt and pepper to taste
· 1 cup beef or vegetable broth (or water)

Instructions

Part 1: Prepare the Cabbage Leaves

1. Core the Cabbage: Use a sharp knife to cut a deep circle around the core of the cabbage and remove it.
2. Soften the Leaves: You have two options:
   · Boiling Method: Place the whole cored head of cabbage in a large pot of boiling, salted water. As the outer leaves soften and become pliable (after 2-3 minutes), carefully peel them off with tongs. Return the cabbage to the water to soften the next layer. Repeat until you have 12-14 large leaves.
   · Freezer Method (Plan Ahead): Place the whole, cored cabbage in a freezer bag and freeze solid (at least 24 hours). Thaw it completely in the refrigerator. The freezing process breaks down the cell walls, making the leaves limp and pliable without boiling.
3. Trim the Ribs: Lay each soft leaf flat. Use a paring knife to carefully shave down the thick, tough central rib at the base of each leaf so it’s flush with the leaf. This makes them much easier to roll.

Part 2: Make the Filling & Sauce

1. Prepare Filling: In a large bowl, combine the ground beef, uncooked rice, grated onion, minced garlic, egg, thyme, salt, and pepper. Mix with your hands until just combined. Do not overmix.
2. Sauté Veggies for Bed: In a large Dutch oven or heavy-bottomed pot with a lid, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes until softened. Add the minced garlic and cook for 1 more minute.
3. Create the Sauce: To the pot with the veggies, add the crushed tomatoes, tomato sauce, brown sugar, vinegar, and paprika. Stir to combine and bring to a simmer. Season with salt and pepper. Taste and adjust sweetness/vinegar to your preference.

Part 3: Assemble and Cook

1. Create the Bed: Spread about half of the tomato-vegetable sauce mixture evenly over the bottom of the pot. This is your vegetable bed.
2. Fill and Roll: Place a cabbage leaf on a work surface. Place about 1/4 to 1/3 cup of the meat mixture near the bottom (stem end) of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly like a burrito. Repeat with remaining leaves and filling.
3. Nestle the Rolls: Place the cabbage rolls seam-side down, nestled tightly together in a single layer on top of the vegetable bed in the pot.
4. Top and Braise: Pour the remaining sauce over the top of the rolls. Pour the beef broth around the edges.
5. Cook: Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 1 hour and 15 minutes. This slow braising cooks the rice and meat and makes the cabbage incredibly tender.

Part 4: Serve

1. Carefully remove the cabbage rolls with a slotted spoon.
2. Serve each portion on a bed of the tender vegetables and sauce from the bottom of the pot. A dollop of sour cream and a sprinkle of fresh dill or parsley are classic and delicious additions.

Pro Tips for Success

· Don’t Skip Pre-Cooking the Cabbage: Whether you boil or freeze, this step is essential for pliable leaves that won’t tear.
· Use Uncooked Rice: The rice cooks slowly in the braising liquid, absorbing all the wonderful flavors from the meat and sauce. If you use cooked rice, the texture can become mushy.
· The Braise is Key: A gentle, long simmer is what makes the cabbage rolls tender and melds the flavors. Don’t boil them rapidly.
· Make Ahead: These taste even better the next day! Let the whole pot cool and refrigerate overnight. Reheat gently on the stovetop.
· Freezer-Friendly: Assemble the rolls and place them in a baking dish with the sauce. Cover tightly and freeze before baking. Thaw in the refrigerator overnight and then bake as directed, adding 15-20 minutes to the cooking time.

Variations

· Vegetarian: Substitute the ground meat with 2 cups of cooked brown lentils and 1 cup of cooked quinoa.
· Polish-Style (Bigos Influence): Add 1 cup of finely chopped sauerkraut (rinsed and drained) to the vegetable bed and use smoked paprika.
· Greek-Style: Add 1/2 cup of chopped fresh mint and dill to the meat filling and use lemon juice instead of vinegar in the sauce.

Enjoy this timeless, comforting dish! The vegetable bed makes it a complete, one-pot wonder.