Stuffed Cabbage Roll Recipe

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  • A large pot (for blanching the cabbage)

  • A large salad bowl

  • A cutting board and a sharp knife

  • A skimmer

  • A large frying pan or saucepan (for the sauce)

  • Measuring cups and spoons

  • A gratin dish or a casserole dish (for oven cooking)

  • Aluminum foil or a lid

Step-by-Step Instructions

Step 1: Prepare the Cabbage Leaves

  1. Bring a large pot of salted water to a boil.

  2. Remove the core of the cabbage with a sharp knife.

  3. Plunge the whole cabbage into boiling water and let it cook for 3–5 minutes.

  4. Using a skimmer, gently detach the softened leaves one by one.

  5. Set aside 12–14 large, undamaged leaves. Dry them with a paper towel.

  6. Remove the large vein at the base of each leaf to make rolling easier.

Tip: If the cabbage remains too firm, plunge it back into boiling water for a few minutes and remove some more leaves.

Step 2: Prepare the Stuffing

  1. In a large bowl, mix the minced meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt and pepper.

  2. Mix gently by hand or with a spoon until homogeneous (avoid overworking the stuffing so as not to make it compact).

Step 3: Roll the Cabbage Leaves

  1. Lay a cabbage leaf on a board, vein down.

  2. Place 2–3 tablespoons of stuffing near the base of the leaf.

  3. Fold the sides over the filling, then roll tightly like a burrito.

  4. Repeat the process until all the stuffing and leaves are used up.

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