Most of you already are familiar with Cabbage Rolls, but to Eastern European cooks, they are known as Holupki, Holubtsi, or Golabki. All Cabbage Rolls may look the same, yet be very different, depending on the filling used to prepare them. The most popular filling consists of cooked rice mixed with ground beef, turkey, or meatloaf mix, and spices; however you can also use rice or buckwheat mixed with mushrooms, mashed potatoes, or a vegetarian filling, which I will introduce in this recipe. Cabbage Rolls are not the easiest dish to prepare, since it requires a lot of prep work beforehand, especially the cabbage, but if you love them, it’s well worth the effort.
- 1 medium size cabbage head
- 11/2 Tbs. vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced (I use a garlic chopper)
- 1 tsp. dried oregano
- ½ tsp. dried thyme
- ¼ tsp. caraway seed, crushed (optional)
- 1 cup long grain rice
- 2 cups vegetable stock
- 1 carrot, grated
- 1 zucchini, grated
- ¼ tsp. salt and pepper, or to taste
- 1 lb. sauerkraut, slightly rinsed out and drained (optional – see tip below)
- ¼ cup tomato paste
- 2 ½ cups tomato juice (I prefer V-8)
- Discard a couple of the outer leaves from the cabbage head, since they are usually damaged, thus not usable.
- Trim off the top of the core like this:
- Haul out the core, to look like this:
- Fill a large pot 2/3 full with water.
- Add 1 Tbs. of salt, and bring to boil.
- Place the cabbage in the water, with the hauled out end down, and boil it for about 5 minutes.
- Turn the cabbage head over, so the cored out end is up, and boil for about 3 minutes. Using a long handle fork, such as grilling fork, start separating the leaves from the cabbage, keeping them around the cabbage head, and continue boiling for 2 minutes longer, or until somewhat transparent looking:
- Using the same long fork, start removing parboiled leaves onto a platter.
- Once all the large and medium size leaves are all parboiled and removed, let them cool off.
- Trim off the coarse veins from the stem of each leaf, like this:
- In saucepan, heat oil over medium heat.
- Cook onions, garlic, oregano, thyme, and caraway seeds for 5 minutes, or until softened.
- Stir in rice.
- Add vegetable stock, bring to boil, reduce heat, cover, and simmer for 20 minutes or until tender.
- Stir in carrots, zucchini, salt and pepper.
- Let cool
- Fill the cabbage leaves to form rolls.
- Cup you hand, place a cabbage leaf in your cupped palm, with the outer section of the leaf towards your fingers, spoon 1/3 cup of filling onto the bottom of each leaf, like this:
- Fold up the bottom and sides of the leaf over the filling, then roll up, forming a roll like this:
- Line a 9×13 baking dish with half of the sauerkraut (optional – see tip below).
- Arrange cabbage rolls on top, side by side, to form a layer.
- Cover with remaining sauerkraut (optional – see tip below).
- Whisk tomato paste into tomato juice, and pour over the rolls.
- Cover securely with foil.
- Bake in 350 degrees F, for 2 hours, or until tender.
Tip: You may exclude the sauerkraut, if you are not a big fan of this vegetable, or if you do not wish to experience a more piquant flavor of this dish. In that case, line the bottom of the pan with chopped up left over cooked cabbage leaves. If you do not have any leaves left to cover the top, then the tomato sauce will be sufficient.
Someone mentioned to me that instead of cooking the cabbage leaves, they freeze the whole head of cored out cabbage, then thaw it when ready to make cabbage rolls. I have yet to test this one out.
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- Stuffed Whole Cabbage – Eastern European Recipe
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- Saint Patrick’s Day – Corned Beef and Cabbage
- Cabbage and Sausage Soup – Recipe
Tagged with: Cabbage Rolls
, Vegeterian Cabbage Rolls