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The origin of stuffed cabbage leaves, also known as pigs in a blanket or stuffed cabbage rolls, cannot be pinpointed to any one specific region. It is common to the ethnic cuisines of the Balkans, Central, Northern, and Eastern Europe, as well as West Asia. Therefore there are many variations of this dish. This particular recipe is mainly polish inspired and is delicious served with a simple tomato sauce and or sour cream or a type of Tzatziki (Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, sometimes lemon juice, and dill, mint, or parsley.).
These yummy rolls are fairly simple to make and will almost certainly be a hit!
With a pairing knife, shave thick vein so as to make rolling easier. This will stop leaf from breaking.
Add about 2-3 tbsp of filling at the base of the leaf, centered, about 1/2 inch above the edge.
Fold the base of the leaf up and over the filling till it’s completely covered.
Fold in sides, then roll up leaves to completely enclose meat.
Tightly yet carefully pack cabbage rolls in layers. This will stop them from coming undone during cooking.
Place slices of lemon on top.
Cover with remaining unrolled leaves.
Place a smaller oven proof plate over everything to ensure the rolls won’t float during cooking.
Bon Appétit! 🙂
Tinna 'LadyHawk' Hawkins is a 9th generation Wise Woman and an avid health nut! For the past one and a half decades she has been helping people with their health as a Wellness Consultant. She is a strong proponent of traditional and ancestral nutrition, cooking from scratch, herbal medicine and essential oils, yoga, meditation, toxin-free personal and home care products, an active lifestyle, supplementation and a positive outlook on life! Together with her husband, Dr. Budweiser, they own and operate Weiser Living.
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