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!

INGREDIENTS:

  • 2 heads of organic green cabbage
  • 1 lb of pasture raised ground beef
  • 1 medium onion, chopped and sauteed until translucent
  • 1 cup basmati rice, parboiled for 10 minutes
  • 2 eggs from pasture raised hens, beaten
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp paprika (smoked paprika is particularly nice)
  • 1/2 tsp pepper
  • 1 tsp Himalayan salt
  • 1 organic unwaxed lemon, sliced
  • Chicken bone broth.

INSTRUCTIONS:

  1. Preheat oven to 350°F.
  2. Remove outer leaves. Then using a paring knife, remove center core of cabbage.
  3. Bring a very large pot of slightly salted water to a boil. Working with 1 head at a time, drop whole cabbage into boiling water. Using two wooden spoons, carefully separate leaves. The easiest way to do this is to wedge a wooden spoon under each leaf from the bottom of the head.
  4. Once all leaves have been separated, blanch for 5 minutes. Drain and submerge in ice water to stop cooking.
  5. Repeat with second cabbage head.
  6. In a large bowl, add the rest of the ingredients except the chicken bone broth and the lemon, and mix well.
  7. Using only the large intact leaves, place a leaf on a cutting board.
  8. Shave off part of the thick vein in the middle of the leaf. This will help with the folding.
  9. 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. Continue the process for the remaining leaves.
  10. Line a Dutch oven with some of the unusable smaller leaves. Tightly yet carefully pack cabbage rolls in layers. This will stop them from coming undone during cooking.
  11. Place lemon slices on top and pour chicken bone broth over cabbage rolls, just enough to just cover the rolls. Cover with remaining unrolled leaves. to ensure the rolls won’t float during cooking, cover with a small oven proof plate, then cover with dutch oven lid.
  12. Bake in oven for 2 hours.
  13. Carefully remove each roll and serve with simple tomato sauce and or sour cream or Tzatziki.

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With a pairing knife, shave thick vein so as to make rolling easier. This will stop leaf from breaking.

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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.

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Fold in sides, then roll up leaves to completely enclose meat.

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 Tightly yet carefully pack cabbage rolls in layers. This will stop them from coming undone during cooking.

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Place slices of lemon on top.

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Cover with remaining unrolled leaves.

Place a smaller oven proof plate over everything to ensure the rolls won’t float during cooking.

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Bon Appétit!  🙂