Mediterranean Cabbage Rolls with Tomato Sauce
Discover the delightful flavors of Mediterranean cuisine with these savory cabbage rolls, filled with a hearty mixture of ground beef, rice, breadcrumbs, and fresh herbs. Coated in a tangy tomato sauce, these rolls are comfort food at its finest, transforming even the staunchest cabbage critics into fans! A perfect blend of textures and flavors, this dish nurtures the palate and the soul, making it ideal for family dinners or special gatherings. Serve with a sprinkle of pecorino romano for that extra touch of authenticity, and enjoy the aroma that will fill your kitchen as they simmer, promising a delicious meal that everyone will love.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Cabbage
1 head (outer leaves removed)
Ground beef (preferably chuck)
1 - 1.5 lb (raw)
Parboiled long grain rice
1/2 cup (uncooked)
Breadcrumbs
1/2 cup (plain or seasoned)
Pecorino Romano cheese
2 teaspoons (grated)
Onion
1 (minced (in food processor))
Fresh parsley
1/4 bunch (minced (in food processor))
Oregano
to taste (dried)
Salt
to taste
Pepper
to taste
Olive oil
1 dash (for sautéing)
Onion
1 (chopped)
Parsley
1/2 bunch (chopped)
Garlic cloves
3-4 (chopped)
Tomatoes
2 (chopped)
Crushed tomatoes
1 cup
Tomato paste
1-2 teaspoons
Olive oil
1/2-3/4 cup (for sauce)
Water
to cover
Instructions
1
Bring a large pot of salted water to a boil.
2
Carefully peel off the outer leaves of the cabbage, discarding any damaged ones. Blanch the outer leaves in the boiling water for 3 to 5 minutes until tender. Once pliable, remove the leaves with a slotted spoon and set them aside to cool. Continue blanching the remaining cabbage head, removing leaves as they become easier to detach, until you have about 12-15 intact leaves.
3
In a mixing bowl, combine the ground beef, parboiled rice, breadcrumbs, grated pecorino romano, minced onion, minced parsley, and season generously with salt, pepper, and oregano. Mix by hand until the ingredients are well combined.
4
Take a cabbage leaf and place approximately one teaspoon of the filling on the thickest part of the leaf (the base). Roll the leaf away from you, tucking in the sides as you go to enclose the stuffing completely. Repeat until all filling is used, placing the finished rolls seam-side down.
5
In a large pot, heat a dash of olive oil over medium-high heat. Sauté the chopped onion, parsley, and garlic until the onion is translucent and fragrant.
6
Stir in a dash of salt and pepper, followed by the tomato paste. Cook for about a minute before adding the chopped tomatoes. Once the tomatoes soften, stir in the crushed tomatoes and season with oregano, salt, and pepper.
7
Gently place the cabbage rolls into the tomato sauce, packing them tightly. If necessary, stack them in layers. Fill the pot with water until the rolls are halfway submerged, then place a heatproof upside-down dish or plate on top to keep them from unraveling during cooking.
8
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about an hour. Avoid raising the heat to ensure the rolls don’t burn on the bottom. Throughout the cooking time, note that the sauce may appear a bit watery; this will thicken once the rolls are removed. If desired, thicken the sauce by simmering uncovered for a few minutes after the rolls are done.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mediterranean Cabbage Rolls?
Mediterranean Cabbage Rolls are savory rolls filled with a mixture of ground beef, rice, breadcrumbs, and fresh herbs, then simmered in a tangy tomato sauce.
What type of meat is recommended for the filling?
The recipe calls for 1 to 1.5 lbs of ground beef, preferably chuck.
Does the rice need to be cooked before adding it to the filling?
No, you use 1/2 cup of uncooked parboiled long grain rice in the filling mixture.
How do I prepare the cabbage leaves for rolling?
Blanch the outer cabbage leaves in boiling salted water for 3 to 5 minutes until they become tender and pliable.
How many cabbage leaves are needed for this recipe?
You should aim for about 12 to 15 intact leaves.
What kind of cheese is used in the cabbage rolls?
Grated Pecorino Romano cheese is used both in the filling and as a garnish.
Can I use seasoned breadcrumbs?
Yes, the recipe allows for either plain or seasoned breadcrumbs.
How much filling should I put in each cabbage leaf?
Place approximately one teaspoon of filling on the thickest part (the base) of each leaf.
How do I roll the cabbage leaves properly?
Roll the leaf away from you, tucking in the sides as you go to ensure the stuffing is completely enclosed.
Should the rolls be placed in the pot in a specific way?
Yes, place the finished rolls into the pot seam-side down to prevent them from opening.
What ingredients are used for the tomato sauce base?
The sauce is made from olive oil, onion, parsley, garlic, fresh tomatoes, tomato paste, and crushed tomatoes.
How many garlic cloves are used in the sauce?
The recipe suggests using 3 to 4 chopped garlic cloves.
What herbs are used to season the dish?
The recipe uses fresh parsley and dried oregano in both the filling and the sauce.
How much water do I add to the pot for simmering?
Add enough water to the pot until the cabbage rolls are halfway submerged.
How do I keep the cabbage rolls from unraveling while cooking?
Place a heatproof upside-down dish or plate on top of the rolls in the pot to keep them submerged and secure.
How long do the cabbage rolls need to simmer?
The rolls should simmer on low heat for about one hour.
What should I do if the sauce is too watery after cooking?
If desired, you can thicken the sauce by simmering it uncovered for a few minutes after the rolls have been removed.
Can I use a food processor for the preparation?
Yes, the onion and fresh parsley for the filling are best prepared by mincing them in a food processor.
Is there olive oil in the sauce as well as for sautéing?
Yes, 1/2 to 3/4 cup of olive oil is used specifically for the sauce, in addition to a dash used for sautéing the aromatics.
How should I handle the cabbage head to get the leaves off?
Blanch the whole head and remove leaves one by one as they become soft and easier to detach.
Is the onion in the filling different from the onion in the sauce?
The filling uses one minced onion, while the sauce uses one chopped onion.
What is the order of adding tomato products to the sauce?
First add tomato paste, then chopped tomatoes, and finally the crushed tomatoes.
Why shouldn't I use high heat for simmering?
Avoid high heat to ensure the cabbage rolls do not burn on the bottom of the pot.
What kind of rice is best for this recipe?
Parboiled long grain rice is recommended for the best texture.
How do I know when to remove the cabbage leaves from boiling water?
Remove them once they are tender and pliable, usually after 3 to 5 minutes.
Are there any tips for serving the cabbage rolls?
Serve them with a sprinkle of Pecorino Romano for an authentic Mediterranean touch.
Do I need to discard any cabbage?
Yes, discard any damaged outer leaves before you begin blanching.
What texture should the filling be?
The filling should be a well-combined mixture of meat, grains, crumbs, and herbs, mixed by hand.
Can I stack the rolls in the pot?
Yes, you can pack them tightly and stack them in layers if necessary.
What is the general flavor profile of this dish?
It is a savory and hearty dish with a tangy, aromatic tomato sauce and fresh herbal notes.