Stuffed cabbage recipes are found across many cultures from the Balkans to Central and Eastern Europe and West Asia. These shared culinary traditions are a beautiful reminder of our commonalities. While the dish takes some time to cook, it is relatively simple to prepare and provides a wonderfully comforting meal during cold winter days.
Ingredients
- 1 head cabbage
- 1 pound lean ground beef
- 1 cup jasmine or arborio rice
- 1 medium onion
- 1 tablespoon dried dill
- 3 teaspoons salt (divided)
- 2 tablespoons lemon juice
- 2 tablespoons tomato paste (optional)
- Water
Preparation
Preparing the Stuffing
- Place a large pot of water to boil over high heat
- While the water is heating, peel and purée the onion in a food processor
- In a large mixing bowl, make the stuffing by combining the ground beef, rice, onion, dill, and 1.5 teaspoons salt
Preparing the Cabbage Leave
- Set the stuffing aside and separate the cabbage leaves
- Once the water has reached a rolling boil, place the leaves in the water and boil for 3-4 minutes to soften slightly for rolling
- Place the boiled leaves in a strainer so they can drain
Stuffing the Cabbage Leaves
- Lay a cabbage leaf flat and place some stuffing in the lower center
- Fold the bottom of the leaf over the stuffing and then the sides
- Finish rolling the stuffed leave, similar to a burrito
Cooking the Stuffed Cabbage Leaves
- Place the stuffed cabbage leaves in a large pot and fill with water until covered
- Add the remaining 2 teaspoons of salt, lemon juice, and tomato paste (optional) and cover with a bowl or other weight to keep the leaves from floating
- Bring to a boil over high heat
- Once the pot reaches a boil, lower the heat to medium, cover and simmer for 90 minutes
- When serving, include some of the broth over the stuffed cabbage leaves
