How to Make Cabbage Rolls

Stuffed cabbage rolls, cherished worldwide and known by various names such as Kåldolmar in Swedish, Holubtsi in Ukrainian, Golubtsy in Russian, and Sarma in Turkish, are a culinary favorite. This recipe will guide you through the simple and quick preparation of these delicious rolls. Follow along with my step-by-step guide and indulge in their rich flavors. Enjoy making and savoring my cabbage rolls recipe

Cabbage Rolls Recipe

Ingredients:

Cabbage – 2
Ground chicken – 2 lb
Ground beef – 1 lb
Basmati rice – 3 cups
Tomato sauce – 15 oz (1 can)
Onion, diced – 1
Salt – 4 teaspoons (3 teaspoons for filling, 1 teaspoon for water)
Butter – 1 tablespoon
Black pepper – 1 teaspoon
Dried garlic – 1 teaspoon

Instructions:

Preparing the Cabbage:
- Remove the stalks from the cabbages.
- In a large pot, bring water to a boil. Submerge the cabbage and use two forks to carefully remove the leaves.
- Chop any leftover cabbage.
- Cover the separated leaves with a towel and let them cool. Trim the stems if necessary.
Preparing the Rice:
- In a pot, add 3 cups of basmati rice and wash well. Add 3 cups of water.
- Bring to a boil and cook for 3 minutes. Close the lid, turn off the heat, and let it sit for 10 minutes.
- Transfer the rice to a mixing bowl.
Preparing the Filling:
- Add butter, diced onion, ground chicken, ground beef, salt (3 teaspoons), black pepper, and dried garlic to the rice. Mix well.
Assembling the Cabbage Rolls:
- Place about 4 tablespoons of the filling onto each cabbage leaf and roll tightly. For detailed wrapping techniques, refer to the video below.
Cooking the Cabbage Rolls:
- In a large pot, place a layer of shredded leftover cabbage.
- Arrange the cabbage rolls in layers, spreading tomato sauce between each layer.
- Add the remaining sauce on top and cover with small cabbage leaves.
- Add 1 teaspoon of salt and enough hot water to cover the leaves.
- Bring to a boil, then close the lid, reduce the temperature to low, and cook for 20 minutes.