Stuffed Cabbage – A Gift That Comes Wrapped

This dish hits home for so many people I know …and it is also called “Halupki”, “Holubky”, “Golumpki” or “Golabki”. (if you know it in any other name please let me know) I prefer this dish with vegetarian filling of rice and lentils, mushrooms or other veggies. Sometimes I even combine fake ground meat with the rice. This time a friend asked me to make this dish for him so he could share it as a birthday gift. I couldn’t remember the last time I made stuffed cabbage and he was the reason I was reminded of this amazing traditional dish. As he was talking about his own grandmother’s stuffed cabbage and the memories that came to him, I thought it was such a sweet (and sour 🙂 ) gesture to give this dish as a birthday gift. Beyond the fact that you are actually able to gift someone unforgettable memories and warm feelings with this traditional dish; it is also so perfect since you do not need any wrapping paper…this dish /gift is already wrapped in cabbage. 🙂 An innocent looking rolled cabbage leaf that lights up any face and warms up any tummy when it gets unwrapped…

Today, I’ve decided to share the very original way of making stuffed cabbage made with ground meat. This dish is very popular in many different cultures and cuisines; while the use of cabbage leaves, meat and rice filling is pretty much the same, the recipes differ in the spices and the sauce flavors. Some traditions make it savory while others make it sweet and sour. In this recipe I stayed as close to the traditional recipe as possible; the only little Tunisian touches to this recipe is the cumin in the filling and the Silan and Harissa in the sauce. Sometimes I even kick it up a notch and use some Tabil (Tunisian spice mix) in the filling.

Why the sour face, do you like it a little more sour?

I like to use red wine in this recipe; it gives the dish depth and a very authentic flavor. The red wine gives it mainly a savory-sweet taste with just a hint of sourness, but if you like the taste of your dish to be more sour, you may add some red wine vinegar to the sauce.

You will need:

1 large head Green Cabbage

For the Sauce:

2 tbsp. Olive Oil

1 medium Onion

¾ cup Red Wine

2 cups Crushed Tomatoes

2½ tbsp. Silan

1½ cup Water

1 Bay Leaf

1 tbsp. Sweet Paprika

1 tsp. Black Pepper

1½ tsp. Salt

½ tsp. Harissa (optional)

For the Filling:

1½ tbsp. Olive Oil

1 medium Onion

2 lb. Ground Meat

3-4 cloves Garlic

3 tbsp. premade Tomato Sauce

1 tsp. Cumin

1 tsp. Sweet Paprika

1 tsp. Black Pepper

1½ tsp. Salt

¼ tsp. Tabil (optional)

¾ – 1 cup Challah Crumbs (packed)

½ cup uncooked Rice

2 Eggs

Let’s get to work!

A few words about the cabbage:

Choose a large sized, good-looking green cabbage. There are two methods to get the cabbage leaves perfectly soft. One Method – Place the whole cabbage in a large pot with water and bring to a boil. Cook it for a few minutes to allow the leaves to soften. Allow the cabbage to cool just a bit and cut out the cabbage core on an angle. Gently separate the leaves and dry them lightly.

Second Method – Wrap the head of cabbage in plastic wrap and freeze it completely (I like to give it 24 hours). After the cabbage has completely frozen, take it out to defrost fully (depends on the size of the cabbage it takes about 8 hours to defrost). Cut off the core on an angle and wash the leaves in warm water. Dry lightly. The cabbage leaves will be soft and flexible to use.

Sauce First!

We make the sauce first, since we will have to use a little bit of it in the filling.

Start with the onion and chop it super fine. In a large saucepan heat the olive oil and sauté the onions over medium heat for about 8 minutes.

Mix the onions every so often and allow them to get some color…

Next is the wine, but we have 10 minutes of onion cooking, so it is not a bad idea to use this time and pour the cook a cup of wine. 🙂

Time to add some wine to the onions. Raise the heat to medium-high and cook for couple of minutes.

Let’s add some more flavor- add the Silan, sweet paprika, black pepper, salt and Harissa. Mix all the flavors in and cook for a minute.

Time to add the crushed tomatoes and mix them into the sauce. Add the water as well. Cover the pot and allow the sauce to come to a gentle boil.

Continue cooking on a low flame for 15 more minutes and set aside until you are ready to add in the rolled cabbage.

Preparing the rice is simple: Wash the rice well – You will know it is clean when the water runs clear.

Add some boiling water to cover the rice and let it rest for a minimum of 15 minutes. Strain and set aside.

Let’s make the filling:

Once again thinly chop the onion and sauté in olive oil over medium heat until it is clear.

Add the ground meat and make sure to use a wooden spoon to crumble it as it sears and cooks. Keep mixing; it takes a few good minutes and also some serious muscles…

Meanwhile finely chop the garlic.

Once the meat is well crumbled, add the chopped garlic, cumin, black pepper, Tabil (if you are using) and salt.

Add 3 tablespoons of the premade sauce and mix it in; this will echo the sauce flavors nicely…

Add the breadcrumbs (my “go to” breadcrumbs are Challah leftovers I keep in the freezer).

Add the pre-soaked and strained rice and mix to combine.

Beat the eggs and add to the filling. One more mixing just to combine and… It is ready!

Time to ‘Rock and Roll’:)

Depending on the size of the cabbage leaf, place a spoonful or two of the filling in the center part close to you.

Roll the leaf over it once and then roll the sides in.

Keep rolling forward until the leaf is all rolled up.

Set aside seam side down.

Keep rolling these guys…

Once all leaves are rolled up add them gently to the sauce seam side down. Keep them close to each other… it will prevent them from opening.

Check the level of the sauce; it should cover most of the rolled cabbage. Add a bay leaf on top and if needed add ¼-½ cup of water.

Cook mostly covered on low heat for about 45 minutes. The sauce will reduce and thicken. Allow the stuffed cabbage to rest in the pot and set for about 15 minutes before serving.

Enjoy the gift! 🙂

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Quick Recipe:

Stuffed Cabbage-

Prepare the Cabbage (Two Methods):

Wrap in plastic and freeze completely (24 hours).

Defrost in room temperature for about 8 hours.

Cut the core out on an angle and gently separate the leaves.

Dry them lightly.

Or

Place Cabbage in a big pot filled with Water.

Bring to a boil and cook until leaves are softened.

Allow cooling a little and cut the core on an angle.

Separate the leaves gently.

Dry them lightly.

Prepare the Rice:

Wash the rice well.

Pour Boiling Water on the Rice.

Allow soaking for 15 minutes.

Strain well and set aside.

The Sauce:

Finely chop Onion.

Sauté Onions in Olive Oil over medium heat for about 8 minutes.

Add Red Wine and cook for 2-3 minutes.

Add Silan, Harissa, Sweet paprika, Black Pepper and Salt.

Mix and cook for a minute.

Add Crushed Tomatoes and Water and bring to a gentle boil.

Cover the pot and cook on low heat for 5 minutes.

The Filling:

Finely chop Onion.

Sauté Onions in Olive Oil over medium-low heat for about 8 minutes.

Add the Ground Meat and cook over medium heat.

Work quickly to mix and crumble the meat into very small pieces.

Add finely chopped Garlic, Cumin, Black Pepper, Tabil and Salt and mix well.

Add 3 tablespoons of the prepared Sauce.

Add Challah Breadcrumbs and the pre-soaked and strained Rice.

Beat the Eggs and add to the filling mixture.

Mix well to combine evenly.

Place a spoon or two of filling onto a cabbage leave.

Roll the leaves and place gently in the sauce seam down.

Add a Bay Leaf and ¼ cup of Water if needed.

Cook on low heat for 45 minutes.

Allow rest and set in the pot for 15 minutes before serving.