A Comprehensive, Detailed Recipe for Stuffed Cabbage Rolls
Inspiration & Background
Across cultures, stuffed cabbage rolls are beloved comfort food—whether called holishkes (Jewish), gołąbki (Polish), lahanodolmades (Greek), or malfouf (Lebanese) . Each variation brings its own twist in filling and sauce.
Ingredients
Here’s a well-rounded, deeply detailed ingredient list inspired by multiple variants:
For the Cabbage:
1 large head green cabbage (or savoy for more tenderness)
For the Filling:
1 lb ground meat (beef, pork, turkey, or blend)
1 cup cooked rice (white or long-grain)
½ to 1 cup finely chopped onion
1 large egg (helps bind filling)
Optional: fresh dill or parsley, garlic, spices (e.g., allspice, thyme, oregano)
For the Sauce:
1 can (28 oz) crushed tomatoes or tomato purée (or tomato soup for ease)
Optional additions: stock, lemon juice (Lebanese malfouf), brown sugar, Worcestershire sauce, herbs
Step-by-Step Instructions
1. Prepare the Cabbage Leaves
Core the cabbage and bring a pot of water to a gentle boil.
Plunge cabbage head into boiling water and remove softened outer leaves with tongs
Trim or shave the tough central rib with a paring knife, leaving leaves flexible
2. Make the Filling
In a mixing bowl, combine ground meat, cooked rice, onion, egg, and seasonings. Keep mixing gentle to avoid tough texture
For variations like Lebanese style, add garlic, cumin, lemon juice and mix; Malfouf typically uses a garlicky-lemon sauce 3. Assembling the Rolls
Lay a cabbage leaf flat, stem-end towards you.
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