How good are the traditional stuffed cabbage rolls? Exceptionally good, I know but the question and the reality
I could easily say that this dish is a D-constructed version of the cabbage rolls or in other words (perhaps not so brutal) never rolled cabbage rolls. Haha. Oh yeaasss!! Bring this on!
Big time-saving but still soo yummy. I was tempted to call this a lazy version but will not do this because it’s not lazy at all, it’s just a time-saver and a life saviour which we really need from time to time when we fancy eating something but don’t quite have all that time in hands.
Stuffed cabbage rolls are one of those dishes that has grown hugely over the years in my family, starting with my children and my husband not being such fans of it initially to nowadays asking for it if I don’t make it in a while.
Lucky for them, I do make them almost, almost whenever we fancy them. Cabbage is not always everybody’s cup of tea but
Convinced’ ish’? Want to give give it a try? Come on, go for it!
Flavour in this cabbage dish is key
Oh, that added bacon, the smokiness, the fresh herbs added makes this dish such a desirable one.
what type of cabbage should I use?
Well, in terms of cabbage type or you can go for fresh, sour/pickled one, depending on what you like. Use the one you know best, not to say that you should try it both ways. Wish fresh or pickled. It’s equally delicious and worth a try to see which one you may like best.
- I only use oil if the meat is really lean, but if the beef has a fat content of anything more than 5% then I don’t use any oil at all.
- I have mentioned a decent amount of cayenne pepper which is half a teaspoon but you can go for more or a lot less depending on your palette, spiciness tolerance or threshold.
- If you’re using fresh cabbage, squeeze half a lemon or even one lemon over it towards the end, but if you use sour cabbage there is no need for lemon juice.
- Same with the salt- if you are using fresh cabbage you will need to season and add plenty of salt when blanching the cabbage but if you are using sour cabbage you might have to roughly chop it and put this into cold water for a good 1/2h to 1h prior to cooking it in order to de-salt it as this tends to be quite salty.
- Feel absolutely free to add more vegetables to this dish if you like, anything seasonal, you like or fancy, or have in hand. I sometimes add parsnip, sometimes courgettes/zucchinis or even aubergines that have been shallow fried or grilled priorly. These add a really nice and lovely flavour to the dish.
I am a big fan of cabbage and I particularly like this dish – a little on the spicy side. In
I love this cabbage dish any time in the year but on colder season or days is a real warming and comforting meal. We like it served with polenta on the side and a dollop of creme fraiche. Oh, soo good!
Other recipes you may like
Cabbage casserole with beef mince and fresh herbs
- ovenproof dish
- chopping board
- 1 medium cabbage fresh or sour -roughly chopped
- 400 g mince beef *
- 200 g lardons or smoked bacon
- 2 onions
- 1 carrot
- 1 celery stick
- 2 tbsp olive oil * optional
- 2-3 cloves garlic finely chopped
- 1 tbsp tomato paste dissolved into 150ml lukewarm water
- 120 g rice well rinsed/washed
- 1 tin chopped tomato
- 2 bay leaves
- 1 1/2 tbsp salt *
- 1/2 tsp freshly ground black pepper
- 1/2 lemon squeezed *
- 3-4 tbsp creme fraîche
- 10 springs fresh parsley
- 2 tbsp fresh thyme
- 1/2 tsp cayenne pepper *
- Preheat the oven at 180°C or 375F. Prepare a 28x28cm ovenproof ceramic dish.
- If using fresh cabbage start by chopping the cabbage roughly and blanch it in boiling water for about 5 to 10 minutes with 1 tbsp of salt for extra taste. (please see recipe tips for more tips) * I like it crunchier so I only blanch it for 5 min.
- In a deep pan placed over a medium heat add the bacon or lardons, chopped onions, carrot, celery, pepper and the bay leaves. Cook for about 2-3 min.
- And the ground/mince beef and cook for a further 2 minutes stirring occasionally until the beef is no longer pink. Add the rice and cook for a further 5 minutes. Add some water as needed, approximately 250ml/2 cups).
- Add the garlic tomato paste, chopped tomatoes, 1/2 of the fresh or dry thyme, season well and cook for a further 4-5 minutes.
- Mix in the blanched cabbage, cayenne pepper, parsley and remaining thyme, mix well and transfer it into the oven dish. Try and fish out the bay leaves now. They would have given their bit of flavour by now.
- Bake in the oven for about 30 minutes at 190°C /375F. When you’re ready take out and enjoy with a drizzle of lemon juice over for some crème fraîche. Enjoy!