Stuffed cabbage rolls are not fancy or photogenic, but one of my favorite comfort foods. This is one of those dishes I’ll pick at standing in front of an open fridge because although they are best warm, they are too good cold.
There are variety of cabbage roll recipes out there, as many countries have their version: Jewish, Polish, Ukrainian, German, and even Egyptian. This recipe is a very non traditional version that possibly leans more Egyptian because of the mint. I just love how mint, meat, and tomato blend together. So aromatic.
The method is pretty straightforward: boil cabbage leaves until they are malleable, stuff them with the remaining ingredients, cover with tomato sauce, and cook in the oven or on the stove for a few hours. I usually make my own tomato sauce for my clients, but to make your life easier use a jar of your favorite marinara sauce and some water!
If you don’t have time to roll the cabbage leaves, or if you are omitting the rice, layer everything like a casserole! Add a little marina to the bottom of your dish, alternate placing cabbage leaves and filling in single layers, then cover with the sauce. Less work, but the same flavors!
Steam or boil cabbage leaves until they are malleable.
Cover the bottom of a baking dish with a small amount of tomato sauce and bone broth or water. If you do this in Glasslock containers you can make a large batch and store the rolls in the freezer for later.
Combine the beef, onion, spices, parsley, steamed greens, and rice in a large bowl.
Beginning with the large leaves, stuff each leaf, then add each roll to the baking dish seam side down. You can layer the rolls if needed. Top with any small cabbage leaves.
Alternatively, you can layer the leaves and meat like a casserole. This is a little faster and tastes the same.
Cover with tomato sauce and enough boiling water or boiling bone broth to reach the top.
Cover tightly with foil, and bake at 325F for three hours, or until the rice is totally cooked.
