9/7/05 | Cabbage Rolls
[ Currently Eating: Massively Helpful Coffee ]
Cabbage rolls aren’t much to look at sometimes and they sure contribute to, er, gassiness. But they can make a really nice meal and can be made out of stuff that I usually have in the fridge and freezer. I’m not too sure of the origins (German?) of the cabbage roll but I’ve been eating it at my parent’s house since I was a little kid. Since I’ve moved out I’ve tried once or twice to make them with varying degrees of success.
Basically, the cabbage roll I know is like a mini meatloaf that is wrapped in a cabbage leaf. I know some use a toothpick to secure the leaf, but I like to pre-boil the cabbage leaves so that they’re easier to wrap. I also put leftover rice in it, which tends to make it more tender and also uses up that rice in the fridge that is always there. I also use a mixture of Ground Beef and Ground Pork… The pork makes it more tender but too much might make it have a gamy “pork” smell. You can also use ground veal and ground beef like that in a meatloaf mixture but I don’t.
Here is one variation of a recipe that I made (just barely squeaked under $3 but your mileage may vary either cheaper or more expensive:
Cabbage Rolls
2/3 lb. Ground Beef — $1.00
1/3 lb. Ground Pork — $.0.33
1 cabbage, core removed — $0.45
Brown Onion (1/2 an onion) — $0.25
1 cup of cooked rice — $0.10
Parmesan cheese (1/8 oz of $3.50 8oz can) — $0.05
1 egg — $0.10
Parsley (1/4 cup chopped from $0.69 bunch) — $0.06
Homemade Breadcrumbs — free
1/2 can Chicken Stock — $0.25
1 8 oz Can Tomato Sauce — $0.30
Olive oil (1 tbsp) — $0.08
Water / Salt / pepper — negligibleTotal: $2.97
I like to boil the cabbage leaves first to make them easier to wrap. You need a huge pot of water, salt it a bit and get it boiling. Meantime, if you don’t like crunchy onions in your meat (I don’t) mince the 1/2 onion fine and start simmering it in a pan with olive oil. When it sucks up all the oil, add some water. Keep adding water every so often while cooking… you want the onions to be really soft, almost mushy.
Drain the cabbage and separate the leaves. You can also separate the leaves first before boiling. Set the cabbage aside. In a large bowl combine ground beef, ground pork, rice, parmesan cheese, egg, breadcrumbs (I make my own from bread loaf ends so it’s free), and parsley. Add salt and pepper to taste (you can also throw in some soy sauce, worcestshire sauce, garlic powder, etc.) Mix well to combine.
Take a scoop of meat mixture, place it on a cabbage leaf and roll it up until all the meat is covered. Place it in a lightly oiled deep sauce pan, seam side down; that way you don’t need to use toothpicks. Continue filling the pan. I try to have only 1 layer of cabbage rolls. Add the tomato sauce and chicken stock and about 1/4-3/4 cup water. Shake the pan a bit to make sure the sauce has coated the rolls. Cook on very low heat, covered, for about 40 min to 1.5 hours. Check the rolls every so often to make sure there’s enough liquid in the pan… if not, add some water or chicken stock.
I cut one of the rolls open to show the inside here, but these pictures don’t do justice to how good cabbage rolls taste. It’s sort of comfort food and is fairly easy to make. For variety, you can also use the same method to make Stuffed Bell Peppers, though I tend to have cabbage on hand more times than peppers.
The rice isn’t necessary and neither are the simmered onions, but both help keep the meat inside nice and tender and flavorful. Parsley or other herbs help lend a bit of freshness to the meatloaf-like taste. I put parmesan cheese in to add more flavor but you can omit that, and I know some who put either milk or melted butter into the mixture. That’s the fun thing about meatloaf based meals, you can pretty much make up your own recipe!
Cheap Eats Score: 8/10
September 8th, 2005 at 8:31 am
Mmmmm cabbage rolls! It’s an Eastern European dish. Most countries over there (Poland, Ukrain, Germany…etc.) have a version of cabbage rolls and stuffed peppers. By boiling your cabbage first and adding rice you are adhering to the old world style of the dish, which is my favorite way to make them (talking the Polish version here).
I also use a mixture of beef and pork.
One good way to get onion flavor without having chunks of onions in stuff is to grate the onion. I do this when I make meatballs and the like, and also when I make gravies.
September 8th, 2005 at 9:14 am
andie – hey, that is good that I got it somewhat right! It is actually something that was served a lot at home when I was growing up along with stuffed bell peppers (which is somewhat interesting because I’m Asian) but I didn’t like it much back then.
I have heard of the grated onions technique and keep forgetting to try that! Is that also what they use in Latkes? yeah, it sure does take a long time to cook down onions to make them soft. My mom used to do that and then mush it up in order to “hide” the onions from my brother who really hated them. Once, he found out about it and boy was he pissed! More that she was fooling him than the actual thought of eating the onions!
September 8th, 2005 at 4:51 pm
I throw in sauerkraut when I make stuffed peppers. Yummo! Grated onions definitly go into Latkes. My husband is Asian and when we moved in with each other years ago, that was the first time he had ever had any type of Eastern European dishes. He loves them!
When cultures collide. LOL
I can’t blame your brother, no one likes finding out a parent pulled a fast one on them. LOL
September 8th, 2005 at 5:29 pm
awesome, I ate a lot of mexican food growing up because my mom was really into it even though she only came to the u.s. when she was 14. We’d have stuff like Hungarian Goulash, Enchiladas, Beef Stroganoff and then Sukiyaki and Miso Soup. actually we still do whenever i go over to eat. Definitely a mishmash of cultures!
October 7th, 2005 at 6:41 pm
It’s called “Goloubki” in Polish.
October 7th, 2005 at 6:50 pm
donica – thanks for letting us know… I think I’m making some “Goloubki” in the next few weeks.
andie – i tried grating whole brown onion the other day… i think i’m doing something wrong, or my grater is no good. Do you use one of those standup box graters? I only have the “plane” type that you hold in one hand. I was using the thinner holes on the grater. Also… grating onions makes me cry like all hell!
October 16th, 2005 at 7:49 pm
Instead of “grating” onions, i put mine in the food processor! I live in Australia, my husbands family is from Cyprus. When we got together he told me about these cabbage rolls; a traditional meal his mother made. Well, tonight, after 4 years marraige, I am going to make him the cabbage rolls! I am going to use lamb mince though.
October 17th, 2005 at 11:33 pm
millie – I did think about trying to put the onions in the food processor. I actually think this would be fastest, but not sure if the “shredded”-ness of the onions is important (for latkes, if I ever made ‘em). But I think I may try it… the only downer for me is having to wash and clean the processor afterwards. I am just plain lazy.
I heard someone use lamb also in cabbage rolls… or maybe it was a meatloaf. I think it was a mix of lamb and some other ground meat.
October 29th, 2005 at 8:34 pm
This looks like a great recipe. When I do move out and end up living in a dorm, I know that I can rely on sites like this to keep a steady diet. As in, something besides ramen for breakfast, lunch, dinner.
Once again. Great work on the site. Keep it up!
November 1st, 2005 at 12:33 pm
icecap – well, i hear you on the ramen woes … i ate way too much of it early in life.
December 3rd, 2005 at 3:32 am
About the food processor. I use mine after a big grocery shopping trip — I start with the least messy things and begin chopping:
celery
peppers
carrots
cabbage
onions
Then I rinse quickly to get rid of the onion smell. And do something messy — like cookie dough or chicken salad.
One cleanup. And lots of chopped veggies safely tucked into garage-sale Tupperware containers in the fridge!
BTW, any ideas how to make a VEGETARIAN version of stuffed cabbage?
December 3rd, 2005 at 10:34 am
horace – that’s a cool idea to do batches of stuff! I have not heard of vegetarian stuffed cabbage, but sounds intriguing. You would have to use something that mimics meatloaf type of texture… i wonder if it would be something similar to what’s used in garden burgers?
January 12th, 2006 at 12:16 pm
CABBAGE ROLLS are the greatest, and the best way i found to
handle the cabbage leaves is to place the cabbage (no plastic wrap)
in the freezer…when its frozen…take it out to thaw,and the leaves
will come off like fine paper…ready for the mixture…go, and try it!!
no more boiling water…..only from canada eh!
January 12th, 2006 at 12:49 pm
luke – that is an interesting tip! I made cabbage rolls again a few weeks ago and was once again laboriously peeling those leaves off after boiling the cabbage. I’ll definitely try that the next time i make it.
January 13th, 2006 at 9:04 am
the cabbage must be completely frozen for this to work(OVERNIGHT)
also try putting currie in,yhis really warms it up,just a little…
January 13th, 2006 at 11:35 am
My mother’s background is Ukranian. I married an Italian who wouldn’t even try a cabbage roll. I found out an Italian will try anything if it has spaghetti sauce on it so that is what I use for my topping on cabbage rolls.
Like stuffed peppers without the pepper -I always make a few ‘rolls’ without the cabbage for those picky grandkids who still won’t eat it. Usually the meat mixture will stay together without the cabbage or pepper.
I am going to try putting the cabbage in the freezer. That will save a lot of time.
January 13th, 2006 at 11:51 am
luke – overnight should be fine… anyhow I often try to plan a dinner a few days in advance.
patsy – that’s so funny, because my mom does the same thing. She makes a few side meatballs that aren’t stuffed in the peppers (or rolled in the cabbage). I often find I end up with a bit extra of meat mixture so I do that myself. The meatballs do seem to hold together because of the binders (bread crumbs, egg, etc…) in the mixture.
January 18th, 2006 at 8:39 pm
I’m 3rd generation Ukrainian/Canadian now living in the USA.
Our cabbage rolls, Hollupchee, is only made with butter, sauteed onions salt, pepper and sometimes chopped fried bacon, shvarkee, and a can of cream of chicken soup in the rice!
Our family never put meat in the cabbage rolls and thats the only way I like them.
Pour a can of tomato soup on top, cover with tin foil and bake.
My mom still uses the old cut out the core of the cabbage and boil/steam the leaves.
I have some in the freezer…guess what we are having for dinner tomorrow? Maybe I’ll make some perogies too!
May 19th, 2006 at 1:47 pm
this is a completly unrelated comment but i have the same name as another visitor to this site! hi other luke harker?
July 15th, 2006 at 12:21 pm
My husband’s background is Romanian and Hungarian, and stuffed cabbage, called “Hunkie Hand Grenades” is a New Year’s staple. Just an FYI, they cook really well in a crock-pot, but to the uninitiated (namely, me) the smell takes some getting used to. Tasty, though!
September 16th, 2006 at 6:00 pm
I am planning a dinner for my mom and dads 61st anniversary and my daughter and brother’s birthday. I was going to do the routine fried chicken from Kenturny Kuckle but I decided to do some comfort food. Mom has been in a nursing home for 3 years and Dad hasnt had any of his old favorites for a while. Besides, he is 89 years old and doesnt chew too well anymore. galumpkie, halunkie, hunkie hand grenades what ever you want to call them, they sure go down easy and I know mom and dad will bring back lots of memories of all the kids at home and sitting down to a meal of mushed potatoes and stuffed cabbage.
December 3rd, 2006 at 3:54 pm
I love cabbage rolls and my family does too. The only problem is the time involve. so I make Exploded rolls. Using the same ingredients, except the bread crumbs. You chop up the cabbage. Brown the meat, with the onions. and throw everything in a pot together. Sometimes I use coucous if I can find it on sale (or at a few of the cheap markets I shop at) instead of the rice.
It takes only about 30 mins to put together.
December 8th, 2006 at 10:34 am
hey people,
alright let’s get down to the bottom of making good cabbage rolls, i’m czech/hungarian, and i think i was eating cabbage rolls before baby food…..so listen closely if you want to make them.
first of all no-onions, no spaghetti sauce.yuck, no lamb meat…you have to be kidding…..and why hasn’t anyone mentioned sauerkraut…..thats the key!!!!!!!!
this is what you need
1 pound ground beef
1 pound ground pork
2 liters tomato juice——not sauce
1 1/2 rice not cooked
1 cup sauerkraut, or 2 cups if you like tangy
salt and pepper to taste
and thats it—————-
boil the head of cabbage
peel the leaves
mix all meat rice and salt and pepper together
make what ever size of rolls you want. smaller seem to cook faster
put one layer of cabbage rolls in large deep pot, or slow cooker
then layer with sauerkraut and tomato juice
repeat until your finished with all your mix
make sure all cabbage rolls are covered with sauerkraut and tomatao juice, while they cook they will need some care and more juice, after 3 to 4 hours you will have the untimate cabbage roll dinnner…trust me……
enjoy
leroy
February 23rd, 2007 at 5:09 pm
My wife’s hungarian grandmother had the best recipe for cabbage rolls. She used all pork, beef makes them too dry and adds a sauteed onion and 2 slices of cooked minced bacon per pound of meat and no sauerkraut and a healthy amount of hungarian paprika. Cooking them on the stove top, low and slow works the best.
August 22nd, 2007 at 5:01 pm
I am Slovak and was brought up with my mom making stuffed cabbage. I love it! I have only made it once before but I know I will be making some again.
Karolyn
September 19th, 2007 at 6:28 am
For the person wanting the vegetarian version of stuffed cabbage, I make mine with Kasha,(buckwheat), instead of meat. Just boil the Kasha until tender and drain/cool. I add chopped celery, finely chopped onion and salt/pepper to taste. I then roll it up in the cabbage leaves, place in a roaster then cover with Ketchup. For a very nice flavor, I also put strips of vegetarian bacon,(uncooked), on the top of the cabbage rolls. Cook at 350 degrees for about 2 hours. This is the way my family, Ukrainian, has always made stuffed cabbage and I always serve it when my vegetarian friends come over for dinner. Everyone, vegetarian and meat eaters love it. In fact, it is even better the next day. My father would slice up the leftover stuffed cabbage rolls and brown them in butter in a fry pan until lightly browned and slightly crispy. YUMMMM!!
August 16th, 2008 at 2:23 pm
Hi Marion. Sorry, just have to comment… vegetarian bacon? I know you veg’s have all sorts of mock meat nowadays, but bacon that isn’t really bacon – what would that be made from? I don’t get it. Hey I’m not knocking you, but is there a vegetarian T bone steak also???
November 8th, 2008 at 11:55 pm
This is childhood fav for me. My grandmother used to make this all the time. However, never was taught how to make them. So one day I tried to get that same taste but on a ‘tight’ budget had to modify it. I used tomato soup, frozen meatballs, half a head of cabbage cut into chunks (I love cabbage stewed) and cooked it up in a pot. Not the same, but it actually turned out pretty good with my budget.
November 17th, 2008 at 2:27 pm
I only use garlic, no onion. They are best when using ground beef and ground pork. I crave them about once a month:)
July 21st, 2009 at 8:42 pm
I like to boil my cabbage rolls in the tomato juice in stead of baking them…..Don’t use anything but a big can of tomato juice and drop the cabbage rolls in to boil………