Here’s another classic winter dish then: a stunning stuffed cabbage rolls recipe! Mind you, this recipe looks pretty time consuming but it is actually very easy to assemble it though. Interested already? Then read on!
Do you like cabbage?
What’s the type of cabbage you cook with the most?
Green cabbage is the easiest to find around here. Followed by red cabbage of course. Both cabbages very often end up in a homemade creamy coleslaw.
I love to serve coleslaw with air fried chicken wings!
Another type of cabbage that I can get practically all year round is kale.
However I have to admit that I’m not such a kale fan. The times that I bought it and cooked it, I thought that the kale was rather though and kind of bitter.
Do you like kale?
I also like Chinese cabbage. But it’s not easy to find.
I’d love to make my own kimchi one day!
Cabbage Rolls Recipe with Ground Beef
In autumn and winter I’m looking forward to savoy cabbage.
That must be my favorite ever. I like its sweet taste. The savoy leaves are a bit thicker than green cabbage but they still have a pleasant crunch.
And I love the amount of recipes you can make with just one head of savoy!
Like these parcels for instance.
You can even make your cabbage parcels in advance if you like and keep the baking dish in the fridge. Just add the stock and bake the whole lot in the oven an hour before dinner.
This is a skinnier version of the traditional cabbage rolls in tomato sauce.
You can turn this one into a vegetarian dinner by stuffing the cabbage rolls with cooked rice and preferably (dried) mushrooms.
Or check another one of my vegetarian stuffed cabbage rolls: my veggie cabbage rolls stuffed with hard-boiled eggs and topped off with a homemade curry sauce!
- 6 large leaves green cabbage
- ½ lb ground beef (225 g)
- ½ cup beef stock (120 ml), or chicken stock
- 1 large garlic clove
- ½ shallot
- 1 tbsp fresh ginger grated
- ground cinnamon
- Rinse the cabbage leaves. Fill a high pan with water and season with a good dash of salt. Place the water over high heat and bring it to a rolling boil. Then add the cabbage leaves.
- Blanch the cabbage for about 7 to 8 minutes until it becomes soft and pliable. Drain the cabbage and rinse it under cold running tap water to stop the cooking process.
- Peel and chop the shallot and garlic. Then add this together with the grated fresh ginger to a large mixing bowl and add the beef mince.
- Knead the mince well using your hands. Season with a little pinch of cinnamon and a good sprinkle of pepper and salt.
- Then stir well and form the mince into 6 even balls.
- Place a cabbage leaf on a clean chopping board and add a meatball. Season with a little extra pepper.
- Fold the cabbage leaf over the mince...
- Then fold the sides (cut off any excess cabbage if necessary)...
- Until you end up with a nice and tight little parcel.
- Repeat this with the rest of the meatballs and cabbage leaves. You can secure the parcels with toothpick if you like.
- Then place the stuffed cabbage parcels in a baking dish and pour in the beef or chicken stock. Season with a little sprinkle of pepper.
- Then cover the baking dish with a sheet of tinfoil.
- Bake the cabbage in a preheated oven at 356°F (180°C) for an hour. Divide the cabbage rolls over warm plates, sprinkle with freshly grated parmesan cheese and serve hot.