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Sharing our food heritage with you

Cabbage Rolls

Cabbage Rolls

Cabbage Rolls

What are we going to have for dinner tonight? I asked Italo this morning.

As we went on to talk about produce in season & eating healthy, we decided on an old favourite, Cabbage Rolls with pork mince.

Growing up in Sweden my mum used to make Cabbage Rolls from time to time so naturally, my eyes went to my Mum’s favourite cookbook and in there, I found a French version of the recipe, and you know me, anything French I always have a soft spot for. So I took that for inspiration and made our own version of Cabbage Rolls.

Cabbage Rolls is certainly big in Europe, Russia, Asia and America.

To my big surprise, Cabbage rolls have a lot of ingredients in it, it is however surprisingly easy to make. There are a few tricks that you might find useful when you are going to cook yours. Keep an eye on the tips!

The recipe required one cabbage head. What we decided to do was use red and white Cabbage for more colours and a bit of fun. I felt this worked in our favour as it felt easier to cut around the stem. I only scored around the stem, with a sharp knife, before I put each half head in boiling water. I would say that each head needs at least 5 minutes and the red cabbage even a little but longer, in lightly salted boiling water.

I have used a couple of handy tools to assist me in taking out the cabbage heads from the boiling water. The Cabbage halves are quite heavy and full of hot water and I don’t want you to burn yourself.

I used a pair of good quality food tongs and a spatula with holes in it to drain off any excess water. Once the heads were out of the water I let them drain off on dry kitchen paper or possibly a clean tea towel. Be mindful that the red Cabbage may stain.

Once the Cabbage heads have cooled down you can easily and delicately separate the leaves. If you have great knife skills and a delicate hand you can take the leaves off prior to cooking them and just soak the leaves in the boiling water.

The next thing you need to do is to fry your spinach quickly in a frying pan with garlic and olive oil, chop the cooked spinach finely and add to the pork mince and all other ingredients except butter, golden syrup, tin tomato, water, and stock. You may like to add some liquid to make the mixture wet, however, leave some liquid for later when you are cooking the rolls in the oven.

All there is left to do now is to roll each cabbage roll up in a nice tight parcel and fit it into a buttered ovenproof dish. Before you put them in the oven make sure you brush them with melted butter and golden syrup. Now your job is done! 

The dish will stay in the oven for 45 minutes. After 30 minutes add the tin tomatoes. If you are using a ceramic dish you may heat the tomatoes a little before adding them to the cabbage to prevent your ceramic dish from cracking. Baste your rolls from time to time with melted butter and add water or stock if you feel the dish is too dry.

 

What ingredients do you need to make Cabbage Rolls?

1  Cabbage Head

500 gm Pork Mince

50 gm Cooked white rice

200 ml Milk

100 ml Water

100 ml Chicken stock

200 gm Grated cheese

1 Tablespoon Melted butter

1 Tablespoon Golden Syrup

200 gm Fresh spinach

2 Tablespoons Olive oil

1 Tablespoon Soya sauce

1/2 Teaspoon Salt

1/4 Teaspoon Cracked Black pepper

1/4 Teaspoon Thyme

1/4 Teaspoon Grated nutmeg

1 Large Garlic clove crushed

425 gm Tin tomatoes

 

Ingredients 1 Cabbage rolls

 

Ingredients 2 Cabbage rolls

Instructions to make Cabbage Rolls

Step 1

Turn your oven to 225°C (437°F).  On the other side, add milk and rice to a pot and boil for around 20 minutes on low heat. You may need to add a little extra liquid (milk, water or stock) if the rice dries up during that time – which may happen as different cooktops have different heat levels.

Step 2

Cut the head in half, then score around the stem with a sharp knife then cut away the outer part of the stem on the cabbage head and place in lightly salted boiling water, and allow to cook for a few minutes until the leaves easily can be plucked one by one. The red cabbage might need a bit more time than the white one. You need around 12 leaves for this dish. Take the head out of the water with care and let it drain on paper before you take off the leaves. 

Step 3

In a frying pan, add olive oil and let the oil heat up, then add crushed garlic and spinach leaves and let it cook for a few minutes till the ingredients have submerged and the spinach leaves have reduced in volume.

Cabbage rolls step 3

Step 4

Now take a bowl, mix the mince meat, rice, cheese, soya sauce, salt, pepper, thyme, nutmeg and spinach. Make sure the mixture is wet and quite loose in texture. If required, you can add either water or stock to make your mixture loose. 

Mince for cabbage rolls

Step 5

Butter an oven proof dish of your choice big enough to fit all your cabbage rolls

Step 6

Dry the cabbage leaves on paper towel and place the leaves flat and put a dollop of the meat mixture on each leaf. Fold the edges of each roll and then roll it together to make a nice parcel and put into your oven proof dish, making sure the folding edge of each roll is in the bottom of your oven proof dish. Calculate two cabbage parcels per person.

Step 7

Brush each roll with elated butter and syrup, then drizzle the syrup butter mixture over the cabbage rolls and bake in the oven for 30 minutes and pour over some water a few times if you think it is too dry. Cover with aluminium foil if the rolls start to get too much color.

Step 8

Add a tin of whole tomatoes and cook for a further 15 minutes. DONE! Enjoy your delicious cabbage rolls.

Cooking tip : If you are using a ceramic baking dish you might like to warm the tomatoes up a little bit to prevent your dish from cracking.

Cabbage Rolls PIC

How did your Cabbage rolls turn out? Please let us know in the comments below.

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5 from 5 reviews

Cabbage Rolls

February 3, 2021
: 4
: 30 min
: 45 min
: 1 hr 15 min
: Medium

Old time favorite cabbage rolls filled with delicious pork mince & cheese

By:

Ingredients
  • 1 Cabbage Head
  • 500 gm Pork Mince
  • 50 gm Cooked white rice
  • 200 ml Milk
  • 100 ml Water
  • 100 ml Chicken stock
  • 200 gm Grated cheese
  • 1 Tablespoon Melted butter
  • 1 Tablespoon Golden Syrup
  • 200 gm Fresh spinach
  • 2 Tablespoons Olive oil
  • 1 Tablespoon Soya sauce
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Cracked Black pepper
  • 1/4 Teaspoon Thyme
  • 1/4 Teaspoon Grated nutmeg
  • 1 Large Garlic clove crushed
  • 425 gm Tin tomatoes
Directions
  • Step 1 Turn the oven to 225°C (437°F). On the other side, add milk and rice to a pot and boil for around 20 min on low heat. You may need to add extra liquid (milk, water or stock) if the rice dries up during this time – which may happen as different cooktops have different heat levels.
  • Step 2 Cut the head in half, then score around the stem with a sharp knife then cut away the outer part of the stem on the cabbage head and place in lightly salted boiling water, and allow to cook for a few minutes until the leaves easily can be plucked one by one. The red cabbage might need a bit more time than the white one. You need around 12 leaves for this dish. Take the head out of the water with care and let it drain on paper before you take off the leaves.
  • Step 3 In a frying pan add olive oil and let the oil heat up, then add crushed garlic and spinach leaves and let this cook for a few minutes till the ingredients have submerged and the spinach leaves have reduced in volume.
  • Step 4 In a bowl mix the mince meat, rice, cheese, soya sauce, salt, pepper, thyme, nutmeg and spinach. Make sure the mixture is wet and quite loose in texture. You can add either water or stock if to make your mixture loose
  • Step 5 Butter an oven proof dish of your choice big enough to fit all your cabbage rolls.
  • Step 6 Dry the cabbage leaves on paper and place the leaves flat and put a dollop of the meat mixture on each leaf. Fold the edges of each roll and then roll it together to make a nice parcel and put into your oven proof dish, making sure the folding edge of each roll is in the bottom of your oven proof dish. Calculate two cabbage parcels per person.
  • Step 7 Brush each roll with elated butter and syrup, then drizzle the syrup butter mixture over the cabbage rolls and bake in the oven for 30 minutes and pour over some water a few times if you think it is too dry. Cover with aluminium foil if the rolls start to get too much color.
  • Step 8 Add a tin of whole tomatoes and cook for a further 15 minutes. Cooking tip: If you are using a ceramic baking dish you might like to warm the tomatoes up a little bit to prevent your dish from cracking. That’s it. enjoy!


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