Russian Stuffed Cabbage Rolls

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Tender cabbage leaves are wrapped around a savory filling of ground beef and par-cooked rice, then gently simmered in a rich tomato and sour cream sauce. This classic Russian comfort dish is hearty enough for a cold-weather dinner and tastes even better the next day as the flavors meld.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 890 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 48 mgVitamin C
• 285 mcgVitamin A

Ingredients

For the cabbage and filling

• 1 large head green cabbage (about 2.5 lb)
• 1 lb ground beef (or beef and pork mix)
• 1/2 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 tbsp tomato paste
• 1 tsp kosher salt, plus more for blanching water

For the sauce

• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 medium carrot, grated
• 1 cup tomato sauce or crushed tomatoes
• 1 cup low-sodium beef broth
• 1/2 cup sour cream, plus more for serving
• 1 tbsp tomato paste
• 1 bay leaf

Directions

1. Bring a large pot of salted water to a boil. Core the cabbage, then submerge it in the boiling water for 3 to 4 minutes until the outer leaves begin to soften. Peel off the softened leaves, return the head to the pot, and repeat until you have 10 to 12 pliable leaves. Trim the thick center rib of each leaf flat with a knife.
2. Meanwhile, cook the rice in salted water for 8 minutes so it is only partially done; drain and set aside to cool slightly.
3. In a large bowl, combine the ground beef, par-cooked rice, diced onion, garlic, egg, tomato paste, salt, pepper, and paprika. Mix gently with your hands or a fork until just combined; do not overwork the mixture.
4. Spoon about 1/3 cup of filling onto the stem end of each cabbage leaf. Fold the sides over the filling, then roll tightly from the stem end toward the leafy tip to form a neat cylinder.
5. Heat the olive oil in a wide Dutch oven or deep skillet over medium heat. Add the sliced onion and grated carrot and cook for 5 minutes until softened and lightly golden. Stir in the tomato paste and cook for 1 minute more.
6. Pour in the tomato sauce and beef broth, add the bay leaf, and whisk in the sour cream until smooth. Season with salt and pepper to taste.
7. Arrange the cabbage rolls seam-side down in a single snug layer in the sauce. Spoon a little sauce over the tops, cover, and bring to a gentle simmer.
8. Reduce the heat to low and simmer for 45 to 55 minutes, turning the rolls once halfway through, until the filling is cooked through and the cabbage is very tender. Add a splash of water if the sauce reduces too much.
9. Discard the bay leaf and serve the rolls hot, spooned with the pan sauce and an extra dollop of sour cream alongside.

Cook’s Notes

• For an even richer flavor, replace half of the ground beef with ground pork.
• Use savoy cabbage if you can find it; its softer leaves require no blanching.
• Stuffed cabbage rolls taste even better the next day — refrigerate in the sauce and reheat gently before serving.
• To freeze, arrange the uncooked rolls in a baking dish, cover with sauce, and freeze up to 2 months; thaw in the fridge overnight and bake covered at 350°F for 40 minutes.
• Serve with boiled new potatoes, crusty rye bread, or a simple cucumber and dill salad to round out the meal.

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