"Corned Beef" and Cabbage Rolls

Name: "Corned Beef" and Cabbage Rolls
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 large (about 2-3 lbs) Green Cabbage; 1 lb Lean Ground Beef; 1/2 cup Uncooked White Rice; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 tsp Dried Thyme; 1/2 tsp Ground Coriander; 1/4 tsp Ground Allspice; 1/4 tsp Black Pepper; 1 tsp Salt, plus more to taste; 1 (28 oz) can Crushed Tomatoes; 1 cup Beef Broth; 2 tbsp Brown Sugar (optional, for sauce); 1 tbsp Apple Cider Vinegar (optional, for sauce); 2 tbsp Fresh Parsley, chopped (for garnish)

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Inspired by the flavors of a traditional St. Patrick's Day meal without the actual corned beef brine, these rolls feature tender cabbage leaves wrapped around a hearty mixture of ground beef, rice, and aromatic spices. They're baked until tender in a rich tomato-based sauce, offering a delicious and satisfying main course perfect for a cool March evening. It's a fantastic way to enjoy a complete meal in one flavorful package.

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Prep Time35 min

Cook Time90 min

Servings6 servings

DifficultyMedium

Equipment

Large PotLarge Mixing BowlDutch Oven or Oven-Safe Pot

Instructions

1
Prepare the cabbage: Carefully remove the core from the cabbage. In a large pot of boiling salted water, blanch the cabbage head for 5-7 minutes, or until the outer leaves are pliable enough to peel off. Gently peel off 12-16 large leaves. Trim the thickest part of the stem from each leaf to make them easier to roll. Chop any remaining cabbage for later use in the sauce or discard.
2
Make the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, dried thyme, ground coriander, ground allspice, black pepper, and 1 tsp salt. Mix thoroughly until all ingredients are well combined.
3
Assemble the rolls: Lay a blanched cabbage leaf flat. Place about 1/4 to 1/3 cup of the beef mixture near the stem end of the leaf. Fold in the sides of the leaf, then roll it up tightly from the stem end to form a neat package. Repeat with the remaining leaves and filling.
4
Prepare the sauce and bake: In a large oven-safe pot or Dutch oven, combine the crushed tomatoes, beef broth, brown sugar (if using), and apple cider vinegar (if using). Season with a pinch of salt and pepper. Arrange the cabbage rolls seam-side down in a single layer in the sauce. If you have extra chopped cabbage, you can scatter it around the rolls.
5
Cover the pot and bake at 350°F (175°C) for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cabbage is very tender and the rice is cooked through. If the sauce thickens too much, add a little more beef broth during cooking.
6
Serve hot, garnished with fresh chopped parsley. These rolls are a meal in themselves, but can be served with a side of mashed potatoes or a simple green salad.

Nutrition

Calories380 kcal

Protein28g

Fat18g

Carbohydrates

Frequently Asked Questions

Can I make these ahead of time?

Yes, you can assemble the rolls and prepare the sauce, then refrigerate them for up to 24 hours before baking. Add an extra 15-20 minutes to the baking time if cooking from cold.

What kind of rice should I use?

Long-grain white rice works best as it cooks nicely within the cabbage roll. Brown rice or wild rice would require pre-cooking before adding to the filling.

How do I prevent the cabbage leaves from tearing?

Blanch the cabbage sufficiently until the leaves are very pliable. When peeling them, do so gently. If a leaf tears, you can try to patch it with a smaller piece of cabbage or use two smaller leaves to form one roll.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.