Spiced Beef and Cabbage Rolls

Name: Spiced Beef and Cabbage Rolls
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 900g Beef brisket, trimmed; 1 large Head of green cabbage (about 1.5kg); 1 cup Uncooked long-grain white rice; 2 tbsp Olive oil; 1 large Onion, chopped; 2 cloves Garlic, minced; 1 (794g) can Crushed tomatoes; 1 cup Beef broth; 2 tbsp Brown sugar; 1 tbsp Apple cider vinegar; 1 tsp Dried dill; 1/2 tsp Smoked paprika; 1/4 tsp Black pepper; 1 tsp Salt, plus more for cooking cabbage; 1 Bay leaf; 6-8 Whole peppercorns; 1/2 tsp Mustard seeds

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These comforting Spiced Beef and Cabbage Rolls are a hearty and flavorful dish perfect for a chilly March evening. Lean beef brisket is simmered until fall-apart tender with a blend of classic pickling spices, then shredded and mixed with cooked rice before being neatly wrapped in softened cabbage leaves. Baked in a savory tomato sauce, this dish offers a delightful balance of savory meat, tender cabbage, and tangy sauce, making it a satisfying meal for the whole family.

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Prep Time40 min

Cook Time180 min

Servings6-8 servings

DifficultyMedium

Equipment

Large pot or Dutch ovenLarge skilletLarge baking dish

Instructions

1
Prepare the beef brisket: In a large pot or Dutch oven, combine beef brisket with bay leaf, whole peppercorns, mustard seeds, and enough water to cover. Bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours or until fork-tender. Remove beef, shred, and set aside. Strain and reserve 1 cup of the cooking liquid.
2
Cook the rice and prepare cabbage: Cook rice according to package directions. Set aside. Core the cabbage and carefully remove 12-16 large outer leaves. Bring a large pot of salted water to a boil, blanch cabbage leaves for 2-3 minutes until pliable, then drain and pat dry. Trim any thick veins from the leaves.
3
Make the filling and sauce: In a large skillet, heat olive oil over medium heat. Sauté chopped onion until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more. Stir in crushed tomatoes, beef broth, brown sugar, apple cider vinegar, dill, smoked paprika, salt, and pepper. Bring to a simmer, then remove 1 cup of sauce for the filling. To the remaining sauce in the skillet, add the reserved beef cooking liquid; keep warm.
4
Assemble the rolls: In a large bowl, combine shredded beef, cooked rice, 1 cup of the prepared tomato sauce, and stir well. Place a portion of the beef and rice mixture (about 1/4 cup) onto each cabbage leaf. Fold in the sides, then roll tightly from the bottom up. Repeat with remaining leaves and filling.
5
Bake the cabbage rolls: Preheat oven to 190°C (375°F). Pour a thin layer of the remaining tomato sauce into the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer over the sauce. Pour the rest of the sauce over the rolls. Cover the baking dish tightly with foil and bake for 45-55 minutes, or until heated through and cabbage is very tender. Serve hot.
6
Rest and serve: Let the rolls rest for 5-10 minutes before serving. Garnish with fresh dill or parsley if desired.

Nutrition

Calories480 kcal

Protein35g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I prepare these ahead of time?

Yes, you can assemble the cabbage rolls and place them in the baking dish with the sauce, then cover and refrigerate for up to 2 days before baking. You may need to add an extra 15-20 minutes to the baking time if baking from cold.

What kind of cabbage works best?

Green cabbage is ideal for its large, pliable leaves that are easy to roll. Savoy cabbage can also work but might be slightly more delicate.

Can I freeze leftovers?

Absolutely! Cooked cabbage rolls freeze very well. Let them cool completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.