Monday, 19 October 2015

Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Recipe

Stuffed Cabbage Rolls Recipe:


  • 1 whole cabbage
  • 1 kg minced meat
  • 2 eggs
  • 4 tbsp milk
  • 1 tsp nutmeg
  • 1 cup bread crumbs
  • 2 tbsp all purpose flour
  • oil
  • 1 large onion, sliced and diced
  • 2 tsp salt
  • 1 tsp black pepper
  • orange zest

   For Sauce:

  • 1 can diced tomatoes
  • 400 ml chicken stock 
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 2 tbsp white wine
  • 25 gm butter


  1. Saute onion until translucent.
  2. In a bowl, mix onion into the minced meat.
  3. Add the eggs, nutmeg,milk, bread crumbs, salt and pepper. Add some orange zest.
  4. Mix well. Refrigerate for 30 minutes.
  5. Bring a pot to boil with 2 or more liters of water depending on the size of the cabbage.
  6. Cut the head of the cabbage for easy separation of the leaves.
  7. Put the whole cabbage in the boiling pot make sure its all soaked.
  8. Let it boil for five minutes.
  9. Prepare a separate bowl with cold water and ice.
  10. Separate the leaves without breaking it and one by one transfer into the cold water.
  11. Need at least 12-15 leaves.
  12. Drain the cabbage leaves and dry in the salad spinner.
  13. Cut the middle stalk of the leaf.
  14. Sprinkle with flour and place minced meat mix on it about a tbsp each depends on what size you like.
  15. Roll the leaf, make sure its tightly sealed. A toothpick can be used to secure the egdes.
  16. In a separate pan, saute garlic and bay leaves.
  17. Add the diced tomatoes and white wine. In a medium low heat, stir well.
  18. Lay the cabbage rolls.
  19. Pour in the chicken stock.
  20. Let boil and put the lid on.
  21. Let simmer in a low heat for 30 minutes.
  22. Spread the butter on top.
  23. Serve hot with a dip of soy sauce and lemon.
  24. Serve and enjoy!