Insanely Good Cabbage Rolls in Tomato Sauce Recipe (2024)

FAQs

Why is my cabbage tough on my cabbage rolls? ›

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Any variety of green cabbage will do for this recipe, but we went with savoy cabbage because the leaves are a bit looser and easier to work with. The leaves are also just the right shape and size for this application.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds ( 5 ). Antioxidants protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable.

Then, there is the red cabbage which tends to turn blue when cooked and so, most commonly just eaten raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

If you want to make stuffed cabbage leaves, you don't have to cook the leaves to make them pliable. It's a lot easier just to freeze the cabbage—an added benefit is it doesn't stink up your house.

The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.

What are German cabbage rolls made of? ›

Once the cabbage leaves are softened, stuff them with a mixture of minced meat, uncooked rice, eggs, onion, garlic, paprika, ground black pepper, salt, and roll them up into tight little packages. Place the cabbage rolls between 2 layers of rinsed and drained sauerkraut, pour water over and bake for 1.5 – 2 hours.

Kissel Cabbage Corporation was founded in the 1960′s. They first marketed their sour cabbage and sauerkraut to retailers in the Regina and surrounding areas. Kissel Cabbage is a well-established, well-known name in the sour cabbage and sauerkraut business across Western Canada.

It's Packed With Nutrients

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Raw cabbage is 92% water, 6% carbohydrates, 1% protein, and contains negligible fat. In a 100-gram reference amount, raw cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV).

"Polish cabbage rolls (filled with a mixture of rice, pork, and beef) stewed in tomatoes. This is a dish I remember my Gram making. I've taken the recipe and tweaked it as I've cooked. The dish is hearty and delicious--and known by other names throughout Eastern Europe.