Napa cabbage rolls are especially tender and juicy: the delicate leaves soften quickly, while the filling of ground meat and rice absorbs the rich aroma of a creamy tomato sauce. This hearty homemade dish is perfect for a family lunch or dinner, and it comes together easily even for beginner cooks.
Ingredients
- Napa cabbage — 1 head (about 2.2–2.6 lbs)
- Ground pork and beef — 1.3 lbs (600 g)
- Round-grain rice — 4.2 oz (120 g)
- Onion — 1 medium (4.2 oz / 120 g)
- Carrot — 1 medium (4.2 oz / 120 g)
- Garlic — 2 cloves
- Tomato paste — 2 tbsp
- Sour cream, 20% — 5.3 oz (150 g)
- Broth or water — 1 2/3 cups (400 ml)
- Vegetable oil — 2 tbsp
- Salt — 1 tsp (or to taste)
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1 tsp
- Bay leaves — 2
- Dill or parsley — 3/4 oz (20 g)
Step-by-Step Recipe
- Prepare the cabbage: cut out the core and carefully separate 12–14 large leaves. Save any smaller inner leaves to line the bottom of the pan.
- Blanch the leaves in a large pot of boiling salted water for 2–3 minutes, just until pliable. Transfer to cold water, then pat dry. Trim the thick ribs at the base of each leaf.
- Rinse the rice and cook it until partially done, about 7–8 minutes. Drain in a sieve and let cool.
- Finely chop the onion and carrot, then sauté in 1 tbsp of the oil for 4–5 minutes, until softened.
- In a bowl, combine the ground meat, rice, sautéed vegetables, minced garlic, half of the herbs, salt, pepper, and paprika. Mix thoroughly until cohesive.
- Place 2–3 tbsp of filling onto each leaf, fold in the sides, and roll up into a tight parcel.
- Optional: brown the cabbage rolls in the remaining oil for 1–2 minutes per side for a light crust and deeper flavor.
- Whisk together the tomato paste, sour cream, and broth until smooth. Taste and lightly season if needed, then add the bay leaves.
- Line the bottom of a Dutch oven or deep skillet with the remaining cabbage leaves, arrange the rolls seam-side down, and pour over the sauce so it comes about two-thirds up the sides.
- Cover and simmer over low heat for 35–40 minutes. Let stand for 10 minutes, finish with the remaining herbs, and serve.
Serving and Storage
Serve the cabbage rolls hot with sour cream, fresh herbs, and a slice of rye bread. Store leftovers in the refrigerator for up to 48 hours; reheat gently in the sauce on low heat or in the microwave, covered. To freeze, cool completely, portion into containers with sauce, and freeze for up to 2 months.
📹 Watch video recipe in our Telegram channel
Tips and Variations
- No browning: for a lighter version, skip the pan-frying step and simmer the rolls directly in the sauce.
- Oven method: arrange the rolls in a baking dish, pour over the sauce, cover with foil, and bake at 350°F (180°C) for 45–50 minutes.
- Meat options: ground turkey or chicken also work beautifully for a lighter, more delicate dish.
- Rice swap: use quinoa (3.5 oz / 100 g) or bulgur (4.2 oz / 120 g); simmering time stays the same.
- Heat: add a pinch of chili flakes or 1 tsp ajika to the sauce for a sharper finish.
- Thicker sauce: increase the sour cream to 7 oz (200 g) or add 1 tbsp flour, first whisked into 3 tbsp (50 ml) of cold broth.
Nutritional Value
| Indicator | Per serving |
|---|---|
| Calories | 360 kcal |
| Protein | 20 g |
| Fat | 22 g |
| Carbohydrates | 19 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 780 mg |
Frequently Asked Questions
- Do I need to fully cook the rice?
No. Cook it only until partially done, about 7–8 minutes. It will finish cooking with the filling and won’t turn mushy. - What can I use instead of sour cream in the sauce?
Plain yogurt with 5–10% fat or 10–20% cream. For a dairy-free version, use coconut cream. - Can I make these without blanching the leaves?
For Napa cabbage, a quick 2–3 minute blanch is best. It makes the leaves flexible and prevents tearing when rolling. - How do I bake them in the oven?
Arrange the rolls in a baking dish, pour over the sauce, cover with foil, and bake at 350°F (180°C) for 45–50 minutes. Remove the foil at the end for light browning if desired.