These mini cabbage rolls come out wonderfully juicy and fragrant: tender cabbage leaves wrapped around a savory filling of ground meat, rice, and vegetables, then baked in a velvety tomato-sour cream sauce. The mini format is perfect for a family dinner and elegant individual portions without any fuss.
Ingredients
- Green cabbage — 1 small head (about 900 g (2 lb))
- Ground pork and beef — 500 g (1 lb 2 oz)
- Short-grain rice — 120 g (4 1/4 oz)
- Yellow onion — 120 g (1 medium onion)
- Carrot — 100 g (3 1/2 oz)
- Garlic — 3 cloves
- Egg — 1
- Tomato passata — 400 ml (1 2/3 cups)
- Tomato paste — 2 tbsp
- Sour cream, 15–20% — 100 g (scant 1/2 cup)
- Water or broth — 150 ml (2/3 cup)
- Vegetable oil — 1 1/2 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1 tsp
- Fresh herbs (dill/parsley) — 10 g (about 1/4 cup)
Step-by-Step Recipe
- Rinse the rice until the water runs clear and cook it until just half-done, about 8–10 minutes. Drain well and let cool.
- Cut out the cabbage core. Lower the whole head into a pot of boiling salted water for 5–7 minutes, peeling off the softened leaves as they loosen. Trim the thick stem at the base and cut large leaves into 8–10 cm (3–4 in) squares so the rolls stay nice and petite.
- Finely chop the onion and grate the carrot. Sauté in the vegetable oil for 5–6 minutes until softened, then let cool.
- For the filling, combine the ground meat, rice, half of the sautéed vegetables, minced garlic, egg, salt, pepper, and paprika. Fold in half of the chopped herbs.
- Place about 1 tbsp of filling on each cabbage leaf piece and roll tightly into a neat bundle or envelope. Set seam-side down.
- Arrange the mini cabbage rolls snugly in a baking dish.
- Mix the passata, tomato paste, sour cream, water (or broth), and the remaining sautéed vegetables. Adjust the seasoning with a little more salt if needed. Pour the sauce over the rolls so they are covered about two-thirds of the way.
- Cover the dish with foil and bake for 30 minutes at 190°C (375°F).
- Remove the foil and bake for another 10–15 minutes until lightly browned. Let rest for 10 minutes, scatter over the remaining herbs, and serve.
Serving and Storage
Serve the mini cabbage rolls hot with plenty of sauce and fresh herbs, adding a spoonful of sour cream if you like. Store leftovers in the refrigerator for up to 3 days in an airtight container; when reheating, add a splash of water or broth. This dish also freezes beautifully: place the cooled cabbage rolls and sauce in a container and freeze for 2–3 months.
Nutritional Value per Serving
| Calories | 320 kcal |
|---|---|
| Protein | 18 g |
| Fat | 15 g |
| Carbohydrates | 28 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- No blanching: freeze the cabbage head overnight, then thaw it in the morning — the leaves will soften without boiling.
- Lighter version: replace part of the meat with turkey and use reduced-fat sour cream.
- Gluten-free and rice-free: use quinoa or buckwheat, cooked until just half-done.
- Spicier: add a pinch of chili flakes to the sauce or the filling.
- Stovetop method: arrange the rolls in a wide saucepan, pour over the sauce, and simmer covered over low heat for 35–40 minutes.
Frequently Asked Questions
Can I replace the rice with another grain?
Yes, buckwheat or quinoa works well if cooked until just half-done. The texture will be a little more loose and delicate.
How can I make the cabbage rolls vegetarian?
Replace the meat with a mixture of mushrooms and lentils, increase the amount of onion and carrot, and either omit the sour cream or swap it for a plant-based cream.
Can I freeze the cabbage rolls before baking?
Yes. Shape the rolls, place them in the dish, cover with sauce, and freeze. Bake from frozen, adding 10–15 minutes to the cooking time.
Which cabbage works best?
Classic green cabbage or savoy cabbage. Savoy is softer and easier to roll, but green cabbage holds its shape better.