Amazingly Delicious Stuffed Cabbage Rolls
Submitted by cyberjess
Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.
YIELD
8 servingsPREP
45 minCOOK
2½ hrsREADY
12 hrsThis is a vegetarian take on the German stuffed cabbage rolls (Kohlrouladen) tradition, where rice and herbs replace the usual ground meat filling. The result is lighter but no less satisfying, with a complex flavor that comes from soaking and simmering the brown rice with dillseed, marjoram, paprika, and a generous amount of softened onion.
The technique that elevates this version is the cheesecloth wrap. Rolling each cabbage leaf around the filling inside dampened cheesecloth squares ensures the rolls hold their shape through the long bake without unraveling. The cheesecloth comes off after the chill, leaving perfectly tight, photogenic bundles.
The overnight chill is the secret weapon. After the 1½-hour bake, the rolls go into the fridge for the night, then get warmed before serving. This rest period is when the flavors deepen and meld; serving them straight out of the first bake is a real loss.
The sauce is built on a foundation of sauteed cabbage and onion, then enriched with tomatoes, dry vermouth, beef stock, and tomato paste. It’s both braising liquid and serving sauce.
Chef Tips
- Soaking the brown rice for 3 hours before cooking shortens its simmer time and gives a softer texture suited for rolling.
- Blanch the cabbage cored-side-down so the boiling water reaches the leaves where they’re thickest, softening them evenly.
- Don’t overstuff the leaves. 3 tablespoons per roll is the right amount; more makes them tear.
- Baste 4 to 5 times during baking with the surrounding sauce so the tops don’t dry out.
Variations
- Add ½ cup of cooked lentils to the rice mixture for added protein and texture.
- Use vegetable broth and skip the beef stock for a fully vegetarian/vegan version.
- Top with a dollop of sour cream and fresh dill before serving for a Russian-style finish.
Ingredients
Directions
In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain.
In a 2-quart saucepan combine rice, 3 cups water, and 1½ teaspoon salt.
Simmer covered for 40 minutes or until the liquid is absorbed.
Add the dillseed, marjoram, and ½ teaspoon pepper.
In a large skillet sauté 1½ cups chopped onion in 3 tablespoons hot vegetable oil until soft, about 6 to 8 minutes.
Add paprika and garlic, continue cooking and stirring for 2 minutes.
Stir in the rice mixture, eggs, bread crumbs, and parsley.
Adjust seasonings to taste.
Core cabbage and in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain.
Remove 12 leaves and cut off one fourth of each leaf from the base.
Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 tablespoons of rice mixture in the center.
Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll.
Continue making rolls with remaining filling.
Chop remaining cabbage to make 3 cups and, in a large frypan, sauté with 1 cup chopped onions and 2 tablespoons vegetable oil until soft.
Add tomatoes, vermouth, broth, tomato paste, sugar, ½ teaspoon salt and ¼ teaspoon pepper.
Simmer the mixture for 5 minutes, stirring occasionally.
Adjust seasonings.
Transfer cabbage-tomato sauce mixture to a large baking dish .
Arrange the cabbage rolls close together in one layer on the sauce.
Spoon some of the mixture over the rolls.
Bake at 325℉ (160℃) for 1½ hours.
Baste rolls 4 to 5 times during cooking.
Let the dish cool.
Cover and refrigerate overnight.
Remove cheesecloth.
Heat in preheated 350℉ (180℃) oven for 30 minutes before serving.
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