Stuffed cabbage rolls, also known as “cabbage rolls” or “holubtsi,” are a comforting and hearty dish that has delighted families across various cultures for generations. This classic recipe features tender cabbage leaves wrapped around a flavorful filling of meat and rice, simmered in a savory tomato sauce.

The combination of textures and flavors makes these rolls not only satisfying but also a delightful centerpiece for any meal. Whether served on a chilly evening or during a festive gathering, stuffed cabbage rolls are sure to impress with their rustic charm and home-cooked goodness.

Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 pound ground beef (or a mix of beef and pork)
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste

For the Tomato Sauce:

• 2 cans (15 ounces each) diced tomatoes (or crushed tomatoes)
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon sugar (to balance acidity)
• Salt and pepper to taste

For Garnish:

• Fresh parsley, chopped

How to Make

Prepare the Cabbage:

Bring a large pot of water to a boil. Carefully remove the core from the cabbage head. Once the water is boiling, gently lower the cabbage into the pot. Boil for about 5-7 minutes, or until the outer leaves are tender and pliable.

Carefully peel off the softened leaves, placing them on a clean kitchen towel to drain. Repeat until you have about 12-14 leaves.

Make the Filling:

In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, dried thyme, paprika, salt, and pepper. Mix until all ingredients are well combined.

Stuff the Cabbage Leaves:

Take a cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling, then roll it up tightly from the base to the tip. Repeat this process until all filling is used, securing each roll with toothpicks if necessary.

Prepare the Tomato Sauce:

In a large saucepan, heat the olive oil over medium heat. Add the diced tomatoes (with their juices), tomato paste, dried basil, sugar, salt, and pepper. Bring the sauce to a simmer, stirring occasionally. Let it cook for about 10 minutes to allow the flavors to meld.

Cook the Cabbage Rolls:

Preheat your oven to 350°F (175°C). In a large baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam side down in the dish, packing them tightly but not overcrowding. Pour the remaining sauce over the rolls, ensuring they are well coated.

Cover the dish with aluminum foil and bake for 45-60 minutes, or until the meat is cooked through and the rolls are tender.

Serve:

Once cooked, remove the cabbage rolls from the oven and let them sit for a few minutes. Garnish with fresh parsley before serving. Enjoy these savory rolls warm, ideally with crusty bread or a side salad.

Chef’s Note

Stuffed cabbage rolls can be made ahead of time and stored in the refrigerator for up to 2 days before baking. They also freeze beautifully, making them a perfect meal prep option. To enhance the flavors, consider adding herbs like dill or parsley to the filling. For a vegetarian version, substitute the meat with lentils or a mixture of sautéed mushrooms and nuts.

Nutritional Information (per serving, serves 6)

• Calories: 290
• Protein: 20g
• Fat: 14g
• Carbohydrates: 26g
• Fiber: 4g
• Sugar: 5g
• Sodium: 500mg (varies based on added salt and canned tomatoes)

Stuffed cabbage rolls are not only comforting but also nutritious, packed with protein, fiber, and essential vitamins from the cabbage and tomatoes. They offer a delicious way to enjoy a wholesome meal that brings warmth and nostalgia to your dining table. Enjoy these savory rolls with family and friends, and let the flavors transport you to a cozy kitchen filled with love!

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Vegetable curry is a delightful and comforting dish that showcases the vibrant flavors of seasonal vegetables, aromatic spices, and creamy coconut milk. This dish is not only a feast for the eyes but also a celebration of the diverse culinary traditions found across the world.

The beauty of vegetable curry lies in its versatility; you can use any vegetables you have on hand, making it a perfect meal for clean-out-the-fridge nights or for feeding a crowd. This recipe is easy to prepare, packed with nutrients, and is sure to warm your soul on any day.

Ingredients

For the Curry:

• 2 tablespoons vegetable oil (or coconut oil)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 green chili, slit (adjust to taste)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth (or water)
• 2 medium potatoes, diced
• 1 cup carrots, sliced
• 1 cup bell peppers, chopped (any color)
• 1 cup green beans, chopped
• 1 cup cauliflower florets
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Optional Add-Ins:

• 1 cup peas (fresh or frozen)
• 1 cup spinach or kale, chopped
• Lemon juice (to taste)

How to Make

Prepare the Ingredients:

Wash and chop all the vegetables as instructed. Having everything prepped makes the cooking process smoother.

Sauté the Aromatics:

In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes. Stir in the minced garlic, grated ginger, and green chili, cooking for another 1-2 minutes until fragrant.

Spice It Up:

Lower the heat and add the coriander powder, turmeric powder, and garam masala. Stir well to coat the onion mixture with the spices, allowing them to toast for about 1 minute.

Add the Vegetables:

Pour in the diced potatoes and carrots first, stirring to combine. After a few minutes, add the bell peppers, green beans, and cauliflower. Mix well to ensure all the vegetables are coated in the spice mixture.

Simmer the Curry:

Pour in the coconut milk and vegetable broth (or water). Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the vegetables are tender but not mushy.

Final Touches:

Taste the curry and add salt as needed. If using, stir in the peas and chopped greens (spinach or kale) for added nutrition. Cook for an additional 2-3 minutes until heated through.

Serve:

Garnish the vegetable curry with freshly chopped cilantro and a squeeze of lemon juice for brightness. Serve hot with rice, naan, or your choice of bread.

Chef’s Note

Feel free to experiment with different vegetables based on what you have available. Seasonal veggies like zucchini, squash, or mushrooms can be great additions. For a spicier kick, add more green chilies or a pinch of red chili powder. This curry also tastes even better the next day, making it a fantastic make-ahead option!

Nutritional Information (per serving, serves 4)

• Calories: 300
• Protein: 6g
• Fat: 18g
• Carbohydrates: 34g
• Fiber: 8g
• Sugar: 4g
• Sodium: 400mg (varies based on broth and salt added)

Vegetable curry is not just delicious but also loaded with vitamins and minerals from the variety of vegetables used. It’s a great source of healthy fats from coconut milk and fiber, making it a wholesome meal option that you can enjoy guilt-free!

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