{"id":16628,"date":"2025-09-20T16:41:32","date_gmt":"2025-09-20T16:41:32","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=16628"},"modified":"2025-09-20T16:41:32","modified_gmt":"2025-09-20T16:41:32","slug":"stuffed-cabbage-rolls-recipe","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/stuffed-cabbage-rolls-recipe\/","title":{"rendered":"Stuffed Cabbage Rolls Recipe"},"content":{"rendered":"<ul data-start=\"1106\" data-end=\"1507\">\n<li data-start=\"1334\" data-end=\"1396\">\n<p data-start=\"1336\" data-end=\"1396\"><span dir=\"auto\">2 tbsp chopped fresh parsley (or 1 tbsp dried)<\/span><\/p>\n<\/li>\n<li data-start=\"1397\" data-end=\"1423\">\n<p data-start=\"1399\" data-end=\"1423\"><span dir=\"auto\">1 tsp paprika<\/span><\/p>\n<\/li>\n<li data-start=\"1424\" data-end=\"1453\">\n<p data-start=\"1426\" data-end=\"1453\"><span dir=\"auto\">\u00bd tsp dried thyme<\/span><\/p>\n<\/li>\n<li data-start=\"1454\" data-end=\"1476\">\n<p data-start=\"1456\" data-end=\"1476\"><span dir=\"auto\">1 tsp salt<\/span><\/p>\n<\/li>\n<li data-start=\"1477\" data-end=\"1507\">\n<p data-start=\"1479\" data-end=\"1507\"><span dir=\"auto\">\u00bd tsp\u00a0\u00a0<span class=\"google-anno-t\">black pepper<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"1509\" data-end=\"1535\"><span dir=\"auto\">For the tomato sauce:<\/span><\/h3>\n<ul data-start=\"1536\" data-end=\"1913\">\n<li data-start=\"1536\" data-end=\"1568\">\n<p data-start=\"1538\" data-end=\"1568\"><span dir=\"auto\">2 tbsp\u00a0\u00a0<span class=\"google-anno-t\">olive oil<\/span><\/span><\/p>\n<\/li>\n<li data-start=\"1569\" data-end=\"1594\">\n<p data-start=\"1571\" data-end=\"1594\"><span dir=\"auto\">1 medium onion, chopped<\/span><\/p>\n<\/li>\n<li data-start=\"1595\" data-end=\"1624\">\n<p data-start=\"1597\" data-end=\"1624\"><span dir=\"auto\">2 cloves garlic, minced<\/span><\/p>\n<\/li>\n<li data-start=\"1625\" data-end=\"1666\">\n<p data-start=\"1627\" data-end=\"1666\"><span dir=\"auto\">1 can (800 g) of crushed tomatoes<\/span><\/p>\n<\/li>\n<li data-start=\"1667\" data-end=\"1707\">\n<p data-start=\"1669\" data-end=\"1707\"><span dir=\"auto\">2 tbsp tomato paste<\/span><\/p>\n<\/li>\n<li data-start=\"1708\" data-end=\"1754\">\n<p data-start=\"1710\" data-end=\"1754\"><span dir=\"auto\">2 cups beef or vegetable broth<\/span><\/p>\n<\/li>\n<li data-start=\"1755\" data-end=\"1807\">\n<p data-start=\"1757\" data-end=\"1807\"><span dir=\"auto\">1 tsp sugar (to balance the acidity)<\/span><\/p>\n<\/li>\n<li data-start=\"1808\" data-end=\"1834\">\n<p data-start=\"1810\" data-end=\"1834\"><span dir=\"auto\">1 tsp paprika<\/span><\/p>\n<\/li>\n<li data-start=\"1835\" data-end=\"1857\">\n<p data-start=\"1837\" data-end=\"1857\"><span dir=\"auto\">1 tsp salt<\/span><\/p>\n<\/li>\n<li data-start=\"1858\" data-end=\"1888\">\n<p data-start=\"1860\" data-end=\"1888\"><span dir=\"auto\">\u00bd tsp\u00a0\u00a0<span class=\"google-anno-t\">black pepper<\/span><\/span><\/p>\n<\/li>\n<li data-start=\"1889\" data-end=\"1913\">\n<p data-start=\"1891\" data-end=\"1913\"><span dir=\"auto\">1 bay leaf<\/span><\/p>\n<\/li>\n<\/ul>\n<h2 data-start=\"1920\" data-end=\"1958\"><span dir=\"auto\">Necessary Kitchen Utensils<\/span><\/h2>\n<ul data-start=\"1960\" data-end=\"2288\">\n<li data-start=\"1960\" data-end=\"2006\">\n<p data-start=\"1962\" data-end=\"2006\"><span dir=\"auto\">A large pot (for blanching the cabbage)<\/span><\/p>\n<\/li>\n<li data-start=\"2007\" data-end=\"2028\">\n<p data-start=\"2009\" data-end=\"2028\"><span dir=\"auto\">A large\u00a0\u00a0<span class=\"google-anno-t\">salad<\/span>\u00a0bowl<\/span><\/p>\n<\/li>\n<li data-start=\"2029\" data-end=\"2082\">\n<p data-start=\"2031\" data-end=\"2082\"><span dir=\"auto\">A cutting board and a sharp knife<\/span><\/p>\n<\/li>\n<li data-start=\"2083\" data-end=\"2099\">\n<p data-start=\"2085\" data-end=\"2099\"><span dir=\"auto\">A skimmer<\/span><\/p>\n<\/li>\n<li data-start=\"2100\" data-end=\"2149\">\n<p data-start=\"2102\" data-end=\"2149\"><span dir=\"auto\">A large skillet or saucepan (for the sauce)<\/span><\/p>\n<\/li>\n<li data-start=\"2150\" data-end=\"2186\">\n<p data-start=\"2152\" data-end=\"2186\"><span dir=\"auto\">Measuring cups and spoons<\/span><\/p>\n<\/li>\n<li data-start=\"2187\" data-end=\"2248\">\n<p data-start=\"2189\" data-end=\"2248\"><span dir=\"auto\">A gratin dish or casserole dish (for oven cooking)<\/span><\/p>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Cooking classes online\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Cooking classes online<\/div>\n<\/li>\n<li data-start=\"2249\" data-end=\"2288\">\n<p data-start=\"2251\" data-end=\"2288\"><span dir=\"auto\">Aluminum foil or a lid<\/span><\/p>\n<\/li>\n<li data-start=\"2249\" data-end=\"2288\">Step by Step Instructions<br \/>\nStep 1: Prepare the Cabbage Leaves<br \/>\nBring a large pot of salted water to a boil.<\/p>\n<p>Remove the core of the cabbage with a sharp knife.<\/p>\n<p>Place the whole cabbage in boiling water and cook for 3\u20135 minutes.<\/p>\n<p>Using a slotted spoon, gently remove the softened leaves one by one.<\/li>\n<li data-start=\"2249\" data-end=\"2288\">Set aside 12\u201314 large, intact leaves. Pat them dry with a paper towel.\n<p>Remove the large rib at the base of each leaf to make rolling easier.<\/p>\n<p>Tip: If the cabbage remains too firm, immerse it in boiling water for a few minutes and remove other leaves.<\/p>\n<p>Step 2: Prepare the Stuffing<br \/>\nIn a large bowl, combine the ground meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt and pepper.<\/p>\n<p>Mix gently by hand or with a spoon until smooth (avoid overworking the stuffing to prevent it from becoming compact).<\/p>\n<p>Step 3: Roll the Cabbage Leaves<br \/>\nSpread a cabbage leaf on a board, rib down.<\/p>\n<p>Place 2\u20133 tablespoons of stuffing near the base of the leaf.<\/p>\n<p>Fold the sides over the stuffing, then roll tightly like a burrito.<\/p>\n<p>Repeat the operation until you have used up all the stuffing and leaves.<\/li>\n<\/ul>\n<p><strong>Continued on next page\/\/<!--nextpage--><\/strong><\/p>\n<h3 data-start=\"3640\" data-end=\"3680\"><span dir=\"auto\">Step 4: Prepare the Tomato Sauce<\/span><\/h3>\n<ol data-start=\"3681\" data-end=\"4112\">\n<li data-start=\"3681\" data-end=\"3744\">\n<p data-start=\"3684\" data-end=\"3744\"><span dir=\"auto\">Heat\u00a0\u00a0<span class=\"google-anno-t\">olive oil<\/span>\u00a0in a skillet over medium heat.<\/span><\/p>\n<\/li>\n<li data-start=\"3745\" data-end=\"3833\">\n<p data-start=\"3748\" data-end=\"3833\"><span dir=\"auto\">Add the onion and saut\u00e9 for 3\u20134 minutes until translucent.<\/span><\/p>\n<\/li>\n<li data-start=\"3834\" data-end=\"3878\">\n<p data-start=\"3837\" data-end=\"3878\"><span dir=\"auto\">Add the garlic and cook for another 1 minute.<\/span><\/p>\n<\/li>\n<li data-start=\"3879\" data-end=\"4022\">\n<p data-start=\"3882\" data-end=\"4022\"><span dir=\"auto\">Stir in the chopped tomatoes, tomato paste, stock, sugar, paprika, salt, pepper and bay leaf.<\/span><\/p>\n<\/li>\n<li data-start=\"4023\" data-end=\"4112\">\n<p data-start=\"4026\" data-end=\"4112\"><span dir=\"auto\">Bring to a gentle boil and simmer for 10 minutes to develop the flavors.<\/span><\/p>\n<\/li>\n<\/ol>\n<h3 data-start=\"4119\" data-end=\"4170\"><span dir=\"auto\">Step 5: Cooking the Stuffed Cabbage Rolls<\/span><\/h3>\n<h4 data-start=\"4172\" data-end=\"4208\"><span dir=\"auto\">Oven Method (Recommended)<\/span><\/h4>\n<ol data-start=\"4209\" data-end=\"4506\">\n<li data-start=\"4209\" data-end=\"4242\">\n<p data-start=\"4212\" data-end=\"4242\"><span dir=\"auto\">Preheat the oven to 180\u00b0C.<\/span><\/p>\n<\/li>\n<li data-start=\"4243\" data-end=\"4324\">\n<p data-start=\"4246\" data-end=\"4324\"><span dir=\"auto\">Pour a thin layer of sauce into the bottom of a gratin dish or\u00a0\u00a0<span class=\"google-anno-t\">casserole dish<\/span>.<\/span><\/p>\n<\/li>\n<li data-start=\"4325\" data-end=\"4372\">\n<p data-start=\"4328\" data-end=\"4372\"><span dir=\"auto\">Arrange the rolls, fold down.<\/span><\/p>\n<\/li>\n<li data-start=\"4373\" data-end=\"4417\">\n<p data-start=\"4376\" data-end=\"4417\"><span dir=\"auto\">Pour the remaining sauce over the top.<\/span><\/p>\n<\/li>\n<\/ol>\n<p data-start=\"4421\" data-end=\"4506\"><span dir=\"auto\">Cover with aluminum foil or a lid and cook for 1.5 to 2 hours, until tender.<\/span><\/p>\n<h4 data-start=\"4508\" data-end=\"4537\"><span dir=\"auto\">Saucepan Method<\/span><\/h4>\n<ol data-start=\"4538\" data-end=\"4699\">\n<li data-start=\"4538\" data-end=\"4617\">\n<p data-start=\"4541\" data-end=\"4617\"><span dir=\"auto\">Place the cabbage rolls in a large saucepan, seam side down.<\/span><\/p>\n<\/li>\n<li data-start=\"4618\" data-end=\"4642\">\n<p data-start=\"4621\" data-end=\"4642\"><span dir=\"auto\">Cover with sauce.<\/span><\/p>\n<\/li>\n<li data-start=\"4643\" data-end=\"4699\">\n<p data-start=\"4646\" data-end=\"4699\"><span dir=\"auto\">Cover and simmer over low heat for 1.5 hours.<!--nextpage--><\/span><\/p>\n<\/li>\n<\/ol>\n<h2 data-start=\"4706\" data-end=\"4743\"><span dir=\"auto\">Tips for Successful Recipe Making<\/span><\/h2>\n<ol data-start=\"4745\" data-end=\"5371\">\n<li data-start=\"4745\" data-end=\"4841\">\n<p data-start=\"4748\" data-end=\"4841\"><strong data-start=\"4748\" data-end=\"4773\"><span dir=\"auto\">Choosing the right cabbage:<\/span><\/strong><span dir=\"auto\">\u00a0\u00a0Savoy cabbage is particularly tender and easy to roll.<\/span><\/p>\n<div class=\"google-anno-skip google-anno-sc\" tabindex=\"0\" role=\"link\" aria-label=\"Recipe book\" data-google-vignette=\"false\" data-google-interstitial=\"false\">Recipe book<\/div>\n<\/li>\n<li data-start=\"4842\" data-end=\"4916\">\n<p data-start=\"4845\" data-end=\"4916\"><strong data-start=\"4845\" data-end=\"4866\"><span dir=\"auto\">Pre-cook the rice:<\/span><\/strong><span dir=\"auto\">\u00a0\u00a0This ensures that the\u00a0\u00a0<span class=\"google-anno-t\">stuffing<\/span>\u00a0cooks evenly.<\/span><\/p>\n<\/li>\n<li data-start=\"4917\" data-end=\"5013\">\n<p data-start=\"4920\" data-end=\"5013\"><strong data-start=\"4920\" data-end=\"4942\"><span dir=\"auto\">Fresh tip:<\/span><\/strong><span dir=\"auto\">\u00a0\u00a0A squeeze of lemon\u00a0<span class=\"google-anno-t\">ju<\/span><span class=\"google-anno-t\">i<\/span><span class=\"google-anno-t\">ce<\/span>\u00a0or a little dill adds a lively touch.<\/span><\/p>\n<\/li>\n<li data-start=\"5014\" data-end=\"5089\">\n<p data-start=\"5017\" data-end=\"5089\"><strong data-start=\"5017\" data-end=\"5045\"><span dir=\"auto\">Prepare in advance:<\/span><\/strong><span dir=\"auto\">\u00a0\u00a0The dish is even better the next day.<\/span><\/p>\n<\/li>\n<li data-start=\"5090\" data-end=\"5191\">\n<p data-start=\"5093\" data-end=\"5191\"><strong data-start=\"5093\" data-end=\"5110\"><span dir=\"auto\">Freezing:<\/span><\/strong><span dir=\"auto\">\u00a0\u00a0You can freeze the raw rolls in their sauce and cook them later.<\/span><\/p>\n<\/li>\n<li data-start=\"5192\" data-end=\"5270\">\n<p data-start=\"5195\" data-end=\"5270\"><strong data-start=\"5195\" data-end=\"5220\"><span dir=\"auto\">\u00a0<span class=\"google-anno-t\">Meat<\/span>\u00a0variations:<\/span><\/strong><span dir=\"auto\">\u00a0\u00a0Try a pork\/beef, chicken, or lamb mix.<\/span><\/p>\n<\/li>\n<li data-start=\"5271\" data-end=\"5371\">\n<p data-start=\"5274\" data-end=\"5371\"><strong data-start=\"5274\" data-end=\"5300\"><span dir=\"auto\">Vegetarian version:<\/span><\/strong><span dir=\"auto\">\u00a0\u00a0Replace meat with lentils, quinoa or mushrooms.<\/span><\/p>\n<\/li>\n<li data-start=\"5271\" data-end=\"5371\">\n<h2 data-start=\"6036\" data-end=\"6101\"><span dir=\"auto\">Why This Stuffed Cabbage Roll Recipe is Unique<\/span><\/h2>\n<p data-start=\"6103\" data-end=\"6438\"><span dir=\"auto\">What sets this\u00a0\u00a0<\/span><strong data-start=\"6126\" data-end=\"6164\"><span dir=\"auto\">\u00a0<span class=\"google-anno-t\">stuffed<\/span>\u00a0cabbage roll recipe<\/span><\/strong><span dir=\"auto\">\u00a0apart is its balance of\u00a0\u00a0<\/span><strong data-start=\"6192\" data-end=\"6216\"><span dir=\"auto\">flavor and tradition<\/span><\/strong><span dir=\"auto\">\u00a0. Tender cabbage leaves envelop a generous filling, and the fragrant\u00a0\u00a0<span class=\"google-anno-t\">tomato sauce<\/span>\u00a0ties it all together. It\u2019s a dish found in many cultures: Polish, Hungarian, Lebanese, and even Jewish cuisine.<\/span><\/p>\n<p data-start=\"6440\" data-end=\"6573\"><span dir=\"auto\">Cooking it is not only a treat, but also a way of reconnecting with a culinary tradition passed down from generation to generation.<\/span><\/p>\n<h2 data-start=\"6580\" data-end=\"6595\"><span dir=\"auto\">Conclusi\u00f3n<\/span><\/h2>\n<p data-start=\"6597\" data-end=\"6863\"><span dir=\"auto\">Nothing beats the satisfaction of making homemade\u00a0\u00a0<\/span><strong data-start=\"6651\" data-end=\"6689\"><span dir=\"auto\">stuffed cabbage rolls<\/span><\/strong><span dir=\"auto\">\u00a0. While the preparation takes a little time, the result is well worth it: tender, juicy rolls simmered in a rich, aromatic tomato sauce.<\/span><\/p>\n<p data-start=\"6865\" data-end=\"7110\"><span dir=\"auto\">Whether it\u2019s for your family, for guests, or simply for a comforting meal, this recipe will delight everyone. So get out your cabbage, prepare your ingredients, and let yourself be seduced by this timeless classic.<\/span><\/p>\n<\/li>\n<\/ol>\n\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-no wslu-main_content\">\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div>","protected":false},"excerpt":{"rendered":"<p>2 tbsp chopped fresh parsley (or 1 tbsp dried) 1 tsp paprika \u00bd tsp dried thyme 1 tsp salt \u00bd tsp\u00a0\u00a0black pepper For the tomato sauce: 2 tbsp\u00a0\u00a0olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 can (800 g) of crushed tomatoes 2 tbsp tomato paste 2 cups beef or vegetable broth 1 &#8230; <a title=\"Stuffed Cabbage Rolls Recipe\" class=\"read-more\" href=\"https:\/\/cocinacasera.arbweb.info\/es\/stuffed-cabbage-rolls-recipe\/\" aria-label=\"M\u00e1s en Stuffed Cabbage Rolls Recipe\">Leer m\u00e1s<\/a><\/p>","protected":false},"author":1,"featured_media":16630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"postBodyCss":"","postBodyMargin":[],"postBodyPadding":[],"postBodyBackground":{"backgroundType":"classic","gradient":""},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16628","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.11 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stuffed Cabbage Rolls Recipe - Todas las recetas f\u00e1ciles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stuffed Cabbage Rolls Recipe - Todas las recetas f\u00e1ciles\" \/>\n<meta property=\"og:description\" content=\"2 tbsp chopped fresh parsley (or 1 tbsp dried) 1 tsp paprika \u00bd tsp dried thyme 1 tsp salt \u00bd tsp\u00a0\u00a0black pepper For the tomato sauce: 2 tbsp\u00a0\u00a0olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 can (800 g) of crushed tomatoes 2 tbsp tomato paste 2 cups beef or vegetable broth 1 ... 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