Stuffed cabbage leaves is a traditional dish with roots in various Eastern European cultures, although similar variations are found in many countries around the world. This dish is known for its simplicity and comforting flavor, in addition to being a practical way to use basic ingredients like cabbage and meat. In Latin America, it may have different names depending on the country; for example, in Mexico and some Central American countries, they are known as "cabbage rolls" or "stuffed cabbage," while in countries like Colombia and Venezuela, it is common to simply call them "stuffed cabbage leaves." Its origin dates back to peasant recipes, where cabbage leaves were used to wrap mixtures of meat and rice, cooking them slowly to achieve a hearty and tasty meal. This culinary tradition has transcended borders and has been adapted to local ingredients and tastes, becoming a family dish on many Latin American tables.
Stuffed cabbage leaves
How to prepare Stuffed Cabbage Leaves
Bring a large pot of water and salt to a boil.
Meanwhile, remove the outer leaves and the tough stem from the cabbage.
Wash and place the leaves in the boiling water for 10 minutes.
Mix the ground meat with the rice, salt and pepper, and knead well until all ingredients are integrated.
Take each cabbage leaf separately and place a tablespoon of the meat mixture on each one.
Fold the two ends of the leaf inward and roll it into a narrow sausage shape.
Place some leftover cabbage leaves on the bottom of the pot and then arrange the stuffed leaves in concentric circles.
Place a heavy plate on top to prevent them from falling apart during cooking.
Pour in enough water to cover the rolls and boil for 60-80 minutes.
When cooked, place them on a flat plate and prepare the sauce.
Melt the remaining butter, add the flour and stir until a homogeneous mixture forms.
Add a bit of the broth from the cooked leaves, stirring constantly, and beat the eggs with the lemon juice.
Remove the sauce from the heat and carefully add the egg and lemon mixture, integrating it without letting it curdle.
Serve the cabbage rolls with the sauce poured over them.
Ingredients (9)
- Cabbage
- Ground Beef
- Rice
- Onion
- Pepper
- Butter
- Flour
- Eggs
- Lemons
Instructions (21 steps)
- 1 Bring a large saucepan of water and salt to a boil
- 2 Meanwhile
- 3 remove the outer leaves and the tough stem from the cabbage
- 4 Wash and place in the boiling water for 10 minutes
- 5 Mix the minced meat with rice
- 6 salt
- 7 and pepper and knead well
- 8 Take each cabbage leaf separately and place a tablespoon of the meat mixture on each one
- 9 Fold the two ends of the leaf inward and roll it into a narrow sausage shape
- 10 Place some leftover cabbage leaves on the bottom of the pot and then arrange the stuffed leaves in concentric circles
- 11 Place a heavy plate on top to prevent them from falling apart during cooking
- 12 Pour in water until they are covered and boil for 60-80 minutes
- 13 When cooked
- 14 place them on a flat plate and prepare the sauce
- 15 Melt the remaining butter
- 16 add the flour and stir
- 17 Add a bit of the broth from the cooked leaves
- 18 stirring constantly
- 19 and beat the eggs with the lemon juice
- 20 Remove the sauce from the heat
- 21 Serve the cabbage rolls with the sauce poured over them