Cabbage rolls are a hearty and comforting dish perfect for a special occasion or a simple weeknight meal. Czech cabbage rolls, also known as "holubky," are a delicious variation on this classic dish that combines the flavors of Central Europe with the warmth and familiarity of a home-cooked meal. These rolls are made with soft cabbage leaves stuffed with a savory mixture of ground meat, rice, and spices, then simmered in a flavorful tomato-based sauce. The result is a tender, flavorful dish that is sure to tantalize your taste buds and satisfy your hunger.
Check out the recipes below so you can choose the best recipe for yourself!
CZECH CABBAGE DISH
I can only attempt to spell the real name of this dish; Cabushka or something like that! My mother's father was from Czechoslovakia, and he has three sisters who are excellent cooks. I have learned to cook this dish quite happily. At our last reunion, there were three separate bowls with different versions of this same dish; they were all scraped clean!
Provided by dlynn11
Categories World Cuisine Recipes European Eastern European Czech
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Blanche cabbage briefly in boiling water, remove and drain immediately.
- In a large skillet, brown bacon over medium heat until opaque; remove and drain on paper toweling.
- Remove all but 1 tablespoon of bacon grease from the skillet; add the 1 tablespoon vegetable oil and heat over medium heat. Add onion, celery and bell pepper and saute until crisp-tender.
- In a large bowl combine the prepared cabbage, bacon, sauteed vegetable mix (with oil), vinegar, salt and pepper. Mix well and serve warm, or chill and serve later.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 7.3 g, Cholesterol 7.7 mg, Fat 6.6 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 231.8 mg, Sugar 3.7 g
SUPER EASY POLISH CABBAGE ROLLS
This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used.
Provided by JRebel
Categories World Cuisine Recipes European Eastern European Polish
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 baking dish.
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool slightly.
- Meanwhile, bring a large pot of water to a boil. Remove the core from the cabbage, and place cabbage in the boiling water. Remove the outer leaves as they soften. Set leaves aside.
- Heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. Stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
- Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Roll leaf and tuck ends in to enclose filling. Secure each roll with a toothpick if necessary. Place rolls into prepared baking dish. Pour tomato sauce over the rolls.
- Bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. An instant-read thermometer inserted into the center of casserole should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 272.5 calories, Carbohydrate 28 g, Cholesterol 106 mg, Fat 7.2 g, Fiber 5.5 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 407.9 mg, Sugar 8.6 g
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
VALERIE'S STUFFED CABBAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h5m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
- Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
- Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
- Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
- Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
- Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
- Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
- Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.
HOLUBKY (SLOVAK STUFFED CABBAGE ROLLS)
Make and share this Holubky (Slovak Stuffed Cabbage Rolls) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Cover cabbage leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain.
- Fry onions in butter until translucent, then mix with garlic, rice, meat, egg, milk, and seasonings; mix well.
- In a large dutch oven, prepare zapraška (similar to roux) by melting shortening over medium heat.
- Add flour and cook, stirring constantly, until it reaches desired brownness (usually light brown or beige).
- Add a tablespoon of water and stir until smooth.
- Be very careful when making zapraška as it is very hot and can cause severe burns if it comes in contact with the skin, also avoid the steam that rises when you add the water.
- Add the tomato sauce, water, and sugar.
- Mix well and bring to a boil; allow to boil for several minutes.
- Place 2-3 tablespoons (depending on size of leaf) of meat mixture in center of each cabbage leaf; tuck in sides and roll to cover meat.
- Place, seam side down in pot with sauce.
- Cook, covered, over low heat for 2-3 hours.
HOLUBKY (BASIC SLOVAK STUFFED CABBAGE ROLLS)
Meat and rice rolled up in cabbage leaves. Easy and yummy. High in Iron and Vitamins A, B, & C. Goes great with pierogi.
Provided by littleturtle
Categories One Dish Meal
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook rice for 5 minutes; then drain.
- Remove core from cabbage and place in a large pot of boiling salted water.
- Boil until large outer leaves get slightly limp and separate from head (10 minutes); then remove and de-vein (save 2 cups cabbage water for sauce).
- Mix together meat, 1/2 cup tomato sauce, partially cooked rice, garlic salt, and pepper.
- Place about 4 tablespoons rice mixture (or according to size of leaf) on each cabbage leaf, fold the ends in over the filling and roll up.
- Stack tightly in a large pot or dutch oven.
- Add water saved from boiling cabbage and pour remaining tomato sauce on top.
- Cover and cook over medium heat for 2 hours (check occasionally to make sure the bottoms aren't scorching; turn heat down if they start to).
- Serve hot.
Nutrition Facts : Calories 494.2, Fat 13.7, SaturatedFat 5, Cholesterol 98.3, Sodium 889.4, Carbohydrate 56.8, Fiber 6, Sugar 10.8, Protein 36.1
Tips:
- Prep the Cabbage Leaves: To make pliable and easy to roll, boil cabbage leaves for a few minutes or microwave them until softened.
- Use a Variety of Fillings: Explore different fillings beyond ground beef, such as pork, lamb, or a mix of meats. Vegetarian options include rice, lentils, or mushrooms.
- Season the Filling Generously: Don't be shy with spices and herbs to enhance the flavor of the filling. Consider paprika, garlic, onion, dill, or caraway seeds.
- Roll Tightly: Ensure the cabbage rolls are tightly rolled to prevent the filling from falling out during cooking.
- Layer the Rolls Snugly: Pack the cabbage rolls snugly in a baking dish to prevent them from unrolling.
- Simmer, Don't Boil: Bring the cooking liquid to a boil, then reduce heat to low and simmer gently to prevent the cabbage rolls from breaking apart.
- Serve with Accompaniments: Enhance the dining experience by serving cabbage rolls with traditional accompaniments like mashed potatoes, sauerkraut, or a dollop of sour cream.
Conclusion:
Embark on a culinary journey with Czech cabbage rolls, a delightful dish that combines the flavors and textures of tender cabbage leaves, savory fillings, and a rich tomato sauce. With its versatility in fillings and cooking methods, this dish offers endless possibilities for customization. Whether you prefer traditional ground beef or explore vegetarian options, the key lies in careful preparation and attention to detail. Remember to select fresh cabbage leaves, season the filling generously, roll tightly, and simmer gently to achieve perfect cabbage rolls. Serve them with traditional accompaniments to complete this hearty and satisfying meal. Enjoy this classic Czech dish with family and friends, creating memorable dining experiences that celebrate the culinary traditions of Central Europe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love