Cabbage rolls are a delicious dish that are made by rolling seasoned ground meat and rice inside cabbage leaves. While the fillings can vary, cabbage rolls all start with removing the leaves from a head of cabbage. Getting the intact leaves off the cabbage head is an important first step when making cabbage rolls at home.
Why Remove Cabbage Leaves for Cabbage Rolls?
Cabbage rolls get their name from using cabbage leaves to wrap around the filling. The leaves provide a tender, edible wrapper that contains the stuffing mixture. Leaves that remain attached to the cabbage head are too rigid to roll properly. Removing the leaves allows them to become more pliable and easy to roll around the filling.
Intact, pliable cabbage leaves are necessary for rolling up cabbage rolls. Leaves that are damaged or fall apart will not effectively contain the filling. That’s why it’s important to remove the whole leaves from the cabbage head without tearing them.
Methods for Removing Cabbage Leaves
There are a few methods that can be used at home to remove intact cabbage leaves for stuffing:
Boiling the Cabbage Head
One of the most common methods is to boil the whole head of cabbage first. This helps to soften and wilt the leaves so they pull off more easily. Follow these steps:
- Fill a large pot with water and bring it to a boil.
- Carefully place the head of cabbage into the boiling water. Leave it until the outer leaves look limp and softened, about 5-10 minutes.
- Remove the cabbage from the water. Allow it to cool until it can be handled safely.
- Peel off the loose outer leaves, working from the outside in.
The leaves will come off more freely after boiling. The inner leaves further into the cabbage head will likely still need to be cut out with a knife.
Freezing the Cabbage
Freezing the cabbage head for a few hours before removing the leaves is another good method. Here’s how:
- Place the head of cabbage in a freezer safe container or plastic bag.
- Freeze overnight or for at least 3-4 hours until solidly frozen.
- Remove the cabbage from the freezer and allow to thaw for 15-30 minutes.
- Gently peel off the outer leaves as they loosen from the thawing.
The freezing process helps to break down the cabbage’s cell structure, making the leaves easy to remove. Be careful when handling the frozen cabbage to avoid damage to the leaves.
Cutting Out the Core
For very tight heads of cabbage, cutting around the core can help release the leaves. Follow these instructions:
- Place the head of cabbage core side down on a cutting board.
- Using a sharp knife, trim around the core, cutting about 1 inch into the cabbage head.
- Turn the cabbage right side up and cut all the way around the stem about an inch into the cabbage.
- Gently pull off the loosened outer leaves.
Cutting out the cabbage core allows the leaves to separate more easily. You may still need to cut remaining leaves out from the center.
Tips for Removing Intact Cabbage Leaves
Here are some helpful tips when working to get those cabbage leaves off smoothly:
- Use a cabbage head with tight, compact leaves. Loose leaf cabbages won’t work as well.
- Choose a cabbage size that matches the number of rolls needed. Don’t use an overly large head.
- Remove any wilted or damaged outer leaves first.
- Work carefully from the outside in, disturbing inner leaves as little as possible.
- Use a paring knife to gently cut leaves from the core if they don’t release easily.
- Keep removed leaves submerged in cold water until ready to use.
Storing the Separated Leaves
Once the leaves have been removed from the cabbage head, they should be stored in cold water until ready to use for rolling. Here are some storage tips:
- Place the intact leaves in a large container filled with cold water.
- Use something heavy like a plate to keep the leaves submerged.
- Store the cabbage leaves in the refrigerator up to one day before using.
- Change the water periodically to keep leaves crisp.
- Pat leaves dry with a clean towel before using for rolling.
Keeping the separated leaves in cold water will help maintain their texture and prevent them from drying out. Drain any extra moisture before using the leaves to make cabbage rolls.
Filling Options for Cabbage Rolls
Once you’ve removed leaves and are ready to start rolling, the next step is making the filling. Here are some common options:
Ground Meat Fillings
- Ground beef, pork or turkey seasoned with garlic, onion and spices
- Meatloaf mix of ground beef, pork and veal
- Spiced lamb or sausage meat
Vegetarian and Vegan Fillings
- Lentils, rice and sautéed veggies
- Mashed chickpeas with seasonings and olive oil
- Tofu or vegetable crumbles with seasonings
Sample Mix-Ins
- Cooked rice, barley or quinoa
- Chopped onions, carrots, celery or mushrooms
- Shredded cheese
- Chopped fresh herbs
- Sunflower seeds, slivered almonds
- Seasonings like garlic, paprika, cumin, etc.
Get creative with different fillings that incorporate flavors you enjoy! Just be sure the texture is able to be rolled without falling apart.
Rolling Methods for Cabbage Rolls
Once you have your filling prepared and cabbage leaves separated, it’s time for the fun part – rolling! Here are some techniques for rolling cabbage rolls:
Basic Cabbage Roll
- Place about 2-3 tablespoons of filling in the center of the cabbage leaf.
- Fold the sides of the leaf over the filling.
- Beginning at the stem end, roll up the leaf around the filling into a neat cylinder.
Burrito Fold
- Place filling in center of cabbage leaf in log shape.
- Fold stem end of leaf up over filling, then fold sides in toward center.
- Continue tightly rolling the leaf around the filling.
Jelly Roll
- Place filling in a row near bottom of cabbage leaf.
- Fold sides of leaf in toward middle over filling.
- Roll up jelly roll style starting from bottom edge.
These methods all work well. Find the rolling technique that’s easiest for you!
Cooking Methods for Cabbage Rolls
There are a variety of cooking methods that can be used for cabbage rolls. Some options include:
Braising or Simmering
Placing rolled cabbage leaves into a Dutch oven or pot with sauce or broth. Cook over low heat until cabbage is tender.
Baking
Put rolled cabbage rolls in a baking dish, pour sauce over top, cover and bake in the oven until cooked through.
Sautéing
Brown cabbage rolls on the stovetop in batches, then add sauce and simmer until done.
Slow Cooker
Layer cabbage rolls in a slow cooker, pour sauce over and cook on low heat for several hours.
Grilling
Place cabbage rolls directly on a medium grill, turning occasionally until lightly charred and heated through.
The cooking method can be adapted based on your preferences or what’s most convenient!
Serving Suggestions for Cabbage Rolls
Cabbage rolls pair well with various sides and sauces. Here are some serving ideas:
- Rice or mashed potatoes
- Egg noodles or buttered pasta
- Crusty bread
- Roasted root vegetables
- Mushroom gravy or brown sauce
- Tomato sauce or marinara
- Sour cream
- Chopped fresh herbs like dill, parsley or chives
Choose accompaniments that complement the seasoning and contents of your cabbage rolls. A starch, vegetable and sauce make a complete meal.
Leftover Cabbage Roll Storage
Like many dishes, cabbage rolls can be just as delicious as leftovers. Follow these tips for storing leftover cabbage rolls:
- Allow rolls to cool completely before refrigerating.
- Cover tightly and refrigerate within 2 hours of cooking.
- Eat refrigerated leftovers within 3-4 days for best quality.
- Reheat gently on the stovetop with a little added sauce or broth.
- Freeze extra rolls for longer term storage. Thaw overnight in the refrigerator before reheating.
With proper storage, leftover cabbage rolls can be enjoyed for several days. Freezing lets you enjoy them for even longer!
Common Questions about Cabbage Rolls
Can you freeze uncooked cabbage rolls?
Yes, uncooked cabbage rolls can be assembled, then frozen to cook later. Place rolls in a single layer on a baking sheet and freeze solid. Transfer to freezer bags or containers and store frozen up to 2-3 months. Thaw in the refrigerator before cooking.
What kind of cabbage is best for rolls?
Green and red cabbage are most commonly used, but savoy cabbage also works well. Choose heads with tightly packed leaves that will roll up nicely.
Do you have to parboil cabbage leaves?
Parboiling or blanching the cabbage leaves makes them more pliable and easier to remove from the cabbage head. It’s an optional step that helps prevent tearing of the leaves.
Can I use jarred cabbage leaves?
Yes, you can use pre-separated jarred or canned cabbage leaves. Drain them well, pat dry and use as you would fresh leaves.
Do cabbage rolls freeze well?
Cooked cabbage rolls freeze very well for long term storage. Cool them completely before freezing in an airtight container for up to 3 months.
Tips for Making the Best Cabbage Rolls
- Cook any raw meat thoroughly before stuffing into cabbage leaves.
- Don’t overfill leaves, about 2-3 tbsp filling is ideal.
- Fold sides in before rolling for extra hold.
- Pour sauce over rolled cabbage leaves before and during cooking.
- Ensure cabbage rolls are cooked through and ground meat is no longer pink.
- Adjust seasoning of filling to your taste preferences.
Following these tips will help you achieve tender cabbage rolls stuffed with your favorite fillings. Have fun rolling up delicious cabbage bundles!
Conclusion
Cabbage rolls make a satisfying, budget-friendly meal. With a few simple tricks, you can easily remove intact leaves from a cabbage head in your own kitchen. Boiling, freezing, or cutting out the core helps release the leaves. Fill the leaves with savory stuffings, roll up into bundles, and cook using your preferred method. Add your favorite sauces and sides to round out the cabbage roll dinner. Dig into these stuffed cabbage rolls for incredible flavor in every bite!