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Cabbage Rolls

This recipe outlines the preparation of classic cabbage rolls, featuring a hearty filling of ground beef and pork, farro, and aromatics, encased in tender cabbage leaves. The rolls are then slow-baked in a rich, savory tomato sauce infused with shiitake mushrooms and paprika, resulting in a comforting and flavorful main course, optionally finished with crème fraîche.
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Servings: 8 people
Course: lunch/dinner
Cuisine: middle eastern
Calories: 1799.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 head cabbage
  • 145 grams farro about 3/4 cup
  • 1 tablespoon olive oil
  • 150 grams onion 1 onion chopped
  • 10 grams garlic 1 large clove finely minced
  • 300 grams beef - ground
  • 150 grams pork - ground
  • 1 egg
  • 15 grams parsley minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 grams dried shiitake mushroom about 1 large mushroom
  • 400 grams whole stewed tomatoes
  • 1 cup low sodium chicken stock
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 onion
  • crème fraîche optional

Equipment

  • 1 Large Stockpot For blanching cabbage and cooking farro
  • 1 Chef's Knife and Cutting Board For prepping vegetables and trimming cabbage
  • 1 Large Mixing Bowl For preparing the meat and farro filling
  • 1 Dutch Oven or Deep Baking Dish For assembling and baking the cabbage rolls
  • 1 Saute Pan For cooking aromatics

Method
 

  1. Blanch the whole cabbage head in boiling water until the outer leaves are pliable, then carefully peel them off. Trim the thick ribs of each leaf to facilitate rolling.
  2. Cook farro according to package directions until al dente; drain and set aside to cool. Rehydrate dried shiitake mushrooms in hot water or chicken stock, reserving the liquid, then finely mince the mushrooms.
  3. In a large sauté pan, heat olive oil and sauté the chopped onion until translucent. Add minced garlic and cook for an additional minute until fragrant.
  4. In a large mixing bowl, combine the ground beef, ground pork, cooled farro, sautéed onions and garlic, egg, minced parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently to combine without compacting the meat.
  5. Prepare the sauce: In a Dutch oven or deep baking dish, combine the whole stewed tomatoes (crushing them by hand), chicken stock (including any shiitake rehydration liquid), minced rehydrated shiitake, 1 tablespoon paprika, and 1 teaspoon salt. Bring to a gentle simmer on the stovetop.
  6. Lay a cabbage leaf flat, place a spoonful of the meat mixture near the stem end, fold in the sides, and roll tightly into a neat cylinder. Repeat until all filling and leaves are used.
  7. Carefully arrange the rolled cabbage rolls seam-side down in the simmering tomato sauce in the Dutch oven or baking dish.
  8. Ensure the rolls are mostly submerged in the sauce. Cover the dish tightly and bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through.
  9. Once baked, remove from the oven and let rest for 10-15 minutes before serving.
  10. Garnish with fresh parsley and a dollop of crème fraîche, if desired.

Notes

For optimal tenderness, ensure cabbage leaves are thoroughly blanched until pliable before rolling. If leaves tear, use two smaller pieces to form a roll. Bloom the paprika in a touch of oil with the onions before adding liquid to deepen its flavor. The farro should be slightly undercooked before mixing with the filling, as it will continue to cook and absorb flavors in the oven. For a richer sauce, toast the dried shiitake in a dry pan before rehydrating. Adjust seasoning generously for both the filling and the sauce, as cabbage rolls absorb a lot of flavor during the long cooking process. A final garnish of fresh parsley and a dollop of crème fraîche brightens the dish and adds a luxurious finish.