In addition to the traditional Greek stuffed grape leaves my family would make at home, my dad would also make a stuffed cabbage version. This happened when he didn’t have time to run to the international market to pick up a jar of grape leaves, and cabbage was easily accessible. In Greek, cabbage rolls are called lahanodolmades (pronounced la-ha-no-dol-ma-des) and dad would use the same filling in the cabbage version as he did with the grape leaves. He even cooked them in the same way. The lemony version is so delicious when it’s prepared this way and to be honest, I actually prefer the cabbage rolls to the stuffed grape leaves. The silky texture of the cooked cabbage is such a perfect complement to the rich, moist meat filling.
My dad also made a tomato based version and over the years, I have gently tweaked it to create something a little different, but equally delicious. Dad would use canned tomato sauce with some spices, but I’ve seen others use canned tomato soup. I prefer to use a small can of tomato paste that is gently sautéed in some olive oil with a handful of spices. This creates a really delicious and flavorful cooking liquid that is reduced slightly, then poured over the cabbage rolls before they are placed into the oven to bake.
Cabbage was something we always cooked at home and we never ate it raw until we came to the USA. It’s a versatile vegetable that can also be enjoyed pickled, braised, steamed, stewed or sautéed. I distinctly remember how much I loved coleslaw when I tried it for the first time!
Cabbage shares its genetic composition with other cruciferous vegetables that include broccoli, cauliflower, brussels sprouts, kale, kohlrabi, mustard greens, bok choy, broccoli rabe, collard greens, turnips, rutabagas, arugula, watercress, radish (including daikon) and even wasabi. The only drawback to eating raw cruciferous vegetables is that they are goitrogenic, which means that they contain enzymes that induce the growth of goiters in people suffering with thyroid problems. Unfortunately, those with thyroid issues should avoid the raw cruciferous vegetables at all cost. Cooking these vegetables for at least 30 minutes significantly reduces the amount of goitrogenic enzymes, which is great news for those who still want to enjoy this dish.
As a vegetable, cabbage has a long history dating back to ancient Greece, Rome and Egypt. Its benefits and medicinal qualities have been highly touted by many civilizations through the ages and is still considered a superfood by many because of its antimicrobial and anti-carcinogenic properties. That goes for all of the varieties regardless of whether they are green, purple or white. In fact, cabbage is such a good source of vitamins C & K that fermented cabbage (sauerkraut) was used by the Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages.
Tomato based, sweet and sour cabbage rolls were made famous by Eastern Bloc countries and those in the Baltics – all of the countries in this region have their own version with some adding a smoky flavor by tossing in a ham hock into the tomato sauce or layering some smoked pork at the bottom of the pan under the cabbage rolls. All of these recipes however have one thing in common, and that is the sweet and sour flavor profile of the tomato sauce. Most people use drained sauerkraut (for the tang) that lines the bottom of the baking dish. If they choose to add some smoked meat or bacon it is place on top of the sauerkraut, and then the cabbage rolls are placed on top of this. The sauerkraut is used not only to add the sour note but also to prevent the cabbage rolls from scorching. A little sugar or honey is also added to create the slightly sweet note that makes this so delicious.
When I make these at home, I change it up a little so things don’t get boring. Sometimes I make the traditional lemony filling that I grew up with, and sometimes I make it with a tomato sauce. If I’m craving a sweet and sour version versus a traditional tomato sauce I will add a few tablespoons of sugar and a few tablespoons of balsamic vinegar. I choose to do this because sauerkraut is not something I always have on hand — but I always have both white and red balsamic vinegars in my pantry.
For the tomato based version, I only use ground pork. Sometimes I can’t find plain ground pork, so if I have time, I will special order it to ensure that the right amount of fat. If I have to deal with what I find at the store, I have come to rely on this bulk sweet Italian sausage. I like it because it is not heavily fragrant with ground fennel seeds. This particular brand works well for the cabbage rolls because its flavors do not conflict with the other flavors of the dish.
To make sure that the meat will be moist enough, I also add some Duke’s mayo (my fave commercial brand) which works every time.
Some people prefer to add cooked rice to these, but I always add a small amount of uncooked rice. The important thing to remember when using uncooked rice, is that you shouldn’t use too much of it. The quantity in my recipes works well and anything over this amount will run the risk of remaining raw.
So, when you and the family are in the mood for something really comforting, stuffed cabbage rolls are a filling and satisfying home cooked meal.
Tomato Sauce For Stuffed Cabbage Rolls
¼ cup olive oil
1 small can of plain tomato paste (6 oz)
2 Knorr beef bouillons (dissolved in some of the water used)
5 cups water, hot
1 tablespoon dried parsley
1 tablespoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
Taste for salt ** because I use the bouillon, I usually do not have to add any
2-4 tablespoons sugar (or 2 tablespoons honey) (I used 3 tablespoons of sugar)
2-4 tablespoon balsamic vinegar (I used 3)
1 jar of sauerkraut, drained **optional, use this instead of the balsamic vinegar
Add the olive oil to a medium sized pot placed over moderate heat. Add all of the tomato paste and cook the tomato paste for a few minutes in the oil. You want to coax out as much flavor as possible from the tomato paste, so I love to get some brown bits at the bottom of the pot while it’s cooking.
Dissolve the bouillon in about 2 cups of hot water and add this, plus the remaining 3 cups of water to the tomato paste in the pot. Stir this well with a wooden spoon for about 5 minutes and it will start to thicken slightly. Add in the 1 tablespoon of dried parsley, onion powder, garlic powder and ground black pepper, then taste it and see if it is OK for salt. I usually don’t need to add more salt because of the bouillons, but add a little if you want to for your taste. Continue stirring for a few minutes, making sure to get all of the brown bits up from the bottom of the pot. Add the sugar and balsamic vinegar according to your taste, but start conservatively before adding too much.
If you choose not to do this you may purchase 1 jar of sauerkraut and spoon the drained contents out into the bottom of the baking dish you will use to bake the cabbage rolls. The sauerkraut will add the necessary tanginess to the dish, but you will still need to add the small amount of sugar to the tomato sauce. Once you have added the sugar and the balsamic vinegar, allow the tomato sauce to cook down a little more and make sure to taste this again before removing from the heat. From start to finish, this should take about 15 minutes of cooking time. Once finished, cover and set this aside. The warm tomato sauce will be poured over the cabbage rolls and will help reduce the overall cooking time.
Cabbage Rolls In Tangy Tomato Sauce (makes about 24 pieces)
1 large head of cabbage
1 lb sweet Italian Sausage (or use your favorite)
¼ cup uncooked short or long grain rice
1 ½ tablespoons Dukes Mayo
2-3 tablespoons cold water
1 tablespoon dried parsley flakes
1 tablespoon onion powder
1 tablespoon dehydrated onion
1 tablespoon sweet paprika
½ tablespoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
NOTE: If you are using plain ground pork and not a sweet Italian Sausage (that already has spices), I would double up on the amount of spices used above but not on the quantity of mayo or cold water. I would add 2 teaspoons of salt (or even up to 1 tablespoon of salt) but the same amount of black pepper unless you would like it spicier.
First you must prepare the head of cabbage and cook all of the leaves. I usually pick up a large head of cabbage when I find them or use 2 medium heads to get the right number and right size leaves. For this recipe you will need about 20-24 leaves.
Fill a large stock pot with water and add a few tablespoons of salt to the water. Ring the water to a rolling boil and then reduce the heat to a low simmer.
Remove all of the large loose leaves around the cabbage until you get to the leaves that are tight around the head. Use a very sharp knife and trim off the stem and use a sharp knife to cut out the core. Do this by making several large cuts in the base of the cabbage at an angle. Join the angled cuts and you will be able to easily remove the core.
Place the entire head of cabbage into the simmering water and use a pair of tongs to slowly move it around to all sides. If the leaves have been correctly detached from the core, they will begin to come away fairly easily. Use your tongs to gently pull them away but allow the leaves to remain immersed in the hot water to continue cooking. Once they have softened adequately, remove them from the salted water and place them into a colander set over a large bowl. Let the leaves drain and cool completely. It’s important to have the leaves be soft enough to roll but not so soft that they fall apart, so keep this in mind.
Once you have pulled away all of the large leaves, the inside, smaller leaves should also be left to cook in the salted water. Even though I do not use these smaller leaves or any of large broken leaves, I do cut them up and use them to line the bottom of the baking dish. This is the same thing that you would do if you chose to use the sauerkraut. Believe it or not, this chopped cabbage (or sauerkraut) also makes for great eating after they have all baked together!
Broken leaf…do not use these but chop them all up to add to the base of the baking dish…
After preparing your leaves, put together your meat filling. Toss the meat, spices, mayo and water into a bowl and mix well with your hand. Lastly, toss in the rice and mix until just combined.
Put a piece of cooked cabbage leaf on your cutting board and use a paring knife to trim back the stem. I cut the stem in half lengthwise, reducing the thickness of the stem. This makes it easier to roll without cutting the stem out completely. Cutting out the stem reduces the surface area of the leaf, which may prevent you from fully wrapping the leaf well around the filling.
Use about 1 tablespoon of filling per cabbage roll. Place the filling about an inch from the top edge and fold the side edges inward and then roll it up.
If the leaves are really large, I cut them in half along the center seam and cut out the stem altogether – do this only if the leaf is really large. Place the filling along the cut side, fold in the sides and roll it up…
Place each roll on top of the chopped cabbage (or sauerkraut) and smoked pork if you are using it. Line them snuggly together in the pan…
Once the whole pan has been filled, gently pour over all of the tomato sauce.
Cover the whole pan with foil and cook for 1 hour, then remove the foil and allow them to cook without the foil for another 30 minutes. I have also cooked these for up to 2 hours which softens the cabbage just a little more, but the cabbage rolls are definitely cooked through in one hour if you are pressed for time. Using the warm tomato sauce reduces cooking process. Serve with sour cream or thick Greek yogurt.
And when all of them are gone and all you have is the sauce…it makes a FANTASTIC pasta sauce for a quick meal, so don’t throw it away! I like to leave the cabbage pieces in the sauce but you can strain this if you prefer. Cook the pasta separately and then toss in the sauce and keep it on a slow simmer until the sauce has thickened and coated the pasta. Now you’ve enjoyed 2 delicious meals…
See how delicious…and no extra work!
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