Stuffed cabbage with ground meat and white sauce

Ingredients

• 1 head White cabbage (about 800 g, whole leaves)
• 500 g Ground meat (beef or beef‑pork mix) (prefer a 70 % beef / 30 % pork mix for more tenderness)
• 100 g White rice (long‑grain rice, half‑cooked)
• 1 pcs Onion (peeled and finely chopped)
• 2 pcs Garlic cloves (peeled and chopped)
• 30 g Flat parsley (leaves only, chopped)
• 2 tbsp Extra virgin olive oil (for browning and the sauce)
• 1 tsp Salt (adjust to taste)
• ½ tsp Ground black pepper (freshly ground preferably)
• a pinch Nutmeg (grated)
• ½ tsp Coriander powder (optional, for aroma)
• 150 g Canned chickpeas (drained and rinsed (optional))
• 1 pcs Egg (beaten, to coat the leaves before frying (optional))
• 300 ml Water or chicken broth (for the white sauce)

Instructions

1. Blanch the cabbage leaves

   Bring a large pot of salted water to a boil. Submerge the whole cabbage head, cook for 10 minutes over medium heat until the leaves detach easily. Remove, drain and let cool.

   Time: PT12M

   Temperature: 200°C

2. Cook the rice halfway

   Rinse the rice under cold water. Place it in a small pot with 200 ml of lightly salted water. Bring to a boil, cover and cook for 8 minutes, then remove from heat and let rest for 2 minutes. The rice should remain slightly firm.

   Time: PT12M

   Temperature: 100°C

3. Prepare the filling

   In a large mixing bowl, combine the ground meat, cooled cooked rice, chopped parsley, chopped garlic, chopped onion, salt, pepper, nutmeg and coriander powder. Mix well until a homogeneous paste forms.

   Time: PT10M

4. Prepare the cabbage leaves

   Gently separate the blanched cabbage leaves. Remove the thick central part of each leaf with a knife. Reserve the tender leaves and keep the smaller ones for the rolls.

   Time: PT8M

5. Form the rolls and the meatballs

   Place a tablespoon of filling in the center of each leaf, fold the edges and roll tightly. Set the rolls aside. With the remaining filling, shape meatballs the size of a walnut and place them on a plate.

   Time: PT12M

6. Brown the meatballs

   Heat 1 tbsp of olive oil in a skillet over medium heat. Add the meatballs and brown them for 3‑4 minutes on each side until lightly colored.

   Time: PT5M

   Temperature: 180°C

7. Prepare the white sauce

   In the same skillet, add the remaining olive oil, the remaining chopped onion and sauté until translucent (2 minutes). Add salt, pepper, nutmeg and coriander. Pour in the water or broth, bring to a gentle boil then add the chickpeas (if using). Simmer for 5 minutes.

   Time: PT10M

   Temperature: 90°C

8. Preheat the oven

   Preheat the oven to 200°C for 5 minutes.

   Time: PT5M

   Temperature: 200°C

9. Assembly in the dish

   Arrange the cabbage rolls side by side in a gratin dish. Pour the white sauce evenly over the rolls, then place the browned meatballs in the center. Cover the dish with aluminum foil.

   Time: PT5M

10. Baking

    Bake the covered dish for 20 minutes. Remove the aluminum foil and continue baking for an additional 5 minutes to lightly brown the top.

    Time: PT20M

    Temperature: 200°C

11. Finishing and serving

    Remove the dish from the oven, sprinkle with fresh chopped parsley. Serve hot accompanied by a green salad or steamed potatoes.

    Time: PT5M

Nutrition Facts

Calories

540

Protein

30 g

Carbohydrates

45 g

Fat

22 g

Fiber

6 g

Ingredient Substitutions

• Instead of White cabbage: red cabbage
• Instead of Ground meat (beef or beef‑pork mix): ground turkey, veal meat
• Instead of White rice: wheat semolina, quinoa
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Flat parsley: fresh cilantro
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Salt: sea salt
• Instead of Ground black pepper: white pepper
• Instead of Nutmeg: cinnamon (small amount)
• Instead of Coriander powder: ground cumin
• Instead of Canned chickpeas: green lentils
• Instead of Egg: milk (for soaking)
• Instead of Water or chicken broth: water

Equipment Needed

• Large pot
• Small pot or rice cooker
• Large mixing bowl
• Colander or skimmer
• Chef's knife
• Cutting board
• Gratin dish (about 30×20 cm)
• Aluminum foil
• Wooden spatula
• Whisk (optional)
• Oven

Critical Steps — Do Not Skip

• Blanch the cabbage leaves until they are pliable
• Do not overfill the leaves to avoid tearing
• Cover the dish with aluminum foil during baking to retain moisture

Chef Tips from the Video

• Use a beef and pork mix for more tenderness
• Add a pinch of sweet paprika to the sauce for a slight color
• Sprinkle a little grated cheese (Emmental) before the final gratin stage for extra indulgence

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 3‑4 days.

Freezer: The whole dish can be frozen 2‑3 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and cabbage leaves the day before and keep them in the refrigerator
• The white sauce can be made ahead and reheated before assembly