Potato-Stuffed Cabbage Rolls
cabbage leaves. Perfect for winter feasts, these rolls are both satisfying and full of rustic flavors.
Equipment
- Large pot, Knife, Cutting Board, Spoon, Measuring Cups, Measuring Spoons, Casserole dish, Aluminum foil
Ingredients
- 1 medium head of cabbage
- 4 large potatoes peeled and boiled
- 1 medium onion finely chopped
- ¼ cup fresh parsley chopped
- ½ cup sour cream
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup vegetable broth
- ¼ cup breadcrumbs optional for a firmer texture
Instructions
- Bring a large pot of water to a boil.
- Carefully remove the outer leaves from the cabbage, then blanch the cabbage in the boiling water for 3-4 minutes until softened.
- Remove the cabbage and let it cool slightly.
- Reserve 8 large cabbage leaves for wrapping.
- In a large bowl, mash the boiled potatoes.
- Add the chopped onion, parsley, sour cream, olive oil, salt, pepper, and breadcrumbs (if using).
- Mix well to combine.
- Place a cabbage leaf on a flat surface.
- Spoon a generous amount of the potato mixture onto the center of the leaf.
- Fold the sides of the cabbage leaf over the filling and roll tightly, securing the stuffing inside.
- Place the cabbage rolls seam-side down in a casserole dish.
- Pour the vegetable broth over the cabbage rolls.
- Cover the dish with aluminum foil and bake at 350°F (175°C) for 1 hour, or until the cabbage is tender.
- Serve warm, optionally garnished with additional parsley and a dollop of sour cream.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of pickled vegetables or a light salad for a complete, balanced meal.
Wine Advice:
A light white wine such as a Grüner Veltliner or a crisp Chardonnay complements the comforting flavors of the potato-stuffed cabbage rolls.
Nutritional Information
Calories: 270 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 8 g | Fiber: 5 g | Sugar: 3 g | Salt: 1.2 g
