Classic Cabbage Rolls with Lemon Butter Sauce

Why This Recipe is Timeless

Cabbage rolls have been a culinary staple for centuries, embraced by cultures ranging from Central Europe to the Middle East. Their appeal lies in their versatility and heartiness. By using affordable ingredients like cabbage and minced meat, this recipe demonstrates how to turn everyday items into a meal worthy of celebration.

The addition of lemon butter sauce gives this classic dish a contemporary twist, bringing a luscious, tangy flavor that complements the savory filling perfectly. The blend of aromatic spices, tender cabbage, and silky sauce is a testament to how food can be both comforting and elegant.

Step-by-Step Instructions

Step 1: Prepare the Cabbage Leaves

1. Bring a large pot of salted water to a boil.
2. Carefully remove the outer leaves of the cabbage. Trim the thick central vein from each leaf without cutting through.
3. Blanch the cabbage leaves in boiling water for 2–3 minutes, or until pliable. Remove and transfer to a bowl of ice water to stop the cooking process. Drain and pat dry with a kitchen towel.

Step 2: Make the Filling

1. In a large mixing bowl, combine the minced meat, finely chopped onion, sweet paprika, nutmeg, herbs of Provence, salt, and black pepper. Mix thoroughly using your hands or a spoon.
2. Divide the mixture into 12 equal portions, shaping each into a small log or oval.

Step 3: Assemble the Rolls

1. Lay a cabbage leaf flat on a work surface. Place a portion of the filling near the base of the leaf.
2. Fold the sides of the leaf over the filling, then roll tightly from the base to the tip to form a neat parcel.
3. Repeat with the remaining leaves and filling. Secure with a toothpick if necessary.

Step 4: Cook the Rolls

1. In a large, deep pot, heat 1 liter of water and season with a pinch of salt and pepper. Arrange the cabbage rolls in a single layer, seam side down, ensuring they are snug but not overcrowded.
2. Cover the pot and simmer on low heat for 1 hour, turning the rolls gently halfway through for even cooking.

Read More