NAPA CABBAGE ROLLS

Comforting Classics: Homemade Napa Cabbage Rolls (Serves 4-6 People)

These delightful Napa Cabbage Rolls offer a delicious and comforting twist on a classic comfort food. Savory ground meat filling is wrapped in tender Napa cabbage leaves and simmered in a flavorful tomato-based sauce. It’s a hearty and satisfying dish perfect for a cozy weeknight meal or a potluck gathering.

What Makes This Recipe Special?

• Homemade: This recipe allows you to control the ingredients in both the filling and the sauce, ensuring quality and customization to your taste preferences.
• Napa Cabbage: Napa cabbage leaves provide a naturally lighter and more delicate alternative to traditional cabbage rolls.
• Flavorful Sauce: The combination of diced tomatoes, herbs, and spices creates a rich and satisfying sauce that complements the savory filling.

Ingredients:

For the Filling:

• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or ground turkey, chicken, or a combination)
• ½ cup cooked brown rice
• ½ cup chopped fresh parsley
• 1 tablespoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Napa Cabbage:

• 1 head Napa cabbage
• 1 (14.5-ounce) can diced tomatoes, undrained
• ½ cup chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.

2. Brown the Meat: Add ground meat to the pan and cook until browned, breaking it up with a spoon as it cooks.

3. Season and Simmer: Stir in cooked brown rice, chopped parsley, oregano, salt, and pepper. Reduce heat to low and simmer for 5 minutes.

4. Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the Napa cabbage. Using a sharp knife, cut out the thick white core of each leaf, creating a pocket for the filling.

5. Blanch the Leaves: Place the cabbage leaves in the boiling water and blanch for 2-3 minutes, or until softened and pliable. Remove the leaves with a slotted spoon and rinse under cold water. Pat them dry with paper towels.

6. Assemble the Rolls: Place a spoonful of the filling mixture onto the wide end of each cabbage leaf. Fold the sides of the leaf inwards and then roll up tightly. Repeat with remaining filling and cabbage leaves.

7. Simmer the Rolls: In a large pot or Dutch oven, combine diced tomatoes, chicken broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer. Arrange the cabbage rolls seam-side down in a single layer in the sauce.

8. Cook and Enjoy: Cover the pot and simmer for 30-40 minutes, or until the cabbage leaves are tender and the filling is cooked through. Serve hot with additional sauce spooned over the top.

Tips:

• Use a variety of meats: Feel free to experiment with different ground meats like turkey, chicken, or a combination for a unique flavor profile.
• Adjust the spices: You can customize the spice level of the filling and sauce according to your preference.
• Leftovers: These cabbage rolls store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
• Vegetarian Option: For a vegetarian alternative, omit the meat from the filling and substitute with cooked lentils, crumbled tofu, or chopped mushrooms.

How Many People Does This Serve?

This recipe yields approximately 12-15 cabbage rolls, depending on the size of your Napa cabbage and how much filling you use per roll. This comfortably serves 4-6 people, with leftovers potentially depending on appetites.