Creamy Cheesy Cabbage Rolls
Prep time: 45 min | Cook time: 1 hr | Serves: 4-6
1. Ingredients
The Rolls:
- 1 large head of Green Cabbage
- 1 lb (500g) Ground Beef or Pork (or a mix)
- 1 cup Cooked Rice
- 1 small Onion, finely diced
- 2 cloves Garlic, minced
- 1 Egg (to bind)
- Salt, Pepper, and Paprika to taste
The Cheese Sauce:
- 2 tbsp Butter
- 2 tbsp All-purpose Flour
- 2 cups Whole Milk
- 1.5 cups Shredded Cheese (Mozzarella, Gruyère, or Sharp Cheddar)
- Garnish: Fresh Parsley or Dill
2. Instructions
- Prep the Cabbage: Boil a large pot of water. Core the cabbage and submerge it in the water for 5-8 mins. Peel off the leaves as they soften. Trim the thick "rib" off the back of each leaf so it rolls easily.
- Make the Filling: In a bowl, mix the meat, rice, onion, garlic, egg, and seasonings until well combined.
- Roll Em’ Up: Place 2 tablespoons of filling on the stem end of a leaf. Fold the sides in and roll tightly. Place them seam-side down in a greased baking dish.
- Make the Sauce: Melt butter in a pan, whisk in flour for 1 minute (making a roux). Slowly whisk in milk until thickened. Remove from heat and stir in 1 cup of the cheese until melted.
- Bake: Pour the sauce over the rolls. Cover with foil and bake at 350°F (175°C) for 45 minutes.
- The Golden Finish: Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and bake (or broil) for another 10-15 minutes until bubbly and browned like the picture.
Pro-Tips for Success
- The "Golden" Look: To get those specific brown spots seen in your image, use a mix of Mozzarella (for stretch) and Parmesan (for browning).
- Vegetarian Version: Swap the meat for sautéed mushrooms, lentils, or extra rice and veggies.
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