Cabbage Rolls Across Eastern Europe

Cabbage rolls are a timeless dish for a reason - they are filling, cheap to make, and absolutely delicious. They are ubiquitous in many cuisines across Europe, Asia, and Northern Africa with some key regional differences.

First, lets break down the make up of a classic cabbage roll: On the highest level, they are a filling wrapped in a leaf of cabbage, then braised, baked or steamed in a covered pot.

Starting with Europe, the filling is usually meat-based. These fillings can be beef, lamb, or pork, and can include myriad seasonings: the heavy hitters are usually onion and garlic. The meat is usually bulked up by adding rice, barley, vegetables, or mushrooms. Not only is this delicious, but it also helps stretch the more expensive meat further into more rolls, feeding more people for less. In Asia they tend to stuff their rolls with minced seafood, tofu, and shiitake mushrooms.

Growing up as prairie Canadians, we were both heavily influenced by Ukrainian and Polish food culture in our day to day lives (despite the fact that neither of us are Ukrainian or Polish in the slightest!). Let's look at these countries as well as some others to appreciate the details and differences of this wonderful meal.

Ukraine

In Ukraine, these are known as Holubsti, and the filling varies greatly by region, ranging from corn grits, buckwheat, fried onions, pork cracklings, or raw minced meat. The mixture is seasoned then wrapped in steamed fresh or pickled cabbage leaves, though in spring, they are replaced by beet root leaves or grape leaves. After wrapping, they are fried, then stewed with sour cream, tomato, mushroom, or another sauce.

Poland

Golabki are made up of pork and beef mixed with rice and barley. This is consistent across Poland, with the differences found in the sauces, also including mushroom, tomato, or sour cream.

Hungary

The wrapping begins to differ a bit here with the Hungarian Töltött Káposzta. Cabbage rolls in Hungary can be made from sweet or sauerkraut cabbage leaves, with a filling of pork, eggs, onions, and rice. Seasonings are also interesting, including caraway, salt and pepper.

Sweden/Finland

Cabbage Dolma is often a simpler pork and rice mixture, served with a uniquely Scandinavian lingonberry jam, as well as potatoes and gravy.

Egypt

This version is known as mahshi kronb, and is comprised of pre-cooked cabbage leaves stuffed with rice, onion, tomato, mint, dill, and cumin. Meat is rarely used in Egyptian stuffed cabbage. The rolls are typically boiled in broth or tomato sauce, which also has some herbs and spices. These rolls are typically much smaller than a European cabbage roll, as the leaves are cut smaller rather than left whole. As well, the leaves are left open at the ends rather than tucked in.

Azerbaijan and Turkey

Sarma are most popular in the winter in Turkey but are enjoyed all year round as well. The stuffing of these is interesting, and consist of rice, coriander, mint, dill, onions, and meat.

Armenia

Pasuts Dolma, as they are known in Armenia, are stuffed with beans and tart fruits, typically red beans, chickpeas, lentils, cracked wheat, tomato paste, onion, and many spices and flavorings. Some Armenian cooks flavor them with rose hip syrup as well, which sounds completely awesome.

How to Make It

Prepare the Sauce

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent (about 10 minutes).

Next, add the garlic, paprika, salt, and pepper to the pot and cook until fragrant (about 2 minutes).

Add the crushed tomatoes, tomato juice, and bay leaf to the pot. Reduce the heat and allow the sauce to simmer for at least 30 minutes, stirring occasionally. If you find that the sauce is getting too thick, you can add some water to the pot. Remove the pot from the heat, add the fresh dill and parsley, then allow to cool.

You can make the sauce several days in advance to lighten the load. It will also keep in the freezer for several months.

Prep the Cabbage

The cabbage will need to be softened in order to roll. There are a few ways to do this, but all start by removing the core with a paring knife.

We used the pressure cooker method. For this, add about 2 cups of water and a trivet to an Instant Pot. Place your cabbage in the Instant Pot then pressure cook on high for 8-10 minutes. Remove the cabbage from the Instant Pot and set aside to cool. Alternatively, you can boil the cabbage for 7-10 minutes or you can freeze it for 3 days and allow it to thaw overnight. Once your cabbage is softened, gently remove the leaves, being sure not to rip them. Using a paring knife, shave down the tough rib from each leaf. This will make the leaves more flexible and easier to roll. Set aside as you prepare the filling.

Mix the Filling

Add the beef, pork, rice, onion, garlic, dill, paprika, salt, and pepper to a large bowl and mix until well-combined. You can prep the filling the day before and will also keep in the freezer for several months. If freezing, allow the filling to defrost before stuffing the cabbage leaves.

Stuff the Cabbage

Place about 2 tablespoons of filling on your prepped cabbage leaf. Roll the leaf over the filling. Take the excess cabbage and cover the exposed sides. Using your thumb, stuff the excess cabbage into the filling on both sides. This should seal the roll and it will hold its shape. Repeat this until you run out of filling.

If you aren't cooking all of the rolls right away, you can freeze the extras at this point. They will keep in the freezer for several months.

Bake and Serve

Preheat the oven to 350°F. Meanwhile, add a layer of the sauce to the bottom of a baking dish.

Place the cabbage rolls in the dish and cover with more sauce.

Cover the baking dish with foil and bake the cabbage rolls for 60-90 minutes or until they reach an internal temperature of 165°F. Remove from the oven and allow to cool for 10-15 minutes.

Serve with a dollop of sour cream and enjoy!