Vietnamese-Inspired Cabbage Rolls - Myriad Recipes (2024)

FAQs

What is cabbage roll sauce made of? ›

Mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce together in a small bowl until combined. Pour over cabbage rolls.

The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers.

If your cooked cabbage is tough, it's likely because the cabbage is not cooked through yet. Continue to cook the rolls until they're tender. It's also important to make sure you let the rolls rest after they're finished baking.

Freezing breaks down the structure of the leaves, making them pliable and unlikely to crack or break when you pull them from the head or roll them for stuffing.

To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days. Alternatively, freeze in airtight container for up to 1 month. Reheat from frozen.

Rather than boil the vegetable, do the exact opposite and try freezing an entire head of cabbage instead. Despite the fact that it might take a bit of extra time, this method proves to be safer and significantly less stinky — after all, no one wants their house to smell like gas.

Russian stuffed cabbage rolls, also known as golubtsy or golumpki, are a traditional Russian and Eastern European dish made by filling boiled cabbage leaves with a mixture of ground meat (usually beef, pork, or a combination), rice or barley, onions, and spices.

If your cabbage rolls are too tough, it means that you have not cooked them long enough. My method to start with, letting the cabbage sit overnight, starts to get the cabbage nice and soft. But if they are still not soft enough after cooking, it means that you need to return them to the oven and cook for longer.

Description. Ukrainian meat stuffed cabbage rolls. Made with sweet green cabbage, beef, pork, carrots, onions, tomatoes, rice, fresh dill/ parsley, spices.

Which country invented cabbage rolls? ›

Initially, cabbage rolls were created by the Turkish, who claim to be the original cookers of the dish. But as they conquered more and more territory, the recipe was spread and adapted by tens of other countries.

China produces nearly half of the world's cabbage while Russia consumes the most per person. The average Russian eats about 44 pounds of cabbage a year. That compares to the 8.6 pounds eaten by Americans. Raw cabbage is rich in vitamin C.

In many parts of Eastern Europe, eating cabbage rolls for New Year's is considered very lucky. Laura Kelley, author of The Silk Road Gourmet (iUniverse, 2009), says: “My mother said that cabbage rolls were considered lucky because the leaves looked like paper money.

Cabbage juice is loaded with nutrients, such as vitamins C and K, and drinking it is linked to many purported benefits, including weight loss, improved gut health, decreased inflammation, balanced hormones, and body detoxification.

By cutting, crushing or biting into these cruciferous heads, a series of enzymatic reactions is triggered that causes the glucosinolates to break down into allyl isothiocyanate, another volatile compound that gives these Brassicas their fresh vegetal, cabbage-like scent and slightly bitter, peppery bite.