Of course! “Cabbage Rolls with Dumplings” refers to a classic Central and Eastern European comfort dish, often known as Halupki or Golabki (the cabbage rolls) served with Galbete or Nokedli (the dumplings). It’s a hearty, satisfying meal.
Here is a traditional recipe that will guide you through making tender cabbage rolls stuffed with a savory meat and rice filling, served alongside soft, pillowy dumplings.
Cabbage Rolls (Halupki/Golabki)
These are blanched cabbage leaves wrapped around a flavorful filling and simmered in a simple tomato sauce.
Ingredients:
· For the Cabbage Rolls:
· 1 large head of green cabbage (about 3-4 lbs / 1.5 kg)
· 1 lb (450g) ground pork (or a mix of pork and beef)
· 1/2 cup uncooked long-grain white rice
· 1 small onion, finely chopped
· 2 cloves garlic, minced
· 1 large egg
· 1 teaspoon salt
· 1/2 teaspoon black pepper
· 1 teaspoon dried marjoram or thyme
· For the Cooking Sauce:
· 1 (24 oz / 700ml) jar of tomato passata or crushed tomatoes
· 2 cups beef or chicken broth
· 2 tablespoons brown sugar or white sugar (to balance acidity)
· 2 tablespoons apple cider vinegar or lemon juice
· 2 bay leaves
· Salt and pepper to taste
Instructions:
- Prepare the Cabbage Leaves:
· Bring a large pot of water to a boil. Carefully core the head of cabbage and place the whole head into the boiling water.
· As the outer leaves soften and become pliable (after about 1-2 minutes), carefully peel them off with tongs. You may need to return the cabbage to the water as you work inward to soften more leaves.
· Lay the leaves flat on a towel to cool and dry. If the thick, tough center rib makes rolling difficult, shave it down with a paring knife to make it thinner. - Make the Filling:
· In a large bowl, combine the ground meat, uncooked rice, chopped onion, minced garlic, egg, salt, pepper, and marjoram. Mix with your hands until just combined. Do not overmix. - Assemble the Rolls:
· Place a cabbage leaf on a work surface. Put about 2-3 tablespoons of the filling (depending on the leaf size) in the center near the stem end.
· Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, like a burrito. Repeat with remaining leaves and filling. - Cook the Cabbage Rolls:
· In the same large pot, whisk together the passata, broth, brown sugar, vinegar, bay leaves, salt, and pepper.
· Arrange the cabbage rolls snugly, seam-side down, in the sauce. You can make multiple layers.
· Bring the sauce to a simmer over medium heat. Then, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the rice is cooked through and the cabbage is very tender.
Dumplings (Galbete/Nokedli/Spätzle)
These are small, soft, eggy dumplings that are the perfect tool for soaking up the tomato sauce.
Ingredients:
· 2 cups all-purpose flour
· 3 large eggs
· 1/2 cup milk (or water)
· 1/2 teaspoon salt
· 2-4 tablespoons water (as needed)
Instructions:
- Make the Batter: About 20 minutes before the cabbage rolls are done, start the dumplings. In a medium bowl, mix the flour and salt. Make a well in the center and add the eggs and 1/2 cup of milk. Gradually whisk from the center outward until a thick, sticky batter forms. If it’s too thick to drip slowly from a spoon, add a little more water, one tablespoon at a time. Let the batter rest for 10-15 minutes.
- Cook the Dumplings:
· Bring a large pot of salted water to a boil.
· There are a few ways to form the dumplings:
· Over a Grater/Spätzle Maker: Place a grater or spätzle maker over the pot and press the batter through the holes with a spatula.
· The “Cutting” Method: Spread a thin layer of batter onto a small, wet cutting board. Hold it over the boiling water and use a knife to quickly slice small strips of dough directly into the water.
· The Spoon Method: Dip a teaspoon in the hot water, then scoop a small amount of batter. Use a second spoon to push the batter into the boiling water. - Boil and Drain: The dumplings are done when they float to the surface, which only takes 2-3 minutes. Use a slotted spoon to remove them and transfer to a colander. Rinse briefly with warm water to prevent sticking.
Serving Your Cabbage Rolls with Dumplings
- To Serve: Place a generous portion of soft dumplings on a plate or in a shallow bowl.
- Add the Rolls: Top with 2-3 cabbage rolls.
- Sauce it Up: Ladle plenty of the delicious tomato sauce from the pot over everything.
- Garnish (Optional): A sprinkle of fresh chopped parsley or dill adds a nice fresh touch.
Chef’s Tips & Variations
· Cabbage Prep Shortcut: You can freeze the whole head of cabbage overnight. Thaw it completely, and the leaves will be soft and pliable without any boiling.
· Baked Version: After assembling the rolls in the pot, you can transfer everything to a baking dish, cover, and bake at 350°F (175°C) for 1.5 – 2 hours.
· Sauerkraut Layer: For an authentic tangy twist, place a layer of sauerkraut on the bottom of the pot before adding the sauce and cabbage rolls.
· Dumpling Consistency: The dumpling batter should be looser than a dough but thicker than a pancake batter. It should slowly drip off a spoon.
Enjoy this wonderfully comforting and traditional meal