This recipe puts a modern, creamy twist on traditional stuffed cabbage by replacing the heavy tomato broth with a silky Béchamel sauce and a golden melted cheese topping.
I. Ingredients
The Cabbage:
- 1 medium Head of Cabbage (Green or Savoy)
- Water, Salt, and Cumin (for boiling)
The Filling:
- 500g (1 lb) Ground Meat (Beef or a Beef/Pork blend)
- 1 cup White Rice (washed and drained)
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- ½ cup Fresh Parsley & Dill, finely chopped
- Seasonings: 1 tsp Salt, ½ tsp Black Pepper, 1 tsp Allspice, and a pinch of Cinnamon.
The White Sauce (Béchamel):
- 2 tbsp Butter
- 2 tbsp All-purpose Flour
- 2 cups Whole Milk
- 1 cup Chicken or Beef Broth
- Salt and Nutmeg to taste
The Topping:
- 1 ½ cups Shredded Cheese (Mozzarella, Gruyère, or Monterey Jack)
- Fresh Parsley for garnish
II. Instructions
1. Prepare the Cabbage
Bring a large pot of water to a boil with a pinch of salt and cumin. Carefully remove the leaves from the cabbage head and boil them for 3–5 minutes until tender but not falling apart. Drain and cut out the tough central rib from each leaf.
2. Mix the Filling
In a large bowl, combine the raw ground meat, rice, chopped onion, garlic, herbs, and seasonings. Mix well by hand until the spices are evenly distributed.
3. Roll the Cabbage
Lay a cabbage leaf flat, place a generous tablespoon of the filling near the bottom, fold in the sides, and roll it up tightly into a cylinder (similar to a small burrito).
4. Make the Sauce
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Slowly whisk in the milk and broth to avoid lumps. Simmer until the sauce thickens slightly—it should be pourable, as it needs to help cook the rice inside the rolls.
5. Bake to Perfection
- Pre-heat your oven to 180°C (350°F).
- Spread a thin layer of sauce in a baking dish. Arrange the cabbage rolls tightly in rows.
- Pour the remaining sauce over the rolls until they are mostly submerged.
- Cover the dish tightly with foil and bake for 45–50 minutes.
6. The Golden Crust
Remove the foil, sprinkle the shredded cheese generously over the top, and return to the oven under the broiler (grill) for 5 minutes until the cheese is bubbly and brown.
Pro Tip: For an extra “viral” look like the photo, sprinkle fresh chopped parsley or dill over the melted cheese immediately after taking it out of the oven.
