Vegetarian Stuffed Cabbage Rolls Recipe - Healthier German Stuffed Cabbage Rolls | Masala Herb (2024)

FAQs

What is the best type of cabbage for cabbage rolls? ›

Savoy cabbage is also known as Winter cabbage. The leaves are softer and a bit more pliable, so in the end, they wrap around the filling most beautifully.

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.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits, including reduced inflammation, a healthier heart, stronger bones, improved gut function, and maybe a lower risk of certain cancers. Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants.

Many people prefer savoy cabbage to regular cabbage because of its milder flavour and tender leaves. This is the perfect cabbage for using raw and thinly sliced in salads, stir-fries, or braised with butter. Savoy cabbage works nicely as a fresh and crunchy wrap – you can substitute it for rice paper or tortillas.

You don't add baking soda. Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

Resist the Urge to Overstuff.

If you put too much filling in each leaf, the rolls will be difficult to roll up and they may fall apart when you cook them. If you have extra filling, you can roll it into meatballs and bake it along with the rest of the dish.

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

Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.

It has substantial amounts of β carotene provitamin A), ascorbic acid, riboflavin, niacin and thiamine. Ascorbic acid content varies from 30-65 mg per 100 g fresh weight. Flavour in cabbage leaves is due to the glycoside sinigrin.

Both are excellent sources of important vitamins and minerals. Regular cabbage contains more calcium, zinc and potassium than napa, but napa cabbage contains higher levels of vitamins A, B3, iron and copper. Napa is also lower in sodium than regular cabbage.

What is the best cabbage to use? ›

Savoy Cabbage

And that texture gives a slight elasticity, which makes the leaves ideal for dishes like stuffed cabbage or cabbage rolls. We also love savoy sliced in soup, as a green in salads, and of course, in slaws. Cabbage will never be able to escape the slaw life. And that's fine with us.

Regular cabbage grows into a round sphere, its leaves curling inward until they form a tight ball. Chinese cabbage, on the other hand, grows into an oblong shape, its leaves frilling out towards the edges. It's light green with yellow tints, and has a sweeter flavor than its round cousins.