📝 About This Recipe
A beloved cornerstone of Dominican comfort food, Niño Envuelto (literally 'wrapped child') features tender cabbage leaves enveloping a spiced beef and rice filling, simmered in a vibrant, herbaceous tomato sauce. This Caribbean classic reflects the island's unique fusion of Middle Eastern influences and local 'Sazón,' resulting in a dish that is deeply savory, aromatic, and incredibly soul-warming. It is a labor of love that transforms humble ingredients into an elegant, nutrient-dense masterpiece perfect for family gatherings.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (core removed)
The Savory Filling
- 1 lb Ground Beef (85/15 lean-to-fat ratio for moisture)
- 1 cup White Rice (long-grain, uncooked and rinsed)
- 1/2 cup Red Onion (very finely minced)
- 4 pieces Garlic Cloves (mashed into a paste)
- 1/2 cup Bell Pepper (finely minced cubanelle or green pepper)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Dried Oregano (Dominican oregano preferred)
- 1 teaspoon Salt and Black Pepper (or to taste)
- 1 tablespoon Olive Oil
The Braising Sauce
- 15 oz Tomato Sauce (canned plain tomato sauce)
- 2 cups Beef Broth (low sodium)
- 1 tablespoon Apple Cider Vinegar (to balance the sweetness of the tomato)
- 1 teaspoon Sugar (to cut acidity)
- 1 piece Bay Leaf (whole)
👨🍳 Instructions
-
1
Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage with a sharp knife.
-
2
Submerge the whole cabbage head in the boiling water for 3-5 minutes. As the outer leaves soften and become translucent, peel them off one by one using tongs and set them aside on a tray to cool.
-
3
Once the leaves are cool enough to handle, use a small knife to shave down the thick central rib of each leaf so it is flat and easier to roll.
-
4
In a large mixing bowl, combine the raw ground beef, rinsed uncooked rice, minced onion, garlic paste, bell pepper, cilantro, oregano, salt, pepper, and olive oil.
-
5
Mix the filling thoroughly by hand until all ingredients are evenly distributed. Do not overwork the meat, or it will become tough.
-
6
Lay a cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the meat mixture near the stem end of the leaf.
-
7
Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly toward the top, similar to a burrito.
-
8
Repeat the process until all the filling is used. If you have small or torn leaves, you can overlap two to make one roll.
-
9
In a wide, deep skillet or Dutch oven, whisk together the tomato sauce, beef broth, apple cider vinegar, and sugar. Add the bay leaf.
-
10
Place the cabbage rolls into the sauce, seam-side down, packing them tightly so they don't unravel during cooking.
-
11
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot tightly.
-
12
Cook for 45-50 minutes. Check halfway through to ensure there is enough liquid; the rice will absorb a significant amount. Add a splash of water if the sauce becomes too thick.
-
13
Test for doneness by piercing a roll with a fork; the rice should be tender and the cabbage soft. Remove from heat and let rest for 5 minutes before serving.
💡 Chef's Tips
Use Dominican Oregano if possible; it has a stronger, more citrusy profile that is essential for authentic flavor. Ensure the rice is thoroughly rinsed to remove excess starch, preventing the filling from becoming gummy. If you have leftover cabbage scraps, chop them up and place them at the bottom of the pot before adding the rolls to prevent sticking. Do not overstuff the leaves; the rice will expand as it cooks, and rolls that are too tight may burst. For a richer sauce, sauté the onions and garlic in a little oil before adding the liquid components.
🍽️ Serving Suggestions
Serve with a side of creamy avocado slices to contrast the acidic tomato sauce. Pair with 'Moro de Guandules' (Rice with Pigeon Peas) for a truly festive Dominican feast. A simple green salad with a light lime vinaigrette cleanses the palate perfectly. Enjoy with a glass of ice-cold 'Morir Soñando' or a crisp Caribbean lager. Drizzle extra sauce from the pan over the rolls and garnish with fresh parsley.