📝 About This Recipe
These elegant, bite-sized cabbage rolls are a staple of the Russian zakuska table, offering a refreshing and tangy alternative to the heavy meat-filled versions. Braised in a savory tomato and vinegar broth and then chilled to perfection, they develop a complex, pickled flavor profile that cuts through the richness of other starters. Perfect for entertaining, these rolls are traditionally enjoyed with a chilled glass of vodka or as part of a festive holiday spread.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage (approx 3-4 lbs, cored)
The Filling
- 1 cup White Rice (cooked and cooled)
- 2 cups Mushrooms (finely minced champignons or cremini)
- 2 large Carrots (grated)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Sunflower Oil (for sautéing)
- 1 teaspoon Dried Dill
- to taste Salt and Black Pepper
The Braising Liquid
- 2 cups Vegetable Broth (low sodium)
- 1/2 cup Tomato Paste
- 3 tablespoons Apple Cider Vinegar (provides the signature tang)
- 1 tablespoon Sugar (to balance acidity)
- 2 pieces Bay Leaves
- 4-5 pieces Allspice Berries (whole)
For Garnish
- 1/4 cup Fresh Dill (chopped)
- 1/2 cup Sour Cream (Smetana) (for serving)
👨🍳 Instructions
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1
Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage with a sharp knife and submerge the head in the boiling water.
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2
As the outer leaves soften (about 2-3 minutes), peel them off one by one with tongs and set them aside on a baking sheet to cool. Continue until all usable leaves are removed.
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3
Using a paring knife, shave down the thick central rib of each cabbage leaf so it is flat and flexible, being careful not to cut all the way through.
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4
In a large skillet, heat the sunflower oil over medium heat. Add the onions and carrots, sautéing until soft and translucent, about 8 minutes.
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5
Add the minced mushrooms to the skillet and cook until they release their moisture and begin to brown. Stir in the garlic, dried dill, salt, and pepper.
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6
In a large mixing bowl, combine the cooked rice with the sautéed vegetable mixture. Taste and adjust seasoning; the filling should be highly flavorful as it will be served cold.
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7
Lay a cabbage leaf flat, place 2 tablespoons of filling near the stem end, fold in the sides, and roll tightly toward the top of the leaf.
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8
In a separate bowl, whisk together the vegetable broth, tomato paste, vinegar, and sugar until smooth.
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9
Place the cabbage rolls seam-side down in a heavy-bottomed pot or Dutch oven, layering them tightly. Tuck the bay leaves and allspice berries between the rolls.
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10
Pour the tomato-vinegar mixture over the rolls. If they aren't fully submerged, add a splash more broth or water.
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11
Bring to a gentle simmer over medium-low heat. Cover and cook for 45-50 minutes until the cabbage is very tender.
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12
Remove from heat and allow the rolls to cool completely in their liquid at room temperature.
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13
Transfer the pot (or move rolls to a container with the liquid) to the refrigerator for at least 6 hours, preferably overnight, to allow the marinade to penetrate the rolls.
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14
To serve, arrange the cold rolls on a platter, drizzle with a little of the remaining cold marinade, and garnish generously with fresh dill and a dollop of sour cream.
💡 Chef's Tips
For the best texture, use Savoy cabbage; its crinkly leaves are more pliable and hold the marinade better. If your cabbage leaves are still too stiff to roll, try freezing the entire head of cabbage overnight and thawing it before use to soften the fibers. Make sure the filling is well-seasoned, as cold dishes often require a bit more salt and spice to stand out. The marinating time is non-negotiable—the rolls transform from 'cooked cabbage' to 'zakuska' only after a long soak in the chilled acidic liquid.
🍽️ Serving Suggestions
Serve alongside a flight of chilled premium vodkas for an authentic Russian experience. Pair with dark, dense rye bread and a side of salted butter or lard (salo). Include them as part of a larger platter featuring pickled herring, beet salad (vinegret), and hard-boiled eggs. A side of spicy Russian mustard or horseradish adds a fantastic kick to the cold rolls.