WH Family Recipes

Fried Cabbage Rolls

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Fried Cabbage Rolls

These Fried Cabbage Rolls are a crisp variation of the traditional cabbage rolls. The tender cabbage leaves are filled with a savory mix of ground beef that has been seasoned, along with rice, garlic, onion, and Parmesan, and are then fried until they are golden and tasty. They can be served as a filling appetizer, as a snack, or as a satisfying family meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: American, comfort food
Ingredients Method

Ingredients
  

  • For the Cabbage Rolls
  • 1 large green cabbage
  • 1 lb 450 g ground beef
  • 1 cup cooked white rice
  • ½ small onion finely chopped
  • 2 cloves garlic minced
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • ½ cup breadcrumbs
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley chopped
  • For Frying
  • 1½ –2 cups vegetable or canola oil for frying
  • Optional Dipping Sauce
  • ½ cup sour cream or Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • 1 tbsp chopped parsley
  • Pinch of black pepper

Method
 

  1. Take off the outer leaves of the cabbage and cut around the core carefully.
  2. Heat a large pot of water until it reaches a boil and then gently put the cabbage into the water.
  3. Cook for about 3 to 5 minutes and, gently, remove the softened leaves one at a time using the tongs. Put the leaves onto a plate or a clean towel to cool them.
  4. Take the ground beef, cooked rice, chopped onion, minced garlic, egg, Parmesan, breadcrumbs, paprika, Italian seasoning, garlic powder, salt, black pepper, and parsley and put them all into a big bowl.
  5. Keep thoroughly mixing the filling until all the ingredients are evenly combined.
  6. If necessary, remove the thick central vein from each cabbage leaf so that the leaves will be easier to roll.
  7. Put approximately 2 to 3 tablespoons of the beef and rice filling close to the bottom of each cabbage leaf.
  8. To fold the sides of the cabbage leaf in towards the centre and then roll it up tightly to make a sealed cabbage roll.
  9. Keep filling and rolling the other cabbage leaves.
  10. In a deep skillet or one with a thick base, heat the oil over medium heat, until it is hot enough to fry the rolls without the oil smoking.
  11. Put a small number of cabbage rolls into the hot oil, taking care not to overcrowd the pan.
  12. Cook the cabbage rolls for about 3 to 4 minutes on each side, turning them carefully, until they are golden brown and crispy.
  13. Place the fried cabbage rolls on a plate that has a layer of paper towel or on a wire rack to allow the excess oil to drain.
  14. Do this with the other cabbage rolls as well.
  15. For the optional dipping sauce, mix together in a small bowl sour cream or Greek yogurt, mayonnaise, lemon juice, garlic powder, parsley, and black pepper.
  16. Serve the warm fried cabbage rolls with the dipping sauce and some fresh parsley.

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