Why do the leaves tear?

They may be over-blanched – stick to 5–7 minutes. Also, remove thick ribs with a sharp knife to make the leaves more flexible.

Can I use regular white cabbage?

Yes, but blanch it longer (10–15 minutes) and remove the thick veins. Napa cabbage gives a more delicate texture.

How to make the sauce richer?

Stir a tablespoon of sour cream or heavy cream into the tomato sauce – it adds creaminess and balances the acidity.

How long should they simmer?

At least 30–40 minutes over low heat. They're ready when the cabbage is easily pierced with a knife and the filling is cooked through.

Peking cabbage stuffed cabbage

Name: Peking cabbage stuffed cabbage
Total time: 40 min
Yield: 4 порции
Cuisine: International
Ingredients: Peking (Chinese) Cabbage — 500 g; Beef minced meat — 600 g; Tomato Paste — 30 g

60min

1130g

Nutrition per 100g

214

Imagine soft, melt-in-your-mouth cabbage rolls made with tender Napa cabbage, filled with juicy ground beef, and bathed in a rich tomato sauce. This dish is the ultimate comfort food – warming, satisfying, and so flavorful. Napa cabbage makes the rolls especially delicate, while the beef filling keeps them hearty. Easier to make than with regular cabbage, and always a hit at the dinner table.

WHAT YOU WILL NEED

From ingredients

3 products

Vegetables

Peking (Chinese) Cabbage500 g

Meat

Beef minced meat600 g

Sauce

Tomato Paste30 g

SIMPLE PROCESS

Step by step recipe

The secret to this dish is proper blanching – don't overcook the leaves, or they'll tear. Use fresh ground beef seasoned simply with salt and pepper. Roll them carefully to prevent them from falling apart during simmering. The tomato sauce adds richness, and slow-cooking on the stove makes the meat tender and juicy. Check for doneness – the cabbage should be soft, and the meat fully cooked.

Step 1

Prep the cabbage

Separate 8–10 large whole leaves from the Napa cabbage head (500 g / 17.6 oz). Blanch in boiling salted water for 5–7 minutes until soft. Remove with a slotted spoon, drain, and cool slightly.

Step 2

Season the meat

In a bowl, combine ground beef (600 g / 21.2 oz) with salt and pepper to taste. For extra moisture, add 1 egg and 2 tbsp cold water, and mix thoroughly.

Step 3

Roll the cabbage rolls

Place 2–3 tablespoons of the meat mixture in the center of each cooled leaf. Fold the sides over, then roll from the bottom, tucking in the top edge to form a neat packet.

Step 4

Make the sauce

Mix tomato paste (30 g / 1 oz) with 250 ml (1 cup) of hot water until smooth.

Step 5

Simmer

Arrange the rolls seam-side down in a pot. Pour the tomato sauce over them (it should almost cover them). Bring to a boil, reduce heat to low, cover, and simmer for 30–40 minutes until tender.

Step 6

Serve

Serve hot, topped with extra sauce. Garnish with fresh herbs and a dollop of sour cream if desired.

CHEF'S TIP

Choose fresh Napa cabbage

The head should be firm with crisp leaves, no dark spots. Fresh cabbage separates easily and doesn't tear during blanching.

Don't over-blanch

Blanch leaves for 5–7 minutes – just enough to make them pliable but still sturdy. Overcooking makes them fall apart.

Add onion and garlic to the meat

For extra moisture and flavor, mix finely chopped onion and minced garlic into the ground beef – it makes the filling more tender and aromatic.

Simmer on low heat

Once you add the sauce, reduce the heat to low and simmer for 30–40 minutes. This ensures the meat is fully cooked and the cabbage becomes buttery soft.

SUBSTITUTIONS

Add your taste

Replace beef with a beef-pork mix A 50/50 blend of beef and pork makes the filling juicier and richer, which is perfect for stuffed cabbage rolls.
Skip tomato paste – use fresh tomatoes Instead of tomato paste, use 2 fresh tomatoes, blanched and puréed – the sauce will taste more summery and fresh.
Vegetarian version Replace the meat with a mushroom or vegetable mix (e.g., rice and buckwheat with mushrooms) for a hearty meat-free option.
Add rice to the filling Mix 100 g (½ cup) of cooked rice into the ground beef – the filling becomes more substantial, and the rolls even heartier.

HOW TO STORE

How to Store Napa Cabbage Rolls

Cool completely, then transfer to an airtight container. Refrigerate for up to 3 days. Reheat in a covered skillet or oven (150°C / 300°F for 15 minutes). Freeze for up to 2 months – thaw in the fridge and warm on the stovetop.

GOOD TO KNOW