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Plated Authentic Dominican Niños Envueltos, savory stuffed cabbage rolls, in a rustic bowl with vibrant tomato sauce and fresh herbs, ready to serve.

Authentic Dominican Niños Envueltos: Savory Stuffed Cabbage

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Transport your taste buds straight to the heart of the Caribbean with these incredible Dominican Niños Envueltos, or ‘wrapped children.’ These aren’t just your average stuffed cabbage rolls; they’re a vibrant explosion of flavor, featuring tender cabbage leaves lovingly filled with a seasoned mixture of lean ground beef, fragrant rice, and aromatic herbs, all simmered to perfection in a rich, zesty tomato sauce. A comforting and deeply satisfying meal that’s perfect for family dinners and guaranteed to become a new favorite.

  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 large green cabbage (about 2-3 lbs)
  • FOR THE FILLING:
  • 1 lb lean ground beef
  • 1/2 cup cooked white rice (cooled)
  • 1/2 large onion, finely diced
  • 1/2 red bell pepper, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 packet Sazón Goya (or similar seasoning blend)
  • Salt and black pepper to taste
  • FOR THE SAUCE:
  • 1 tbsp olive oil
  • 1/2 large onion, chopped
  • 1 bell pepper (any color), chopped
  • 3 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 cup beef broth (or water)
  • 1 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tsp sugar (optional, to balance acidity)
  • 1 tbsp apple cider vinegar or lime juice
  • Salt and black pepper to taste

Instructions

  1. Prepare the Cabbage: Carefully remove the core from the cabbage. In a large pot of boiling salted water, blanch the whole cabbage for 5-7 minutes, or until the outer leaves are pliable enough to peel off easily. Remove leaves one by one, carefully peeling them off. Trim any thick veins from the center of each leaf to make rolling easier. Set aside to cool.
  2. Prepare the Filling: In a large bowl, combine the ground beef, cooked rice, finely diced onion, red bell pepper, minced garlic, chopped cilantro, chopped parsley, 1 tbsp tomato paste, dried oregano, ground cumin, Sazón, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
  3. Assemble the Rolls: Lay a cabbage leaf flat. Place about 2-3 tablespoons of the filling near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip, creating a neat cylinder. Repeat with remaining leaves and filling. If you have extra filling, you can form small meatballs and add them to the sauce.
  4. Prepare the Sauce Base: In a large, deep pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add the chopped onion and bell pepper and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  5. Build the Sauce: Stir in the 15 oz can of tomato sauce, beef broth, 1 tbsp tomato paste, bay leaf, dried oregano, ground cumin, sugar (if using), and apple cider vinegar or lime juice. Bring the sauce to a gentle simmer. Season with salt and black pepper to taste.
  6. Arrange and Simmer: Carefully arrange the stuffed cabbage rolls seam-side down in a single layer in the pot, nestling them into the sauce. If you have multiple layers, ensure each layer is mostly covered by sauce.
  7. Cook: Bring the sauce to a gentle boil, then reduce heat to low, cover the pot, and simmer for 60-70 minutes, or until the cabbage is very tender and the filling is cooked through.
  8. Serve: Garnish with fresh cilantro or parsley, if desired. Serve hot with extra sauce.

Notes

For easier rolling, choose a cabbage with large, flexible leaves. If you struggle with peeling, you can blanch the cabbage a bit longer, or even freeze it overnight and thaw it to make the leaves more pliable. Don’t overfill the rolls to prevent them from bursting during cooking. These Niños Envueltos are excellent for meal prep; they taste even better the next day! You can store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Serve with a side of white rice or crusty bread to soak up all that delicious sauce.

  • Author: Cook Reel
  • Prep Time: 35 minutes
  • Cook Time: 70 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Dominican, Caribbean

Nutrition

  • Serving Size: 1 roll with sauce
  • Calories: 320
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 70mg

Find it online: https://cookreel.com/authentic-dominican-stuffed-cabbage-rolls/

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