Here’s a delicious and unique recipe for Stuffed Cabbage Croquettes with Dual Sauces — a fusion of classic stuffed cabbage rolls and crispy croquettes, served with two flavorful sauces for contrast. These are crispy on the outside, tender and savory inside, and perfect for a standout appetizer or main dish.
🥬 Stuffed Cabbage Croquettes with Dual Sauces
🕒 Prep Time: 45 min | Cook Time: 30 min | Serves: 6–8
🧾 Ingredients:
For the Croquettes:
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1 medium head green cabbage
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1 lb ground beef (or pork/beef mix)
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½ cup cooked rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 egg
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Salt & pepper to taste
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1 tsp paprika (optional)
For Breading:
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1 cup all-purpose flour
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2 eggs, beaten
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1½ cups breadcrumbs (panko or regular)
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Oil for frying
🍅 Sauce #1: Classic Tomato Sauce
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 can (15 oz) crushed tomatoes
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1 tsp sugar
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Salt & pepper to taste
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1 tsp dried basil or Italian seasoning
Instructions:
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Sauté onion and garlic in olive oil until soft.
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Add crushed tomatoes, sugar, and seasoning.
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Simmer for 15–20 minutes, then blend for a smooth texture (optional).
🌿 Sauce #2: Garlic Herb Yogurt Sauce
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1 cup Greek yogurt or sour cream
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1 tbsp fresh dill or parsley, chopped
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1 clove garlic, minced
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1 tsp lemon juice
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Salt & pepper to taste
Instructions:
Mix all ingredients in a bowl. Chill until ready to serve.
🥟 Croquette Instructions:
1. Prepare cabbage:
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Bring a large pot of salted water to a boil.
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Core the cabbage and carefully peel off whole leaves.
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Blanch cabbage leaves 2–3 minutes until soft, then drain and pat dry.
2. Make the filling:
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In a bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, and paprika.
3. Form croquettes:
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Place 2–3 tbsp of filling in the center of a cabbage leaf.
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Roll tightly like a burrito, tucking in sides.
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Optional: Secure with a toothpick or press tightly so it holds shape.
4. Bread the rolls:
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Dredge each roll in flour, then dip in beaten egg, then coat with breadcrumbs.
5. Fry:
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Heat 1 inch of oil in a skillet over medium-high.
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Fry croquettes until golden brown and crispy, about 3–4 minutes per side.
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Drain on paper towels.
🧄 Serve:
Plate the croquettes with both sauces — one creamy and cool, the other tangy and warm — for a delicious contrast.
✅ Tips:
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These can also be baked at 400°F (200°C) for 25–30 minutes if you brush or spray with oil.
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Make ahead and freeze before frying for easy prep later.
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Try a vegetarian version with lentils and mushrooms instead of meat.
Would you like a printable version or ideas for presentation (e.g., for a dinner party)?
