Stuffed Cabbage Rolls Recipe [Video]

Stuffed Cabbage Rolls are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!

I like how this classic dish is so easy to prepare! If you are fond of beefy dishes like this one, then, you will also enjoy Guinness Beef Stew, Beef Tips and Gravy, and Bacon Cheeseburger Meatloaf! Check those recipes out!

Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls are a classic! The aroma that this dish gives off as it cooks simply brings back memories from my childhood when my mom used to cook it for us!

Each bite is meaty, juicy, and perfectly balanced with the rice. The mixture of herbs and spices also plays an important role in making the flavors shine. The tomato sauce is a real winner in this dish, too.

The cabbage leaves themselves are not so flavorful, but they make a nice and sturdy wrap whose flavor simply matches the beefiness. Also, I like how you can easily serve each portion of this dish in individual rolls, with no hassle and great presentation. Try this recipe now!

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How do you make Stuffed Cabbage Rolls

• Make the sauce: Sauté the aromatics in oil, then, add the tomatoes, tomato-based ingredients, and seasonings. Add in the rest of the sauce ingredients and allow it to simmer for about 10 to 15 minutes.
• Prepare the leaves: Put the cabbage head in boiling water to cook for about 3 to 5 minutes. Once the leaves are flexible enough to work with, peel off about 12 leaves.
• Assemble: Mix the filling ingredients in a bowl along with some of the tomato sauce. Lay the leaf flat on a surface and slice the thick rib. Put the filling in and roll away. Do this repeatedly until you consume the leaves and filling.
• Prepare for baking: Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking pan.
• Bake: Pour half of the sauce into the bottom of the pan. Line up the pieces with the seam facing the bottom. Then, pour the remaining sauce on top. Cover the pan with foil, then, bake until thoroughly cooked.

How do you fold a cabbage roll

Put the filling at the center and fold the leaf from one side. Tighten the wrap until the filling elongates and forms a log.

Then, fold in from the two sides on opposite ends of the log to seal the ends. Then, roll away to the direction of the remaining free side.

How long do you bake Stuffed Cabbage Rolls

The meat and rice must be thoroughly cooked, and it takes about an hour to an hour and a half to finish cooking. Make sure to start checking at the first hour-mark.

How do you get cabbage leaves off the head

You can do this by first removing the thick core. Then, submerge the whole head in boiling water. Cooking it slightly will soften the leaves and make them easy to remove.

What do you eat with Stuffed Cabbage Rolls

Here are some side dishes that go exceptionally well with this dish:

• Roasted Sweet Potatoes
• Slow Cooker Mashed Potatoes
• Brown Sugar Roasted Carrots
• Couscous
• Chickpea Salad

How to Store

• Refrigerate: Cover the container tightly with a foil or plastic wrap and refrigerate the whole thing for up to 3 to 4 days.
• Freeze: Freeze the individual pieces first for about 30 minutes, then, put in freezer bags. Thaw when ready to reheat and consume it within 3 to 4 months.

Recipe Tips

• If you want to make this into a soup wherein you will not need to make individual rolls, follow this stovetop cabbage roll soup version instead!
• As a make-ahead version, you can prepare the rolls first. Refrigerate or freeze them, then, bake in a newly prepared batch of tomato sauce for later.
• When buying cabbage, look for ones that are bright in color and firm to the touch to ensure that you are buying fresh ones.

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5 from 8 reviews

Stuffed Cabbage Rolls

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Author: Catalina Castravet Serves: 12 cabbage rolls
Prep time: 30 minutes Cook time: 1 hour 30 minutes Total time: 2 hrs

Ingredients

Tomato Sauce:

• 2 tablespoons  olive oil 
• 1/2  onion  (diced)
• 4 cloves  garlic  (minced)
• 28 ounce  can crushed tomatoes  (do not drain)
• 15 ounce  can tomato sauce 
• 2 tablespoons  tomato paste 
•  Salt and pepper to taste 
• 2 tablespoons  brown sugar 
• 1 tablespoon  red wine vinegar 
• 1 tablespoon  Worcestershire sauce 
• 1 teaspoon  dried Italian herbs 

Cabbage Rolls:

• 1 pound  ground beef  (leaner is better)
• 1 cup  cooked rice  (white or brown)
• 1 tablespoon  onion powder 
• 4 cloves  garlic  (minced)
• 1 teaspoon  salt 
• 1/2 teaspoon  pepper 
• 1 tablespoon  Worcestershire sauce 
• 1 teaspoon  paprika 
• 1 teaspoon  dried Italian herbs 
• 1/4 cup  fresh parsley  (chopped)
• 1  egg 
• 1  head cabbage 

Instructions

Tomato Sauce:

1. Place a large pot over medium heat and add olive oil, once the oil is hot, add the onion and cook for 2-3 minutes or until translucent.
2. Add the garlic and cook for 30 seconds.
3. Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire and red wine vinegar. Stir and bring to a simmer.
4. Cook for 10-15 minutes, stirring from time to time.

Cabbage Rolls:

1. In the meantime, bring a large pot of water to a boil.
2. Preheat oven to 350 degrees F.
3. Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.
4. Remove from water and peel 12 large leaves.
5. In a large bowl, mix until combined ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley and the egg.
6. Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
7. Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib.
8. Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.

Bake:

1. Coat a 9x13 inches pan with cooking spray. Pour half of the tomato sauce on the bottom and arrange the cabbage rolls seam side down, in the baking dish. Top with the remaining sauce.
2. Cover with foil.
3. Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.
4. Sprinkle with the remaining parsley and serve.

Calories: 212 Carbohydrates: 19 Protein: 10 Fat: 11 Saturated Fat: 4 Cholesterol: 40 Sodium: 562 Potassium: 624 Fiber: 4 Sugar: 10 Vitamin A: 618 Vitamin C: 39 Calcium: 84 Iron: 3

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