Stuffed Cabbage Rolls Recipe

Stuffed cabbage rolls are a classic comfort food dish featuring tender cabbage leaves wrapped around a savory filling of meat, rice, and seasonings, then simmered in a flavorful tomato sauce. This recipe is perfect for a hearty and satisfying meal.

Ingredients

For the Cabbage Rolls:

  • 1 large head of green cabbage
  • 1 lb ground beef (or a mix of beef and pork)
  • 1/2 cup uncooked rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried dill (optional)
  • 1/2 teaspoon paprika

For the Sauce:

  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar (optional)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

1. Prepare the Cabbage Leaves:

a. Boil the Cabbage:

  • Bring a large pot of water to a boil. Carefully remove the core from the cabbage.
  • Place the whole head of cabbage into the boiling water and cook for about 5-8 minutes. As the outer leaves become tender, remove them with tongs and set aside. Continue until you have about 12-14 large leaves.

b. Cool and Trim:

  • Allow the cabbage leaves to cool. Using a knife, trim the thick part of the center vein from each leaf to make them easier to roll.

2. Prepare the Filling:

a. Cook the Rice:

  • Cook the rice according to package instructions, then set aside to cool slightly.

b. Mix the Filling:

  • In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, dill (if using), and paprika. Mix until well combined.
READ ALSO  Irish Beef Stew

3. Make the Sauce:

a. Sauté Onion and Garlic:

  • In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

b. Add Tomatoes and Seasonings:

  • Stir in the crushed tomatoes, tomato sauce, brown sugar, red wine vinegar (if using), dried basil, dried oregano, salt, and pepper. Bring to a simmer and let cook for 10 minutes.

4. Assemble the Cabbage Rolls:

a. Fill and Roll:

  • Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold the sides over the filling and roll up tightly, starting from the stem end.

b. Layer in a Pot:

  • Spread a thin layer of the tomato sauce on the bottom of a large pot or Dutch oven. Place the cabbage rolls seam-side down in the pot. Pour the remaining sauce over the rolls, ensuring they are well covered.

5. Cook the Cabbage Rolls:

a. Simmer:

  • Bring the sauce to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours, until the cabbage is tender and the meat is cooked through.

6. Serve:

a. Plate and Enjoy:

  • Carefully remove the cabbage rolls from the pot and place them on a serving platter. Spoon some of the sauce over the top. Serve hot with a side of mashed potatoes or crusty bread.

Tips for Perfect Stuffed Cabbage Rolls

  1. Cabbage Leaves: Use large, tender leaves for easy rolling. If the leaves are too stiff, boil them for a few more minutes.
  2. Filling: Mix the filling thoroughly but avoid overworking it to keep the meat tender.
  3. Sauce: Adjust the sweetness and acidity of the sauce to your taste by adding more or less sugar and vinegar.
  4. Cooking: Ensure the cabbage rolls are well-covered with sauce during cooking to prevent them from drying out.
  5. Make-Ahead: These cabbage rolls can be made ahead and stored in the refrigerator for up to 2 days before cooking. They also freeze well; just thaw and reheat before serving.
READ ALSO  Fried Potatoes and Onions

Enjoy your hearty and delicious stuffed cabbage rolls as a comforting and flavorful meal!

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