Wow, these cabbage rolls are delicious! These are stuffed with ground beef, onions, garlic, dill, and a touch of nutmeg to provide flavor without adding fat. All the flavor of the cabbage rolls is concentrated in the marinara sauce, which is simmered on low heat for a long time.
Stuffed Cabbage Rolls
One of the best things about baking a dinner is how little effort you have to put into it.
I know what you’re thinking, cabbage rolls don’t exactly seem like the most appetizing dish. They are traditionally Polish and are made by wrapping a meat filling in cooked cabbage leaves. There are many options for fillings, but my personal favorite is made with ground lean beef, brown rice, dried dill, onion, garlic, and a pinch of nutmeg.
Slowly baking the stuffed cabbage rolls in the marinara sauce makes them tender and flavorful. They’re great any time of year, but in the winter they’ll do wonders to keep you toasty. These filled cabbage rolls are fantastic!
Stuffed Cabbage Rolls ingredients
The combination of these hearty ingredients makes for a wonderful and satisfying meal.
Cabbage: I made this dish with green cabbage.
Ground beef: I prefer a high fat-to-meat ratio when using ground beef. Stuffed cabbage rolls, which contain many other things, allow you to get away with using something a little leaner. A 90/10 ratio of meat to fat was used in this dish.
Brown rice: Since brown rice is higher in fiber and contains a few less processed ingredients, it is a staple in my home. If you don’t have any short-grain brown rice, long-grain white rice can do in a pinch.
Garlic cloves: Mincing garlic is an acceptable substitute for whole garlic cloves. Half a teaspoon is roughly the same as one garlic clove.
Onion: When cooking with onion, I prefer to finely chop it so that there are no huge bits.
Seasonings: Whenever I need to spice things up, I reach for the salt, pepper, Italian seasoning, parsley, dill, and nutmeg.
Egg: The addition of one egg will make the mixture more stable.
Marinara sauce: It’s up to you whether you want to use jarred marinara sauce or homemade marinara sauce.
Steps To Make Stuffed Cabbage Rolls
It won’t take you more than a few minutes to whip up this simple dish up. Quickly, you will be enjoying a delicious lunch and/or dinner!
Step 1: Set the oven temperature up to 350 degrees.
Step 2: Over high heat, bring a large pot of water to a boil. Season with salt and pepper. Cut a circle around the center with a paring knife. Pull six cabbage leaves off gently, being careful not to damage them. It’s fine if they rip a little. Submerge the entire head of cabbage in boiling water for a few minutes to loosen the leaves before pulling them off. Boil cabbage leaves three at a time for 3-4 minutes, or until extremely soft and malleable.
Step 3: In a medium mixing bowl, combine the ground beef, onion, garlic, half-cup marinara, egg, salt, dill, nutmeg, Italian seasoning, and cooked brown rice. Then, using your hands or a fork, gently blend the ingredients.
Onion:
Garlic:
Dill, nutmeg:
Want To Save This Recipe?
Italian seasoning:
Then, using your hands or a fork, gently blend the ingredients:
Step 4: Half of the sauce should be placed in the bottom of a 9×12-inch baking dish.
Remove the hard vein from the cabbage with a paring knife.
Fill each cabbage leaf with roughly half-cup of the filling.
Tuck the edges in and wrap up like a jelly roll.
Place seam-side down in the prepared pan.
Step 5: Cover the stuffed cabbage with the remainder of the sauce.
Step 6: Cover with foil and bake for about an hour until the cabbage is extremely tender and the meat is cooked through.
Cooking Hints and Substitutions
Meat: You may use whatever type of steak you like! 85/15 ground sirloin. As a healthy alternative, ground turkey might be used!
Cinnamon: Add a few dashes of cinnamon for an added note of warmth.
How to Peel Cabbage Leaves Without Ripping Them:
Place the cabbage head in the freezer for 2 hours to make peeling the leaves off easier. Take it out and set it aside to thaw. The leaves should come off more easily.
Remember to cover it! While baking, keep the cabbage rolls covered with foil. Steaming the cabbage rolls makes them very delicate and soft.
Frequently Asked Questions
Is it possible to cook cabbage rolls in the slow cooker?
Yes! These would be PERFECT to prepare in a slow cooker. Simply put them together precisely as directed but in the slow cooker. Set to cook on low for 7-8 hours or high for 3-4 hours.
How to freeze?
Prepare the cabbage rolls until they are completely covered in marinara. Line a baking sheet with parchment paper and place the cabbage rolls on it. Place in the freezer until completely frozen, then transfer to a ziplock bag labeled with the date. They may be kept frozen for up to two months. When you’re ready to cook them, take them out of the freezer and set them in the refrigerator to defrost overnight. Then prepare them according to the recipe!
Make the cabbage rolls from start to finish before freezing them. Allow cooling fully. Then, keep it in an airtight container and freeze it for up to two months.
What Should You Serve With Stuffed Cabbage Rolls?
Simply round out the meal with a couple of side dishes of your choice!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Cabbage Rolls
Ingredients
- 1 lb ground beef lean beef is best
- 1 head cabbage
- 1/4 c. onion minced
- 3 cloves garlic minced
- 1 24- oz. favorite jarred marinara sauce or homemade marinara sauce
- 1 large egg whisked
- 1/2 tsp nutmeg
- 1 c. cooked brown rice
- 1 tsp salt
- 1/2 tsp dill
- 2 tsp dried Italian seasoning
Instructions
- Make sure your oven is at 350 degrees.
- Put a lot of water to boil in a big saucepan. Adding salt brings out the flavor. Cut around the center of the cabbage with a paring knife. Carefully remove six cabbage leaves without tearing them. It's fine if they get a little torn up. To make removing the leaves from a head of cabbage easier, you may blanch the entire vegetable in boiling water for a few minutes. Prepare cabbage leaves by boiling them for 3–4 minutes, or until they are soft and flexible.
- Mix together the brown rice, dill, nutmeg, egg, salt, dill, and Italian seasoning in a medium bowl. Add the ground meat, onion, garlic, 1/2 cup marinara, and Italian seasoning. Mix the ingredients together with your hands or a fork until everything is evenly distributed.
- Put a layer of sauce in the bottom of a 9x12 baking dish. The tough center vein of cabbage may be easily removed with a paring knife. Put roughly a half cup of the filling in the center of each cabbage leaf. Roll it up jelly-roll shape by tucking in the edges. Place seam-side down in the prepared pan. Spread the remaining sauce on top.
- Tent it with aluminum foil. Bake for approximately an hour, or until the meat is thoroughly cooked and the cabbage is very soft.
CHECK OUT THESE AWESOME, EASY RECIPES:
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
I use tomato bisque instead of marinara sauce. It gives it a sweet taste.