Stuffed Cabbage Rolls – Are you, in the mood for a satisfying meal that will take your taste buds on a journey of comfort? Look no further than our recipe for Stuffed Cabbage Rolls. This timeless American dish combines soft cabbage leaves with a mixture of ground beef and rice all smothered in a tomato sauce. Get ready to experience the feeling of home with this recipe for Stuffed Cabbage Rolls. With a hint of nostalgia, this dish brings warmth and flavor to your table.
I still vividly remember the first time I prepared these Stuffed Cabbage Rolls. It was a chilly winter evening. I wanted to surprise my family with something delicious. As I cooked the meat and rolled up the cabbage the aroma of simmering tomato sauce filled our kitchen. When I served them at the dinner table it was evident from the smiles on my husband’s and child’s faces that they loved it. This dish quickly became a family favorite. Now it’s regularly requested in our home.
What makes this Stuffed Cabbage Rolls truly special?
Enhance your dining experience with our Stuffed Cabbage Rolls where delightful filling meets a touch of nostalgia. Made with a mouthwatering combination of ground beef, tender rice and an array of seasonings each bite takes you on a journey, into savory bliss. Whether you’re, in the mood for a heartwarming family meal or an exquisite dish to impress on occasion these rolls are absolutely perfect. What’s more, their convenience of being made ahead allows you to indulge in their deliciousness whenever you please making them an essential addition, to your cooking skills.
What You Need To Make This Stuffed Cabbage Rolls Recipe?
Cabbage: For the cabbage, it’s best to go for a fresh one, with large green leaves. This makes it easier to roll your Stuffed Cabbage Rolls without any trouble. The pliable leaves will ensure that your rolls hold together nicely when they’re baking.
Ground Beef: When choosing ground beef, opt for lean options. Look for ground beef that has a 90% lean meat content. This not only makes the filling healthier. Also reduces the greasiness while still keeping all the delicious flavors intact.
Tomato Sauce: The tomato sauce blend consists of crushed tomatoes and tomato sauce, which adds richness to your sauce. These two elements work together harmoniously to create a tangy tomato base that perfectly complements the cabbage rolls.
Fresh Parsley: Fresh parsley is an addition to your Stuffed Cabbage Rolls as it adds a burst of vibrancy. The bright and herbaceous notes help cut through the richness of the filling providing a contrast and enhancing the flavor profile.
Precooked Rice: To save time and ensure tender rice in your cabbage rolls using pre-cooked rice is a convenient choice. It simplifies the recipe without compromising on taste.
Red Wine Vinegar: A secret ingredient, in the tomato sauce is wine vinegar which elevates its taste. It adds a hint of acidity that balances everything out.
Steps To Make Stuffed Cabbage Rolls:
Step 1: First melt the butter in a pot, over medium heat. Next finely chop the onions. Cook them until they become translucent which usually takes 4 to 5 minutes. After that add the garlic. Let it cook for about 30 seconds. Now stir in the crushed tomatoes tomato sauce, salt and pepper. Additionally add sugar and red wine vinegar to the mixture. Allow everything to simmer for 10 to 15 minutes while giving it a stir.
Step 2: While the sauce is simmering away bring a pot of water to boil. Submerge the head of cabbage in the boiling water for 3 to 5 minutes. Until you notice that the cabbage leaves have become pliable enough. Carefully remove 12 leaves from the cabbage.
Step 3: In a mixing bowl combine ground beef with rice along, with chopped onion, minced garlic, salt, pepper two tablespoons of fresh parsley and an egg. Add half a cup of the tomato sauce to this mixture. Thoroughly mix everything together.
Step 4: Take each cabbage leaf. Place it on a surface. Use a knife to cut out and remove the part of the cabbage rib by creating a V-shaped notch. Then take one cup of meat mixture and place it at the center of a cabbage leaf before rolling up that leaf around it. Repeat this step with all remaining meat mixture and cabbage leaves.
Step 5: Preheat your oven to 350°F (175°C). Grease a baking dish measuring 9″x 13″ with cooking spray. Spread half of the tomato sauce evenly on the bottom of the baking dish then place the cabbage rolls in the dish making sure the seam side is facing down. Pour the remaining tomato sauce, over the top. Cover the dish with foil. Bake, for 60 to 90 minutes until the cabbage is tender and the meat is fully cooked.
Step 6: Out of the oven garnish your Stuffed Cabbage Rolls with 2 tablespoons of chopped parsley to add a vibrant touch both in terms of appearance and taste. Serve these rolls warm and enjoy!
Tip:
To ensure that the cabbage leaves are extra flexible, for rolling you can follow these steps; After boiling them for 3 to 5 minutes gently take them out of the water and place them in a bowl filled with ice water. This sudden change in temperature will halt the cooking process. Keep the leaves soft and pliable making it easier for you to roll your Stuffed Cabbage Rolls. The end result will be beautifully wrapped rolls, with tender cabbage leaves after they’re baked.
Frequently Asked Questions:
Can I make these Stuffed Cabbage Rolls ahead of time?
Absolutely! You can definitely make them in advance. Store them in the fridge. When you’re ready to enjoy simply pop them into the oven. You’ll have a satisfying meal ready, in no time.
Are there any suitable vegetarian alternatives for the filling?
Yes if you prefer a vegetarian version you can use a mixture of rice, sautéed mushrooms and finely chopped vegetables as a meat-free filling.
What side dishes pair well with Stuffed Cabbage Rolls?
These rolls are very versatile. Can be paired with a variety of sides. Consider serving them alongside a garden salad some tasty garlic bread or creamy mashed potatoes, for a meal.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Stuffed Cabbage Rolls
Ingredients
For the Tomato Sauce:
- 2 tbsp. of butter
- 1/2 c of onion finely chopped
- 1 tsp of garlic minced
- 28 oz. can of crushed tomatoes do not drain
- 15 oz. can of tomato sauce
- Salt and pepper to taste
- 2 tbsp of brown sugar
- 1 tbsp of red wine vinegar
For the Cabbage Rolls:
- 1 lb of ground beef I use 90% lean
- 1 c of cooked rice
- 1/2 c of onion finely chopped
- 1 tsp of garlic minced
- 1 tsp of salt
- 1/2 tsp of pepper
- 1/4 c of fresh parsley leaves chopped (divided use)
- 1 egg
- 1 head of cabbage
- Cooking spray
Instructions
To make the Tomato Sauce:
- Start by melting 2 tablespoons of butter in a pot, over medium heat.
- Add half a cup of chopped onion and sauté until it turns translucent.
- Stir in 1 teaspoon of garlic followed by a 28-ounce can of crushed tomatoes and a 15-ounce can of tomato sauce. Season with salt and pepper to taste.
- Incorporate 2 tablespoons of sugar and 1 tablespoon of wine vinegar into the mixture then bring it to a simmer. Let it cook for 10 to 15 minutes stirring occasionally.
For the Cabbage Rolls:
- While the sauce is simmering, bring a pot of water to boil and blanch the cabbage leaves until they become pliable ( 3 to 5 minutes). Remove them from the water. Set aside.
- In a bowl combine 1 pound of ground beef, 1 cup of rice, half a cup of chopped onion, 1 teaspoon of minced garlic, 1 teaspoon of salt, half a teaspoon of pepper, a quarter cup of chopped fresh parsley leaves, one egg and half a cup tomato sauce from earlier.
- Trim off any parts from the cabbage ribs and place one-third cupfuls (meat mixture) onto each cabbage leaf, before rolling them up.
- Preheat your oven to 350°F (175°C) while spraying a baking dish measuring 9x13 inches with cooking spray.
- Spread half of the tomato sauce evenly on the bottom of the baking dish. Arrange the cabbage rolls with the seam side, down and pour the remaining sauce, over them.
- Cover the dish tightly with foil. Bake it for around 60 to 90 minutes until the cabbage becomes tender and the meat is thoroughly cooked.
- Before serving sprinkle some parsley on top. Enjoy your meal!
Notes
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!
4 Responses
I made it for dinner tonight. Best cabbage rolls I’ve ever tasted. I will make them like this always. Thankyou.
Can I substitute ground lean turkey instead of beef, and also can these be frozen afterwards?
Yes, Mei-sheng, you can substitute ground lean turkey for beef in the Stuffed Cabbage Rolls recipe using the same amount. The rolls can also be frozen after cooking for later enjoyment.
Delicious! I added paprika to the meat mixture.