Stuffed Cabbage or Cabbage Rolls
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr
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Total Time
1 hr 40 mins
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Servings
6
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Calories
518 kcal
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Course
Main Course
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Cuisine
American
Stuffed Cabbage or Cabbage Rolls
Description
Stuffed cabbage rolls feature fresh cabbage leaves that are carefully blanched until pliable and dried thoroughly to avoid thinning the sauce. The beef and hot sausage are seasoned with salt, pepper, cumin, thyme, onion and garlic powders, chipotle pepper, and mixed with cooked white rice, tomato paste, and sugar to balance acidity. Removing the cabbage veins before rolling ensures tenderness.
The flavors meld during baking or simmering in tomato sauce and fire-roasted diced tomatoes, creating a savory and slightly smoky character. Cooking the cabbage leaves just until pliable maintains structure without becoming mushy. This balance gives the dish a layered texture combining soft meat filling and tender vegetable wrapper.
These rolls serve well as a hearty meal on their own, often accompanied by simple side dishes or bread. They are traditional comfort food that showcases the blend of meat, rice, and vegetable textures and flavors.
When preparing, monitor blanching time so leaves stay pliable but not limp, and thoroughly dry leaves before wrapping. Meat seasoning can be adjusted or tested by microwaving a sample before rolling. Lamb, ground pork, or other meats can substitute the beef and sausage if desired, and tomato sauce varieties may be swapped. Removing the thick cabbage veins facilitates better texture and roll formation.
Ingredients
- 1 cabbage head, fresh
- 2 tbs butter
- ½ onion minced
- 3 garlic cloves, minced
- 1 bay leaf
- salt dash
- 1 lbs ground beef
- ½ lb ground sausage hot
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon thyme dried
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle pepper dried
- 2 tbs tomato paste
- ½ teaspoon raw sugar can sub brown sugar if no raw sugar available
- 1 cup white rice cooked
- 1 tomato sauce can
- 1 fire-roasted diced tomatoes canned
Instructions
- Preheat the oven to 350. Place a soup sized stock pot on medium heat with water filled to 75% of the pot. Set up a large bowl with ice water. Set out several layers of paper towels on a sheet tray. Peel as many leaves from the cabbage as possible without damaging them. Using tongs, carefully press the cabbage leaves down into the water when it comes to a simmer - do not boil. Allow each leaf to simmer for 30 secs or until pliable and bright green. Then remove to the ice bath for 10 secs and then remove to the paper towels. Continue until all leaves have been soaked and layed out to dry. Use at least 12 leaves. Use extra paper towels or a salad spinner, dry each cabbage leaf well. Using a sharp knife, remove the large vein that makes the base stem. Cut it out by making an upside down V shape.
- In the bottom of a oven proof dutch oven over medium heat, melt the butter. Add the onion and cook until onion starts to become translucent (3 minutes). Add the garlic and bay leaf and cook over medium heat until fragrant (1 minute). Remove from the heat and set aside and allow to cool. When cooled, remove the bay leaf. Remove the onion and garlic mix and set aside in a separate bowl. Pour the can of Tomato sauce into the bottom of this stock pot.
- In a medium sized bowl, add the ground beef, sausage, salt, pepper, cumin, thyme, onion powder, garlic powder, chipotle, tomato paste and sugar. Add the rice. Add the reserved onion and garlic mixture (make sure you removed the bay leaf). Mix well. See recipe tips that follow the recipe for directions about testing the spice level.
- Time to assemble! On a flat surface, lay the cabbage leaf out flat. Using your hand, scoop up about ½ cup of ground meat mixture and shape into a log shape and lay on the cabbage leaf in the center of the leaf. Roll the cabbage leaf up like a burrito by folding the sides in and then rolling from the end closest to you to the outer edge. Lay the completed roll in the bottom of the large oven proof pot on top of the tomato sauce which you already poured into the pot. Put the seam of the cabbage roll on the bottom so it stays closed. Continue doing this until all of the cabbage leaves have been rolled with the meat mix in the middle.
- Pour the can of fire roasted diced tomatoes on top of the cabbage rolls (do not pour off any can water, simply add to the dish). This should cover the cabbage rolls, but if it doesn’t add more tomato sauce until rolls are covered.
- Place heavy duty aluminum foil on the top of the sauce pot and secure well. Place the pot lid on top of the aluminum foil. Place in the oven and bake until the meat mixture is well done - start checking at about 45 minutes to 1 hour Should be completely done by 1.5 hours for sure.
Notes
- Only blanch cabbage leaves until pliable to prevent limpness; overcooking weakens leaf structure.
- Dry cabbage leaves thoroughly after blanching to keep sauce from becoming too thin.
- Remove large cabbage veins by cutting upside down V shapes to improve tenderness in rolls.
- Test meat seasoning by microwaving a small portion before rolling to adjust flavors if needed.
- Adapt meat mixture by substituting lamb, ground pork, or other ground meats to preference.
- Various tomato sauces can be used; garlic basil is a nice addition if available.
- If fresh onion and garlic are unavailable, use powdered forms added directly to the meat mixture, skipping sautéing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 91mg | 30% |
| Sodium | 689mg | 29% |
| Potassium | 792mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 114mg | 11% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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