Stuffed Cabbage Rolls
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Total Time
3 hrs 30 mins
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Servings
18 cabbage rolls
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Calories
247 kcal
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Course
Main Course
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Cuisine
Polish
Stuffed Cabbage Rolls
Description
Stuffed Cabbage Rolls features large cabbage leaves softened by boiling, which are then filled with a savory mixture of Italian sausage, ground chuck, cooked rice, onions, and herbs. The filling is seasoned with oregano, paprika, salt, and pepper, bound with egg, and rolled neatly into the cabbage leaves after trimming the thick cabbage ribs for easier handling. These rolls are cooked in a tomato paste based sauce with added water, brown sugar, and cider vinegar to create a balanced sweet and tangy flavor. The dish is baked in the oven until cooked through, developing a tender and cohesive texture.
The combination of ground meats and rice provides a filling and hearty interior, while the cabbage leaves soften but retain enough structure to hold the rolls together. The sauce adds moisture and flavor, and optionally butter can be added for richness. This recipe yields about 16 to 20 rolls, making it suitable for feeding a crowd or for leftovers. Cooking gently and seasoning the sauce cautiously help avoid over-salting the final dish.
Stuffed Cabbage Rolls can be served as a standalone main, accompanied by a side like mashed potatoes or bread. They hold well for reheating and are suitable for making ahead of time. Leftovers stay good refrigerated for up to three days and reheat well in the oven or microwave.
Ingredients
For the cabbage rolls
- 1 large cabbage cored but left whole, head
- 3 tablespoons (42g) butter unsalted
- 1 large onion finely diced
- 1 pound (454) Italian sausage bulk
- 1 pound (454g) ground chuck
- 1 large egg
- 1/4 cup Italian flat-leaf parsley minced
- 2 teaspoons oregano dried
- 1 1/2 teaspoons paprika
- 1 cup (227g) long grain rice cooked
- 1/2 teaspoon black pepper
- 2 teaspoons salt fine sea salt
For the sauce
- 1 ounce can tomato paste
- 4 cups (~1L) water
- 1 tablespoon (13g) brown sugar
- 2 tablespoons (30ml) cider vinegar
- salt to taste
- black pepper to taste
- 3 tablespoons (42g) butter optional, unsalted
Instructions
For the cabbage rolls
- Preheat oven to 350°F and set the rack to the middle level.
- Bring a large pot of salted water to boil and once boiling add the cabbage, turning it every few minutes. Cook until soft (about 10 minutes) then gently place the cabbage into a colander to drain. Once it is cool enough to handle, gently separate 16 leaves. If the leaves are still too hard add the cabbage back to the pot of water for a few more minutes.
- Heat a frying pan to medium heat with the butter and onions. Add a pinch of salt and cook the onions until very soft and slightly caramelized (about 12-15 minutes).
- Add the onions to a large bowl along with the rice, bulk sausage, ground beef, oregano, pepper, salt, paprika, parsley, and egg. Mix well to combine.
- Place a cabbage leaf onto a cutting board and flatten it out. With a paring knife, cut the thick rib out by making a slight v-cut approximately 1 to 2 inches down the leaf. If needed, see the process photos above. Repeat for remaining pieces.
- Using a large scoop add 1/3 cup or 65g of filling into the center of the cabbage leaf and fold the cut ends over. Tuck the sides in like a burrito and roll it to close it up. Repeat for the remaining pieces and then place each roll seam side down into a 9x13 baking dish. Note: You might need 2 baking dishes to fit all of the rolls.
- Heat the water in a kettle or microwave and then combine with the tomato paste, sugar, and vinegar. Taste test and season with a touch of salt and pepper. Pour the sauce into the baking dish until it mostly covers the rolls. If needed, add more hot water. Cover the dish tightly with foil.
- Bake the cabbage rolls until they are super tender. This will take anywhere from 2-3 hours. If during the baking process, the liquid starts to dry out, add another 1/2-1 cup of water.
- Once the rolls are tender remove from the oven and let sit for 15 minutes before eating. If the sauce is too thin, remove the rolls to a platter and add the sauce to a pot. Cook the sauce over medium-high heat until it thickens to your liking then remove from the heat and whisk in 3 tablespoons of cold butter, one cube at a time. Pour the thickened sauce over the cabbage rolls. Enjoy!
Notes
- The recipe yields approximately 16 to 20 cabbage rolls depending on leaf size.
- If cabbage leaves are too firm, blanch them longer in boiling water until pliable for easier rolling.
- Trim 1 to 2 inches from the thick stem of each leaf to help form a rounded shape for rolling.
- Leftover filling can be used to make additional smaller rolls using smaller cabbage leaves.
- To thicken the sauce after baking, reduce it on the stove, but season lightly before baking to avoid over-salting.
- Store leftovers in the refrigerator up to 3 days and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cabbage rolls
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 10.2g | 3% |
| Protein | 12.5g | 25% |
| Fat | 17.5g | 27% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 73mg | 24% |
| Sodium | 243mg | 10% |
| Fiber | 1.7g | 7% |
| Sugar | 5.3g | 11% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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