Stuffed Cabbage Rolls
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
2 mins
-
Total Time
2 hrs 15 mins
-
Servings
18 rolls
-
Calories
180 kcal
-
Course
Main Course
-
Cuisine
American
Stuffed Cabbage Rolls
Description
This recipe begins with blanching cabbage leaves until pliable, then removing and cooling them for rolling. The filling combines cooked rice with grated onion and ground beef, seasoned simply with salt and pepper. Once each leaf is filled and rolled tightly, the leftover blanched cabbage is shredded and used in the sauce.
The sauce blends canned diced tomatoes, tomato puree, water, lemon juice, brown sugar, and crushed gingersnaps along with a piqué made from onion and cloves. This mix simmers gently with the cabbage rolls, imparting a balance of savory, sweet, tart, and spiced flavors. Cooking in the tomato sauce allows the meat and rice filling to absorb moisture and seasoning.
These cabbage rolls serve as a warming, substantial meal. Lemon juice or apple cider vinegar brightens the sauce, while the gingersnaps add a distinctive sweet-spicy note not typical in such recipes.
Using ground beef is traditional, but substitutions like pork, turkey, or sausage work. Preparing the onion piqué infuses the sauce with extra aromatic depth, enriching the overall flavor.
Ingredients
For the cabbage:
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 head green cabbage cored (about 3 pounds)
For the meat filling:
- 1/4 cup white rice long grain
- 1 onion grated on the large holes of box grater (see note 1)
- 1 1/2 pounds ground beef (see note 2)
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 (28 ounce) can tomato puree
- 2 cups water
- 6 tablespoons light brown sugar divided
- 3 tablespoons lemon juice (see note 3)
- 1 onion peeled
- 8 whole cloves
- 3 ounces gingersnaps coarsely crushed (see note 4)
Instructions
To make the cabbage:
- In a Dutch oven or large stock pot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add cored head of cabbage and cook until the outer leaves just begin to wilt, about 3 minutes, turning as needed.
- As each one wilts, use tongs to remove the outer 20 leaves from the head of cabbage, one at a time, and transfer to a colander to cool. Remove the remaining blanched head of cabbage and let cool. Do not discard the water.
To make the meat filling:
- Return cabbage water to a boil over high heat. Add rice and cook until tender, about 13 minutes. Drain rice through a strainer or fine mesh sieve, rinse to cool, and drain thoroughly.
- In a medium bowl, combine cooked rice, grated onion, beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
To assemble the cabbage rolls:
- Trim any tough ribs from the cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf (you should have 20 rolls). Shred remaining blanched cabbage (both the head and any remaining leaves).
- Scatter half of the shredded cabbage leaves in a large Dutch oven. Arrange the cabbage rolls , seam-side down, on top of the shredded cabbage, fitting them snugly to prevent unrolling. (If you are using a smaller pot arrange the rolls in two layers). Sprinkle with remaining shredded cabbage over the rolls.
- In a medium bowl, add diced tomatoes and juice, tomato puree, water, 3 tablespoons brown sugar, lemon juice, and 1/2 teaspoon of salt. Stir to combine, then pour over cabbage. Push the whole cloves into the whole, peeled onion and submerge it in the liquid. Bring the mixture to a boil, then reduce it to a simmer, cover, and cook for 30 minutes.
- Discard the clove-studded onion. Sprinkle the crushed gingersnaps into pot and shake pot gently to incorporate them without disturbing cabbage rolls. Continue to simmer, uncovered, until the sauce begins to thicken, about 1 hour.
- To serve, gently transfer the cabbage rolls to a serving dish using a slotted spoon. Stir in the remaining 3 tablespoons of brown sugar to the sauce and season to taste with salt and pepper. Spoon some sauce over the rolls and pass the extra sauce separately.
Notes
- Two onions are needed: one grated finely into the filling, and another whole onion used to make the aromatic onion piqué with cloves for the sauce.
- Ground beef can be swapped for ground pork, turkey, or sausage to vary the flavor and texture of the filling.
- Lemon juice or apple cider vinegar brighten the tomato sauce and balance its sweetness and acidity.
- Crushed gingersnap cookies added to the tomato sauce bring a subtle warmth and sweetness that complement the savory filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18rolls
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 80mg | 3% |
| Potassium | 474mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 27mg | 30% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
