Stuffed cabbage rolls have always been one of those comforting dishes that remind me of cozy family dinners growing up. My mother used to make them on special occasions, especially during the colder months, when a hearty meal was just what we needed. I remember watching her roll the cabbage leaves so meticulously, ensuring each one was packed with love and care. Over the years, I’ve adapted the recipe to make it my own, but the essence of those cherished memories remains.
As a busy mom, I find that recipes like this are perfect for those times when I want to impress the family without spending hours in the kitchen. These stuffed cabbage rolls are surprisingly simple to make, and once they’re in the oven, I can relax and let the aroma fill the house. It’s always a hit with my husband and kids, and the leftovers (if there are any!) make for a great lunch the next day.
What I love most about this dish is its versatility. You can tweak the filling to suit your taste, and it’s a fantastic way to use up any extra veggies or rice you have on hand. Plus, there’s something so satisfying about sitting down to a meal that you’ve lovingly prepared, knowing that it’s both nourishing and delicious. So, if you’re looking for a recipe that combines nostalgia, flavor, and a bit of fun in the kitchen, give these stuffed cabbage rolls a try—you won’t be disappointed!
Making Stuffed Cabbage Rolls
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Ingredients
- 1 large cabbage head
- 2 tbsp butter
- 1/2 cup chopped onions
- 1 tsp garlic (minced)
- 15 oz crushed tomatoes
- 8 oz tomato sauce
- 10.75 oz condensed tomato soup
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp granulated sugar
- 1 tbsp red wine vinegar
- 1 lb ground beef
- 1 cup cooked white rice
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 cup fresh parsley (divided)
- 1 egg
Directions
Start by bringing a large pot of water to a boil. Place the cabbage head into the pot and boil it until the outer leaves become soft. Carefully remove the cabbage and peel off about 12 large leaves. Trim any thick veins from the leaves to make rolling easier.
In a large pan, melt the butter over medium heat. Add the chopped onions and sauté them until they become translucent. Stir in the garlic and cook for another minute. Add the crushed tomatoes, tomato sauce, and condensed tomato soup to the pan. Season the mixture with crushed red pepper flakes, salt, black pepper, sugar, and red wine vinegar. Simmer the sauce for about 5 minutes, then set it aside.
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish and spread a thin layer of sauce over the bottom.
In a large bowl, combine the ground beef, cooked rice, chopped onions, garlic, salt, black pepper, egg, and 2 tablespoons of parsley. Mix in 1/4 cup of the cooled sauce.
Place about 1/3 cup of the meat mixture onto each cabbage leaf, roll it up by folding the sides inward, and roll tightly around the filling. Place the rolls seam-side down in the baking dish.
Pour the remaining sauce over the cabbage rolls, ensuring they are evenly coated. Cover the dish tightly with foil and bake for 1 hour and 30 minutes, or until the cabbage is tender and the meat is fully cooked through.
Once done, remove the foil, sprinkle the remaining parsley on top, and serve hot.
Storing Suggestion
Stuffed cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F for about 15 minutes, or until heated through. You can also freeze the rolls for up to 2 months—just thaw them overnight in the fridge before reheating.
Cooking Tips
If you’re short on time, you can use pre-cooked rice to speed things up. For a richer flavor, try using a mix of ground pork and beef in the filling. You can also adjust the level of spice by increasing or decreasing the amount of red pepper flakes.
Serving Suggestions
These stuffed cabbage rolls pair wonderfully with a dollop of sour cream on the side. You can also serve them with a slice of crusty bread to soak up the sauce, or a light cucumber salad for some refreshing contrast.
Ingredient Substitutions
If you don’t have ground beef on hand, ground turkey or chicken can be used as a substitute without sacrificing flavor. For a vegetarian option, you can use lentils or a meat substitute mixed with rice and seasonings.
Seasonal Variations
In the summer, try adding some diced bell peppers or zucchini to the filling for extra texture and flavor. During colder months, you can enhance the richness of the dish by adding a spoonful of tomato paste to the sauce for a deeper flavor.
Allergen Information
This recipe contains eggs and dairy (butter). If you’re allergic to eggs, you can leave it out or use a flaxseed egg as a binder. For a dairy-free version, substitute olive oil for the butter.
FAQ
Can I make stuffed cabbage rolls ahead of time?
Yes, you can prepare the cabbage rolls in advance and store them in the fridge for up to 24 hours before baking. Just cover the dish tightly and bake when ready.
Can I freeze stuffed cabbage rolls?
Absolutely! Stuffed cabbage rolls freeze well. Once cooked, let them cool completely, then freeze in an airtight container for up to 2 months. Thaw before reheating.
How do I prevent the cabbage leaves from tearing?
To avoid tearing, make sure to boil the cabbage leaves long enough to soften them. Trimming the thick veins also helps with rolling without breaking the leaves.
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. Just ensure the rice is fully cooked before adding it to the filling, as it may take longer to cook than white rice.
What can I do if I run out of cabbage leaves?
If you run out of cabbage leaves, you can use any large leafy green, such as Swiss chard or collard greens, to wrap the filling. The result will be just as delicious!
How can I add more flavor to the filling?
To enhance the flavor of the filling, you can add spices like paprika or cumin, or even a splash of Worcestershire sauce. Fresh herbs like thyme or oregano can also add a nice depth of flavor.
Stuffed Cabbage Rolls
Ingredients
- 1 large cabbage head
- 2 tbsp butter
- 1/2 cup chopped onions
- 1 tsp garlic minced
- 15 oz crushed tomatoes
- 8 oz tomato sauce
- 10.75 oz condensed tomato soup
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp granulated sugar
- 1 tbsp red wine vinegar
- 1 lb ground beef
- 1 cup cooked white rice
- 1/2 cup chopped onion
- 1 tsp garlic minced
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 cup fresh parsley divided
- 1 egg
Instructions
- Bring a large pot of water to a boil. Submerge the cabbage and cook until the leaves soften. Carefully remove and peel off 12 large leaves. Trim the tough veins from each leaf using a knife or kitchen scissors.
- In a large skillet, melt butter over medium heat. Sauté chopped onions until translucent, then add the garlic and cook for another minute. Stir in crushed tomatoes, tomato sauce, and condensed tomato soup. Season with red pepper flakes, salt, and black pepper. Add sugar and vinegar, simmer for about 5 minutes, then remove from heat.
- Preheat your oven to 350°F. Grease a 9x13-inch baking dish. Pour a thin layer of the prepared sauce into the bottom of the dish and set aside.
- In a large mixing bowl, combine ground beef, cooked rice, onions, garlic, salt, black pepper, egg, and 2 tablespoons of parsley. Add 1/4 cup of the cooled sauce to the mixture and stir well.
- Scoop about 1/3 cup of the meat mixture and shape it into a small log. Place each portion in the center of a cabbage leaf, folding the sides inward and rolling it tightly around the filling. Lay the rolls seam side down in the prepared dish.
- Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with foil and bake for 1 hour and 30 minutes, or until the cabbage is tender and the meat is cooked through.
- Uncover, sprinkle with the remaining parsley, and serve hot.
