stuffed cabbage rolls recipe
Stuffed cabbage rolls with ground beef and rice are a beloved comfort food that combines tender cabbage leaves with a hearty filling. Wrapped in a savory tomato sauce, these rolls are then baked to perfection, making for a warming, satisfying meal. Popular in Eastern European cuisine, stuffed cabbage rolls are a great dish to prepare for special occasions or family dinners.
This recipe for stuffed cabbage rolls brings together ground beef, cooked rice, and a blend of spices, creating a filling that is both rich and flavorful. The addition of a sweet-and-tangy tomato sauce elevates the dish, while a clever freezing trick makes cabbage preparation easier than ever. Each bite delivers a comforting combination of textures and flavors that is sure to please everyone at the table.
Serve these delicious stuffed cabbage rolls with mashed potatoes or a crisp cucumber salad to create a full, balanced meal. Perfect for family gatherings or cozy nights in, this dish is a fantastic way to explore the flavors of Eastern Europe in your own kitchen.
Key Ingredients for Stuffed Cabbage Rolls
- Green Cabbage – The star of the dish, its leaves wrap around the filling to create tender and flavorful rolls.
- Ground Beef – Provides a hearty and savory base; opt for lean ground beef to minimize excess fat.
- Cooked Rice – Adds texture and a bit of bulk to the filling, making it satisfying and hearty.
- Onion – Finely chopped to infuse the beef with a sweet, aromatic depth.
- Egg – Helps bind the filling together, ensuring it stays compact inside the cabbage leaves.
- Tomato Sauce and Diced Tomatoes – Form the base of the tangy sauce that complements the cabbage and beef beautifully.
- Sugar and White Wine Vinegar – Adds a sweet and tangy balance to the tomato sauce, enhancing the overall flavor.
Steps to Create Delicious Cabbage Rolls
- Preheat the oven to 350°F (180°C) and prepare a baking dish. Start by peeling 12-15 large cabbage leaves from the head and boiling them briefly until softened.
- Mix ground beef, rice, onion, egg, milk, salt, and pepper in a bowl to create the filling. Divide the mixture into portions, placing each on a cabbage leaf.
- Roll the cabbage leaves around the filling, burrito-style, and secure them with toothpicks. Arrange the rolls in a baking dish.
- Combine diced tomatoes, tomato sauce, sugar, vinegar, and water to make the sauce. Pour over the cabbage rolls, cover with foil, and bake for about an hour.
- Remove the rolls from the oven, thicken the sauce with a cornstarch slurry, and pour it back over the rolls before serving.
Handy Tips for the Perfect Stuffed Cabbage Rolls
- Freezing the Cabbage – Freeze the cabbage head overnight and let it thaw the next day. This softens the leaves without the need for boiling.
- Testing the Filling – Cook a small portion of the filling in a skillet to check seasoning before stuffing the leaves.
- Handling Split Leaves – Use extra cabbage leaves to patch any that split during preparation; just layer and roll as usual.
- Thickening the Sauce – Add the cornstarch slurry gradually, whisking constantly, to achieve the perfect consistency without over-thickening.
Creative Variations for Your Cabbage Rolls
- Low-Carb Option – Replace rice with steamed cauliflower rice for a lighter dish.
- Plant-Based Twist – Substitute ground beef with a plant-based alternative, use nondairy milk, and skip the egg.
- Quick and Easy – Make an “unstuffed” version by cooking all ingredients in a skillet for a faster meal.
Storing Leftovers with Care
Leftover stuffed cabbage rolls can be stored in the refrigerator for up to four days. To keep them fresh, place them in an airtight container or wrap them tightly in aluminum foil. For longer storage, freeze the rolls uncooked, then thaw overnight in the refrigerator before cooking as directed. This method preserves their texture and flavor, ensuring they are just as delicious when reheated.
Enjoy these delightful stuffed cabbage rolls with your favorite sides for a comforting and satisfying meal!
How to make stuffed cabbage rolls recipe
Ingredients
For the Rolls:
- 1 head of green cabbage approximately 12 large leaves
- 1 1/2 teaspoons salt plus more for boiling water
- 1/2 cup finely chopped onion
- 1 pound ground beef lean (85% or less)
- 1 large egg
- 1/4 cup milk
- 3/4 cup cooked rice
- 1 teaspoon freshly ground black pepper
For the Sauce:
- 1 can 14 1/2 ounces diced tomatoes, undrained
- 1 can 8 ounces tomato sauce
- 2 tablespoons cornstarch
- 2 tablespoons white wine vinegar
- 3 tablespoons sugar
- 3/4 cup water divided
Instructions
- Preheat the oven to 350°F (180°C), setting the rack in the center position. Prepare a large pot of salted water and bring it to a boil.
- Separate 12 to 15 large leaves from the cabbage head and blanch them in the boiling water for about 3 minutes. Drain thoroughly and set aside.
- In a medium mixing bowl, combine the ground beef, cooked rice, chopped onion, egg, milk, 1 1/2 teaspoons of salt, and black pepper. Mix thoroughly and divide into 12 equal portions.
- Lay a cabbage leaf flat and place approximately 2 1/4 ounces of the beef mixture at the center. Roll the leaf around the filling, folding the edges in to secure it.
- Arrange the cabbage rolls seam-side down in a large baking dish or an oven-safe Dutch oven, securing each roll with toothpicks if needed.
- To prepare the sauce, mix the diced tomatoes (with juice), tomato sauce, sugar, vinegar, and 1/2 cup of water in a bowl. Pour the sauce over the cabbage rolls.
- Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for about 1 hour, or until the cabbage is tender and the sauce is bubbling.
- Remove the toothpicks from the rolls and transfer them to a serving platter.
- Pour the cooking juices from the baking dish into a saucepan and place it over medium heat. Dissolve the cornstarch in 1/4 cup of cold water, then gradually add the slurry to the saucepan, stirring constantly. Bring to a boil, reduce to a simmer, and continue to stir until the sauce reaches the desired thickness.
- Serve the cabbage rolls hot, topped with the thickened tomato sauce.