cabbage rolls recipe

This Stuffed Cabbage Rolls recipe is tender cabbage leaves filled with lean ground beef and rice, and baked in a tangy homemade tomato sauce. Classic, simple comfort food!

Classic Cabbage Rolls

olive oil

onion

green cabbage

tomato sauce

beef broth

paprika

beef

white rice

golden raisins ((see note))

salt

sour cream

parsley (, for garnish)

Preheat the oven to 350 degrees F. Coat a 13×9 inch pan with nonstick cooking spray.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil.

Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.

Place the head of cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–gently pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 10 leaves.

Pat the leaves dry with paper towels and set aside to cool.

Lay each cabbage leaf on a flat surface. Using a small knife, cut a V-shaped notch to remove the thick part of the cabbage rib (but don’t cut more than a third of the way into the leaf.)

In a bowl, mix together the tomato sauce, broth, and paprika.

In a mixing bowl, combine the beef, cooled onion, cooked rice, raisins, salt, pepper, and 1/4 cup of the tomato sauce mixture.

Shape 1/3 cup of the beef mixture into a log shape and place in the center of the cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Repeat with remaining meat mixture and cabbage leaves.

Pour half the sauce in the bottom of the prepared baking dish. Transfer the cabbage rolls, seam side down, on top of the sauce. Pour remaining sauce over the cabbage rolls.

Cover with foil and bake for 1 hour.

Serve the cabbage rolls with a dollop of sour cream and a sprinkle of chopped fresh parsley.

Polish cabbage rolls, known as gołąbki, offer a comforting journey through Eastern European cuisine. Hearty ground meat, rice, and tender cabbage leaves combine in a savory dish you'll want to savor again and again.

Easy Cabbage Rolls Recipe

lb ground pork (alternatively, ground turkey)

onions (finely diced)

garlic

(14 oz/397 g) diced tomatoes (with juices)

(10.5 oz/298 g) tomato soup

tbsps parsley

tsp dill weed

Salt (to taste)

Pepper (to taste)

Prepare cabbage leaves by immersing them in boiling water for 2 minutes until tender. Remove carefully and let cool on a clean kitchen towel.

Preheat oven to 350°F and position a rack in the middle position.

Cook rice slightly undercooked, reducing standard cooking time by 5 minutes. Drain and set aside to cool.

In a large skillet, brown ground meats with onions and garlic over medium-high heat until no pink remains. Drain excess fat thoroughly.

Combine cooked meat with rice, diced tomatoes, tomato sauce, and beaten egg. Mix ingredients until evenly distributed.

Create sauce by whisking tomato sauce and tomato soup until smooth.

Spread thin layer of sauce across bottom of 9&#215;13 inch baking dish.

Trim thick cabbage leaf stems if necessary. Place filling in center of each leaf, fold sides inward, and roll tightly with seam facing downward.

Arrange rolls compactly in baking dish, ensuring they do not overlap.

Pour remaining sauce evenly over cabbage rolls, covering completely.

Cover dish tightly with aluminum foil and bake for 75-90 minutes until rolls are heated through and sauce is bubbling.

Remove from oven and let rest 15 minutes before serving to allow flavors to meld and rolls to set.

Cabbage Rolls like my Ukrainian moms! Sunday&#39;s lunch was normally Mom&#39;s Stuffed Cabbage when we&#39;d come over with the family. This is her basic recipe for stuffed cabbage rolls. 

Moms Stuffed Cabbage Rolls

lbs pork

cabbage ((or 1 XL Cabbage))

rice

oz pasta sauce

carrots

tbsp salt

black pepper

water ((divided))

bay leaves

Combine the rice and 1 1/2 cups of water. Bring to a boil then remove from heat and allow to sit covered for 5 minutes.

Meanwhile, grate the carrots and onion; fry in olive oil until browned (8 min.)

Remove the core of the cabbage. Boil the cabbage for 5 minutes covered. Then remove the outer leaves that have been loosened and repeat in 3-minute increments until done.

In a large bowl combine the rice, carrot mixture, ground pork, salt, and pepper. Mix and set aside.

Trim the stems and cut the bigger cabbage leaves in half. Place a heaping tablespoon of filling into each leaf and roll up tucking in the sides. Place the seam down into a baking dish.

Spread the bay leaves over the cabbage rolls. Dilute the pasta sauce with the remaining 1 1/2 cups water and pour over the rolls.

Cover and bake at 370°F for 2 hours.

How To Make Cabbage Rolls:

We used your recipe but made two smaller dishes and added chopped roasted green chiles to half. Delicious both ways! Thank you for sharing your recipe!

My Swedish great grandmother made cabbage rolls like this, with the bay leaves. Most recipes I've found don't call
For bay leaves, but they make it so much better!'

Top 3 cabbage rolls recipe recipes from across the web

The most viewed cabbage rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Cabbage Rolls

Easy Cabbage Rolls Recipe

Moms Stuffed Cabbage Rolls

Top 3 cabbage rolls recipe recipes from across the web

The most viewed cabbage rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Cabbage Rolls

Easy Cabbage Rolls Recipe

Moms Stuffed Cabbage Rolls

The most viewed cabbage rolls recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine