stuffed cabbage

Delicious and savory Japanese-Style Stuffed Cabbage Rolls served in a delicate tomato-based sauce. It’s a perfect meal to share with a crowd on a cold day!

Japanese Stuffed Cabbage Rolls

onion

Tbsp extra virgin olive oil ((divided))

cabbage

salt

lb ground meat ((454

Tbsp all-purpose flour (plain flour)

unsalted butter

Parsley ((for garnish))

egg (50 g w/o shell)

panko (Japanese breadcrumbs) ((20 g))

Tbsp milk

nutmeg

black pepper

bay leaves

garlic ((minced))

tomatoes ((14.5-oz, 411 g))

Tbsp white wine

chicken/vegetable stock ((240 ml))

Gather all the ingredients.

Mince the onion. With the knife tip pointing toward the root, thinly slice the onion within ½ inch off the base. Then slice the onion horizontally.

Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion.

In a frying pan, heat 1 Tbsp olive oil on medium heat and sauté onion until tender, about 4 to 6 minutes.

Start boiling 2 QT (2L) water and add 1 tsp salt when boiling. Remove the center core of the cabbage with a knife.

Completely submerge the whole cabbage and cook the cabbage until the leaves are pliable and started to peel off, about 5 minutes. Using kitchen tongs or a fork, peel off and take out loosen outer cabbage leaves from the pot.

Soak the cabbage leaves in iced water to stop the cooking process. Remove excess water from them with a salad spinner or pat dry with paper towel. Trim the tough, thick center vein at the base of each leaf (upside-down V shape). Alternatively, you can shave down this thick part. For a beginner cook, I recommend simply cutting it off.

Chop the thick veins into small pieces, which will be added to the stuffing.

In a large bowl, mix the meat, sautéed onion, and the chopped vein parts of the cabbage with your clean hands or a rubber spatula.

Add 1 egg, ⅓ cup panko, 2 Tbsp milk, ½ tsp nutmeg, 1 tsp salt, and pepper.

Mix well until the mixture is sticky and combined. Cover with plastic wrap and keep in the refrigerator for 15-30 minutes (this step is optional; however, it helps to solidify fat, keep the meat juicy and prevent from drying out, and enhance and trap the umami flavor).

Try to divide the mixture into 12 equal parts (I roughly divided into 8 first and adjusted the amounts later).

Put 1 Tbsp of the flour into a fine sieve for dusting. Working with 1 leaf at a time, overlap the bottom of the cabbage leaf where you see the upside-down V-shape. Lightly dust the flour over the cabbage leaf. The flour helps the stuffing stick to the cabbage and acts as a binding agent. Add the stuffing in the center of the bottom part of the cabbage leaf.

Starting with the stem end, roll the cabbage up tightly, tucking in the sides of the leaf as you roll.

Use one hand to pull the edge of the leaf and roll the fillings tightly toward the edge.

Insert a toothpick to seal and secure the edge so the roll doesn’t fall apart while cooking (optional). Repeat with the remaining leaves and stuffing.

What if the cabbage leaf is broken? You can still use it. Use a smaller cabbage leaf to “patch” up and roll the fillings the same way.

In a large pot (I use 6 ¾ QT oval Dutch oven), heat 1 Tbsp olive oil on medium heat and cook 2 bay leaves and minced garlic until fragrant. Then stir in the diced tomatoes.

Reduce the heat to medium-low. Add 1 Tbsp white wine, salt, and freshly ground black pepper, and bring it to simmer on medium heat.

Place the cabbage rolls side by side in rows, seam side down, in the pot. If there are open spaces, stuff the leftover cabbage in the opening so the cabbage rolls won’t move around while cooking. Pour 1 cup of chicken/vegetable broth.

Place Otoshibuta (drop lid) on top of the cabbage rolls. If you don’t have a drop lid or your pot is not round, you can make it with aluminum foil (see the tutorial here). Cover to cook on medium heat. After boiling, lower the heat to medium-low heat and simmer for 30 minutes. Add ½ Tbsp butter to give it a little shine and more flavor.

When you are ready to serve, carefully pick up the stuffed cabbage roll with kitchen tongs and put in a serving dish. Remove the toothpick and pour the sauce on top. Garnish with parsley and serve.

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It&#x27;s SO good!

Stuffed Cabbage Casserole

olive oil (divided)

95% beef

onion (chopped fine)

tbsp garlic

thyme

tsp sweet Hungarian Paprika

salt and black pepper

green cabbage (coarsely chopped)

(14.5 oz. petite dice tomatoes with juice)

(15 oz. tomato sauce)

water

brown rice

mozzarella cheese (Sargento)

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")

Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.

Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.

Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Unstuffed Cabbage Roll Casserole is a delicious and healthy choice for a fast weeknight meal!  This low-carb and keto-friendly recipe is a family favorite!

Keto Unstuffed Cabbage Roll Casserole

beef

onion, diced

garlic,

(14 ounce) can diced tomatoes

Cauliflower Rice, not pre cooked

oregano

½ teaspoon smoked paprika

cabbage,

cheddar cheese

Salt,

Preheat oven to 350 degrees. Prepare a 9x13 casserole dish with non-stick cooking spray.

In a stock pot or dutch oven, cook ground beef and onions over medium heat until the beef has browned and crumbled. Stir in the garlic. Drain well and return to pot.

To the beef, add the tomatoes and seasonings. Stir to combine.

Add cabbage over the sauce and cover the pot to help the cabbage begin to reduce. Stir occasionally until the cabbage begins to wilt.

Transfer the cabbage mixture to the casserole dish. Stir in cauliflower rice. Top with cheese.

Bake covered with aluminum foil for 20 minutes. Remove foil, add cheese and cook for an additional 5 to 10 minutes uncovered.

Authentic Polish Golabki recipe. This Polish stuffed cabbage recipe will feed a crowd. Also, you can  make this recipe ahead and freeze up to one month before serving.

Golumpki (Gołąbki, Stuffed Cabbage)

Cabbage head

lb Ground Chuck

lb Ground Italian Sausage

lb bacon

white onion chopped

rice

bread crumbs

Tomato Soup (I prefer Campbells)

tomato paste

sugar

salt (adjust

tbs pepper (adjust

White Vinegar

Preheat oven to 350 degrees F.

Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water.

Place on stove on high heat and cover, bringing to a boil.

Gently boil cabbage until leaves of cabbage soften and become pliable.

Remove from stove and drain water from the pot. Set aside and allow cabbage head to cool.

Once cabbage is cooled, remove the leafs from the cabbage head. Take a paring knife and cut the lower portion of the "vein" from the leaf. This vein is very tough and needs to be removed. It will make it much easier to roll the meat mixture in the cabbage leaf. Continue to do this until you remove as many leaves from the cabbage as you can.

In a large mixing bowl combine ground chuck, sausage, crumbled bacon, chopped onion, egg, rice, bread crumbs and finally add the salt and pepper. Make certain to thoroughly combine the ingredients together. The "meat" mixture will be a similar consistency to meatloaf. It should be nice and moist. If it seems dry, add an additional egg.

Lay a cabbage leaf down on a flat surface thus allowing you to roll it easier. Take some of the meat mixture and form into a large meatball. You may make these as large or as small as you prefer therefore choose the size of your preference. Place the meatball in the center of the cabbage leaf. Wrap the cabbage leaf around the meat mixture (see video above).

Place the stuffed cabbage in a roaster with the wrapped edges down in the roaster. Repeat this process placing the Golumpki next to each other, until all of the meat mixture is used up.

Mix tomato soup, tomato paste and also a pinch of sugar.

Pour tomato soup mixture over the top of the stuffed cabbage and reserve a small amount to be used in the next step.

If you have cabbage leaves remaining, cover the entire top of the stuffed cabbage in the roaster.

Pour remaining tomato soup mixture on top of the cabbage that you lined the tops of the stuffed cabbage. This step will help steam the Golumpki that lies below and therefore will keep them nice and moist.

Put a lid on top of the roaster and bake for approximately 1 1/2 hours.

https://embed.mediavine.com/videos/v4tgroph502twqtaxk6i

This family recipe for Gołąbki, from Platter Talk Food Blog, is delicious and savory comfort food and an authentic Polish recipe that has been handed down for generations. Put this savory family dinner on your menu tonight!

Gołąbki

When i was growing up my elderly neighbor always made these, and  passed the recipe on to my mother. Second to none, the best stuffed cabbage ever!

HALUPKI (Slovak stuffed cabbage)

(4-pound) whole head of cabbage

raw rice

butter

lb. ground chuck, + 1/2 lb.ground pork

garlic powder

lb. saurkraut drained

can tomato sauce 1 (14-ounce) can crushed tomatoes

Jewish Sweet and Sour Stuffed Cabbage, Holishkes a traditional Jewish (Instant Pot) cabbage rolls beef rice dish simmered in tomato sauce.

Jewish Sweet and Sour Stuffed Cabbage

Head of Cabbage

Yellow/Brown Onion ((divided))

Yellow/Brown Onion ((from the whole onion) grated)

Beef

Long Grain White Rice

Kosher Salt

Freshly Ground Black Pepper

Fresh Garlic (minced)

Tomato Juice ((remove one cup and set aside

Crushed/Pureed Tomatoes

Tomato Sauce

Sour Salt

Light Brown Sugar ((or more to taste))

Tablespoon Pure Virgin Coconut Oil ((Crisco or Vegetable Oil))

rest of Yellow/Brown Onion (sliced)

Cabbage

Golden Raisins

Ginger Snaps (crushed)

Tablespoons Crystallized Ginger

Add 1 cup water to Instant Pot.  Place cabbage on a trivet. 

Lock the lid and close the pressure valve and cook for 1 minute.  Allow a 5 minute Natural Pressure Release.

Remove cabbage from Instant Pot and run under cold water to cool.  Dump out water from Instant Pot and rinse pot.  Place cooking pot back into Instant Pot.

Cut out core from cabbage.  Carefully remove 14-20 cabbage leaves.  Gently, shave off the raised/thick part of the vein at the base of each Leaf.  Set the Leaves aside. 

Chop up the rest of the cabbage (which is white-ish) and set aside.

Prepare Cabbage Leaves

Add all Filling Ingredients to a Bowl. 

With a Course Hand Grater, grate about 1/4 cup of onion into the bowl of filling and mix together well.  Set aside. 

Slice the rest of the onion(s) and set aside with the bowl of the chopped cabbage. Set aside for assembly set.*

Prepare Meat and Rice Filling

Set aside one cup of tomato juice for the assembly step.**

Choose Sour Salt, freshly squeezed lemon juice or, True Lemon Crystals for the sour part of the recipe.

To the container of a VitaMix, Blender, or Large Food Processor add all sauce ingredients except for the pureed/diced tomatoes. Process to combine. 

Dump can of can of pureed/diced tomatoes into the sauce and mix by hand. [Sauce should have some texture, so do this by hand.] Taste sauce and adjust for sour or sweetness according to your preference.  Set the sweet and sour sauce aside for the assembly step.***

Make the Sauce

Take a softened cabbage leaf and add one scoop of the meat mixture (about 2 Tablespoons worth) to the center of the cabbage leaf. 

Fold in sides of cabbage leaf and roll up, tucking in the sides as you go.  Repeat until all filling has been used.

Roll the Cabbage and Meat Mixture

*Grab the bowl with the chopped cabbage and sliced onions, which was set aside and add 1/3 of it to the bottom of the Instant Pot. Spread out evenly along the bottom.

**Pour in the one cup of plain tomato juice, which was set aside.

Place a very short legged trivet into the cooking pot over the onions, cabbage, juice. This will act as a buffer so that the pot can easily come to pressure.

Place half the stuffed cabbage rolls on to the trivet. 

Add half of what is left from the bowl of onions/cabbage and layer them evenly over the cabbage rolls

***Pour half of the sweet and sour sauce over the onions and cabbage layer.

Repeat process by adding another layer of cabbage rolls to the pot and top with the rest of the onions/cabbage and prepared sweet and sour sauce. (If you have made extra cabbage rolls, you may need a third layer.)

If using any of the optional add ins, sprinkle them over the top layer.

Lock on lid and close pressure valve. Cook at high pressure for 9 minutes.  When beep sounds, wait 15 minutes and then manually release the rest of the pressure (if any is left).

With a slotted spoon, remove stuffed cabbage rolls to a platter and carefully pour over some sauce. Pour the rest of the sauce into a gravy boat or other bowl and serve on the table.

Assemble Cabbage Rolls and Sauce

Instant Pot Low Carb UNStuffed Cabbage Rolls with ground turkey or beef and fantastic sweet and sour sauce is the perfect keto stuffed cabbage family dinner!

Instant Pot Low Carb UNStuffed Cabbage Rolls

Yellow/Brown Onion (sliced)

Diced Tomatoes w/Juice

Tablespoon Pure Virgin Coconut Oil

Tablespoon Premium Fish Sauce

Swerve Brown Sugar Replacement

Tablespoon Kosher Salt ((or 2 teaspoons Sea Salt))

Ground Turkey (or Ground Beef)

Riced Cauliflower ((instructions

Worcestershire Sauce

Fresh Garlic (finely minced)

Xanthan Gum

Rough chop one onion and evenly spread it on bottom of Instant Pot.

Chop onion and rough chop the cabbage and place into a bowl. Set aside.

In a Large Measuring Cup, or bowl, add all sauce ingredients (diced tomatoes w/ juice, crushed tomatoes, tomato sauce, coconut oil (or Crisco), mined garlic, Sour Salt (OR juice from 2 lemons OR 2 teaspoons True Lemon Crystals), brown sugar substitute, salt and pepper) and whisk together well.

In another large mixing bowl, add ground turkey (or ground beef), riced cauliflower, egg, salt, pepper, minced garlic, xanthan gum and Worcestershire sauce. Mix together well.

Use a Large Cookie Scoop and form meat mixture into meatballs. [They do not need to be perfect.]

Gently, place half the meatballs (10-12) to the Instant Pot.

Add half the remaining onions and cabbage. Lightly press down the cabbage and onions, being careful not to smash the meatballs.

Pour half of the sweet and sauce over the onions and cabbage.

Form the rest of the meatballs and place them in the Instant Pot.

Spread half of the remaining cabbage and onions over the meatballs.

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Top 22 stuffed cabbage recipes from across the web

The most viewed stuffed cabbage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Stuffed Cabbage Rolls

Stuffed Cabbage Casserole

Keto Unstuffed Cabbage Roll Cassero...

Golumpki (Gołąbki, Stuffed Cabbage)

HALUPKI (Slovak stuffed cabbage)

Jewish Sweet and Sour Stuffed Cabba...

Instant Pot Low Carb UNStuffed Cabb...

Stuffed Cabbage Rolls

Malfouf (Lebanese Cabbage Rolls)

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls (VIDEO)

Cabbage Rolls "Golubtsi"

Golabki (REAL Polish Stuffed Cabbag...

The Very Best Stuffed Cabbage Soup ...

Classic Bosnian Sarma - Stuffed Cab...

Ukrainian Holubtsi or Stuffed Cabba...

Polish Gołąbki: Stuffed Cabbage Rol...

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Dump-and-Bake Stuffed Cabbage Rolls...

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Mom's Classic Stuffed Cabbage Rolls

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