Cabbage Rolls Recipe

2013-04-25
Cabbage Rolls
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  • Servings : 8 to 10
  • Prep Time : 60m
  • Cook Time : 2:000 h
  • Ready In : 3:000 h

Nutritional Info

This information is per serving.

  • Calories

    345
  • Calories from Fat

    62
  • Total Fat

    6.9g
  • Saturated Fat

    2.2g
  • Cholesterol

    91mg
  • Sodium

    715mg
  • Total Carbohydrates

    47.7g
  • Dietary Fiber

    6.2g
  • Sugars

    20.9g
  • Protein

    24.9g
  • Vitamin A

    31%
  • Vitamin C

    114%
  • Calcium

    13%
  • Iron

    31%
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Maybe it’s because I am half German and my grandfather made the best cabbage rolls ever, but I love them.

This isn’t my grandfather’s recipe (unfortunately no one has that), but this is still very good.

Stuffed cabbage is one of the most famous Polish recipes, but in other countries in the area they are a staple as well.

Cabbage Rolls

Ingredients

  • 1 head savoy cabbage
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 pounds ground beef (not lean)
  • 1 teaspoon salt
  • pepper
  • 3 1/2 tablespoons ketchup (optional)
  • 2 eggs, beaten
  • 2 - 3 tablespoons chopped fresh dill
  • 1 cup long-grain rice

For the Sauce:

  • 28 ounces canned peeled plum tomatoes, chopped (juice reserved)
  • 14 ounces canned crushed tomatoes
  • 1/2 cup ketchup
  • salt and pepper to taste
  • 2 onions, thinly sliced
  • grated zest and juice of 1 lemon
  • 1 – 2 tablespoons light brown sugar
  • fresh dill sprigs to garnish

Method

Step 1

Freeze the cabbage 2 days ahead and thaw overnight to soften the leaves and make them easy to separate.

Step 2

If you want to make the recipe using raw unfrozen cabbage you will have to boil the leaves or the cored head of cabbage until the leaves are partially cooked.

Step 3

Core the cabbage and separate the leaves. You will need to remove and discard any heavy cores/spines from the leaves. To do this, using a small knife, gently slice the core end of the leaf so the thickness is the same as the rest of the cabbage leaf.

Step 4

Partially boil the rice until it is 1/2 cooked, about 8 minutes.

Step 5

Preheat the oven to 325°F.

Step 6

Heat the oil in a large skillet and cook the onion for 3-5 minutes until it begins to soften. Stir in the garlic and remove from the heat to cool. In a large bowl, mix together, the beef, salt, pepper to taste, ketchup, eggs, dill, partially cooked rice and the onion/garlic mixture.

Step 7

Combine the sauce ingredients in a large pot and bring to a boil over medium-high heat. Simmer the tomato mixture for 10-15 minutes, stirring frequently.

Step 8

Place a cabbage leaf on the work surface, curled side up. Place 2 to 3 tablespoons of the meat mixture in the center of the leaf. Fold the core end of the leaf over the filling, then fold the sides in. Roll up the leaf to encase the filling. Repeat with the other leaves and the remaining meat mixture.

Step 9

Spoon a thin layer of the tomato sauce in the bottom of a large roasting pan. Arrange the rolled leaves in the roasting pan, seam side down. Spoon the sauce over each layer of the rolls. Add a little water if necessary, to just cover the stuffed cabbage.

Step 10

Bake, tightly covered, at 325°F for 90 minutes to 2 hours, basting occasionally, until the cabbage is perfectly tender.

Step 11

Transfer the cabbage rolls to a serving platter. Garnish with dill and serve with lots of sour cream. A simple salad and some fresh rye bread are all you need to turn this recipe into a real feast.

Make it Healthier

Cabbage recipes are very healthy for you. Cabbage is one of the family of cruciferous vegetables like cauliflower and broccoli, which is on our list of 10 healthiest foods to eat.

I don’t remember ketchup being anywhere near my grandfather’s recipe, but I think it would give the dish a nice tang.

To make this recipe even healthier I would leave out the ketchup in the rolls themselves. It cuts the sugar content, and I don’t think it is really needed in the cabbage roll stuffing.

Of course dill is a staple in Eastern European cuisine, so I am not surprised to find it here.

The tomato sauce is the perfect vehicle for cooking the cabbage rolls. It makes the cabbage nice and tender and adds fantastic flavor to the dish.

Stuffed cabbage does take time to make and isn’t a 30 minute meal by a long shot, but the results are worth it.

If you want you can double or triple the recipe and freeze the extra rolls for later. You will really enjoy the ease of being able to bring a ready made dinner out of the freezer on a busy day.

Note that the recipe says not to use very lean ground beef. That is because the juice from the beef will help cook the rice and the cabbage.

These cabbage rolls are a wonderful way to stretch out ground beef. Look for more great ground beef recipes here.

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Cabbage Rolls

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Recipe Comments

Comments (2)

  1. posted by Karen Ciancio on

     

    Cabbage Rolls Made Easier

    Originally submitted by Norma, from London Ontario.
     
    Hint: When making cabbage rolls, freeze the cabbage and the night before making the rolls, just take it out of the freezer and let it thaw overnight.
     
    The leaves are very flexible and roll easily.

  2. posted by Karen Ciancio on

    Easier Cabbage Rolls

    by: Nancy
     
    Remove a good portion of the core before freezing. I also shave down the spine of each leaf to flatten.
    I use raw meat and uncooked rice with extra tomato juice to enhance cooking. HP sauce adds great flavor as well as salt, pepper, worcestershire sauce. Cover completely with juice for 6 hours. Enjoy!

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