Stuffed Cabbage Rolls

The editorial team here at Honest Cooking is split over the wonders of cabbage rolls. Some of us absolutely adore them, while some have questionable childhood food-memories connected to them and don’t want to even look at them. But since those that adore them are in charge of this article, here we go.

First things – stuffed cabbage rolls are a project, but a satisfying one. Blanch the whole cabbage head until the outer leaves are pliable enough to peel off and roll without cracking. The filling is a mix of ground beef, ground pork, cooked rice, sautéed onion, and garlic, seasoned well and bound with an egg.

Roll them tightly, nestle them seam-side down in a baking dish, pour a simple tomato sauce over the top, cover with foil, and bake for about an hour and a half. The cabbage goes silky, the meat stays tender, and the sauce reduces into something thick and sweet-tart. They’re better the next day.

How to Make Stuffed Cabbage Rolls

Blanch and Trim the Cabbage Leaves

Bring a large pot of salted water to a boil. Core the cabbage and carefully lower it into the water.

Cook for 5 to 7 minutes, peeling off leaves as they soften. You need about 12 large leaves.

Trim the thick center rib of each leaf so it rolls easily. Trimming the thick center rib prevents cracking and makes rolling easy.

Make the Meat and Rice Filling

Mix the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme until just combined.

Do not overmix or the filling will be dense.

Place about one-third cup filling on each cabbage leaf near the base. Fold the sides in and roll up tightly.

Place seam-side down in the baking dish on top of the tomato sauce.

Braise in Sweet-Sour Tomato Sauce

Heat olive oil in a saucepan. Combine the crushed tomatoes, tomato sauce, brown sugar, vinegar, and salt. Simmer for 5 minutes.

Spread 1 cup of sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down.

Pour the remaining sauce over the rolls.

Cover tightly with foil and bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Remove the foil for the last 15 minutes.

Stuffed Cabbage Rolls

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• Author: Honest Cooking
• Total Time: 100 minutes
• Yield: 6 servings 1x

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Description

Stuffed cabbage rolls are the kind of recipe that takes a bit of patience to assemble but rewards you with one of the most comforting braises in all of Eastern European cooking. Blanched cabbage leaves wrapped around a seasoned meat-and-rice filling, nestled in a tomato sauce, and baked until the cabbage is silky and the filling is tender. Every grandmother from Warsaw to Budapest has a version, and they are all good.

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Ingredients

Units USM Scale 1x2x3x

• 1 large head green cabbage
• 1 lb ground beef (85/15)
• 1/2 lb ground pork
• 1 cup cooked white rice
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• Sour cream for serving
• Fresh dill for garnish

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Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and carefully lower it into the water. Cook 5 to 7 minutes, peeling off leaves as they soften. You need about 12 large leaves. Trim the thick center rib of each leaf so it rolls easily.
2. Mix the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme until just combined.
3. Heat olive oil in a saucepan. Combine the crushed tomatoes, tomato sauce, brown sugar, vinegar, and salt. Simmer 5 minutes.
4. Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish.
5. Place about 1/3 cup filling on each cabbage leaf near the base. Fold the sides in and roll up tightly. Place seam-side down in the baking dish.
6. Pour the remaining sauce over the cabbage rolls, making sure each one is covered.
7. Cover tightly with foil and bake at 350°F for 1 hour and 15 minutes. Remove the foil for the last 15 minutes.
8. Serve with a dollop of sour cream and a scattering of fresh dill.

Notes

• Trimming the thick center rib of each cabbage leaf is the step that prevents cracking and makes rolling easy — do not skip it.
• The sweet-sour balance of the tomato sauce from brown sugar and vinegar is what defines this dish. Taste and adjust until it sings.
• These freeze exceptionally well. Assemble, freeze in sauce in a foil pan, and bake from frozen adding 20 extra minutes.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: Main Course
• Cuisine: Eastern European

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 10
• Sodium: 780
• Fat: 20
• Carbohydrates: 32
• Fiber: 4
• Protein: 28
• Cholesterol: 90