Introduction to Stuffed Cabbage Rolls
Stuffed cabbage rolls are a comforting and hearty dish that brings together the rich flavors of seasoned meat and rice, all wrapped in tender cabbage leaves.
This classic recipe is not only a delightful way to enjoy vegetables but also a wonderful way to create a satisfying meal that can be shared with family and friends.
Ingredients ;
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork.
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes.
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper.
1 can (14-1/2 ounces) diced tomatoes,
undrained
1/2 teaspoon sugar.
Directions ;
Cook cabbage in boiling water just until outer leaves pull away easily from head.
Set aside 12 large leaves for rolls.
In a small bowl, combine the beef, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut.
Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf.
Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven.
Arrange the cabbage rolls seam side down over sliced cabbage.
Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
To store your stuffed cabbage rolls and keep them fresh, allow them to cool completely after baking.
Once cooled, you can transfer the rolls to an airtight container and refrigerate them for up to 3-4 days.
If you want to enjoy them later, consider freezing them.
To freeze, place the cabbage rolls in a single layer on a baking sheet and freeze until solid.
How to Store Stuffed Cabbage Rolls
Refrigerate:
Allow the cabbage rolls to cool completely after baking.
Transfer them to an airtight container and refrigerate for up to 3–4 days.
Freeze:
For longer storage, place the cooled rolls in a single layer on a baking sheet and freeze until solid.
Once frozen, transfer to a freezer-safe container or zip-top bag.
They can be frozen for up to 3 months.
To Reheat:
From the fridge: Reheat in the oven at 350°F until warmed through, or microwave individually.
From frozen: Thaw in the refrigerator overnight, then reheat as above—or bake directly from frozen, covered, at 350°F for about 45–60 minutes.
Variations and Tips
Variations:
Vegetarian Option:
Replace the meat with a mix of sautéed mushrooms, lentils, or a plant-based ground meat substitute. Add extra herbs for flavor.
Sauce Swap:
Use a jar of marinara or a homemade tomato-basil sauce instead of plain tomato sauce and diced tomatoes for a richer flavor.
Cheesy Twist:
Mix in a bit of shredded mozzarella or Parmesan cheese with the meat filling, or sprinkle some on top before baking.
Grain Alternatives:
Try substituting the rice with quinoa, bulgur, or cooked farro for a different texture and added nutrition.
Spicy Rolls:
Add a pinch of red pepper flakes or a dash of hot sauce to the filling or sauce for a little kick.
Tips:
Softening Cabbage:
If boiling cabbage feels messy, you can freeze the whole head overnight, then thaw—it naturally softens the leaves and makes them easier to peel.
Prevent Unraveling:
Place the rolls seam-side down and pack them snugly in your dish so they hold their shape while baking.
Make Ahead:
Stuffed cabbage rolls can be assembled a day in advance and stored in the fridge until you’re ready to bake.
Leftover Filling:
Extra filling? Shape into meatballs and bake them alongside the rolls, or freeze for another meal.
Nutritional Information
Per Stuffed Cabbage Roll (approximate)
Calories: 180
Protein: 11g
Carbohydrates: 12g
Sugars: 4g
Fiber: 2g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 280mg
Vitamin A: 8% DV
Vitamin C: 35% DV
Calcium: 4% DV
Iron: 8% DV
DV = Daily Value, based on a 2,000 calorie diet.