Stuffed cabbage rolls feature tender cabbage leaves wrapped around a savory blend of ground meat, rice, and spices, all simmered in a tangy tomato sauce.
It’s a comforting and flavorful dish perfect for a hearty meal.
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, pork, 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.
To store stuffed cabbage rolls, follow these steps:
Cool: Allow the rolls to cool to room temperature.
Refrigerate: Place them in an airtight container or cover with plastic wrap and store in the refrigerator for up to 4-5 days.
Freeze: For longer storage, wrap individual rolls or portions tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Thaw in the refrigerator before reheating.
Reheat thoroughly in the microwave or oven before serving.
To store stuffed cabbage rolls, first allow them to cool completely to room temperature.
Once cooled, place them in an airtight container and refrigerate, where they will stay fresh for up to 4-5 days.
For longer storage, wrap each roll tightly in plastic wrap or aluminum foil, then transfer them to a freezer-safe container or bag; they can be frozen for up to 3 months.
When you’re ready to enjoy them again, simply thaw in the refrigerator if frozen, then reheat in the oven at 350°F (175°C) until warmed through, or microwave until hot.
This method ensures that your cabbage rolls maintain their delicious flavor and texture.
There are many delicious variations and tips for making stuffed cabbage rolls.
For variations, consider substituting ground beef with ground turkey, chicken, or a meatless option like lentils or quinoa for a vegetarian twist.
You can also enhance the filling by adding finely chopped vegetables such as bell peppers, carrots, or mushrooms, and using alternatives like cauliflower rice or brown rice for a healthier option.
Experimenting with different herbs and spices, such as smoked paprika or Italian seasoning, can also customize the flavor profile.
For a sauce change, try using a creamy sauce, barbecue sauce, or a broth and soy sauce mixture.
To make the cabbage easier to work with, freeze the head overnight and thaw it before rolling.
Layering some cabbage leaves at the bottom of the baking dish prevents sticking, and cooking a small amount of the filling first can help you adjust the seasoning.
Covering the dish with foil during the first half of baking retains moisture, while uncovering it later allows for a nice browning.
These tips and variations will help you create delicious stuffed cabbage rolls tailored to your taste!