Stuffed Cabbage Rolls are a hearty, comforting dish that combines tender cabbage leaves with a savory filling of ground beef, pork, rice, and flavorful seasonings.
Simmered in a rich tomato sauce, they’re the perfect meal for family gatherings or when you’re craving something warm and satisfying.
This classic recipe is simple to prepare and results in a deliciously tender and flavorful dish that’s sure
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 make the best Stuffed Cabbage Rolls, start by selecting a medium green cabbage with tender, flexible leaves.
For easier separation, core the cabbage before boiling or freeze it overnight and thaw it to soften the leaves.
Once separated, trim the thick veins at the base of each leaf to ensure easy rolling and even cooking.
When preparing the filling, you can partially cook the rice for a softer texture and avoid overfilling the leaves to prevent them from unrolling during cooking.
Always place the rolls seam-side down in the pot or baking dish to keep them secure.
Enhance the tomato sauce with a splash of Worcestershire sauce, a squeeze of lemon juice, or a pinch of paprika for extra flavor.
Finally, cover the dish while cooking to keep the rolls moist and tender, and enjoy this comforting, flavorful meal!
To store Stuffed Cabbage Rolls, allow them to cool completely before placing them in an airtight container.
If you have leftover sauce, pour it over the rolls to keep them moist.
Store them in the refrigerator for up to 3-4 days. For longer storage, freeze the rolls by arranging them in a single layer on a baking sheet and freezing until solid.
Once frozen, transfer the rolls to a freezer-safe bag or container, and store them for up to 3 months.
When reheating, thaw frozen rolls in the refrigerator overnight and warm them in the oven or on the stovetop, covered with sauce, at 350°F (175°C) until heated through.
This method preserves their flavor and texture, making them an easy make-ahead meal!