Cabbage Rolls Recipe

There’s something truly magical about a plate of tender cabbage rolls. They’re the kind of dish that wraps you in a warm hug, brimming with savory ground meat and perfectly cooked rice, all nestled in a rich, flavorful tomato sauce. This recipe brings that comforting experience right to your table with ease.

I find myself reaching for this recipe whenever I crave that classic, nostalgic taste that just feels like home. It’s a fantastic dish that stores beautifully, making a second meal almost as good as the first.

Why I Love This Recipe

This recipe for cabbage rolls has become a staple in my kitchen for so many reasons. Firstly, it’s surprisingly straightforward to prepare, making it a perfect choice for busy weeknights. The flavor payoff is enormous for the effort involved. Plus, they are incredibly versatile; they taste just as wonderful reheated throughout the week. They truly are a comfort food champion!

• Easy to make
• Incredible flavor
• Great for leftovers

Cabbage Rolls Ingredients

The magic of these cabbage rolls truly comes alive with simple, wholesome ingredients that come together beautifully. We’re building layers of flavor and texture here, starting with the humble cabbage itself and moving through the savory filling and rich tomato embrace. You’ll find all the precise measurements in the printable recipe card, but let’s chat about what makes each component shine.

Core Ingredients and Their Roles

At the heart of our dish is a large head of green cabbage, acting as the tender vessel for our filling. Ground beef, or a mix of beef and pork, provides a hearty, savory base, complemented perfectly by fluffy cooked white rice, which adds a lovely texture and helps bind everything together. A lightly beaten egg acts as a crucial binder, ensuring our filling stays put. Finely chopped yellow onion and minced garlic bring fragrant depth, while salt, pepper, and a touch of paprika season the mixture beautifully. The sauce is a simple, yet vibrant, combination of crushed tomatoes and tomato sauce, brightened with water or beef broth. For a touch of complexity, optional brown sugar can add a hint of sweetness, and lemon juice can provide a delightful tang to balance the richness.

Substitutions and Tips

Feeling adventurous? Don’t hesitate to swap out the ground beef for ground turkey or chicken for a lighter version of cabbage rolls. If you’re not a fan of pork, pure beef works wonderfully, too. For a vegetarian twist, seasoned lentils or crumbled firm tofu can make a fantastic filling. If you find your cabbage leaves are a bit tough to peel after boiling, a few extra minutes in the water usually does the trick. And if you like a little heat, a pinch of red pepper flakes added to the tomato sauce will give these stuffed cabbage rolls a nice kick.

Kitchen Tools You’ll Need

• Large pot: For boiling cabbage.
• Sharp knife: For coring cabbage and trimming veins.
• Large bowl: To mix the filling ingredients.
• Dutch oven or 9×13 inch baking dish: For cooking the cabbage rolls. Cast iron works wonderfully too.
• Measuring cups and spoons: For accurate ingredient portions.

How to Make Cabbage Rolls

Let’s get cooking! Making these delicious cabbage rolls is a rewarding process. I’ll guide you through each simple step. You’ll create a truly satisfying meal.

Preparing the Cabbage

First, we tackle the cabbage. Use a sharp knife to carefully cut out its core. This makes leaf removal much easier. Next, bring a large pot of salted water to a rolling boil. Gently place the whole cabbage head into the boiling water. Let it cook for about 10 to 15 minutes. You want the outer leaves to become tender. Then, carefully peel off the softened leaves, one by one. You should aim for 12 to 16 large leaves. Trim any thick, tough veins from the leaves. You can chop up the inner cabbage core to line your pot later. This adds great flavor.

Crafting the Savory Filling

Now, let’s make the heart of our stuffed cabbage rolls. Grab a large bowl. Add the ground beef. You can use a mix of beef and pork if you like. Next, add one cup of cooked white rice to the bowl. Crack in one lightly beaten egg. It helps bind everything together. Add one finely chopped yellow onion. Also, add two minced garlic cloves. Measure in one teaspoon of salt. Add half a teaspoon of black pepper. Finally, stir in one teaspoon of paprika for color and flavor. Mix gently with your hands or a spoon. Be careful not to overmix. Overmixing can make the filling tough.

Assembling the Perfect Cabbage Rolls

It’s time to roll! Lay a prepared cabbage leaf flat on your work surface. Place about a quarter to a third cup of the meat filling near the stem end of the leaf. Now, fold the sides of the cabbage leaf inward over the filling. Then, starting from the stem end, roll the leaf up tightly. You want to create a neat, compact package. Repeat this with all your cabbage leaves and filling. These little bundles are so satisfying to make.

Creating the Rich Tomato Sauce

Let’s whip up that yummy sauce. Get a medium bowl. Pour in one 28-ounce can of crushed tomatoes. Add one 15-ounce can of tomato sauce. Measure in half a cup of water or beef broth. If you like a little sweetness, add two tablespoons of brown sugar now. A tablespoon of lemon juice adds a nice tang. Whisk all these ingredients together until well combined. This sauce will beautifully coat our cabbage rolls.

Layering and Cooking Your Cabbage Rolls

Almost there! If you have any chopped inner cabbage leaves, spread them on the bottom of your cooking pot. A Dutch oven or a 9×13 inch baking dish works perfectly. This layer prevents sticking and adds extra taste. Arrange your assembled cabbage rolls seam-side down in the pot. Pack them in snugly, fitting them in layers. Pour the prepared tomato sauce evenly over all the rolls. Ensure they are well covered. If using a Dutch oven or baking dish, cover it tightly. Bake in a preheated oven at 350°F (175°C). Cook for 1.5 to 2 hours. The rolls should be tender. For stovetop cooking, bring the sauce to a simmer. Cover the pot. Cook on low heat for the same amount of time. Check for tenderness before serving. Your delicious cabbage rolls are ready!

Leftover cabbage rolls are a true gift! To store them, let them cool completely. Then, place them in an airtight container. You can keep them in the refrigerator for up to 3 days. They reheat beautifully on the stovetop or in the oven. For longer storage, cabbage rolls freeze wonderfully. Cool and divide into portions. Wrap tightly and freeze for up to 3 months.

Here are some quick tips to ensure your cabbage rolls turn out perfectly every time:

• Use fresh cabbage: Look for a firm, heavy head with no bruised leaves.
• Don’t overmix the filling: Gently combine ingredients to keep the meat tender.
• Trim cabbage veins: This makes rolling much easier and the leaves more pliable.
• Sear the rolls: Briefly browning them before adding sauce adds another layer of flavor.
• Adjust sauce sweetness: Taste the sauce before adding the rolls; more sugar or lemon juice can be added if needed.

Serving Suggestions

• Serve these delicious cabbage rolls hot from the pot.
• A dollop of sour cream or plain Greek yogurt is a wonderful garnish.
• Crusty bread is perfect for soaking up any extra sauce.
• Enjoy with a simple side salad for a complete meal.

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