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stuffed cabbage rolls recipe

stuffed cabbage rolls recipe
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This heartwarming stuffed cabbage rolls recipe is a cherished family tradition, passed down through generations. A Sunday staple that combines seasoned ground beef, tender rice, and a tangy tomato sauce, it's a comforting, nourishing dish that brings everyone together and tastes like a warm hug from the past. It's simple, satisfying, and perfect for make-ahead meals.

Ingredients

Scale

1 Large Head Green Cabbage
1.5 lbs Ground Beef
1 cup Uncooked White Rice
1 large Yellow Onio
2 large Eggs
1 (28 oz) can Diced Tomatoes
1 (15 oz) can Tomato Sauce
2 cups Beef Broth
2 tablespoons Brown Sugar
1 tablespoon Apple Cider Vinegar
1 teaspoon Smoked Paprika
1 teaspoon Dried Dill
1.5 teaspoons Salt
0.5 teaspoon Black Pepper
1 tablespoon Olive Oil

Instructions

  1. First, carefully remove the core from the head of cabbage. Bring a large pot of salted water to a rolling boil. Carefully submerge the cabbage head into the boiling water, core-side down. As the outer leaves soften, gently peel them off with tongs. You want about 12-16 large, pliable leaves. Trim any thick veins from the base of each leaf. Reserve any smaller inner leaves for the bottom of your baking dish
  2. Next, in a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, eggs, 1 teaspoon of salt, 0.5 teaspoon of black pepper, smoked paprika, and dried dill. Mix everything thoroughly with your hands until just combined. Be careful not to overmix, which can make the meat tough
  3. Lay a cabbage leaf flat on a clean surface. Place about 1/4 to 1/3 cup of the meat mixture near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the stem end up to create a compact package. Repeat with the remaining cabbage leaves and filling
  4. In a separate medium bowl, whisk together the diced tomatoes (undrained), tomato sauce, beef broth, brown sugar, and apple cider vinegar
  5. Lightly grease a large 9×13 inch baking dish or a Dutch oven with olive oil. Arrange a layer of any remaining small cabbage leaves or trimmed pieces on the bottom of the dish. Neatly arrange the rolled cabbage rolls in a single layer (or two layers, if needed) in the prepared dish. Pour the prepared tomato sauce evenly over the rolls, ensuring they are mostly submerged
  6. Cover the baking dish tightly with aluminum foil or a lid. Bake in a preheated oven at 350°F (175°C) for 1 hour. After 1 hour, remove the foil or lid and continue baking for another 30-45 minutes, or until the cabbage is very tender and the rice is cooked through. The sauce will also thicken slightly
  7. Once baked, remove the dish from the oven and let it rest for 10-15 minutes before serving. This allows the flavors to meld and the rolls to set. Garnish with fresh parsley or a dollop of sour cream if desired. Enjoy your delicious homemade stuffed cabbage rolls recipe!

Notes

Choose a large, firm head of green cabbage for the best results.

Blanching cabbage leaves thoroughly is crucial for easy rolling and tender cooked cabbage; do not overcook them.

Trim thick veins from blanched cabbage leaves to make them more pliable and easier to roll.

Do not overstuff the rolls, as rice expands during cooking and can cause them to burst.

Roll cabbage leaves as tightly as possible without tearing them to prevent the filling from escaping.

Line the bottom of the baking dish with extra cabbage leaves or trimmings to prevent rolls from sticking.

Resting the dish for 10-15 minutes after baking allows the flavors to deepen and the rolls to firm up.

Leftover stuffed cabbage rolls can be stored in an airtight container in the refrigerator for up to 3-4 days.

This recipe freezes exceptionally well; cool completely before freezing individual rolls or the entire batch in a freezer-safe dish.

Reheat thawed rolls in the oven at 325°F (160°C) for 20-30 minutes (covered), or quickly in the microwave.

Substitutions can include ground turkey, pork, brown rice, or quinoa. Enhance sauce with red wine or a pinch of red pepper flakes.

For a vegetarian option, replace ground beef with an additional 1/2 cup of rice, a can of drained black beans or lentils, and/or finely chopped sautéed mushrooms. Use vegetable broth instead of beef broth.

Nutrition

Find it online: https://fabiloustaste.com/stuffed-cabbage-rolls-recipe/