How to Make Delicious Stuffed Cabbage Rolls Today

There’s something so comforting about the smell of cabbage simmering on the stove. These stuffed cabbage rolls remind me of cozy family dinners, where every bite feels like a warm hug. They’re popping up at potlucks and family gatherings, and for good reason who can resist those tender leaves stuffed with goodness?

This dish wraps beef and rice in tender cabbage, bathing it in rich tomato sauce. Like your grandma used to make, but a whole lot simpler! It’s one of those hearty meals using ingredients you probably already have at home, making it smooth sailing on a busy weeknight. Plus, it’s a fantastic way to sneak in some vegetables while satisfying those comfort food cravings.

I started making these during chilly fall evenings back in 2015, digging through my grandmother’s recipe book. The first time I made them, my kids couldn’t get enough and declared it a “special dinner.” The key? Blanch the cabbage leaves just right so they’re easy to roll. Trust me, that little trick makes all the difference when you gather around the table.

Joe Rooney

Stuffed Cabbage Rolls: Easy and Irresistible Recipes

These homemade stuffed cabbage rolls are just like my Grandma used to make, filled with a flavorful blend of seasoned meat and rice, then baked in a rich tomato sauce. This stuffed cabbage rolls recipe is a comforting Polish classic perfect for family dinners or special occasions. Whether you call them golabki or cabbage rolls, this easy recipe will become a go-to for delicious, hearty meals.

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Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Calories: 488

Ingredients Method Notes

Ingredients

  

• 1 head green cabbage
• 1 cup long grain white rice uncooked
• 1 pound lean ground pork or ground turkey
• ½ pound lean ground beef
• 2 small yellow onions diced
• 3 cloves garlic minced
• ½ teaspoon dried dill
• 3 tablespoons chopped fresh parsley or 1 tablespoons dried parsley
• salt and black pepper to taste
• 1 (14.5 ounce each) can diced tomatoes with juices
• 1 egg
• 1 ¾ cups tomato sauce divided
• 1 (10.75 ounce each) can condensed tomato soup

Method

 

1. Place the whole head of cabbage in boiling water for about 2 minutes until the leaves loosen; carefully remove leaves and let them cool.
2. Heat your oven to 350°F (175°C).
3. Cook the rice slightly less than package directions by about 5 minutes; set aside.
4. In a skillet, sauté ground pork or turkey, ground beef, diced onions, minced garlic, and seasonings until meats are cooked through and no pink remains; drain excess fat.
5. Combine the cooked rice, diced tomatoes with juices, and ⅓ cup of tomato sauce with the meat mixture; stir in the egg until fully incorporated.
6. Mix together the remaining tomato sauce and the condensed tomato soup in a bowl.
7. Trim or thin out any thick stems from the cabbage leaves; place about ¼ to ⅓ cup of filling on each leaf, fold in sides, and roll tightly; position them seam side down in a 9×13-inch baking dish coated lightly with the tomato sauce mixture.
8. Cover the cabbage rolls with the remaining sauce from the bowl, cover the dish tightly with foil, and bake for 75 to 90 minutes.
9. Allow the cabbage rolls to cool for 15 minutes before serving to let flavors meld.

Notes

• When removing cabbage leaves, cut about ¼ inch off the bottom of the cabbage head and immerse in boiling water, peeling leaves off as they soften. Trim any tough stems on leaves with a small knife. Overlap smaller leaves to ensure enough surface area for rolling. If you have leftover filling, it can be added to tomato soup or used for stuffing zucchini or bell peppers. You may freeze the rolls before or after baking for easy meal prep.

Why You’ll Love This Recipe

• Comfort Food Classic: These stuffed cabbage rolls are just like grandma used to makesavory, hearty, and satisfying.
• Easy Preparation: With just a few simple steps, this dish is beginner-friendly and perfect for busy weeknights.
• Flexible Ingredients: The recipe allows for variations, whether you stick with classic beef or try vegetarian lentil stuffed cabbage.
• Perfect for Leftovers: They make excellent leftovers and are easy to store, making meal prep a breeze!

Key Ingredients & Tools

• Green Cabbage: The star of the show! It wraps around the filling perfectly.
• Ground Meat: A mix of lean ground pork or turkey and lean ground beef creates a rich flavor.
• Rice: Long grain white rice adds heartiness and texture.
• Tomato Sauce & Soup: These create a deliciously tangy base that ties everything together.

Step-by-Step: How It Works

1. Start by boiling the cabbage leaves for about 2 minutes until they’re tender. This makes them easier to roll!
2. While the cabbage cools, cook the rice just until slightly underdone.
3. In a skillet, brown the ground meats with onions, garlic, and seasonings until no pink remains.
4. Add the rice and tomatoes to the skillet; then stir in the egg to bind it all together.
5. Lay out the cabbage leaves, place filling in the center, and roll them up, tucking the sides as you go.
6. Arrange the rolls in a casserole dish, cover with the tomato sauce mixture, and bake for 75-90 minutes.

Troubleshooting Tips

• Cabbage Leaves Too Stiff? Make sure to boil them long enough! If they’re still stiff, you can place them back in boiling water for another minute.
• Filling Too Runny? You may have added too much liquid! Ensure the rice is in the right amount before mixing it with the meat.
• Not Enough Meat Filling? Use smaller amounts of filling per leaf; you can always use any extra filling in tomato soup or bell peppers!

Tweaks & Variations

• Vegetarian Option: Swap the meat for a mix of lentils and some chopped vegetables for a filling without beef.
• Herb Infusion: Add fresh herbs like basil or oregano for an extra punch of flavor.
• Slow Cooker Method: Place the rolled cabbage in the slow cooker with sauce and let them cook low and slow for a warm, cozy dish.

Serving Suggestions & Storage Tips

• Best Served With: These stuffed cabbage rolls can be accompanied by a dollop of sour cream or a side of crusty bread to soak up extra sauce!
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. They also freeze well for up to 3 months.
• Reheating Tips: For best results, reheat in the oven or microwave until heated through. Enjoy the cozy aroma as they warm up!

Expert Says

Stuffed cabbage rolls are not just comforting; they also pack a nutritional punch. Cabbage is rich in fiber and antioxidants, aiding digestion and boosting overall health. Cooking the rolls slowly allows the flavors to meld beautifully while maintaining the cabbage’s crispness, resulting in a satisfying dish that’s both hearty and wholesome.

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The Journey to My Perfect Stuffed Cabbage Rolls

Perfecting my stuffed cabbage rolls was quite the adventureit took a handful of tries! From the first batch that fell apart to the one where I added too much rice, I honed every bite until it bloomed with comforting flavors. Now, these rolls are a family favorite, and they warm my heart every time I serve them.

FAQs ( Stuffed Cabbage Rolls )

Conclusion

You’ll love how these stuffed cabbage rolls turn outtender, comforting, and bursting with flavor. Perfect for a cozy dinner, they’ll fill your kitchen with a warm, inviting aroma that brings back memories of family gatherings.

Try adding fresh herbs or swapping in lentils for a tasty twist. And remember, leftovers? They’re just as delicious! A trick I learned from my aunt is to reheat them with a splash of water to keep them nice and juicy.

Did you grow up with a dish like this? Share your family memories or snap a picI’d love to see your creations! And don’t forget to save or share this recipe with your loved ones. Let’s keep the tradition alive, one tasty bite at a time.