How to make stuffed cabbage rolls recipe
A traditional dish that evokes memories of home-cooked meals, these cabbage rolls are baked in a rich tomato sauce and served with your choice of sides. For a more tender cabbage leaf, consider freezing the whole head overnight and allowing it to thaw before use, making the leaves pliable and easy to stuff without pre-cooking.
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Servings: 6
Ingredients
For the Rolls:
- 1 head of green cabbage approximately 12 large leaves
- 1 1/2 teaspoons salt plus more for boiling water
- 1/2 cup finely chopped onion
- 1 pound ground beef lean (85% or less)
- 1 large egg
- 1/4 cup milk
- 3/4 cup cooked rice
- 1 teaspoon freshly ground black pepper
For the Sauce:
- 1 can 14 1/2 ounces diced tomatoes, undrained
- 1 can 8 ounces tomato sauce
- 2 tablespoons cornstarch
- 2 tablespoons white wine vinegar
- 3 tablespoons sugar
- 3/4 cup water divided
Instructions
- Preheat the oven to 350°F (180°C), setting the rack in the center position. Prepare a large pot of salted water and bring it to a boil.
- Separate 12 to 15 large leaves from the cabbage head and blanch them in the boiling water for about 3 minutes. Drain thoroughly and set aside.
- In a medium mixing bowl, combine the ground beef, cooked rice, chopped onion, egg, milk, 1 1/2 teaspoons of salt, and black pepper. Mix thoroughly and divide into 12 equal portions.
- Lay a cabbage leaf flat and place approximately 2 1/4 ounces of the beef mixture at the center. Roll the leaf around the filling, folding the edges in to secure it.
- Arrange the cabbage rolls seam-side down in a large baking dish or an oven-safe Dutch oven, securing each roll with toothpicks if needed.
- To prepare the sauce, mix the diced tomatoes (with juice), tomato sauce, sugar, vinegar, and 1/2 cup of water in a bowl. Pour the sauce over the cabbage rolls.
- Cover the baking dish with a lid or aluminum foil and bake in the preheated oven for about 1 hour, or until the cabbage is tender and the sauce is bubbling.
- Remove the toothpicks from the rolls and transfer them to a serving platter.
- Pour the cooking juices from the baking dish into a saucepan and place it over medium heat. Dissolve the cornstarch in 1/4 cup of cold water, then gradually add the slurry to the saucepan, stirring constantly. Bring to a boil, reduce to a simmer, and continue to stir until the sauce reaches the desired thickness.
- Serve the cabbage rolls hot, topped with the thickened tomato sauce.
Notes
Storage: Keep leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Alternatively, they can be frozen uncooked; thaw in the refrigerator overnight before cooking.
Tips: For a low-carb version, substitute rice with cauliflower rice. For a plant-based option, replace ground beef with a meat substitute, use dairy-free milk, and omit the egg.