Stuffed Cabbage Rolls are cabbage leaves stuffed with beef and rice, topped with homemade tomato sauce, and baked to perfection. they are really delicious comfort food classic that’s simple to prepare and in no time, as they can be cooked in the oven, on the stove, or in the slow cooker.
Trust me if I tell you that Stuffed Cabbage Rolls are a very successful recipe, then here’s what you need to do to make this staple meal.
WHAT ARE STUFFED CABBAGE ROLLS?
Stuffed Cabbage Rolls are comforted food! They are Polish in origin and consist mainly of cooked cabbage leaves wrapped around a meat filling. There is a range of different filling options out there, but for me, I prefer a combination of lean beef, brown rice, dried dill, onion, garlic, and a pinch of nutmeg.
And the stuffed cabbage rolls are covered in marinara sauce and then slowly baked in the oven until they melt in your mouth. And if you haven’t had it before, I advise you to make it so that you can enjoy its great taste! they are especially good during cold winter days because they will warm you up instantly!
INGREDIENTS YOU NEED TO MAKE STUFFED CABBAGE ROLLS :
The ingredients in this recipe are so delicious and together they make up a delicious and lively dinner!
Cabbage: The green cabbage is what I used in this recipe!
Ground Beef: I usually like to use a very high percentage of fat when it comes to ground beef. However, when you make something like stuffed cabbage rolls with quite a few additional ingredients, you can get away with using something a little less greasy. Especially for this particular recipe, I went with a 90/10 ratio of beef to fat.
Brown Rice: For me, I love using brown rice because it’s more satiating and a bit healthier! But you can also use long-grain white rice if that’s all you have!
Garlic cloves: You can use minced garlic if you don’t have any fresh garlic cloves. Half a teaspoon equals about 1 clove of garlic.
Onions: I like to chop the onions into very thin pieces so that I don’t have any big chunks.
Seasoning: For me, I use salt, pepper, Italian seasoning, parsley, dill, and nutmeg!
Eggs: Adding an egg will help bind all the ingredients together.
Marinara sauce: You can use store-bought marinara sauce or you can also try making a delicious homemade marinara sauce.
HOW DO YOU MAKE STUFFED CABBAGE ROLLS?
First, we must make the filling. And the filling is a mixture of ground beef, cooked rice, onions, garlic, eggs, and spices. And to form the base of your dish try to mix everything together. Then roll the meat mixture inside cooked cabbage leaves, then place the cabbage rolls in a baking dish over the homemade tomato sauce and bake. To make sure the meat is completely cooked, this dish takes roughly over an hour to bake. And you should plan accordingly!
STUFFED CABBAGE ROLLS
For me, my favorite meals are cabbage rolls stuffed with beef and rice smothered in a tangy-sweet tomato sauce.
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
For the sauce: Grease a large saucepan, then fry the onions in the olive oil until translucent, about three minutes. After that, add the minced garlic, tomato paste, brown sugar, and balsamic vinegar. And cook for 30 seconds until fragrant.
Next, combine the mashed tomatoes with the thyme, reduce the heat to medium-low, and simmer the sauce for 20 minutes.
In a large saucepan, bring the water to a boil and boil the cabbage for about a minute, removing the leaves when they are soft and pliable. Drain them.
Try to heat the oven to 350°F. Prepare the filling: In a medium bowl, combine ground beef, 1 cup of the sauce, rice, breadcrumbs, chopped onion, and parsley. And season it with salt and pepper
Make the rolls: remove the hard part of the white vein in the middle of the leaves and then add ½ cup of the filling on one end
Roll up, flexing the sides as you roll. Keep the seam side of your rolls down until you have finished rolling them all
Spread 1 cup of the sauce in the bottom of a 9″ x 13″ casserole dish and arrange one side of seam rolls down over the sauce.
Pour the rest of the sauce over the roll, cover with aluminum foil and bake for 1 hour and 15 minutes.
HOW LONG DO YOU BAKE STUFFED CABBAGE ROLLS?
You’ll want to plan on baking the cabbage for at least an hour. The cabbage should be soft and the meat should be fully cooked. I usually start checking at the hour mark, but eventually found that for the cabbage rolls to be ready it sometimes took up to an hour and 30 minutes.
REMOVE CABBAGE LEAVES
First, try to cut and remove about 1 inch from the bottom of the head of the cabbage.
Bring a large pot of water to a boil. Then once it boils, put the whole head of cabbage in a pot of boiling water and let it boil for 4-5 minutes or until the leaves peel easily and become soft.
Remove the head of boiled cabbage from the pot and place it on a dishtowel to drain. And once cool to the touch, peel 12 cabbage leaves from the head, being careful not to ever tear them.
BAKE IN OVEN
Pour the tomato sauce into the bottom of a 9″ x 13″ baking dish and spread it out in a single layer.
And next lay the cabbage rolls, docking side down, in two rows of six. And then cover the casserole with a piece of aluminum foil.
Then in a preheated 350°F oven for 60 to 75 minutes, bake the cabbage rolls.
You can either cut a roll to check doneness or you can insert a meat thermometer. If the ground beef reaches an internal temperature of 160°F, it is fully cooked and therefore ready to eat.
1. First, cook the cabbage in boiling water until the outer leaves easily seep from the head. And then set aside 12 large rolls of paper. Combine in a small bowl, beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill, and cayenne pepper; mix well.
2. Cut a thick vein from the bottom of each leaf, making V-shaped cuts. Then place about 1/4 cup of the meat mixture on the cabbage leaf. Overlapping ends of the leaves. Fold in sides. Starting at the cut end, roll up. repeats.
3. Cut the remaining cabbage into slices. Then put it in a Dutch oven. Arrange the cabbage roll seam side down over the cabbage strips.Try to combine tomatoes, sugar, and the remaining tomato sauce; Pour over rolls. And then cover and bake at 350° until cabbage rolls are softened, 1-1/2 hours.
Frequently Asked Questions :
– How Do You Fold A Cabbage Roll?
Put the filling in the middle and fold the paper on one side. And then tighten the wrap until the filling elongates and forms a stem.
After that, fold in from the sides at opposite ends of the log to seal the ends. And then drive away toward the remaining free side.
What Nationality Is Stuffed Cabbage From?
Stuffed cabbage, or so-called Golabki, is a Polish dish, made with tender cabbage leaves wrapped around ground meat or tender ground beef, vegetables, and rice. Also, the traditional recipe features tomato sauce that coats the rolls.
It is baked usually in a casserole dish or in a slow cooker. Similarly, this dish is very popular in other Eastern European countries, such as Romania and Moldova.
How Do you Get Cabbage Leaves Off The Head?
You can remove cabbage leaves from the head by removing the thicker core first. And then immerse the entire head in boiling water. Cook it a little, then the leaves will soften and be easier to remove.
How To Store Leftovers ?
Refrigerate in a container: You should first let the leftovers cool completely, then add them to an airtight container and store them in the fridge for 3 to 4 days.
Refrigerate in the baking dish: Alternatively, cover the baking tray tightly with aluminum foil or plastic wrap and refrigerate completely for up to 3 to 4 days.
Freeze Before Baking: Similarly, prepare this recipe in advance, follow all steps, and do not bake. Also, make sure the casserole you are using is freezer safe. After everything is added to the casserole, we cover it tightly with plastic wrap, and then aluminum foil is laid out. And after that, freeze it for up to 3 months. We do not recommend baking it frozen and thawing it first.
Freeze after baking: First, make sure leftovers are completely cooled. Next, if you want to freeze them in multiple layers in a container or freezer bag, the first thing you should do is arrange the rolls on a cutting board lined with parchment paper. Then, freeze for 30 minutes. And add them to an airtight container or freezer-safe freezer bags, and finally freeze them for up to 3 months.
Thaw: When you’re ready to serve, plan ahead and move the frozen stuffed cabbage rolls from the freezer to the refrigerator and thaw overnight. Next, preheat the oven to 350°F and bake for 1 hour if not done beforehand, or for 30 minutes to reheat leftovers.
Cooking and Freezing Tips :
There are several ways you can cook stuffed cabbage rolls or make them later. So we give you some ideas from them!
Can I make cabbage rolls in the slow cooker?
Yes, you can! Actually, this would be perfect to make in the slow cooker. Simply assemble it exactly as instructed but in the slow cooker. And simmer on low heat for 7-8 hours or on high for 3-4 hours.
Freezing uncooked: Try to prepare the cabbage rolls until covered in the marinara. And place the cabbage rolls on a baking sheet covered with parchment. Put it in the freezer until it hardens, and then transfer it to a ziplock bag marked with the date. They can remain frozen for up to two months. When you’re ready to cook it, take it out and put it in the fridge to thaw overnight. Then cook it.
Frozing Fully Cooked: Make cabbage rolls from start to finish. Cool completely. And then place in an airtight container and store in the freezer for up to two months.
What To Serve With Stuffed Cabbage Rolls?
Well, now that you know how to master how to make these wonderful stuffed cabbage rolls, now you need to finish it with some side dishes! There are a few things that I think fit! Such as mashed potatoes, kielbasa, Pancakes, Tomato Soup, Bean Salad, Cornbread, Sauteed Mushrooms And Appleasauce……
2 each: 260 calories, 10g fat (4g saturated fat), 50mg cholesterol, 694mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 18g protein. Source
Stuffed Cabbage Rolls
FOR THE SAUCE
- 2 tbsp extra virgin olive oil
- ½ large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28oz) can crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp dried oregano
- Kosher salt
- Freshly ground black pepper
FOR THE CABBAGE ROLLS
- 15 cabbage leaves
- 1 lb ground beef
- ¼ cup uncooked white rice
- ¼ cup Italian breadcrumbs
- ½ large onion, chopped
- 2 tbsp freshly chopped parsley, plus more forgarnish
- Kosher salt
- Freshly ground black pepper
- For the sauce: Grease a large saucepan, then frythe onions in the olive oil until translucent, about three minutes. After that,add the minced garlic, tomato paste, brown sugar, and balsamic vinegar. Andcook for 30 seconds until fragrant.
- Next, combine the mashed tomatoes with the thyme,reduce the heat to medium-low, and simmer the sauce for 20 minutes.
- In a large saucepan, bring the water to a boil andboil the cabbage for about a minute, removing the leaves when they are soft andpliable. Drain them.
- Try to heat the oven to 350°F. Prepare the filling:In a medium bowl, combine ground beef, 1 cup of the sauce, rice, breadcrumbs,chopped onion, and parsley. And season it with salt and pepper
- Make the rolls: remove the hard part of the whitevein in the middle of the leaves and then add ½ cup of the filling on one end
- Roll up, flexing the sides as you roll. Keep theseam side of your rolls down until you have finished rolling them all
- Spread 1 cup of the sauce in the bottom of a9" x 13" casserole dish and arrange one side of seam rolls down overthe sauce.
- Pour the rest of the sauce over the roll, coverwith aluminum foil and bake for 1 hour and 15 minutes.
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