Classic Stuffed Cabbage is a warm and cozy dish that brings together tender cabbage leaves filled with a yummy mixture of ground meat and rice. It’s like a hug on a plate!
Making this dish is a fun kitchen project. I love to add a bit of sauce on top before serving—so tasty! Trust me, it’ll make your family smile wider than your favorite cabbage roll! 😄
Key Ingredients & Substitutions
Cabbage: A large head of green cabbage is perfect, but Savoy cabbage can be a great alternative with its tender leaves. If you’re short on cabbage, collard greens can work too!
Ground meat: While this recipe suggests ground beef, you can mix in ground turkey or chicken for a lighter version. A blend of beef and pork gives a richer flavor—my favorite choice!
Rice: White rice is standard, but feel free to use brown rice for more fiber. Quinoa or cauliflower rice can also work for a healthy twist, just adjust the cooking times accordingly.
Onion and garlic: These add depth to the filling. If you’re allergic to onion, try using shallots, or leave them out entirely. Chives offer a nice mild onion flavor without overpowering.
Tomato sauce: Use your favorite store-bought tomato sauce or crush canned tomatoes. For extra flavor, add some herbs or spices! I sometimes add a touch of smoked paprika to boost the taste!
How Do I Get Beautifully Rolled Cabbage Without Tears?
Rolling cabbage can be tricky, but a few tips can make it easier. First, blanch the cabbage leaves; this softens them. Trim the thick vein to make rolling more manageable. Also, don’t be shy about packing the filling—just enough to hold its shape without bursting the leaves.
- Blanch leaves for 2 minutes until soft, cool them before handling.
- Make the filling compact but not too tight when rolling.
- Secure edges by tucking them in neatly to prevent spilling during cooking.
With practice, you’ll achieve picture-perfect rolls every time!
Classic Stuffed Cabbage
Ingredients You’ll Need:
For The Cabbage Rolls:
- 1 large head green cabbage
- 1 lb ground beef (or a mix of ground beef and pork)
- 1 cup cooked white rice
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
For The Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tbsp tomato paste
- 1 tbsp sugar (optional, to balance acidity)
- 1 cup beef broth or water
- 1 tbsp olive oil
How Much Time Will You Need?
This delightful dish will take about 30 minutes for preparation, and then you’ll need to cook it gently for 45 minutes to 1 hour. So, in total, set aside around 1.5 hours to make these delicious stuffed cabbage rolls.
Step-by-Step Instructions:
1. Prepare the Cabbage Leaves:
Start by bringing a large pot of water to boil. While it heats up, core the cabbage and carefully peel away the leaves. You want to keep them whole! Blanch the leaves in the boiling water for about 2 minutes each—this makes them soft and easy to roll. Drain them and set aside to cool. Don’t forget to trim the thick vein at the bottom of each leaf to help with the rolling!
2. Cook the Rice:
If you aren’t using pre-cooked rice, take about 1/2 cup of uncooked white rice and cook it according to the package instructions. You’ll end up with about 1 cup of fluffy cooked rice that will be mixed into the filling.
3. Prepare the Filling:
In a large bowl, combine your ground beef, the cooked rice, chopped onion, minced garlic, beaten egg, parsley, salt, pepper, and paprika (if you like). Now, it’s time to get your hands in there or use a spoon to mix everything together until well combined—this is where the magic happens!
4. Assemble the Rolls:
Grab a cabbage leaf and place about 2-3 tablespoons of the filling in the center. Fold in the sides and roll it up tightly, tucking in the ends to seal it. Repeat this process until you’ve used all the leaves and filling. You’ve got this!
5. Make the Sauce:
In a medium bowl, mix together the tomato sauce, tomato paste, sugar (if you’re using it), and beef broth or water. This sauce will keep the rolls moist while cooking!
6. Cook the Stuffed Cabbage:
In a large pot or deep skillet, heat up the olive oil over medium heat. Place the cabbage rolls seam-side down in the pot snugly. Pour the delicious sauce you just made all over the rolls. Bring everything to a gentle simmer. Then cover the pot and lower the heat. Let it cook for about 45 minutes to 1 hour until the cabbage is tender and the filling is perfectly cooked.
7. Serve:
Once they are done, carefully remove the cabbage rolls from the pot with a spatula or tongs and place them on plates. Spoon some extra sauce over those beautiful rolls and garnish with chopped fresh parsley. Serve warm, preferably with some crusty bread or mashed potatoes on the side for dipping. Enjoy your wonderful meal!
Can I Use Different Types of Cabbage?
Absolutely! While green cabbage is classic, you can use Savoy or Napa cabbage for a slightly different flavor and texture. Just keep in mind that the leaves may be more delicate, so handle them gently!
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, substitute the ground meat with cooked lentils, beans, or even a mix of mushrooms and grains like quinoa or rice. Just season the filling well to ensure great flavor!
What Should I Do with Leftover Stuffed Cabbage?
Leftover stuffed cabbage can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in a pot with a bit of extra sauce or water to keep them moist and heat gently on the stove until warmed through.
Can I Freeze Stuffed Cabbage?
Yes! You can freeze stuffed cabbage before or after cooking. If freezing before, assemble the rolls and freeze them on a baking sheet, then transfer to a freezer bag. To cook, just add a few extra minutes to the cooking time! If freezing after cooking, ensure they cool completely before transferring to a freezer-friendly container.
