Classic Stuffed Cabbage is a hearty dish featuring tender cabbage leaves filled with a tasty mix of ground meat and rice. It’s warm, filling, and perfect for family dinners!
Whenever I make this dish, I feel like a chef from a cozy kitchen! It’s fun to roll the cabbage, and your home will smell amazing while it cooks! Plus, leftovers make great lunches!
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here! It’s tender and ideal for wrapping. If you can’t find green cabbage, napa cabbage is a good alternative, though it’s a bit sweeter.
Ground Meat: I like using a mix of beef and pork for a richer flavor. If you’re looking for lower fat options, lean ground turkey or chicken can work too, but they may be less rich in flavor.
Rice: Uncooked white rice adds nice texture. If you prefer whole grains, brown rice can be substituted. Just make sure it’s pre-cooked or you adjust the cooking time!
Tomato Sauce: I usually go for store-bought tomato sauce to save time. You can make your own or use marinara for a more intense flavor. If you want a kick, try adding diced tomatoes with green chiles.
Parsley: Fresh parsley not only adds color but also freshness! If you don’t have any, fresh cilantro or even basil can brighten up the dish.
How Do You Properly Roll Cabbage Leaves?
Rolling cabbage can be tricky! First, blanch your cabbage leaves so they’re flexible. Here’s the best way to roll them:
- Place the filling at the base of the leaf, about 2-3 tablespoons.
- Fold in the sides and then start rolling from the bottom up, tightening as you go.
- Ensure the seam is on the bottom to keep the roll intact during cooking.
Don’t worry if some leaves tear; just use a bit of extra filling to patch them up! Your rolls will still taste delicious.
Classic Stuffed Cabbage
Ingredients You’ll Need:
For the Cabbage:
- 1 large head green cabbage
For the Filling:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup uncooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, finely grated
- 1 egg
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (optional)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 cup water or beef broth
- 2 tbsp olive oil or vegetable oil
Time Needed:
This lovely dish will take about 30 minutes of prep time and around 1 to 1.5 hours of cooking time. All in all, you should be looking at about 2 hours from start to finish. Your kitchen will smell wonderful as the cabbage rolls bake!
Step-by-Step Instructions:
1. Prepare the Cabbage:
Start by preheating your oven to 350°F (175°C). Next, bring a large pot of salted water to a boil. Carefully core the cabbage and gently separate the leaves. Blanch the leaves in the boiling water for about 2-3 minutes, just enough to soften them, then drain. Set them aside to cool.
2. Make the Filling:
While the cabbage leaves are cooling, grab a large mixing bowl. Combine the ground beef, uncooked rice, chopped onion, grated carrot, minced garlic, egg, milk, salt, pepper, paprika (if using), and chopped parsley. Mix everything together until it’s well blended and nice and hearty.
3. Roll the Cabbage:
Now comes the fun part! Take a cabbage leaf, lay it flat, and place about 2-3 tablespoons of your meat mixture in the center. Next, fold in the sides of the leaf and roll it up tightly from the bottom. Make sure the filling is enclosed and secure. Repeat this process with the remaining leaves and filling.
4. Prepare the Sauce:
In a large skillet or ovenproof dish, heat up the olive oil over medium heat. Add in the tomato sauce, diced tomatoes, tomato paste, sugar, and water or broth. Stir everything together and bring it to a gentle simmer.
5. Arrange and Bake:
Carefully place the cabbage rolls seam side down in the skillet or dish with the sauce. Spoon a bit of the sauce over each roll to keep them moist during cooking. Cover the dish with a lid or aluminum foil and pop it into the preheated oven.
6. Finishing Touches:
Let the rolls bake for about 1 to 1.5 hours, until the meat is cooked through and the rice is tender. Once they are done, take them out and let them cool a little. Before serving, sprinkle some extra parsley on top for a lovely touch!
7. Serve and Enjoy:
Serve your hot stuffed cabbage rolls with extra sauce spooned over the top. Dig in and enjoy this classic dish with family and friends!
Can I Use Frozen Cabbage for This Recipe?
Yes, you can use frozen cabbage! Just be sure to thaw it completely before using. This might make the leaves a bit more fragile, so handle them gently when rolling.
Can I Substitute the Ground Beef?
Absolutely! If you’re looking for alternatives, ground turkey or chicken are great lower-fat options. You could even use a mix of different meats or go vegetarian with lentils or beans for a delicious twist!
How to Store Leftover Stuffed Cabbage?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) until heated through or use the microwave for a quicker option!
Can I Make Stuffed Cabbage in a Slow Cooker?
Yes, you can! Just layer the rolls in a slow cooker with your sauce and cook on low for 6-8 hours or on high for 3-4 hours. It’s a great way to develop flavors!