why make this recipe
Traditional Stuffed Cabbage Rolls are a comforting dish that brings warmth and smiles to the dinner table. They are filled with flavorful ingredients, making them a delightful choice for family meals or gatherings. Not only are they delicious, but they also allow you to enjoy the wholesome goodness of vegetables and lean proteins. Plus, this dish is perfect for meal prep, making it easy to enjoy leftovers throughout the week.
how to make Traditional Stuffed Cabbage Rolls
Ingredients:
- 1 large head of green cabbage
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 3 garlic cloves, minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound ground beef (85/15)
- 1 cup cooked white rice
- 1 large egg
- 3 tablespoons finely chopped fresh parsley (plus more for serving)
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper (optional)
Directions:
- Preheat the oven to 350 degrees F and spray a large 9×13 inch baking dish with non-stick cooking spray.
- Boil a large pot of water. Remove the bottom inch of the cabbage and place it in the boiling water for 4-5 minutes until the leaves can be easily peeled off. Cool and peel 12 leaves.
- In a skillet, heat olive oil and sauté 1 cup of diced onion for 2-3 minutes, then add garlic for another minute.
- Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Simmer for 10-15 minutes.
- In a bowl, combine all filling ingredients (ground beef, cooked rice, egg, remaining onion, garlic, parsley, paprika, and cayenne pepper) and mash.
- On each cabbage leaf, cut a V-shaped incision, place 3-4 tablespoons of filling, fold the sides, and roll up.
- Pour sauce into the baking dish and add the cabbage rolls seam side down in two rows.
- Cover with aluminum foil and bake for 60-75 minutes or until the internal temperature reaches 165 degrees F. Let rest for 5-10 minutes before serving, garnishing with parsley.
how to serve Traditional Stuffed Cabbage Rolls
Serve the stuffed cabbage rolls hot and warm, garnished with extra chopped parsley for a fresh touch. Pair them with some crusty bread or a side salad to complete the meal. They can also be enjoyed with sour cream or a dollop of yogurt for an added creaminess.
how to store Traditional Stuffed Cabbage Rolls
Store any leftover cabbage rolls in an airtight container in the fridge. They will stay fresh for up to 3-4 days. If you want to keep them longer, you can freeze the rolls. Just make sure they are wrapped well and placed in a freezer-safe container. They can be frozen for up to 3 months.
tips to make Traditional Stuffed Cabbage Rolls
- Make sure to remove the first few leaves of cabbage, as they are often tough. Choose the leaves that are tender for rolling.
- Don’t skip the resting time after baking; it helps the flavors meld together.
- If you prefer a healthier option, you can use ground turkey instead of beef for the filling.
variation
You can add different spices or vegetables to the filling for a unique twist. Try adding shredded carrots or zucchini for extra nutrition. Some recipes also include raisins for a touch of sweetness, which can balance the savory flavors.
FAQs
1. Can I use a different type of cabbage?
Yes, you can use Savoy cabbage or Napa cabbage, which may be more tender and easier to roll.
2. Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the refrigerator until you are ready to assemble the rolls.
3. How do I know when the cabbage rolls are done?
The cabbage rolls are ready when the internal temperature reaches 165 degrees F. You can use a meat thermometer for accuracy.
Traditional Stuffed Cabbage Rolls
Ingredients
Cabbage Preparation
- 1 large head green cabbage Remove the bottom inch before boiling.
Filling Ingredients
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion Reserve some for filling.
- 3 cloves garlic Minced.
- 1 15-ounce can tomato sauce
- 1 15-ounce can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound ground beef (85/15)
- 1 cup cooked white rice
- 1 large egg
- 3 tablespoons finely chopped fresh parsley Plus more for serving.
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper Optional.
Instructions
Preparation
- Preheat the oven to 350 degrees F and spray a large 9×13 inch baking dish with non-stick cooking spray.
- Boil a large pot of water. Remove the bottom inch of the cabbage and place it in the boiling water for 4-5 minutes until the leaves can be easily peeled off. Cool and peel 12 leaves.
Cooking
- In a skillet, heat olive oil and sauté 1 cup of diced onion for 2-3 minutes, then add garlic for another minute.
- Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Simmer for 10-15 minutes.
- In a bowl, combine all filling ingredients (ground beef, cooked rice, egg, remaining onion, garlic, parsley, paprika, and cayenne pepper) and mash.
- On each cabbage leaf, cut a V-shaped incision, place 3-4 tablespoons of filling, fold the sides, and roll up.
- Pour sauce into the baking dish and add the cabbage rolls seam side down in two rows.
- Cover with aluminum foil and bake for 60-75 minutes or until the internal temperature reaches 165 degrees F.
- Let rest for 5-10 minutes before serving, garnishing with parsley.