Classic Stuffed Cabbage is a warm and comforting dish that’s sure to please! Tender cabbage leaves are filled with a tasty mix of ground meat and rice, all wrapped up like little parcels of joy.
It’s like a hug on a plate! I love how simple it is to make and even better when leftovers are heated up the next day. They just get tastier! Who can resist that cheesy goodness on top? 😋
Key Ingredients & Substitutions
Cabbage: A large head of green cabbage is essential for this dish. If you have trouble finding it, Napa cabbage can be a good substitute as it has a similar texture, though a bit milder in flavor.
Rice: Long-grain white rice is commonly used, but you can swap it with brown rice for a healthier option. Just cook it a little longer since brown rice takes more time to soften.
Ground Beef: I prefer a mix of ground beef and pork for added flavor, but you can use only beef or even ground turkey for a leaner choice. Just keep in mind the flavor might be a bit lighter.
Tomato Sauce: If you want to make it from scratch, you can blend fresh tomatoes with some spices. Canned crushed tomatoes can also work well if you’re short on time!
How Do You Properly Roll Stuffed Cabbage?
Rolling stuffed cabbage can seem tricky, but with a little practice, it becomes easy. Here’s how to do it right:
- Start with a blanched cabbage leaf, which should be pliable. Trim the thick stem if it’s too tough.
- Place your meat mixture near the bottom of the leaf. About ¼ to ⅓ cup is usually a good amount.
- Fold in the sides of the leaf, then roll it up from the stem end toward the top, keeping it as tight as possible without tearing the leaf.
- Place the rolls seam side down in your pot to help them hold their shape while cooking.
Remember, a little practice will make you a pro at rolling these delicious packages. Happy cooking!
Classic Stuffed Cabbage
Ingredients You’ll Need:
For the Cabbage:
- 1 large head green cabbage
For the Filling:
- 1 cup long-grain white rice, uncooked
- 1 ½ pounds ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons paprika (optional)
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons lemon juice or vinegar
- 2 cups beef broth or water
For Garnish:
- Fresh parsley, chopped
- Olive oil or vegetable oil for sautéing and drizzling
How Much Time Will You Need?
This delightful dish requires about 30 minutes of prep time and 1.5 to 2 hours of cooking. Altogether, you’re looking at roughly 2.5 hours to bring this deliciousness to your table! Perfect for a weekend dinner.
Step-by-Step Instructions:
1. Prepare Cabbage Leaves:
First, bring a large pot of water to a gentle boil. Carefully remove the core from the cabbage head using a sharp knife. Then, separate about 12 large leaves from the cabbage. Blanch these leaves in the boiling water for 2-3 minutes until they turn soft and pliable. Drain them and set aside to cool.
2. Cook the Rice:
While the leaves are cooling, cook the rice according to the package instructions but stop just before they’re fully cooked. This will help keep the rice from becoming mushy when mixed with other ingredients. Set the rice aside when done.
3. Make the Filling:
In a large mixing bowl, combine the ground beef (or pork), cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika if you’re using it. Mix everything well until all the ingredients are nicely blended together.
4. Form the Rolls:
Take one cabbage leaf and lay it flat on a clean surface. If needed, trim the thick stem to make it easier to roll. Place about ¼ to ⅓ cup of the meat mixture at the base of the leaf. Fold in the sides and roll it up tightly from the stem end, making sure the filling is well enclosed.
5. Make the Sauce:
In a separate mixing bowl, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice or vinegar, and beef broth. Stir the mixture until it’s well combined – this will be the tasty sauce for your rolls!
6. Assemble:
In a large pot or deep baking dish, pour a little bit of the sauce on the bottom to prevent sticking. Place the stuffed cabbage rolls seam side down snugly in the pot. If necessary, arrange them in layers. After that, pour the rest of the sauce evenly over the stuffed rolls.
7. Cook:
Cover the pot with a lid and let it simmer on low heat for about 1.5 to 2 hours. Alternatively, you can bake them in a preheated oven at 350°F (175°C) covered with foil or a lid, for the same amount of time. Cook until the cabbage is tender and the filling is fully cooked.
8. Serve:
Once cooked, take off the lid and drizzle with a bit of olive oil. Garnish with fresh parsley before serving hot. Don’t forget to spoon some of that rich cooking sauce over the rolls for extra flavor!
This recipe yields tender, flavorful stuffed cabbage with a rich tomato sauce that perfectly complements the savory meat and rice filling. Enjoy every single bite!
Can I Use a Different Type of Cabbage?
Yes! While green cabbage is traditional, you can also use Napa cabbage for a milder flavor. Just keep in mind that Napa leaves may be more delicate, so handle them gently.
Can I Prepare Stuffed Cabbage in Advance?
Absolutely! You can make the rolls and the sauce up to a day ahead. Store them separately in the refrigerator, and when you’re ready to cook, just assemble and heat as directed.
How Do I Store Leftover Stuffed Cabbage?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply place them in a microwave or warm them on the stove with a little sauce to keep them moist.
Can I Freeze Stuffed Cabbage?
Yes, stuffed cabbage freezes well! To freeze, let them cool completely and then place them in an airtight container or freezer bag. They’ll stay good for up to 3 months. Thaw in the fridge before reheating.
