Ah, stuffed cabbage rolls—a dish that brings back memories of cozy dinners at Grandma’s house. There’s something oddly satisfying about wrapping tender cabbage leaves around a savory filling, like tucking a little surprise into a leafy blanket. Whether you’re craving a taste of nostalgia or just need a hearty meal to chase away the chill of a gloomy day, these rolls are your go-to.
Steps
- Boil a large pot of water and cook the cabbage until the leaves are tender. Remove the leaves and set them aside to cool.
- Preheat your oven to 350°F (175°C). Cook the rice according to package instructions but reduce the cooking time by five minutes to keep it slightly undercooked.
- In a pan, cook the ground pork (or turkey), ground beef, onions, garlic, and seasonings until the meat is no longer pink. Drain excess fat, then mix in the rice, diced tomatoes, and a portion of the tomato sauce. Stir in the egg.
- In a bowl, combine the remaining tomato sauce with the tomato soup and spread a thin layer of this mixture in a 9×13 pan.
- Prepare the cabbage leaves by removing or thinning any thick stems. Lay them flat, place ¼ to ? cup of filling in the center, fold in the sides, and roll them up tightly. Position them seam side down in the prepared pan.
- Pour the remaining sauce over the cabbage rolls and cover the pan tightly with foil. Bake in the oven for 75 to 90 minutes.
- Once done, let the cabbage rolls cool for 15 minutes before serving. Enjoy your meal!
Ingredients
- 1 head of green cabbage
- 1 cup of uncooked long grain white rice
- 1 pound of lean ground pork or ground turkey
- ½ pound of lean ground beef
- 2 small yellow onions, diced
- 3 cloves of garlic, minced
- ½ teaspoon of dried dill
- 3 tablespoons of chopped fresh parsley or 1 tablespoon of dried parsley
- Salt and black pepper to taste
- 1 (14.5 ounce) can of diced tomatoes with juices
- 1 egg
- 1 ¾ cups of tomato sauce, divided
- 1 (10.75 ounce) can of condensed tomato soup
Nutritional Values
Calories: 1952 | Carbohydrates: 160g | Protein: 100g | Fat: 96g | Saturated Fat: 36g | Cholesterol: 432mg | Sodium: 1724mg | Potassium: 3580mg | Fiber: 20g | Sugar: 36g | Vitamin A: 2480IU | Vitamin C: 264.4mg | Calcium: 452mg | Iron: 13.2mg
FAQ
- Can I make cabbage rolls in advance?
- Yes, cabbage rolls can be prepared ahead of time. They also reheat and freeze well, making them a convenient dish for meal prep.
- What type of cabbage should I use for cabbage rolls?
- A regular green cabbage is typically used. Some people prefer to freeze the cabbage head and thaw it to skip boiling, but boiling tends to make the leaves more tender.
- Can I use different types of meat in the cabbage rolls?
- Absolutely! While a mixture of beef and pork is traditional in this recipe, you can use just one type or substitute with other ground meats like turkey.
- How should I prepare the cabbage leaves for rolling?
- Boil the cabbage leaves in salted water until they are tender. Cut about half an inch off the base of the cabbage, and the leaves will naturally separate as they cook.
- Is it possible to freeze cabbage rolls?
- Yes, cabbage rolls can be frozen either before or after baking. This makes them an excellent option for making in bulk and enjoying later.
Tips
- For the most tender cabbage leaves, boil them in salted water and then cut about 1/2 inch off the bottom of the cabbage head. This will allow the leaves to fall off easily as they cook.
- If you have leftover filling, consider adding it to tomato soup or using it to stuff other vegetables like zucchini or bell peppers.
- Cabbage rolls can be frozen either before or after baking, making them a great make-ahead meal option.
Equipment
- Large Pot – For boiling the cabbage.
- 9×13 Casserole Dish – For baking the cabbage rolls.
- Sharp Knife – For cutting cabbage leaves and removing stems.
- Foil – To cover the casserole dish while baking.
