stuffed cabbage rolls

These are delicious stuffed cabbage roll with rice, meat in a rich tomato sauce with herbs and spices.

Italian Stuffed Cabbage Rolls

cabbage

garlic

salt, oregano, parsley and garlic powder (all dry)

basil leaves

black pepper

salt

cayenne pepper

grating cheese pecorino Romano

sugar

tomatoes

tomato paste

white wine (we use Pinot Grigio)

water

sausage

sirloin beef ground

rice raw long grain

water or chicken broth if starts to dry out

These stuffed cabbage rolls are SOO GOOD! These are packed with lean ground beef, onion, garlic, dill, and just a hint of nutmeg. The cabbage rolls are slow-cooked in marinara sauce until they&#039;re melt-in-your-mouth delicious!

 Stuffed Cabbage Rolls

beef (lean beef is best)

garlic,

onion,

favorite jarred marinara sauce

Italian seasoning

dill

nutmeg

brown rice

Preheat oven to 350 degrees.

Bring a large pot of water to a rolling boil. Season with salt. Use a pairing knife to cut around the core. Gently pull off six leaves of cabbage, trying not to break them. If they tear a little bit that&#39;s okay. You can also submerge the whole head of cabbage in the boiling water for a few minutes to loosen up the leaves a bit before pulling them off. Boil cabbage leaves, three at a time until very soft and pliable, about 3-4 minutes.

Add the ground beef, onion, garlic, 1/2 cup marinara, Italian seasoning, egg, salt, dill, nutmeg, and brown rice to a medium bowl. Use hands or a fork to mix the ingredients just until combined.

Spoon half of the sauce in the bottom of a 9x12 baking dish. Use the paring knife to cut the hard vein out of the cabbage. Spoon about 1/2 cup of the filling in the middle of each cabbage leave. Tuck the edges in and roll up jelly-roll style. Place in the prepared pan seam-side down. Cover with remaining sauce.

Cover with foil. Bake until cabbage is super soft and meat is cooked through for about 1 hour.

https://content.jwplatform.com/videos/p0vxMrcz.mp4

Stuffed Cabbage Rolls.mp4

Family friendly Cabbage Rolls stuffed with ground pork, ground beef and rice smothered in a sweet and tangy tomato sauce.

Classic Cabbage Rolls

olive oil

onion

(15 ounce) tomato sauce

(14.5 ounce) petite diced tomatoes

cider vinegar

brown sugar

green cabbage

lb pork sausage

beef

Minute Rice (or parboiled rice)

parsley

paprika

Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5 minutes.  Remove to colander to drain and cool.  Once cooled cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.

In a large skillet heat olive oil over medium heat.  Add the onion and cook for 2-3 minutes; stirring several times.  Reduce heat to low and add garlic. Cook for 1 minute stirring constantly.  Add the tomato sauce, diced tomatoes, cider vinegar and brown sugar.  Simmer for 10 minutes.

Spoon a thin layer of the tomato sauce in a 9 x 13 inch casserole dish.  In a large bowl mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley and paprika.  Place about 1/3 cup of the meat mixture in the center of the cabbage roll.  Bring in the sides and roll tight.  Place on tomato sauce in casserole dish.  Repeat until all the cabbage rolls are made and in the casserole dish.  Top with remaining tomato sauce.

Cover with aluminum foil. Bake in a preheated 350 degree oven for 80-90 minutes

I am making these this week and dividing them out into 4 meals.  What is the best way to freeze them? Individually or in small separate baking dishes. Also, can you bake these from frozen or do I need to thaw them overnight in the refrigerator?

Thank you so much.  
I also wanted to tell you I made your Haluski tonight and it turned out good.  I have a friend that is Hungarian and she told me that when she makes her mother's version she uses sauerkraut instead of raw cabbage. The next time I try this I will try it with the sauerkraut and let you know how it turns out. Thank you again for your quick answer.

This was excellent and exactly what i was looking for. I followed the recipe (as I usually do on the first go round), expect that I used all ground pork, because that’s what I had and I did add 1 tsp of salt to the meat mixture, which I feel was needed. To my surprise, my BF said he’d never, ever eaten stuffed cabbage (this from a midwestern man?) and he loved it! Really solid and so simple stuffed cabbage recipe. I served it with mashed potatoes and it was a comforting, cold weather meal. We’re visiting his 90 year old father next week and he even asked me to make this for him. Quite a compliment. Thank you!

This is absolutely delicious!  It was hearty and comforting on a cold winter day.

I find it’s easier to freeze the head of cabbage overnight. Leaves will be as easy to work.

Hello.  Can you tell me if the parboiled rice is one cup before cooking it?  Or is it one cup after the parboil?  Also, I've never parboiled rice.  I'm assuming just stop cooking it before it's completely cooked.  When you do that, isn't there going to be liquid  left in the rice?  
Thanks.  
P.s. I've never made cabbage rolls.  I do love them!

Thank you! 
 This recipe is similar to one my mom used for years. Loved it!  Served with mashed potatoes, sauerkraut, peas and dark rye bread. Recipe is currently on repeat and will be doubled so I can freeze a batch.

A classic and flavorful recipe, these Stuffed Cabbage Rolls are a dinner recipe everyone loves and the always come back for seconds!

Stuffed Cabbage Rolls

white rice

pork

onion (chopped fine)

garlic powder

onion powder

pepper

tomato soup

can diced or crushed tomatoes

Optional garnish is fresh chopped parsley

Spray a 9x13-inch baking dish. Preheat the oven to 350F degrees.

Use a long thin knife to remove the core from the head of the cabbage.

Place the cabbage in a covered microwave-safe dish with ½ cup of water. Cook on high power for 5 minutes.

Turn the cabbage over and cook for another 10 minutes. Drain the water out of the cabbage bowl completely and allow it to cool enough to handle.

Then, peel the leaves off one at a time and allow them to dry and fully cool on a kitchen towel.

While the cabbage is cooling, stir together the ingredients to fill the rolls. Combine the rice, ground beef, ground pork, chopped onion parsley, salt, garlic powder, onion powder, and pepper.Set this aside.

Mix the tomato soup, diced/crushed tomatoes, and sugar in a separate bowl.  Set this aside.

Pat the cabbage leaves dry with paper towels. Remove the hard ridges in the center of the cabbage leaves with a knife, creating two separate pieces.These would be very difficult to roll up.

Taking one cabbage leaf at a time, place about 1 ½ to 2 Tablespoons of filling into each leaf.

Roll up the leaf and tuck the ends under.

Pour half of your sauce in the base of the dish.

Place rolls seam-side down into the baking dish. Place the cabbage rolls in two long rows, close to each other.  (If your dish is smaller and you must layer the cabbage rolls, cover each layer with some tomato sauce.)

Then pour the tomato sauce overall.

Cover the pan tightly with tin foil and bake for 90 minutes.

Let it cool for about 10 minutes before serving.

Try this authentic Lebanese styled Stuffed Cabbage Rolls - also known as Malfouf - with step-by-step easy instructions to cook the recipe!

7 Spice (or Cinnamon or All Spice)

short grain rice (rinsed)

green pepper (sliced (optional))

cumin

lemon juice

Bring a large pot of water to a boil, then turn off the heat. Cut the core from the cabbage and place the cabbage in boiling water for 5 minutes.

As the leaves loosen, you can place a fork in the core of the cabbage to hold it steady and use another fork or knife to gently separate the outer leaves away from the core one at a time. The leaves just need to be soft enough to be pliable without being too soft. The inner leaves may need to sit in the water for an extra few minutes if they are not soft enough.

Stack the cabbage leaves on a plate and set them aside. Make sure to cut any super large leaves in half and keep the smallest leaves or tough ones to line the bottom of the pot for cooking.

Prepare Cabbage Leaves

Heat a large skillet with olive oil; add ground beef, season with salt, pepper and 7 Spice, and cook until browned, about 5-7 minutes.

Add uncooked rice to the ground beef mixture and season with the remaining salt; mix well until everything is incorporated. You could alternatively not cook the beef and just mix it raw with the ingredients.

Prepare Stuffing (Hashweh)

To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out 2  tablespoons of the rice mixture into the center of the cabbage leaf, and carefully roll it slowly and tightly, but without tucking in the corners. Squeeze the cabbage roll to help secure it and set aside. Repeat until all the stuffing has been used and place the stuffed cabbages on a tray. It should yield 30-35 rolls.

Line the bottom of a large pot with the small cabbage stems and tomato slices and season with cumin. Neatly arrange the stuffed cabbage in rows, alternating directions, to completely cover the circumference of the pot. Add the sliced garlic along with tomato slices, green peppers if using, and cumin.

Place a small round plate on top of cabbage in the pot to hold them down and prevent floating while they are cooking. You can also place a heavy pot filled with water to hold them in place

Add 6 cups of water to completely cover the cabbages leaves and the plate, then cover the pot and cook on medium heat for 30 minutes. You want most of the water to be absorbed (there should still be some at the bottom of the pot) and the leaves to be tender

Add the lemon juice on top of the cabbage leaves, then cook on low heat for an additional 45 minutes.

Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm!

Stuff, Wrap and Cook

Cabbage leaves stuffed with a mixture of beef, pork, rice and seasoned vegetables.

Cabbage Rolls "Golubtsi"

cabbage (2 small heads)

110 grams/1/2cup rice, any type

onion (large, chopped)

lbs pork

parsley (chopped)

carrots (grated)

tsp salt

0.5 tsp pepper

bay leaf

chicken stock

sour cream

500 milliliters/2 cups canned crushed tomatoes/passata (crushed or Passata- 2 cups)

salt and pepper

Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.

Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn&#039;t be too soft. Drain and set aside.

In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.

Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.

In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.

Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.

Preheat your oven to 350F/180C.

Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it&#039;s not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.

Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.

Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.

Try your hand at homemade cabbage rolls stuffed with rice and ground beef.

beef chuck

green bell pepper (chopped)

rice

crackers (crushed)

tomato sauce

Clean the head of a cabbage. Gently pull off about 12 to 15 of the largest leaves of cabbage.

Drop the cabbage leaves into a large pot of boiling salted water.

Cook the cabbage for 3 minutes to blanch it. Blanching it will make it tender and pliable.

Cabbage Leaf Preparation

Combine tomato sauce with water in a small bowl.

In a mixing bowl, combine ground beef, onion, green pepper, rice, crackers, salt, pepper, egg, and 1/4 of the tomato sauce.

Filling Preparation

Spoon the filling mixture into the blanched cabbage leaves, roll the leaves up, and place them in a deep baking pan.

Pour the remaining sauce over the rolls.

Sprinkle sugar on top.

Bake for 1 hour at 350 degrees.

Cabbage Rolls Preparation

This Stuffed Cabbage Rolls recipe is tender cabbage leaves filled with lean ground beef and rice, and baked in a tangy homemade tomato sauce. Classic, simple comfort food!

beef broth

golden raisins ((see note))

parsley (, for garnish)

Preheat the oven to 350 degrees F. Coat a 13×9 inch pan with nonstick cooking spray.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil.

Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.

Place the head of cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–gently pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 10 leaves.

Pat the leaves dry with paper towels and set aside to cool.

Lay each cabbage leaf on a flat surface. Using a small knife, cut a V-shaped notch to remove the thick part of the cabbage rib (but don’t cut more than a third of the way into the leaf.)

In a bowl, mix together the tomato sauce, broth, and paprika.

In a mixing bowl, combine the beef, cooled onion, cooked rice, raisins, salt, pepper, and 1/4 cup of the tomato sauce mixture.

Shape 1/3 cup of the beef mixture into a log shape and place in the center of the cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Repeat with remaining meat mixture and cabbage leaves.

Pour half the sauce in the bottom of the prepared baking dish. Transfer the cabbage rolls, seam side down, on top of the sauce. Pour remaining sauce over the cabbage rolls.

Cover with foil and bake for 1 hour.

Serve the cabbage rolls with a dollop of sour cream and a sprinkle of chopped fresh parsley.

Stuffed Cabbage Rolls are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce!

onion (diced)

garlic (minced)

can crushed tomatoes (do not drain)

Salt and pepper

red wine vinegar

Worcestershire sauce

Italian herbs

Place a large pot over medium heat and add olive oil, once the oil is hot, add the onion and cook for 2-3 minutes or until translucent.

Add the garlic and cook for 30 seconds.

Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Stir and bring to a simmer.

Cook for 10-15 minutes, stirring from time to time.

Tomato Sauce:

In the meantime, bring a large pot of water to a boil.

Preheat oven to 350 degrees F.

Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.

Remove from water and peel 12 large leaves.

In a large bowl, mix until combined the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley, and the egg.

Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.

Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib.

Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.

Cabbage Rolls:

Coat a 9x13 inches pan with cooking spray. Pour half of the tomato sauce on the bottom and arrange the cabbage rolls seam side down, in the baking dish. Top with the remaining sauce.

Cover with foil.

Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.

Sprinkle with the remaining parsley and serve.

Bake:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1582677579/ardec1clizktc6xbspsx.mp4

Stuffed Cabbage Rolls are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce! A complete meal on its own with protein, carbs, and fiber!

stuffed cabbage rolls are an old-fashioned comfort food filled with ground meat, rice and topped with a savory tomato sauce.

cabbage leaves

egg (beaten)

milk

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Classic Cabbage Rolls

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