Classic Stuffed Cabbage is a warm and hearty dish that features tender cabbage leaves filled with a tasty mix of ground meat and rice. It’s like a cozy hug in a plate!
Every bite is full of flavor, and the tomato sauce on top adds a yummy touch. I love making this dish when friends visit since it’s always a crowd-pleaser and great for sharing!
Key Ingredients & Substitutions
Cabbage: Green cabbage works best for this dish because it’s tender and easy to roll. If you can’t find it, Savoy cabbage is a great alternative due to its softer leaves.
Ground Meat: I like using a mix of ground beef and pork for flavor, but you can use all beef or even ground turkey for a lighter version. If you’re vegetarian, try using lentils or quinoa for a filling plant-based option!
Rice: I prefer white rice for its softness, but brown rice adds a nice nutty flavor and more nutrition. If gluten-free, ensure your rice is certified as such.
Tomato Sauce: You can use canned crushed tomatoes as a substitute for a chunkier texture. For a bit of spice, consider adding some red pepper flakes. If you don’t have sugar, a little honey can help balance the acidity.
How Do I Roll Cabbage Leaves Without Them Tearing?
Rolling stuffed cabbage can be tricky, but with a few simple steps, you can make it easier. First, blanch the cabbage leaves; this softens them and makes them easier to work with. Here’s how:
- Core the cabbage and separate the leaves carefully.
- Blanch each leaf in boiling water for 2-3 minutes until they soften. This helps prevent tearing.
- Trim the thick center vein of the leaf to make rolling smoother.
- Place your filling in the middle, fold in the sides, and roll from the stem end. Tuck the sides in tightly.
With these tips, you’ll have perfect, neat rolls ready for cooking! Enjoy your cooking adventure!
Classic Stuffed Cabbage
Ingredients You’ll Need:
For the Cabbage Rolls:
- 1 large head green cabbage
- 1 pound ground beef
- 1/2 pound ground pork (optional, you can use all beef)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
For the Sauce:
- 2 cups tomato sauce (or crushed tomatoes)
- 1 tablespoon sugar
- 1 tablespoon lemon juice or vinegar
- 2 tablespoons olive oil or vegetable oil
- 1/2 cup water or beef broth
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare and about 1 to 1.5 hours to cook. So, in total, you’re looking at around 2 hours to transform those ingredients into a warm, hearty meal.
Step-by-Step Instructions:
1. Prepare the Cabbage Leaves:
Start by bringing a large pot of water to a boil. Take your cabbage and core it, carefully separating the leaves. Blanch the cabbage leaves in the boiling water for about 2-3 minutes until they become pliable. This will make it much easier to roll later! Once blanched, drain the leaves and set them aside on a towel to cool.
2. Make the Filling:
In a big mixing bowl, combine your ground beef, ground pork (if you’re using it), cooked rice, chopped onion, minced garlic, egg, parsley, salt, pepper, and paprika. Use your hands or a spoon to mix everything together until it’s fully combined. This mixture will be the tasty filling for your cabbage rolls!
3. Assemble the Rolls:
Now, let’s make those rolls! Trim the thick center vein from each cabbage leaf to help with rolling. Take about 2-3 tablespoons of the meat mixture and place it in the center of each leaf. Fold the sides in first, then roll tightly from the stem end to make a neat package. Repeat this for all the leaves until the filling is gone.
4. Cook the Rolls:
In a large skillet or deep baking dish, heat olive oil over medium heat. Arrange the cabbage rolls seam side down in the pan, packing them tightly together. In a separate bowl, mix together the tomato sauce, sugar, lemon juice (or vinegar), and water (or broth). Pour this sauce generously over the cabbage rolls.
5. Simmer or Bake:
Cover the skillet or dish with a lid or foil, and let it simmer on low heat for about 1 to 1.5 hours. If you prefer to bake them, preheat your oven to 350°F (175°C) and bake for the same duration. This will give the rolls time to cook thoroughly and absorb all the delicious flavors from the sauce.
6. Serve and Enjoy:
Once cooked, carefully spoon some of the sauce from the pan onto each serving. Don’t forget to garnish with chopped fresh parsley for a pop of color! These stuffed cabbage rolls are best served hot, perfect for a cozy meal at home.
Enjoy your warm, hearty Classic Stuffed Cabbage!
Can I Use Frozen Cabbage Leaves for This Recipe?
Yes, you can use frozen cabbage leaves! Just make sure to thaw them completely before use. Once thawed, you may want to blanch them in boiling water for a few minutes to soften them further for easier rolling.
What Can I Substitute for the Ground Meat?
If you’re looking for a meatless option, try using lentils, quinoa, or a combination of vegetables such as mushrooms and carrots. For a lower-fat option, you can also use ground turkey or chicken instead of beef or pork.
How Do I Store Leftover Stuffed Cabbage?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can be reheated on the stove over low heat or in the microwave until warmed through. You can also freeze them for longer storage—just make sure they’re well-wrapped!
Can I Make Stuffed Cabbage in a Slow Cooker?
Absolutely! To adapt the recipe for a slow cooker, layer the cabbage rolls in the pot and pour the sauce over them. Cook on low for about 6-8 hours or on high for 3-4 hours. This method results in beautifully tender rolls!