If you’re searching for a comforting, hearty meal that feels like a big warm hug, look no further than this Stuffed Cabbage Rolls Recipe. Combining tender cabbage leaves wrapped around a savory mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce, this dish speaks of home-cooked love in every bite. It’s a classic recipe that never fails to bring smiles to the dinner table and is perfect for sharing with friends or family on a cozy night in.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in crafting the perfect balance of flavor, texture, and color that makes this Stuffed Cabbage Rolls Recipe so special.
- 1 large head of cabbage: Choose a firm, fresh cabbage to ensure the leaves hold nicely when stuffed and rolled.
- 1 lb ground beef: Adds the hearty protein base for the filling, providing richness and flavor.
- 1 cup cooked rice: This soft grain blends wonderfully with the meat, helping to bind the filling and add texture.
- 1 onion, chopped: Adds natural sweetness and depth when sautéed with the meat.
- 2 cloves garlic, minced: Brings a fragrant punch that lifts the entire filling.
- 1 can diced tomatoes: Offers a fresh, chunky character and a natural tang to the filling.
- 1 can tomato sauce: Provides the velvety base for the baking sauce, enriching the rolls.
- Salt and pepper to taste: Essential seasonings to highlight and balance all the flavors perfectly.
- 1 teaspoon paprika: Injects a subtle smokiness and warm color to the filling.
- 1 teaspoon dried oregano: Delivers an herbaceous note, rounding out the seasoning beautifully.
- 1/2 teaspoon red pepper flakes (optional): Adds a gentle kick of heat if you love a bit of spice.
- 1 cup beef or vegetable broth: Keeps the rolls moist as they bake and infuses savory depth into the sauce.
How to Make Stuffed Cabbage Rolls Recipe
Step 1: Prepare the Cabbage
Start by bringing a large pot of water to a rolling boil. Submerge the entire head of cabbage for about 5 minutes to soften the outer leaves without cooking them through. This step makes it easier to peel off whole leaves that are pliable and perfect for rolling. Set these softened leaves aside, as they will act as the vessels for our delicious filling.
Step 2: Prepare the Filling
In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks so you get nice crumbles. Once the meat is browned, add the chopped onion and minced garlic, cooking until they’re soft and fragrant. Stir in the cooked rice, diced tomatoes, paprika, oregano, optional red pepper flakes, salt, and pepper. Combining these ingredients now ensures every bite is bursting with flavor inside your cabbage rolls.
Step 3: Assemble the Cabbage Rolls
Carefully spoon a generous portion of the meat and rice mixture onto each cabbage leaf, then roll it up like a little parcel, folding in the sides as you go. Place each roll seam-side down in a baking dish to keep them neatly wrapped during cooking. This assembly is an enjoyable part of the process, like wrapping little gifts of comfort and flavor.
Step 4: Bake the Rolls
Pour the tomato sauce and broth evenly over your cabbage rolls, bathing them in a luscious, savory sauce that keeps everything tender and moist. Cover the dish tightly with foil to trap steam and bake in a preheated oven at 350°F (175°C) for one hour. The slow cooking melds all the flavors beautifully and softens the cabbage to a tender, melt-in-your-mouth finish.
Step 5: Serve and Enjoy
Once baked, these cabbage rolls are ready to bring a smile to your dinner table. They’re best served warm and can be accompanied by your favorite garnishes and side dishes for a full, satisfying meal experience.
How to Serve Stuffed Cabbage Rolls Recipe
Garnishes
A sprinkle of fresh parsley or chopped dill adds an inviting pop of green and a little brightness that complements the rich tomato sauce. A dollop of sour cream on the side is traditional in many places and adds a creamy tang that perfectly balances the flavors.
Side Dishes
Feel free to build a complete meal around your stuffed cabbage rolls by pairing them with buttery mashed potatoes, crusty bread to soak up the sauce, or a simple green salad to add freshness and crunch. Each of these sides enhances the comforting, homey appeal of the dish.
Creative Ways to Present
If you’re making this Stuffed Cabbage Rolls Recipe for guests, consider serving individual portions on pretty plates with a drizzle of sauce artfully arranged around the rolls. Garnishing with edible flowers or microgreens can elevate the rustic dish into a charming centerpiece. Another idea is to deconstruct the rolls in a bowl for a casual family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Stuffed cabbage rolls keep well in an airtight container in the refrigerator for up to 3 days. They actually taste even better the next day as the flavors continue to meld, making them perfect for easy weekday meals.
Freezing
You can freeze fully cooked stuffed cabbage rolls for up to 2 months. Wrap them tightly in foil or place them in a freezer-safe container to prevent freezer burn. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the rolls with foil and bake at 350°F (175°C) until heated through, about 25-30 minutes. Alternatively, microwave them on medium power, covered, stirring sauce around halfway through for even warming.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken will work well and make a lighter version of the dish. Just keep an eye on the seasoning since these meats are milder than beef.
Do I need to peel all the cabbage leaves off at once?
It’s best to boil the cabbage head and peel the leaves as they soften layer by layer. If any leaves tear easily, set them aside for layering in the baking dish or chop them up for mixing in sauce.
Is it necessary to cook the rice before adding it to the filling?
Yes, cooking the rice beforehand ensures it’s tender and prevents it from overcooking in the oven. It also helps bind the filling together nicely.
Can I make the Stuffed Cabbage Rolls Recipe vegetarian?
You can! Substitute the ground beef with cooked lentils, mushrooms, or plant-based crumbles, and use vegetable broth for baking. It’s a delicious alternative that still captures the spirit of the dish.
How spicy will the rolls be with red pepper flakes?
The red pepper flakes add a gentle warmth without overwhelming heat. You can adjust the quantity or omit them if you prefer a milder flavor.
Final Thoughts
There is truly something magical about rolling up a comforting mixture of flavors inside tender cabbage leaves and baking them until everything is perfectly melded. This Stuffed Cabbage Rolls Recipe is a wonderful way to bring warmth and joy to your table, whether for a family dinner or a special occasion. I hope you give it a try and create many happy memories around this delicious, timeless dish.
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Stuffed Cabbage Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and aromatic spices, baked in a rich tomato sauce. This comforting dish is perfect for a hearty family meal and offers a delightful blend of textures and flavors.
Ingredients
For the Cabbage Rolls
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
For the Sauce and Seasoning
- 1 can diced tomatoes (about 14.5 oz)
- 1 can tomato sauce (about 8 oz)
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup beef or vegetable broth
Instructions
- Prepare the Cabbage: Boil the whole cabbage head in a large pot of water for about 5 minutes until the outer leaves soften enough to peel off easily. Carefully remove the softened leaves and set them aside to cool.
- Prepare the Filling: In a skillet over medium heat, cook the ground beef until it is browned and no longer pink. Add the chopped onion and minced garlic, cooking until they become translucent and fragrant. Stir in the cooked rice, diced tomatoes, paprika, dried oregano, red pepper flakes if using, salt, and pepper. Combine all ingredients thoroughly and cook for a few more minutes to meld the flavors.
- Assemble the Cabbage Rolls: Spoon a generous amount of the meat mixture onto the center of each cabbage leaf. Roll the leaf around the filling, folding in the sides to secure the contents. Place each roll seam-side down in a baking dish, arranging them snugly but not overcrowded.
- Bake: Pour the tomato sauce and broth evenly over the cabbage rolls in the baking dish. Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour, allowing the flavors to meld and the rolls to cook through.
- Serve: Remove the foil carefully, garnish the cabbage rolls with fresh parsley if desired, and serve hot for a comforting and flavorful meal.
Notes
- Boiling the cabbage softens the leaves, making them flexible and easier to roll without tearing.
- You can substitute ground beef with ground turkey or pork for variation.
- For a vegetarian version, replace the meat with a plant-based ground alternative and use vegetable broth.
- Leftover cabbage rolls store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Adding red pepper flakes is optional and can be adjusted according to your spice preference.
