Cabbage Rolls

Cabbage Rolls are like a warm embrace on a chilly winter evening. I first encountered these delightful bundles at my grandmother’s kitchen, where the aroma of simmering sauce and sautéed onions filled the air. She would often make them for family gatherings, and I fondly remember the anticipation of unrolling each cabbage leaf to reveal the savory filling inside. It’s a dish that carries tradition and love, bringing everyone together around the dinner table. The beauty of Cabbage Rolls lies not just in their taste but in their versatility; they can be made ahead of time, frozen, and enjoyed whenever you crave a taste of home. Each bite is a reminder of warmth, comfort, and the stories shared around the table.

These Cabbage Rolls stand out for several reasons. Firstly, they are incredibly satisfying, making them perfect for a hearty meal. The combination of flavors from the ground beef, rice, and spices is nothing short of magical. Secondly, they are a great way to incorporate vegetables into your diet without feeling like you are compromising on taste. Thirdly, the recipe is completely adaptable; you can switch up the fillings or sauce to suit your preference or dietary needs. Plus, they are excellent for meal prepping; you can batch-cook them and enjoy them throughout the week, making busy days a little less hectic. Lastly, Cabbage Rolls are perfect for sharing with loved ones, making them an ideal dish for gatherings.

Ingredients for Cabbage Rolls

When it comes to the ingredients for Cabbage Rolls, each one plays a vital role in creating a dish that is both hearty and flavorful. The key players include cabbage, which provides the perfect wrapping for the delicious filling, ground beef that adds rich protein, and rice that brings filler texture. The spices and sauces are what transform this dish into something truly comforting and satisfying.

• Canned tomatoes (14.5 ounces, undrained) – These provide a base for the sauce, infusing the rolls with a rich, tangy flavor that complements the stuffing.
• Tomato sauce (8 ounces) – Used in the sauce, it adds a smooth consistency and enhances the overall taste of the dish.
• Brown sugar (2 tablespoons) – This sweetener balances the acidity of the tomatoes, creating a well-rounded flavor profile.
• White vinegar (1 tablespoon) – Adds a touch of acidity which brightens up the flavors in the filling and sauce.
• Water (¼ cup) – Used to adjust the sauce’s consistency, ensuring it’s perfect for covering the rolls.
• Ground beef (1 pound) – The star protein of this dish, offering richness and heartiness to each roll.
• Onion (½ cup, chopped fine) – Adds sweetness and depth of flavor when cooked along with the meat.
• Dried parsley (1 tablespoon) – A classic herb that enhances the freshness of the filling.
• Oregano (1 teaspoon) – This herb brings an aromatic quality that complements the meat and sauce beautifully.
• Salt (1 teaspoon) – Essential for heightening all the flavors in the dish.
• Pepper (½ teaspoon) – Adds a subtle kick to the filling.
• Dill (½ teaspoon) – A unique herb that adds a fresh flavor note, enhancing the overall character of the dish.
• Minced garlic (2 teaspoons) – Infuses the filling with a savory aroma and flavor.
• Cooked rice (1 cup) – A great filler that makes the rolls satisfying and substantial.
• Egg (1) – Acts as a binder, helping to keep the filling cohesive.
• Sauce (¼ cup mixed) – A prepared mix that adds additional flavor to the filling.
• Cabbage (1 head, green) – The essential component that wraps everything together, providing a crunchy texture.

Cabbage Rolls Instructions

Making Cabbage Rolls can be a rewarding experience, and while the process might seem complex, I assure you it’s worth every step. The key is to follow the instructions closely and savor the journey. Let’s dive into the steps to create these delicious rolls!

1. Start by preparing the cabbage leaves. Cut off about a quarter inch from the bottom of the cabbage head. This will help separate the leaves more easily.
2. Bring a large pot of water to a boil, then place the whole cabbage head in the pot. Allow it to boil for two minutes. You’ll notice the outer leaves begin to soften.
3. Using long tongs, gently peel off the outer leaves from the cabbage head while it’s still in the pot. As you do this, roll the cabbage head to help separate the leaves. This part is crucial, so take your time.
4. After you’ve removed several layers of leaves, you may need to use a knife to disconnect the leaves that are still attached to the core. Once you have a good number of leaves, set them aside to cool while you prepare the filling.
5. Preheat your oven to 350 degrees Fahrenheit. This temperature will allow for a nice bake without burning the rolls.
6. In a medium bowl, combine all of your sauce ingredients, including the canned tomatoes and tomato sauce. Stir well to break up any lumps.
7. Take a baking dish (9×13 works great) and spread a thin layer of the sauce on the bottom. This will prevent the rolls from sticking and add flavor.
8. Remove about a quarter cup of sauce to mix into the meat filling. This will flavor the filling perfectly.
9. In a skillet, brown the ground beef with the onions, parsley, oregano, salt, pepper, and dill. Cook over medium heat until the ground beef is no longer pink and the onions are tender. This step is vital for developing flavor.
10. Once the meat is cooked, stir in the minced garlic and allow it to cook for another minute, just until it’s fragrant. Remove from heat.
11. Add the cooked rice, the reserved quarter cup of tomato sauce, and the egg to the meat mixture. Mix everything well to combine.
12. Now, get back to your cabbage leaves. You will need to remove the thick stem of each leaf. Cut a V at the bottom of each leaf to notch out the thick part. This will help the leaf lay flatter.
13. Take a leaf and lay it flat on your work surface. Place about a third cup of the filling towards the middle bottom of the leaf. Fold the sides in and roll it up, like a burrito. If any leaves tear, just fold the torn side in first.
14. Place the rolled cabbage seam side down in the prepared baking dish. Repeat this process until all the leaves are filled and your dish is packed with these flavorful bundles.
15. Pour the remaining sauce over the rolls. It’s important they are well-coated so they bake beautifully. Cover the dish tightly with foil.
16. Bake in the preheated oven for one hour and thirty minutes. This long bake time will allow the flavors to meld and the cabbage to soften perfectly.
17. Once done, let the Cabbage Rolls sit for ten to fifteen minutes before serving. This resting period is crucial for maintaining their shape.

Enjoy your delicious creation!

Tips and Tricks about Cabbage Rolls

To make your cooking experience smooth and enjoyable, here are some expert tips for making Cabbage Rolls:

• Storage: Leftover Cabbage Rolls can be stored in the refrigerator for up to four days. Just keep them in an airtight container to prevent drying out.
• Freezing: You can freeze unbaked Cabbage Rolls for up to three months. Just be sure to separate layers with parchment paper to avoid sticking.
• Pairing: These rolls pair wonderfully with a side of garlic bread or a fresh salad for a complete meal.
• Variations: Feel free to experiment with the filling! Swap out ground beef for turkey or vegetarian options like lentils.
• Serving Temperature: They taste amazing when served warm, but you can also enjoy them at room temperature.

Serving Suggestions

When it comes to serving Cabbage Rolls, there are countless ways to make the meal even more enjoyable.

• Pair with sides: Serve your Cabbage Rolls with a side of creamy mashed potatoes or a refreshing coleslaw for a delightful contrast in textures.
• Perfect for lunchboxes: These rolls make an excellent lunch option; they can be enjoyed cold or reheated, making them a versatile choice.
• Garnish with herbs: Sprinkle fresh herbs such as parsley or dill on top before serving to elevate the presentation and flavor.
• Special occasions: Cabbage Rolls are perfect for holidays and family gatherings, where they can be a centerpiece dish.
• Leftover creativity: Use leftover rolls in a stir-fry or casserole to create a brand new meal, minimizing waste.
• Pair with beverages: Consider pairing them with a light, refreshing beverage such as iced tea or a sparkling water for a nice touch.

FAQ

Conclusion

Cabbage Rolls truly capture the essence of comfort food, combining tender cabbage with a savory filling that brings warmth and happiness. The nostalgic flavors and textures are perfect for family meals or gatherings. I encourage you to try making these delightful rolls soon; they are not only delicious but also a beautiful way to connect with loved ones over a shared meal.

Cabbage Rolls

The ultimate comfort food, Cabbage Rolls are a delightful blend of savory ingredients wrapped in tender cabbage leaves. Perfect for family dinners or meal prepping, these rolls offer satisfying flavors, and are sure to please anyone at your table. Try making them tonight for a cozy meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 can Canned tomatoes 14.5 ounces, undrained
• 1 can Tomato sauce 8 ounces
• 2 tablespoons Brown sugar
• 1 tablespoon White vinegar
• ¼ cup Water
• 1 pound Ground beef
• ½ cup Onion chopped fine
• 1 tablespoon Dried parsley
• 1 teaspoon Oregano
• 1 teaspoon Salt
• ½ teaspoon Pepper
• ½ teaspoon Dill
• 2 teaspoons Minced garlic
• 1 cup Cooked rice
• 1 egg Egg
• ¼ cup Sauce that has been mixed together
• 1 head Cabbage green

Equipment

• Large Pot
• Cutting Board
• Food Processor
• Skillet
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Start by preparing the cabbage leaves. Cut off about a quarter inch from the bottom of the cabbage head. This will help separate the leaves more easily.
2. Bring a large pot of water to a boil, then place the whole cabbage head in the pot. Allow it to boil for two minutes. You’ll notice the outer leaves begin to soften.
3. Using long tongs, gently peel off the outer leaves from the cabbage head while it’s still in the pot. As you do this, roll the cabbage head to help separate the leaves. This part is crucial, so take your time.
4. After you’ve removed several layers of leaves, you may need to use a knife to disconnect the leaves that are still attached to the core. Once you have a good number of leaves, set them aside to cool while you prepare the filling.
5. Preheat your oven to 350 degrees Fahrenheit. This temperature will allow for a nice bake without burning the rolls.
6. In a medium bowl, combine all of your sauce ingredients, including the canned tomatoes and tomato sauce. Stir well to break up any lumps.
7. Take a baking dish (9×13 works great) and spread a thin layer of the sauce on the bottom. This will prevent the rolls from sticking and add flavor.
8. Remove about a quarter cup of sauce to mix into the meat filling. This will flavor the filling perfectly.
9. In a skillet, brown the ground beef with the onions, parsley, oregano, salt, pepper, and dill. Cook over medium heat until the ground beef is no longer pink and the onions are tender. This step is vital for developing flavor.
10. Once the meat is cooked, stir in the minced garlic and allow it to cook for another minute, just until it’s fragrant. Remove from heat.
11. Add the cooked rice, the reserved quarter cup of tomato sauce, and the egg to the meat mixture. Mix everything well to combine.
12. Now, get back to your cabbage leaves. You will need to remove the thick stem of each leaf. Cut a V at the bottom of each leaf to notch out the thick part. This will help the leaf lay flatter.
13. Take a leaf and lay it flat on your work surface. Place about a third cup of the filling towards the middle bottom of the leaf. Fold the sides in and roll it up, like a burrito. If any leaves tear, just fold the torn side in first.
14. Place the rolled cabbage seam side down in the prepared baking dish. Repeat this process until all the leaves are filled and your dish is packed with these flavorful bundles.
15. Pour the remaining sauce over the rolls. It’s important they are well-coated so they bake beautifully. Cover the dish tightly with foil.
16. Bake in the preheated oven for one hour and thirty minutes. This long bake time will allow the flavors to meld and the cabbage to soften perfectly.
17. Once done, let the Cabbage Rolls sit for ten to fifteen minutes before serving. This resting period is crucial for maintaining their shape.

Notes

• Tip 1: Leftover Cabbage Rolls can be stored in the refrigerator for up to four days. Just keep them in an airtight container to prevent drying out.
• Tip 2: You can freeze unbaked Cabbage Rolls for up to three months. Just be sure to separate layers with parchment paper to avoid sticking.
• Tip 3: These rolls pair wonderfully with a side of garlic bread or a fresh salad for a complete meal.
• Tip 4: Feel free to experiment with the filling! Swap out ground beef for turkey or vegetarian options like lentils.
• Tip 5: They taste amazing when served warm, but you can also enjoy them at room temperature.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.