Classic Cabbage Rolls – A Comfort Food Favorite

Juicy Stuffed Cabbage Rolls are made with simple pantry ingredients, it’s deeply comforting and satisfying. This timeless dish, loved across many cultures, combines tender cabbage leaves with a hearty filling of meat and rice, all simmered in a rich tomato sauce. This recipe makes a big batch of cabbage rolls, I usually freeze half of the recipe and save it for another day.

I grew up eating traditional family recipes, from Pierogies to Plov, they are so warm and comforting, especially in the colder months. If you are searching for a wholesome dinner, these cabbage rolls is a must-try!

What Are Cabbage Rolls?

Cabbage rolls are made by wrapping softened cabbage leaves around a savory filling typically ground meat, rice, and seasonings then baking them in a flavorful tomato based sauce. The secret is using the water that you blanched your cabbages in as the sauce.

Why You’ll Love This Recipe:

Cabbage rolls are the perfect combination of simple ingredients and deep flavor. They’re hearty, satisfying, and even better the next day as the flavors continue to develop. Plus they’re a great make ahead or freezer meal for busy weeks.

Ingredients You’ll Need:

• Rice – I usually use Basmati white rice but you can use whatever rice you have on hand.
• Cabbage – You’ll need 1 medium size head of green cabbage.
• Ground meat – I used pork ground meat but you can use the combination of ground pork and ground turkey to keep it juicy and flavorful. I would not recommend beef, as it tends to be very dry.
• Egg – To bind the ingredients in the cabbage roll stuffing.
• Carrots – You’ll need 2 medium sized carrots for the stuffing and 1 for the sauce.
• Marinara – I usually use my homemade marinara that I can in the fall time but since I was running out I used store bought tomato sauce.
• White Vinegar – To add to the water when boiling the cabbage, Vinegar helps alleviate some of that boiled cabbage smell.
• Olive oil and Butter – for cooking.
• Sour Cream – Adds creaminess to the sauce. It’s also for topping and serving cabbage rolls.

Instructions:

• Cook the rice – Rinse 1 cup of rice until water runs clear, then transfer to a pot. Add 2 cups of water and 1/2 tsp of salt. Bring to a boil then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed.
• Prepare the cabbage – Bring a large pot of water to a boil. Add vinegar and salt. Carefully remove the core from the cabbage this might be a bit tricky. Place the whole head cork side down into the boiling water for 5 minutes. Flip cabbage over and continue cooking for 5-6 minutes. Pull off leaves as they begin to soften. Leaves cook faster if pulled apart. Remove the leaves to a platter to cool when they are done. Leaves are done when soft and yellowish, larger leaves turn a dull green color. Reserve 2 cups of water from the pot.

• Make the filling – Grate 2 carrots and saute in a pan in 1 Tbsp of olive oil and 1 Tbsp butter over medium/high heat until softened. Then add 1/2 cup of marinara sauce and saute another minute.
• In a large bowl, combine ground meat and rice, 1 egg, and 1/2 tsp salt, and sauteed mixture. Mix until well combined.

• Assemble the rolls – cut the leaves center stem and remove the tough stem portion. (See picture) Place 2 Tbsp of meat mixture at the top of each leaf. Roll the leaf into a cone shape with the thicker part of the leaf at the base and folding in the sides. Repeat until all filling is used. Arrange stuffed cabbage in layers in a baking dish.

• Prepare the sauce – Heat 1 Tbsp of olive oil in a skillet. Saute the remaining 1 grated carrot with 1 tsp of vegeta seasoning, cooking until soft. Add 1 Tbsp of sour cream and 1/2 cup of marinara sauce. Saute another minute and remove from heat.
• Pour the prepared sauce over stuffed cabbage and add enough reserved water (the water that the cabbage was cooked in) to almost cover rolls.

• Bake – Cover baking dish and bake at 450F for 20-25 minutes, then reduce heat to 350F and bake for 1 hour.
• Serve – Serve cabbage rolls with boiled potatoes and 1 scoop of sour cream.

FAQs:

• What is the best type of cabbage for cabbage rolls? – These rolls turn out great with inexpensive, regular green cabbage. Another good option would be savoy cabbage.
• How do you get cabbage leaves off without breaking them? – Boiling the cabbage makes the leaves soft. Cutting out the cores beforehand also makes it easier to remove the leaves as the cabbage softens.
• Can I freeze Cabbage rolls? – Absolutely, I would recommend freezing them before cooking in a single layered airtight container. Also freeze some of the reserved water. Once thawed overnight in refrigerator, prepare the sauce that goes on top of the cabbage.

Enjoy these homemade cabbage rolls! I’d love to know how you serve your stuffed cabbage in the comments below.

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Recipe inspired from natashaskitchen.com