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Classic Cabbage Rolls - A Comfort Food Favorite

Cabbage rolls are tender cabbage leaves filled with a mix of ground meat, rice, and seasonings, then cooked in a tomato-based sauce. They're a hearty, comforting dish popular in many traditional cuisines.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: Eastern European
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage Rolls Stuffing:
  • 1 Cup Basmati rice
  • 1 Medium Green Cabbage
  • 1 lb Ground pork or turkey
  • 1 Large Egg
  • 2 Large Carrots, grated
  • 1/2 Cup Marinara sauce
  • 1/4 Cup White vinegar
  • 1 Tbsp Butter
  • 1 Tbsp Olive oil
  • 1/2 tsp Salt
For the Sauce:
  • 1 Tbsp Olive oil
  • 1 Large Carrot, grated
  • 1 tsp Vegeta seasoning
  • 1 Tbsp Sour cream
  • 1/2 Cup Marinara sauce

Equipment

  • 1 Baking dish pan

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine ground meat and rice, 1 egg, and 1/2 tsp salt, and sauteed mixture. Mix until well combined.
  5. 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.
  6. 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.
  7. Pour the prepared sauce over stuffed cabbage and add enough reserved water (the water that the cabbage was cooked in) to almost cover rolls.
  8. Bake - Cover baking dish and bake at 450F for 20-25 minutes, then reduce heat to 350F and bake for 1 hour.
  9. Serve - Serve cabbage rolls with boiled potatoes and 1 scoop of sour cream.

Notes

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.