Featured Image - Stuffed Cabbage Rolls

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We eat a lot of cabbage at our home. I think it comes from our German/Irish heritage and our love for those types of dishes. This recipe for Stuffed Cabbage Rolls is another favorite and is a great choice for a potluck dinner. Similar to stuffed peppers with a beef and rice base, then enveloped inside cabbage leaves and topped with a spiced tomato sauce. My husband and youngest daughter love this recipe and ask for it often. 

Cabbage Rolls Served on my Blue Willow Dishes

When it comes to cabbage rolls, there is much debate about where they originated. Germany, Poland, or even Hungary or Turkey. I imagine the Irish may have even gotten on board with stuffing meat inside vegetables, too. In Germany, they are called Kohlrouladen; Poland refers to them as Golabki. What they all have in common is a beef, pork and rice mixture stuffed inside leaves of cabbage, then topped with a tomato sauce.

Stuffed Cabbage Rolls is a common food that is inexpensive to make at home, as well as filling and healthy. If you are a fan of cabbage, you should give this one a try. If interested, see my recipe for another stuffed vegetable dish – Stuffed Bell Peppers.

 

More Cabbage Recipes

 

Ingredients for Stuffed Cabbage Rolls

(See the full recipe at the bottom of this post.)

  • brown rice
  • water
  • kosher salt
  • large head of cabbage

Filling

  • butter
  • sweet onion, diced
  • red bell pepper, diced
  • carrots, peeled and shredded
  • garlic, minced
  • lean ground beef (or ground venison, or combination)
  • large eggs
  • kosher salt
  • freshly ground black pepper

Sauce

  • whole plum tomatoes (hand crushed)
  • brown sugar
  • cider vinegar
  • Worcestershire sauce
  • Cajun spice (See my Homemade Version Here)

 

Directions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Prepare the brown rice according to package directions to make 2 cups cooked rice. Heat a medium saucepan with 2 cups of water and 1/2 teaspoon salt. Bring to a boil and add the rice. Cover the saucepan, then reduce heat to a simmer and cook for approximately 20-25 minutes until the rice is tender and the water has evaporated.

If desired, you may use long grain white or brown Basmati or Jasmine Rice. I like the nuttiness of the brown rice.

Using a Chef’s knife and cutting board, dice the sweet onion and red bell pepper. Peel and grate 2 large carrots or enough to make 1 1/2 cups shredded. Mince the garlic.

Simmer Cabbage for Easy Removal of Leaves

Heat a large pot of water to a low boil. Remove the core of the cabbage and place the entire head of the cabbage in the simmering water. Cover and allow to heat for 1-2 minutes. Then begin removing the outer leaves, one by one, using a pair of tongs to protect your fingers from getting scorched by the hot water. Place leaves on a sheet pan.

It’s important to remove all of the core when you are preparing the cabbage. Otherwise, you may need to continue cutting off pieces as you go so that the leaves will come off easily.

 

Make the Meat and Rice Mixture

Saute the Vegetables in Melted Butter

In a medium skillet, melt the butter over medium heat. Sauté the prepared onion, red bell pepper, shredded carrots and minced garlic until tender.

Mix Together the Meat, Rice, and Vegetables

Place the lean ground beef (or ground venison) and cooked rice in a large bowl. Add in the cooked vegetables and large eggs. Mix well. Season with kosher salt and freshly ground black pepper.

Tuck Meat Mixture inside Cabbage Leaf and Roll

Using a large 4 oz scoop (or about 1/2 cup), place meat mixture in the center of each cabbage leaf. Then using your fingers to guide, carefully roll the cabbage around the meat, tucking in ends as you go.

The cabbage leaves will vary in size, so you’ll be able to roll the larger leaves easier. If necessary, place less meat mixture in the smaller sized cabbage leaves for better rolling.

Place Cabbage Rolls Seam Side Down on Baking Pan

Place cabbage rolls seam-side down in two 9″ x 11″ baking pans.

I have also used a 9″ x 15″ baking dish and a square dish, which held all of the rolls. Use whatever dishes that you have.

 

Prepare the Tomato Sauce

In a medium bowl, hand crush the plum tomatoes.

If desired, you may substitute half diced tomatoes and half crushed tomatoes for nearly the same consistency. 

Prepare the Tomato Sauce

Add brown sugar, cider vinegar, Worcestershire sauce, and Cajun spice to the tomatoes, mixing well to combine.

Pour Tomato Sauce over the Cabbage Rolls

Pour the tomato sauce over the cabbage rolls.

Baked Cabbage Rolls

Cover with aluminum foil. Bake in preheated oven for 70-75 minutes until the cabbage rolls are tender and the tomato sauce is sizzling.

There will be quite a bit of water in the bottom of the baking pan from the cooked cabbage. Don’t worry. When serving, just use a slotted spoon or server to transfer the rolls to a platter or individual plates.

Serve Cabbage Rolls with Mixed Vegetables or Mashed Potatoes

Serve warm with a hard, crusty bread, and mixed vegetables, or mashed potatoes. This recipe will make approximately 20-24 rolls and will serve 10-12 people.

See more German/Polish Recipes Here. View Beef Dishes Here. Browse Cabbage Recipes Here.

 

Featured Image - Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls is a favorite family recipe and is a great choice for a potluck dinner. Similar to stuffed peppers with a beef and rice base, then enveloped inside cabbage leaves and topped with a spiced tomato sauce.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Serving Size 12

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 1 cup brown rice
  • 2 cups water
  • 1/2 teaspoon kosher salt
  • 1 large head of cabbage

Filling Mixture

  • 4 tablespoons butter
  • 2 cups sweet onion (diced)
  • 1 large red bell pepper (diced)
  • 2 large carrots (peeled and shredded (1 1/2 cups))
  • 2 tablespoons garlic (minced)
  • 2 pounds lean ground beef (or ground venison (or mixture))
  • 2 large eggs (beaten)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Tomato Sauce

  • 28 oz whole plum tomatoes (hand crushed)
  • 6 tablespoons brown sugar
  • 4 tablespoons cider vinegar (2)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Cajun spice (See my Homemade Version Here)

Instructions

  • Preheat oven to 350F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Prepare the brown rice according to package directions to make 2 cups cooked rice. Heat a medium saucepan with 2 cups of water and 1/2 teaspoon salt. Bring to a boil and add the rice. Cover the saucepan, then reduce heat to a simmer and cook for approximately 20-25 minutes until the rice is tender and the water has evaporated.
  • Using a Chef's knife and cutting board, dice the sweet onion and red bell pepper. Peel and grate 2 large carrots or enough to make 1 1/2 cups shredded. Mince the garlic.
  • Heat a large pot of water to a low boil. Remove the core of the cabbage and place the entire head of the cabbage in the simmering water. Cover and allow to heat for 1-2 minutes. Then begin removing the outer leaves, one by one, using a pair of tongs to protect your fingers from getting scorched by the hot water. Place leaves on a sheet pan.

Make the Meat and Rice Mixture

  • In a medium skillet, melt the butter over medium heat. Saute the prepared onion, red bell pepper, shredded carrots and minced garlic until tender.
  • Place vegetables in a large bowl. Add in the lean ground beef (or ground venison), cooked rice, and large eggs. Mix well. Season with kosher salt and freshly ground black pepper.

Assemble the Cabbage Rolls

  • Using a large 4 oz scoop (or about 1/2 cup), place meat mixture in the center of each cabbage leaf. Then using your fingers to guide, carefully roll the cabbage around the meat, tucking in ends as you go.
  • Place rolls seam-side down in two 9" x 11" baking pans.

Prepare the Tomato Sauce

  • In a medium bowl, hand crush the plum tomatoes.
  • Add brown sugar, cider vinegar, Worcestershire sauce, and Cajun spice to the tomatoes, mixing well to combine.
  • Pour the tomato sauce over the cabbage rolls.
  • Cover with aluminum foil. Bake in preheated oven for 70-75 minutes until the cabbage rolls are tender and the tomato sauce is sizzling.
  • Serve warm with mixed vegetables, or mashed potatoes. This recipe will make approximately 20-24 rolls and will serve 10-12 people.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 290kcal | Carbohydrates: 32g | Protein: 21g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 549mg | Potassium: 765mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2941IU | Vitamin C: 64mg | Calcium: 103mg | Iron: 4mg

 

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Recipe Rating




3 Comments

  1. 5 stars
    Ease to understand and I am a new baker. I am impressed the way you write. Keep up the excellent performance. Thank YOU !!
    John M

    1. Thanks for leaving a review and rating, John. I’m glad that you enjoyed the stuffed cabbage rolls.