Breads & Bakingculinaryhill5.0
Stuffed Cabbage Rolls
Homemade Stuffed Cabbage Rolls are an ultra-cozy Dutch oven dinner idea. Learn how to make beef- and rice-Stuffed Cabbage Rolls on the stovetop, plus how to make baked Stuffed Cabbage Rolls and slow cooker Stuffed Cabbage Rolls all using the same simple formula.
👥 20 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
- ●colander
- ●strainer
- ●bowl
- ●pot
📝 Preparation Steps
1
To make the cabbage:
2
In a Dutch oven or large stockpot over high heat, bring 4 quarts water and 1 tablespoon salt to boil. Add cored head of cabbage and cook until the outer leaves just begin to wilt, about ⏱️ 3 minutes, turning as needed.
water2 cups
3
As each one wilts, use tongs to remove the outer 20 leaves from the head of cabbage, one at a time, and transfer to a colander to cool. Remove the remaining blanched head of cabbage and let cool. Do not discard the water.
water2 cups
4
To make the meat filling:
5
Return cabbage water to a boil over high heat. Add rice and cook until tender, about ⏱️ 13 minutes. Drain rice through a strainer or fine mesh sieve, rinse to cool, and drain thoroughly.
water2 cups
6
In a medium bowl, combine cooked rice, grated onion, beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
7
To assemble the cabbage rolls:
8
Trim any tough ribs from the cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf (you should have 20 rolls). Shred remaining blanched cabbage (both the head and any remaining leaves).
9
Scatter half of the shredded cabbage leaves in a large Dutch oven. Arrange the cabbage rolls, seam-side down, on top of the shredded cabbage, fitting them snugly to prevent unrolling. If you are using a smaller pot, arrange the rolls in two layers. Sprinkle the remaining shredded cabbage over the rolls.
10
In a medium bowl, add diced tomatoes, tomato puree, water, 3 tablespoons brown sugar, lemon juice, and 1/2 teaspoon of salt. Stir to combine, then pour over cabbage. Push the whole cloves into the whole, peeled onion and submerge it in the liquid. Bring the mixture to a boil, then reduce it to a simmer, cover, and cook for ⏱️ 30 minutes.
water2 cupslemon juice (see note 3)3 tablespoonswhole cloves8
11
Discard the clove-studded onion. Sprinkle the crushed gingersnaps into pot and shake pot gently to incorporate them without disturbing cabbage rolls. Continue to simmer, uncovered, until the sauce begins to thicken, about ⏱️ 1 hour.
12
To serve, gently transfer the cabbage rolls to a serving dish using a slotted spoon. Stir in the remaining 3 tablespoons of brown sugar to the sauce and season to taste with salt and pepper. Spoon some sauce over the rolls and pass the extra sauce separately.
Nutrition Facts
calories
161 kcal
fat Content
7 g
serving Size
1 roll
fiber Content
2 g
sugar Content
9 g
sodium Content
245 mg
protein Content
8 g
trans Fat Content
0.4 g
cholesterol Content
24 mg
carbohydrate Content
17 g
saturated Fat Content
3 g
unsaturated Fat Content
3.3 g
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