Breads & Bakingnatashaskitchen4.9
Stuffed Cabbage Rolls (VIDEO)
Stuffed cabbage rolls are a classic feel-good meal made with simple and inexpensive ingredients. This easy recipe is full of flavor and freezer-friendly!
👥 18 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 2h🔥 Cook: 1h 30m👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●knife
- ●bowl
- ●pan
- ●dutch oven
- ●oven
- ●skillet
📝 Preparation Steps
1
Preparing Rice and Cabbage:
2
Rinse 2 cups of rice and transfer to a large saucepan. Add 3 1/2 cups of water with 1 Tbsp olive oil and 1 tsp salt. Bring to a boil then reduce heat, cover and simmer for ⏱️ 20 min, or until all water is absorbed.
olive oil (divided)6 Tbsp
3
Fill 2/3 of a large soup pot with water and bring to boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
4
Peel and discard the two outer leaves from each cabbage. Use a knife to cut out the cabbage cores. Place first cabbage in water, cork side down, for ⏱️ 5 minutes, flip cabbage over and continue cooking for ⏱️ 5-6 min. 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 and larger leaves will turn a dull green. Repeat with the second cabbage, adding more water if needed. Reserve 4 cups of water from the pot.
5
Prepare the Stuffing:
6
In a large bowl, or a stand mixer fitted with a paddle attachment, combine meats and rice.
7
Grate 4 carrots and saute in a large pan in 3 Tbsp oil and 1 Tbsp butter over med/high heat until softened then add 1 cup marinara sauce and saute another minute. Add mixture to rice and meats then add 2 eggs and 1 Tbsp salt and mix well.
carrots (medium) (divided)6marinara sauce2 cupseggs2
8
Cutting Leaves and Making Stuffed Cabbage:
9
Large leaves: cut the leaves in half down the center along the stem and remove the tough stem portion. Place 2 Tbsp meat mixture at top of each leaf (or what you can fit since leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide, thinner leaves into the top. Arrange stuffed cabbage in layers in a dutch oven or heavy-bottomed soup pot.
10
Small Leaves: slice off the raised surface of the tough center stem to flatten leaves for easier rolling. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion. Roll like a burrito and stuff both ends in at the end.
11
Make the Sauce:
12
Heat 2 Tbsp olive oil in a skillet. Saute the remaining 2 grated carrots with 1 tsp of Mrs. Dash, cooking until soft. Add 1 Tbsp sour cream and 1 cup marinara sauce. Saute another minute and remove from heat.
olive oil (divided)6 Tbspcarrots (medium) (divided)6sour cream1 Tbspmarinara sauce2 cups
13
Pour Podliva sauce over stuffed cabbage and add enough reserved water to almost cover rolls (2 1/2 to 3 cups).
14
2 Ways to Cook Stuffed Cabbage:
15
Oven Method: If using a dutch oven (recommended method), cover and bake at 450° F for ⏱️ 20-25 min in the bottom third of the oven then reduce heat to 350°F and bake for ⏱️ 1 hour.
16
Stovetop Method: If using a heavy-bottomed pot, bring to a light boil over medium heat, then reduce heat, cover and simmer for ⏱️ 40 min.
Nutrition Facts
calories
266 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
778 mg
protein Content
14 g
trans Fat Content
0.03 g
cholesterol Content
52 mg
carbohydrate Content
26 g
saturated Fat Content
3 g
unsaturated Fat Content
7 g
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