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How to Make Best Stuffed Cabbage Rolls - A Step-by-Step Guide

Stuffed cabbage rolls are a classic Eastern European dish that is beloved for its hearty and comforting flavors. This recipe for the best stuffed cabbage rolls is a labor of love, but the delicious end result is well worth the effort. The combination of tender cabbage leaves, savory meat filling, and tangy tomato sauce makes for a dish that is sure to become a family favorite.

What makes this recipe particularly special is the attention to detail that goes into every step. From blanch...

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Ingredients

  • 6 teaspoons kosher salt, divided
  • 1 large head cabbage
  • 2 teaspoons oil
  • ½ cup minced onion
  • 1 (14 ounce) can tomato sauce
  • 1 (14 ounce) can petite diced tomatoes, undrained
  • ¾ cup water
  • 1 tablespoon red wine vinegar
  • 1 teaspoon ground black pepper, divided
  • 1 pound ground sirloin
  • 1 cup uncooked white rice
  • 2 cloves garlic, minced
  • ½ teaspoon ground allspice
  • 1 medium lemon, cut into 6 wedges
  • 2 teaspoons chopped fresh parsley, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Servings: 6
  • Yield: 12 cabbage rolls

  • Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  • Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  • Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  • Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  • Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  • Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

    • Nutrition

    390 cal.

    • Total Fat: 13g
    • Saturated Fat: 5g
    • Cholesterol: 52mg
    • Sodium: 2457mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 8g
    • Total Sugars: 12g
    • Protein: 23g
    • Vitamin C: 101mg
    • Calcium: 146mg
    • Iron: 6mg
    • Potassium: 949mg

    Categories

    Appetizer recipes
    Side recipes
    Main recipes
    Comfort food recipes
    Casserole recipes