Removing the rib from the base of each leaf helps the cabbage to become even more pliable and easier to roll. Make sure you choose a medium to large head of cabbage. This makes stuffing them with the filling MUCH easier. Boiling an entire head of cabbage ensures you get the most number of leaves that are fully intact with no tears. Or you can simply pop them in the microwave. To Reheat: Place in a dish with some extra sauce, cover with foil, and bake in a 350☏ oven until heated through.However, do note that the texture will change drastically once defrosted. To Freeze: Place the cabbage rolls in a freezer-safe airtight container in the freezer for up to 3 months.To Store: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.Store in the refrigerator until ready to cook and serve. To Prep-Ahead: Assemble the rolls up to 24 hours in advance, make the sauce, and fill the baking dish.If the ground beef has reached an internal temperature of 160 ☏ it is cooked through and ready to eat. You can either cut through one of the rolls to check for doneness or you can insert a meat thermometer. Arrange the rolls.īake cabbage rolls in a preheated 350☏ oven for 60 to 75 minutes. P lace cabbage rolls, seam-side-down, in two rows of six rolls. Cover the casserole dish with a piece of aluminum foil. Pour the tomato sauce into the bottom of a 9 x 13-inch baking dish and spread it out in a single layer. Repeat the above steps with the remaining filling and cabbage leafs until all of them are used. Starting at the base, begin rolling the cabbage leaf up. This makes it MUCH easier to roll up!Īdd in about 3-4 tablespoons of the filling mixture into each leaf.įold the right side of the leaf over the filling. Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib. Mash the ingredients together using a potato masher until well combined. Make the Meat MixtureĪdd all filling ingredients to a large bowl. Note: If you opt to peel the leaves straight off without par-boiling the head, you’ll still need to boil them for 1-2 minutes before filling and rolling. Remove the boiled head of cabbage from the pot and place on a dish towel to let drain. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them. Remove Cabbage LeavesĬut and remove about 1 inch from the bottom of the head of cabbage.īring a large pot of water to a boil. Once boiling, place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable. Please see the recipe card below for more detailed ingredient amounts. The basic steps for making stuffed cabbage are simple to follow. Paprika adds a hint of a smoky flavor while cayenne pepper gives a nice kick. The fresh herb tastes wonderful, but dried may be used if that’s all you have. If you’re allergic to eggs, you can swap it out for a flax or chia egg instead. An important ingredient that helps to hold the filling ingredients together. This is optional but it gives the tomato sauce just enough sweetness to balance out the acidity of the tomatoes. You can also try honey or any other type of non-nutritive sweetener. This may seem like an optional ingredient, but this is the secret sauce that make it taste so good! Fresh cloves are called for, but garlic powder may also be used.
A combination of tomato sauce and crushed tomatoes creates the base of the sauce. Cooked white rice is mixed in with the filling ingredients. You can either cook your rice on the stovetop or make Instant Pot White Rice. Brown rice is another choice, or even uncooked cauliflower rice if you are on a low-carb diet. Ground beef was tested in this recipe but ground turkey, pork, or chicken can be substituted. Larger leaves are easier to fill up and roll without them tearing. A medium-large head of green cabbage is recommended. The simple ingredients you need to make this stuffed cabbage recipe include:
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