Cabbage Rolls
Published Oct. 6, 2023
- Total Time
- 2 hours and 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 2 hours and 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½teaspoons kosher salt (such as Diamond Kosher), plus more as needed
- 1large head green cabbage (about 4 pounds)
- 1tablespoon olive oil
- 1medium yellow onion, chopped
- 2tablespoons minced garlic (about 4 large cloves)
- 1teaspoon sweet paprika
- ½teaspoon black pepper, plus more for serving
- ½pound ground pork
- ½pound ground beef (preferably 85% lean)
- 1tablespoon tomato paste
- 1(14.5-ounce) can diced tomatoes
- 1½cups cooked white rice
- 1large egg, lightly beaten
- ¼cup chopped fresh dill, plus more for serving
- 1(14.5-ounce) can tomato sauce
Nutritional analysis per serving (8 servings)
305 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 16 grams protein; 704 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the entire head of cabbage and cook for 2 minutes, holding the cabbage down with the pot lid so it doesn’t float. (If your pot is not tall enough to fit the entire head of cabbage, cook for 2 minutes on each side, turning with a pair of tongs.) Place the cabbage in a colander and set aside until cool enough to handle.
- Step 2
Gently remove the 10 outermost leaves from the cabbage (see Tip). The leaves should be tender and pliable — if some of the inner leaves begin to tear, return the partially stripped head to the pot and cook for 2 more minutes, repeating as many times as necessary to remove the leaves without tearing. At the base of each stem, cut a triangle to remove the thickest part of the leaf. Lay the cabbage leaves on a clean dish towel to dry.
- Step 3
Heat the oven to 350 degrees. In a large (12-inch) skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Add the garlic, paprika, salt and pepper; cook until the garlic is fragrant, about 1 minute. Add the pork and beef and cook, breaking up the meat, until browned, about 4 minutes.
- Step 4
Add the tomato paste and stir until combined. Add the diced tomatoes, bring to a simmer and cook for 1 minute. Turn off the heat and stir in the rice. Season with more salt and pepper to taste. Set aside until the mixture is cool to the touch, then mix in the egg and dill until well combined.
- Step 5
Spread one-third of the tomato sauce onto the bottom of a 9-by-13-inch baking dish. Place one of the 10 cabbage leaves on a cutting board, cut side away from you. Spoon about ½ cup of the filling onto the center of the leaf, spreading it out into a horizontal log. Fold the left and right sides in slightly, then tightly roll, starting with the side closest to you. Place the roll seam-side down in the pan and repeat with the remaining cabbage leaves, arranging in two rows.
- Step 6
Pour the remaining tomato sauce over the cabbage rolls. Cover the pan with foil and bake for 1 hour and 15 minutes, until the sauce is bubbling and the cabbage is tender when pierced with a fork. Cool for 10 minutes, then remove the foil, sprinkle with more dill and black pepper, and serve.
- Save and refrigerate the leftover cabbage leaves; they can be chopped and sauteed in butter or olive oil for a quick side dish. You can also freeze the leftover cabbage — remove and coarsely chop the extra leaves, then pack into a freezer-safe resealable bag or container and freeze for up to 3 months.
- Make ahead: The prep for this recipe is somewhat labor-intensive, but the filling can be cooked and the rolls can be assembled earlier in the day. If you plan to make them in advance, store the filled baking dish in the fridge, then add the final layer of tomato sauce when you’re ready to bake.
Private Notes
Comments
Freeze the whole head of cabbage to wilt and avoid all the boiling mess. Also, no need to precook the meat! Just like stuffed peppers, slow cook for a few hours.
I've been making gołąbki (stuffed cabbage) since childhood. Never made them by cooking the meat first.
I learned to make cabbage rolls from a friend's elderly Hungarian aunt. The main difference was the meat and rice were uncooked when they got rolled into the cabbage leaves. Makes a world of difference in ease.
Love a dish that easily translates to vegan without compromising the textures and flavors. Using minced red bell peppers and onions, soy crumbles as well as the remainder of the cabbage head chopped, these vegan cabbage rolls were to die for! Also, praise be to my mother for training me to freeze leftover sauce. Defrosting the sauce in the fridge a few days before made this dish a snap for a hearty weeknight dinner.
There was not enough paprika in the recipe for my liking. It was still delicious but could have used more flavor. Served with sour cream is a must!
The fresh dill really tastes great in this recipe. Next time we’ll try freezing the cabbage head. Added 14-20oz more of diced tomato and sauce on top of the rolls for baking.
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