PREP TIME: 35 MINS | COOK TIME: 4 HRS | TOTAL TIME: 4 HRS 35 MINS | SERVINGS: 18 ROLLS
My mom is obsessed with stuffed cabbage rolls! I learned this very same recipe from her. It’s my childhood favourite!
INGREDIENTS
2 Eggs
2 lbs ground beef
½ c. uncooked white rice
1 head of cabbage
¼ c. grated carrot
½ green pepper finely diced
1 onion finely diced
1 tbsp dried parsley
14 oz. tomato sauce
28 oz. diced tomatoes
14 oz. tomato soup undiluted
1 pound sauerkraut
Salt and pepper
How to make Stuffed Cabbage Rolls
Step 1: Remove the core of the cabbage after steaming the leaves.
Step 2: Mix the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt, and pepper in a large mixing bowl until well blended.
Step 3: Now, take the firm vein off the cabbage leaf.
Step 4: In the middle of each steamed cabbage leaf, place ⅓ to ½ cup of meat mixture. Over the meat mixture, fold the sides of the leaf, then roll the leaf. Lay the rolls seam-side down.
Step 5: Mix the tomato sauce, tomato soup, and the diced tomatoes in a medium bowl until well combined. Into the bottom of a dutch oven, spoon some of the tomato mixtures. In the dutch oven, place the cabbage rolls in a single layer, then top with half each of the sauerkraut and tomato mixtures.
Step 6: On top, add another layer of the stuffed cabbage rolls, then one more layer of sauerkraut and tomato mixture.
Step 7: Put the lid on and simmer the mixture for about 3 to 4 hours.
NOTES:
To remove the cabbage leaves without tearing them, start by boiling a large pot of water with a heavy pinch of salt. Take any damaged outer leaves off the cabbage, then insert a fork or skewer into the core. In the simmering/boiling salted water, dunk the cabbage for about 30 seconds to a minute. Then, take the core off the simmering water and transfer it to a cooling rack placed on a cookie sheet. Slice the stem of the leaf away from the core of the cabbage using a small paring knife. From the rest of the head, remove the loosened cabbage leaf. Do this for each layer of the cabbage.
You can easily double or triple the recipe and simply store the cabbage rolls in the freezer. For best results, freeze the cabbage rolls before they are completely cooked.
The best way to freeze the cabbage rolls, place the filled cabbage rolls in rows on a tray lined with a cookie sheet and greased with nonstick spray. Make sure they are not touching. Store in the freezer until completely frozen. Store the frozen cabbage rolls in a gallon zip-top bag. Remove the air as much as you can from the bag. Label and freeze.
You can store the cabbage rolls in the freezer for up to 4 months. I suggest freezing them individually.
You can keep cooked cabbage rolls in the fridge for up to 4 days.
To reheat, pop the cabbage rolls in the microwave on 50% until the middle is heated through.
NUTRITION FACTS:
Serving: 1roll, Calories: 211kcal, Carbohydrates: 15g, Protein: 17g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Cholesterol: 66mg, Sodium: 452mg, Fiber: 4g, Sugar: 6g
Ingredients
- 2 Eggs
- 2 lbs ground beef
- ½ c. uncooked white rice
- 1 head of cabbage
- ¼ c. grated carrot
- ½ green pepper finely diced
- 1 onion finely diced
- 1 tbsp dried parsley
- 14 oz. tomato sauce
- 28 oz. diced tomatoes
- 14 oz. tomato soup undiluted
- 1 pound sauerkraut
- Salt and pepper
Instructions
Step 1: Remove the core of the cabbage after steaming the leaves.
Step 2: Mix the ground beef, uncooked rice, eggs, finely diced onions, finely diced green pepper, grated carrot, parsley, salt, and pepper in a large mixing bowl until well blended.
Step 3: Now, take the firm vein off the cabbage leaf.
Step 4: In the middle of each steamed cabbage leaf, place ⅓ to ½ cup of meat mixture. Over the meat mixture, fold the sides of the leaf, then roll the leaf. Lay the rolls seam-side down.
Step 5: Mix the tomato sauce, tomato soup, and the diced tomatoes in a medium bowl until well combined. Into the bottom of a dutch oven, spoon some of the tomato mixtures. In the dutch oven, place the cabbage rolls in a single layer, then top with half each of the sauerkraut and tomato mixtures.
Step 6: On top, add another layer of the stuffed cabbage rolls, then one more layer of sauerkraut and tomato mixture.
Step 7: Put the lid on and simmer the mixture for about 3 to 4 hours.
Notes
To remove the cabbage leaves without tearing them, start by boiling a large pot of water with a heavy pinch of salt. Take any damaged outer leaves off the cabbage, then insert a fork or skewer into the core. In the simmering/boiling salted water, dunk the cabbage for about 30 seconds to a minute. Then, take the core off the simmering water and transfer it to a cooling rack placed on a cookie sheet. Slice the stem of the leaf away from the core of the cabbage using a small paring knife. From the rest of the head, remove the loosened cabbage leaf. Do this for each layer of the cabbage. You can easily double or triple the recipe and simply store the cabbage rolls in the freezer. For best results, freeze the cabbage rolls before they are completely cooked. The best way to freeze the cabbage rolls, place the filled cabbage rolls in rows on a tray lined with a cookie sheet and greased with nonstick spray. Make sure they are not touching. Store in the freezer until completely frozen. Store the frozen cabbage rolls in a gallon zip-top bag. Remove the air as much as you can from the bag. Label and freeze. You can store the cabbage rolls in the freezer for up to 4 months. I suggest freezing them individually. You can keep cooked cabbage rolls in the fridge for up to 4 days. To reheat, pop the cabbage rolls in the microwave on 50% until the middle is heated through.
