How to Make Cabbage Rolls
Looking for a simple cabbage roll recipe? This stuffed cabbage rolls recipe is easy to make. Leftovers are delicious and really flavorful. Don’t want to eat them all at once, you can freeze part of them and bake later!
Watch our video on how we made them.
12 cabbage leaves
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 15 ounces can tomato sauce
1 small onion, chopped
1/2 cup long grain rice
1/8 teaspoon cayenne pepper
1 14.5 ounce can diced tomatoes
1/2 teaspoon sugar
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dill
Remove 12-13 cabbage leaves from your cabbage and wash them.
There is a thick vein in the middle of each leaf. Cut this out, making a V cut in the leaf.
Place the leaves into a pot of hot water and heat the water up. On medium heat, cook the leaves for 5-10 minutes. They should be wilted a bit.
While the leaves are cooking, add the beef, pork, onions, rice, 1/2 cup tomato sauce, parsley, salt, dill and cayenne. Mix ingredients until incorporated.
Drain the water from the cabbage leaves pot and it’s time to assemble.
Preheat oven to 350F.
Place a cabbage leave down and add a heaping spoonful (around 1/4 cup, depending on size of leaf), onto the middle of the leaf. Fold the bottom sides in and then roll up, tucking in the leaf as needed.
Place into a baking dish. Repeat until all the leaves are used.
In a small bowl, add the remaining tomato sauce, diced tomatoes and sugar and mix.
Pour over the cabbage rolls.
Cover the cabbage rolls with foil and bake for 1 1/2 hours.
Remove from the oven and serve.
cabbage roll tips
- When boiling the leaves, you don’t want to wilt them completely.
- Be sure to remove the large stem in the leaves.
- It is ok to stack the rolls in your baking dish.
- Each stuffed cabbage rolls should have about 1/4 cup of meat in them.
- This recipe makes about 12 cabbage rolls.
- Love this, try our cabbage stew.