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!
How Do You Prepare Cabbage For This Recipe?
You will peel the leaves off the cabbage and remove the hard vein in the middle. The leaves will need to be blanched to soften. Softening will allow them to be rolled.
Do The Leaves Need To Be Blanched?
Yes. If you do not they will be to crisp and will break. You want a nice wilted leave to roll easily.
Can I Make Rolls Ahead Of Time And Freeze?
You sure can. You will want to make sure you cover the container so that the food does not get freezer burnt. Label the rolls and date.
Mistakes To Avoid When Making Cabbage Rolls
- Use soft-leaved cabbage for best for rolling. Avoid tough cabbages that may be difficult to roll or result in chewy rolls.
- Blanching the cabbage leaves until they are pliable. If you don’t the leaves will be difficult to roll and may lead to tearing.
- Overfilling the cabbage can lead to the leaves bursting during cooking. They will be easy to roll if filled correctly.
- No seasoning. No seasoning will lead to bland tasting cabbage.
- No sauce. Using a flavorful sauce will enhance the taste of the cabbage rolls. Be generous!
- Cook at the right temperature: Cooking cabbage rolls at the wrong temperature, can affect the texture and taste.
- Roll leaves tightly. Loose rolls may fall apart when cooked. Roll them leaves tightly so the filling does not fall out.
- Using dry rice. Make sure the rice is cooked or soaked beforehand. Using dry rice may not cook fully and absorb all the liquids, drying out the rolls.
- Cover while baking: Start out by covering the rolls when you start to cook them so they don’t dry out. You can uncover them at the end for a nice coloring.
Easy Cabbage Rolls
- 1 cabbage ( we used 12 leaves)
- 1/2 pound uncooked ground beef
- 1/2 pound uncooked ground pork
- 15 ounces tomato sauce
- 1 small onion, chopped
- 1/2 cup long grain rice
- 1/2 teaspoon sugar
- 1/8 teaspoon cayenne pepper
- 14.5 can diced tomatoes
- 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.