Stuffed Cabbage Rolls Recipe

Cabbage: The main component for wrapping the filling. Choose a large head with sturdy leaves.

Ground beef: Provides the savory meat filling. Opt for lean ground beef for a healthier option.

Cooked rice: Adds texture and helps bind the filling together. Use any type of cooked rice you prefer.

Onion: Adds flavor and moisture to the filling. Finely chop for even distribution.

Garlic: Enhances the overall taste with its aromatic qualities. Mince finely.

Salt: Essential for seasoning the filling. Adjust to taste.

Black pepper: Adds a hint of spice and depth to the filling. Use freshly ground for best results.

Tomato sauce: Forms the base of the sauce that coats the cabbage rolls. Choose a good-quality canned sauce.

Diced tomatoes: Adds texture and additional tomato flavor to the sauce. Use canned for convenience.

Beef broth: Provides moisture and enhances the savory flavor of the dish. Opt for low-sodium if preferred.

When preparing the cabbage leaves for stuffing, make sure to remove the thick vein at the base of each leaf. This will make the leaves more pliable and easier to roll, ensuring a tighter wrap around the meat mixture. Additionally, if the leaves are still too stiff after boiling, you can place them in a microwave-safe dish with a bit of water and microwave for a minute or two to further soften them.

• 1 head large cabbage - Substitute with collard greens: Collard greens have large, sturdy leaves that can be used to wrap the filling similarly to cabbage.

• 1 lb ground beef - Substitute with ground turkey: Ground turkey is a leaner option and can be used to reduce the fat content of the dish.

• 1 cup cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can add a different texture and nutritional profile to the dish.

• 1 small finely chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used to add a subtle sweetness to the filling.

• 2 cloves minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch when fresh garlic is not available, though it has a slightly different flavor profile.

• 1 teaspoon salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• 0.5 teaspoon black pepper - Substitute with white pepper: White pepper has a slightly different flavor and can be used for a more subtle heat.

• 1 can 15 oz tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they may be slightly chunkier.

• 1 can 15 oz diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used to provide a fresher taste and texture.

• 1 cup beef broth - Substitute with vegetable broth: Vegetable broth can be used to make the dish suitable for vegetarians while still adding depth of flavor.

• Allow the stuffed cabbage rolls to cool completely before storing. This helps prevent condensation, which can make the rolls soggy.
• Transfer the cooled cabbage rolls to an airtight container. If stacking, place a piece of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through.
• For freezing, individually wrap each cabbage roll tightly in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped rolls in a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed cabbage rolls in a baking dish covered with foil at 350°F (175°C) for about 30-40 minutes or until heated through.
• For a quicker option, microwave individual rolls on medium power until hot, ensuring even heating by rotating the dish halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the stuffed cabbage rolls in an oven-safe dish.
  3. Add a bit of beef broth or tomato sauce to keep them moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 20-30 minutes, or until heated through.

• Stovetop Method:

  1. Place the stuffed cabbage rolls in a large skillet or saucepan.
  2. Add a splash of beef broth or tomato sauce.
  3. Cover and heat over medium-low heat for about 15-20 minutes, turning occasionally, until warmed through.

• Microwave Method:

  1. Place the stuffed cabbage rolls in a microwave-safe dish.
  2. Add a little beef broth or tomato sauce to prevent drying out.
  3. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes per roll, checking and rotating halfway through, until hot.

• Slow Cooker Method:

  1. Place the stuffed cabbage rolls in the slow cooker.
  2. Add some beef broth or tomato sauce.
  3. Cover and set to low for 2-3 hours, or until thoroughly heated.

• Oven: Used to bake the cabbage rolls at a consistent temperature of 350°F (175°C).

• Large pot: Necessary for boiling water to soften the cabbage leaves.

• Knife: Used to carefully remove the core from the cabbage.

• Tongs: Helpful for handling the hot cabbage leaves as you peel them off.

• Large mixing bowl: Used to combine the ground beef, cooked rice, chopped onion, minced garlic, salt, and pepper.

• Measuring cups: Used to measure out the cooked rice and other ingredients accurately.

• Baking dish: Used to arrange the cabbage rolls and bake them in the oven.

• Aluminum foil: Used to cover the baking dish to ensure the cabbage rolls cook evenly.

• Spatula: Helpful for spreading the tomato sauce on the bottom of the baking dish.

• Spoon: Used to mix the remaining tomato sauce, diced tomatoes, and beef broth before pouring over the cabbage rolls.

Prepare the filling ahead: Mix the ground beef, cooked rice, chopped onion, minced garlic, salt, and pepper the night before to save time on the day of cooking.

Use pre-cooked rice: Opt for instant rice or leftover rice to cut down on preparation time.

Microwave the cabbage: Instead of boiling, microwave the cabbage for a few minutes to soften the leaves quickly.

Batch process the leaves: Remove and soften multiple cabbage leaves at once to streamline the process.

Pre-make the sauce: Combine the tomato sauce, diced tomatoes, and beef broth in advance and store in the fridge.