Stuffed Cabbage Rolls Recipe

Cabbage: A large head of cabbage is needed for the leaves that will be stuffed and rolled.

Ground beef: Provides the main protein for the filling.

Rice: Cooked rice adds texture and helps bind the filling together.

Onion: Finely chopped to add flavor and moisture to the filling.

Garlic: Minced garlic enhances the savory taste of the filling.

Tomato sauce: Used to coat the cabbage rolls and add a rich tomato flavor.

Diced tomatoes: Adds texture and additional tomato flavor to the dish.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a hint of spice and depth to the filling.

When preparing cabbage leaves for stuffed cabbage rolls, make sure to carefully remove the core from the cabbage head before boiling. This will allow the leaves to separate more easily as they soften. Additionally, after boiling, you can place the leaves in a bowl of ice water to stop the cooking process and keep them pliable for rolling.

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

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that can replace rice for a more nutritious option.

• finely chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a subtler taste.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though you may need to adjust seasoning.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used in place of canned for a fresher taste.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without the black specks.

• Allow the stuffed cabbage rolls to cool completely before storing. This helps prevent condensation, which can make the rolls soggy.
• Transfer the cooled 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 in plastic wrap or aluminum foil. This ensures they maintain their shape and prevents freezer burn.
• Place the wrapped rolls in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 30-35 minutes, or until thoroughly heated. If reheating from frozen, extend the baking time to 45-50 minutes, covering with foil to prevent drying out.
• For a quicker option, microwave the thawed rolls on medium power for 3-4 minutes, checking and rotating as needed to ensure even heating.

• Preheat your oven to 350°F (175°C). Place the leftover stuffed cabbage rolls in a baking dish, cover with foil, and bake for about 25-30 minutes until heated through. This method keeps the cabbage tender and the meat juicy.

• For a quicker option, use the microwave. Place the cabbage rolls in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 3-4 minutes. Check and stir halfway through to ensure even heating.

• If you prefer a stovetop method, place the stuffed cabbage rolls in a large skillet. Add a splash of tomato sauce or broth to keep them moist. Cover and heat over medium-low heat for about 10-15 minutes, turning occasionally.

• For an extra touch of flavor, reheat the cabbage rolls in a slow cooker. Place them in the cooker, add some extra diced tomatoes or tomato sauce, and set on low for 2-3 hours. This method allows the flavors to meld beautifully.

• Large pot: Used to boil water and cook the cabbage leaves until they are tender.

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

• Sharp knife: Essential for carefully removing the core from the cabbage and finely chopping the onion.

• Cutting board: Provides a stable surface for chopping the onion and preparing the cabbage.

• Tongs: Useful for safely removing the cabbage leaves from the boiling water.

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

• Aluminum foil: Covers the baking dish to ensure the cabbage rolls cook evenly and stay moist.

• Measuring spoons: Ensures accurate measurement of salt and pepper.

• Can opener: Necessary for opening the cans of tomato sauce and diced tomatoes.

• Oven: Preheated to 350°F (175°C) for baking the stuffed cabbage rolls.

Prepare the filling ahead: Mix the ground beef, cooked rice, onion, and garlic the night before to save time on assembly day.

Use pre-cooked rice: Opt for microwaveable rice to cut down on cooking time.

Quick cabbage prep: Freeze the cabbage overnight and thaw it to easily peel off leaves without boiling.

Batch cooking: Double the recipe and freeze extra cabbage rolls for a future meal.

Efficient rolling: Use a small ice cream scoop to portion the meat mixture evenly and speed up the rolling process.