Stuffed Cabbage Rolls

It was cold and rainy here last week, so I wanted to make something comforting. I found a recipe for stuffed cabbage rolls on Chasing the Seasons that looked wonderful. I adapted them by adding cooked rice to the meat mixture to make them a bit heartier. The sauce was delicious, and the meat stuffing was very tender, flavorful, and juicy. I served these stuffed cabbage rolls with creamy mashed potatoes and a simple salad, and my husband and I both loved the meal. My kids had never had stuffed cabbage rolls before–my daughter thought they were tasty, while my son thought they were good except for the cabbage. I am so glad I finally tried making stuffed cabbage rolls; they were easy to make and were comforting, filling, and delicious.

Stuffed Cabbage Rolls

Cabbage:

• 1 large head of Savoy cabbage, leaves separated

Tomato Sauce:

• 2 tbsp olive oil
• ½ yellow onion, diced
• Pinch of crushed red pepper flakes, to taste
• 2 cloves of garlic, minced
• 2-3 tbsp tomato paste, to taste
• ¼ cup dry white wine
• 1 (28-oz) can whole peeled tomatoes, crushed with hands or an immersion blender
• Sea salt and freshly cracked pepper, to taste

Meat Stuffing:

• ¼ cup panko crumbs
• 2-3 tbsp milk
• ½ lb. ground beef
• ½ lb. ground pork
• 1 cup cooked rice (or garlic rice)
• ⅓ cup Parmesan cheese, finely grated
• 2 tbsp yellow onion, finely grated
• 2 tsp fresh basil, chopped
• 1 tsp fresh oregano, chopped
• 1 clove of garlic, minced
• 1 egg, beaten
• Sea salt and freshly cracked pepper, to taste

How to Make Stuffed Cabbage Rolls:

Prepare the cabbage by carefully separating the cabbage leaves. Boil a large pot of salted water and blanch the leaves for 1-2 minutes, until they are wilted and pliable. Set aside on a towel.

Cook the sauce by heating the olive oil in a large skillet over medium-high heat. Add the onion and crushed red pepper flakes and cook, stirring often, until softened, about 15-20 minutes.

Add the garlic and cook, stirring constantly, for 1 minute. Add the tomato paste and wine and cook, stirring constantly, for 1 minute.

Add the tomatoes, crushing them. Season with sea salt and freshly cracked pepper to taste. Bring the sauce to a gentle boil while preparing the meat stuffing mixture.

Prepare the meat stuffing mixture by combining the panko crumbs with a few tablespoons of milk to moisten; set aside.

In another large bowl, combine the beef, pork, rice, grated onion, herbs, garlic, parmesan, moistened panko crumbs, beaten egg, sea salt, and freshly cracked pepper to taste. Gently mix with your hands to combine all ingredients–try not to overmix.

Prepare the cabbage rolls by laying out one cabbage leaf and placing two tablespoons of the meat stuffing mixture in the center. Wrap the sides of the cabbage leaf and roll it like you would a burrito.

Seal the seam with a toothpick. Repeat with the remaining meat mixture and cabbage leaves.

Cook the stuffed cabbage rolls by nestling them seam (toothpick) side up in the gently boiling sauce; cover and simmer for 30 minutes.

Remove the toothpicks and carefully turn the cabbage rolls over. Continue simmering for another 30 minutes.

Remove from the stovetop and allow them to rest uncovered for 10-15 minutes.

Serve with mashed potatoes, if desired. Enjoy.