Stuffed Cabbage Rolls
It was cold and rainy here last week which always has me craving comfort food. I found a recipe for stuffed cabbage rolls on Chasing the Seasons that looked wonderful and decided to try making them. I adapted them a bit by adding some 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 my husband and I both thought the meal was delicious. My kids had never had stuffed cabbage rolls before and 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 so easy to make and were comforting, filling, and delicious.
How to Make Stuffed Cabbage Rolls
Prepare the cabbage by carefully separating all of the cabbage leaves. Boil a large pot of salted water and blanch the separated leaves for 1-2 minutes, until they are wilted and pliable. Set aside to drain on a towel.
Prepare 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 that you have crushed with your hands. Season with a bit of 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 together – try not to overmix.
Lay out one cabbage leaf and place two tablespoons of meat stuffing mixture in the center. Wrap the sides of the cabbage leaf up and roll it like you would a burrito.
Seal the seam with a toothpick. Repeat with the remaining meat mixture and cabbage leaves.
Finish the stuffed cabbage rolls by nestling them seam (toothpick) side up in the gently boiling sauce; cover with a lid and simmer for 30 minutes. Remove the toothpicks and carefully turn the cabbage rolls over, continue simmering for another 30 minutes.
Remove from the stove and allow them to rest uncovered for 10-15 minutes. Serve with mashed potatoes, if desired. Enjoy.
Equipment
Ingredients
Cabbage:
- 1 large head of savoy cabbage, leaves separated
Tomato Sauce:
- 2 tbsp olive oil
- ½ sweet yellow onion, diced
- Pinch 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 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
- ⅓ cup Parmesan cheese, finely grated
- 2 tbsp sweet 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
Instructions
- Prepare the cabbage by carefully separating all of the cabbage leaves.
- Boil a large pot of salted water and blanch the separated leaves for 1-2 minutes, until they are wilted and pliable. Set aside to drain on a towel.
- Prepare 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 that you have crushed with your hands. Season with a bit of 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, parmesan, grated onion, herbs, garlic, moistened panko crumbs, beaten egg, sea salt, and freshly cracked pepper, to taste. Gently mix with your hands to combine all ingredients together - try not to overmix.
- Lay out one cabbage leaf and place two tablespoons of meat stuffing mixture in the center. Wrap the sides of the cabbage leaf up and roll it like a burrito. Seal the seam with a toothpick.
- Repeat with the remaining meat mixture and cabbage leaves.
- Finish the stuffed cabbage rolls by nestling them seam (toothpick) side up in the gently boiling sauce; cover with a lid and simmer for 30 minutes.
- Remove the toothpicks and carefully turn the cabbage rolls over, continue simmering for another 30 minutes.
- Remove from the stove and allow them to rest uncovered for 10-15 minutes. Serve with mashed potatoes, if desired. Enjoy.
This looks mouthwatering! Love esp. that gorgeous tomato sauce.
This looks very good to me, yum yum. Have a good day, Diane
One of my favorites. Love your recipe.
I really like cabbage rolls and yours looks delicious. I had a great aunt who was married to a Hungarian guy and along the way learned how to make very good ones but I rarely will take the time. I like your use of Savoy Cabbage.