Stuffed Cabbage Rolls Recipe

Stuffed cabbage rolls are a timeless dish, embodying heartwarming comfort with every bite. This detailed guide will walk you through the steps to create a dish bursting with flavor and guaranteed to impress. Whether you’re new to stuffed cabbage or revisiting an old favorite, this recipe will elevate your cooking experience.

Ingredients

For the Cabbage Rolls:
  • 1 large head of green cabbage (preferably with loose, pliable leaves)
  • 1 lb (450 g) ground beef
  • 1/2 lb (225 g) ground pork
  • 1 cup cooked rice (long-grain or basmati for a light texture)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tsp dried parsley
  • 1/2 tsp thyme
For the Tomato Sauce:
  • 1 large can (28 oz/800 g) crushed tomatoes
  • 1 small can (6 oz/170 g) tomato paste
  • 1 cup chicken or beef broth
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp sugar (balances acidity)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • Salt and pepper to taste
For Garnish:
  • Fresh parsley, chopped
  • Sour cream (optional)

Step 1: Prepare the Cabbage

  1. Core the Cabbage
    Use a sharp knife to carefully cut out the core of the cabbage. This helps loosen the leaves for easy peeling.
  2. Blanch the Leaves
    Bring a large pot of salted water to a boil. Submerge the entire cabbage head and cook for 3–5 minutes, or until the outer leaves soften and peel away easily.

    • Remove each softened leaf using tongs and place it on a towel to drain.
    • Repeat until you’ve collected 10–12 large, intact leaves.
  3. Trim the Leaves
    Lay each leaf flat and trim the thick vein at the base for easier rolling. Do not cut through the leaf entirely—just shave off the thickness.

Step 2: Make the Filling

  1. Mix Ingredients
    In a large bowl, combine the ground beef, pork, cooked rice, onion, garlic, egg, and seasonings. Mix with your hands until everything is well blended, but don’t overwork the mixture.
  2. Test for Seasoning
    Take a small piece of the mixture, form a patty, and cook it in a skillet. Taste and adjust the seasoning if needed.

Step 3: Assemble the Rolls

  1. Stuff the Leaves
    Lay a cabbage leaf flat on a clean surface. Place 2–3 tablespoons of the meat mixture near the base. Fold in the sides, then roll tightly from the base to the tip.

    • Repeat with all leaves and filling.
  2. Layer the Rolls
    In a large casserole dish or Dutch oven, spread a thin layer of tomato sauce on the bottom. Arrange the cabbage rolls seam-side down in a single layer. Add a second layer if needed, but keep them snug.

Step 4: Make the Sauce

  1. Sauté the Aromatics
    Heat olive oil in a medium saucepan. Sauté the onion and garlic until translucent.
  2. Simmer the Sauce
    Add the crushed tomatoes, tomato paste, broth, sugar, herbs, and bay leaf. Stir and let simmer for 15–20 minutes. Season with salt and pepper to taste.

Step 5: Bake the Cabbage Rolls

  1. Combine Rolls and Sauce
    Pour the tomato sauce over the cabbage rolls, ensuring they’re well-coated. Cover the dish tightly with foil or a lid.
  2. Bake
    Preheat the oven to 375°F (190°C). Bake for 1.5–2 hours.

    • Check halfway through to ensure the sauce isn’t drying out. Add a splash of broth if needed.
  3. Rest
    Let the dish rest for 10 minutes after removing it from the oven. This helps the flavors meld together beautifully.

Serving Suggestions

  • Plate the rolls with a generous ladle of sauce. Sprinkle fresh parsley on top and serve with a dollop of sour cream for extra richness.
  • Pair with crusty bread or mashed potatoes for a complete meal.

Cheesy Bacon and Sausage Breakfast Bake Recipe: A Morning Delight

A cheesy bacon and sausage breakfast bake is the ultimate way to start your day. With layers of fluffy eggs, savory sausage, crispy bacon, and melted cheese, this dish will become a family favorite

Ingredients

For the Base:
  • 6 slices of bread (preferably day-old, cubed)
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Filling:
  • 1/2 lb (225 g) breakfast sausage, crumbled and cooked
  • 6 strips of bacon, cooked and chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella
  • 1/4 cup green onions, sliced

Step 1: Prepare the Bread Base

  1. Cube the Bread
    Cut the bread into 1-inch cubes and spread them evenly in a greased 9×13-inch baking dish.
  2. Whisk the Eggs
    In a large bowl, whisk together eggs, milk, cream, salt, and pepper.

Step 2: Add the Fillings

  1. Layer the Sausage and Bacon
    Scatter the cooked sausage and bacon over the bread cubes.
  2. Add Cheese and Onions
    Sprinkle the cheddar and mozzarella cheeses evenly, followed by green onions for a touch of freshness.

Step 3: Assemble and Bake

  1. Pour the Egg Mixture
    Pour the egg mixture over the layers in the baking dish. Press gently to ensure the bread absorbs the liquid.
  2. Bake
    Preheat the oven to 350°F (175°C). Bake uncovered for 35–40 minutes, or until the center is set and the top is golden.
  3. Cool and Serve
    Let the bake cool for 5 minutes before slicing. Serve warm and enjoy the cheesy, meaty goodness.

Tips for Both Recipes

  • Both dishes can be prepared ahead of time. Refrigerate overnight and bake fresh for the best results.
  • Double the sauce for cabbage rolls if you love extra saucy dishes.
  • For the breakfast bake, customize with vegetables like bell peppers or spinach for added nutrition.

By following these step-by-step guides, you’ll create unforgettable meals that bring comfort and joy to your table. Let your kitchen be a space of culinary adventure!

Leave a Comment