Stuffed Cabbage Rolls Comfort Food Classic
Tender cabbage leaves are filled with a savory blend of beef, pork, and rice, then simmered in a sweet-and-tangy tomato sauce until perfectly tender. This classic comfort food dish is a labor of love that rewards you with hearty, flavorful bundles of warmth.
Equipment
- Large Dutch oven or heavy-bottomed pot with lid
- Large mixing bowl
- Paring knife
- Cutting board
- Measuring cups and spoons
- Slotted spoon
- Whisk
- Tray or baking sheet for lining up rolls
Ingredients
- 1 large head green cabbage or Savoy cabbage
- 1 lb ground beef 85/15
- ½ lb ground pork
- 1 cup cooked white rice par-cooked preferred
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 bay leaf
Instructions
- The night before (or at least 6 hours ahead), place the whole head of cabbage in the freezer. Thaw in the refrigerator before using. Gently peel off 12 to 14 large leaves. If the thick center rib is stiff, shave it down with a paring knife to make rolling easier.
- Preheat the oven to 325°F (163°C).
- In a large bowl, combine the ground beef, ground pork, cooked rice, diced onion, minced garlic, egg, smoked paprika, thyme, salt, and pepper. Mix gently with your hands until just combined; do not overwork.
- Lay a cabbage leaf flat on your work surface with the stem end facing you. Place about 1/3 cup of filling near the stem. Fold the sides over the filling, then roll tightly away from you, like a burrito. Repeat with all leaves and filling.
- In a large Dutch oven or heavy-bottomed pot, whisk together the crushed tomatoes, tomato paste, brown sugar, lemon juice, and bay leaf. Bring to a gentle simmer over medium heat.
- Nestle the cabbage rolls into the sauce, seam-side down, in a single layer (or slightly overlapping). Spoon some sauce over the tops.
- Cover the pot and transfer to the preheated oven. Bake for 1 hour and 30 minutes, until the rolls are tender and the sauce has thickened.
- Let the pot rest for 10 minutes off the heat. Remove the bay leaf. Use a slotted spoon to gently lift out the rolls. Spoon extra sauce over each serving.
Notes
For a stovetop alternative, simmer the rolls covered over low heat for 45 minutes, checking the liquid level. The rolls are even better the next day as flavors meld. To freeze, cool completely and store in an airtight container for up to 3 months. For a lighter version, substitute ground turkey or chicken and add 1 tablespoon olive oil to the filling. For a vegan version, replace meat with cooked lentils, finely chopped mushrooms, and walnuts, and use a flax egg as a binder.