Stuffed Cabbage Recipes

Stuffed Cabbage

Prep: 0 20min0

Total: 0 1h20min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 707, Fat 20g, Saturated Fat 6g, Carbohydrate 84g, Fiber 12g, Sugar 46g, Protein 55g, Cholesterol 223mg, Sodium 1735mg

Ingredients:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onions (2 onions)
• 2 (28-ounce) cans crushed tomatoes and their juice
• 1/4 cup red wine vinegar
• 1/2 cup light brown sugar, lightly packed
• 1/2 cup raisins
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 large head Savoy or green cabbage, including outer leaves
• 2 1/2 pounds ground chuck
• 3 extra-large eggs, lightly beaten
• 1/2 cup finely chopped yellow onions
• 1/2 cup plain dried breadcrumbs
• 1/2 cup uncooked white rice
• 1 teaspoon minced fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Instruction:

1. For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
2. Meanwhile, bring a large pot of water to a boil.
3. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
4. For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
5. Preheat the oven to 350 degrees F.
6. To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Stuffed Cabbage Rolls Recipe

Classic Stuffed Cabbage Rolls make a delicious and healthy dinner for a cozy night in. This easy traditional Polish-style cabbage roll recipe is a healthy, gluten-free, and lower-carb comfort food dish your family is sure to love!

Prep: 30min

Total: 90min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 471 kcal, Carbohydrate 51 g, Protein 21 g, Fat 22 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 81 mg, Sodium 1222 mg, Fiber 8 g, Sugar 16 g, servingSize 1 serving

Ingredients:

• 1 large head of cabbage (green*)
• 2 Tbsp. oil (olive or avocado)
• 1 cup sweet onion (finely chopped, divided)
• 2 cloves garlic (crushed)
• 15 oz. tomato sauce (canned)
• 15 oz. crushed tomatoes (canned)
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. sugar (optional)
• 1 tsp. salt (to taste)
• ½ tsp. black pepper (to taste)
• 1 lb. ground beef (or turkey*)
• 1 cup rice (cooked, white or brown*)
• ½ cup sweet onion (finely chopped, divided)
• 1 clove garlic (crushed)
• 1 egg
• 1 tsp. salt
• ¼ tsp. black pepper
• 3 Tbsp. fresh parsley (finely chopped)
• ¼ tsp. paprika
• ⅛ tsp. cayenne pepper

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘Bring a large pot of water to a boil.’, ‘name’: ‘Bring a large pot of water to a boil.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Cut and remove about 1 inch from the bottom of the head of cabbage.’, ‘name’: ‘Cut and remove about 1 inch from the bottom of the head of cabbage.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.’, ‘name’: ‘Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.’, ‘name’: ‘Remove the boiled head of cabbage from the pot and place on a dish towel to let drain.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.’, ‘name’: ‘Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-0-5’}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘Tomato Sauce:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.’, ‘name’: ‘Add oil and chopped onion to a large skillet over medium heat. Sauté for 2-3 minutes, or until the onion has softened. Add crushed garlic and continue sautéing for an additional minute.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.’, ‘name’: ‘Add in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.’, ‘name’: ‘Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-1-2’}]}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘Cabbage Rolls:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.’, ‘name’: ‘Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.’, ‘name’: ‘Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add in about 3-4 tablespoons of the filling mixture into each leaf.’, ‘name’: ‘Add in about 3-4 tablespoons of the filling mixture into each leaf.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Fold the right side of the leaf over the filling and then fold the left side over.’, ‘name’: ‘Fold the right side of the leaf over the filling and then fold the left side over.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Starting at the base, begin rolling the cabbage leaf up.’, ‘name’: ‘Starting at the base, begin rolling the cabbage leaf up.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Repeat the above steps with the remaining filling and cabbage leafs.’, ‘name’: ‘Repeat the above steps with the remaining filling and cabbage leafs.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-5’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.’, ‘name’: ‘Spray a large 9×13 inch baking dish with non-stick cooking spray. Pour in tomato sauce and spread it out along the bottom of the dish.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-6’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place cabbage rolls, seam-side-down, in two rows of six rolls.’, ‘name’: ‘Place cabbage rolls, seam-side-down, in two rows of six rolls.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-7’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.’, ‘name’: ‘Cover the baking dish with a piece of aluminum foil and bake in preheated oven for 60-75 minutes.’, ‘url’: ‘https://www.evolvingtable.com/stuffed-cabbage-rolls/#wprm-recipe-24284-step-2-8’}]}

Stuffed Cabbage Rolls

This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.

Prep: 30min

Total: 90min

Serving Size: 1 serving

Nutrition Facts: calories 336 kcal, Carbohydrate 36 g, Protein 22 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 86 mg, Sodium 657 mg, Fiber 7 g, Sugar 18 g, servingSize 1 serving

Ingredients:

• 2 tablespoons butter
• 1/2 cup onion (finely chopped)
• 1 teaspoon garlic (minced)
• 28 ounce can crushed tomatoes (do not drain)
• 15 ounce can tomato sauce
• salt and pepper to taste
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar
• 1 pound ground beef (I use 90% lean)
• 1 cup cooked rice
• 1/2 cup onion (finely chopped)
• 1 teaspoon garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh parsley leaves (chopped, divided use)
• 1 egg
• 1 head cabbage
• cooking spray

Instruction:

1. For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
2. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
3. Stir in the brown sugar and red wine vinegar. Bring to a simmer.
4. Cook for 10-15 minutes, stirring occasionally.
5. While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
6. Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
7. Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
8. Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
9. Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
10. Preheat the oven to 350 degrees F.
11. Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
12. Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
13. Sprinkle with remaining 2 tablespoons of parsley, then serve.

Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey