Stuffed Cabbage Rolls

cabbage rolls
Charles Groux/Getty Images
Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
361 Calories
19g Fat
23g Carbs
25g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 361
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 35%
Cholesterol 90mg 30%
Sodium 944mg 41%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Total Sugars 10g
Protein 25g
Vitamin C 23mg 116%
Calcium 103mg 8%
Iron 4mg 24%
Potassium 831mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cabbage rolls are a comfort food for many folks. Cabbage leaves are stuffed with an herbed ground beef, sausage, and rice mixture. They are easy to make for a satisfying hearty meal. My Granny-Ma always served cabbage rolls over mashed potatoes with lots of the tomato gravy.

Ingredients

  • 8 large cabbage leaves, whole

  • 1 teaspoon olive oil

  • 1 sweet onion, sliced and separated into rings

  • 1 (28-ounce) can can crushed tomatoes

  • 2 cloves garlic, quartered

  • 2 cups water

  • 1 pound ground beef, ground chuck recommended

  • 1/2 pound bulk Italian sausage

  • 1/2 cup diced sweet onion

  • 1 tablespoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 teaspoons dried oregano, crushed between palms

  • 2 teaspoons dried basil, crushed between palms

  • 2 cloves garlic, pressed

  • 1 large egg, lightly beaten

  • 1/4 cup tomato paste

  • 1 cup rice, cooked al dente and cooled

Steps to Make It

  1. Gather the ingredients.

  2. Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2 to a 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Set aside.

  3. Coat the bottom of a large Dutch oven with olive oil and place over medium heat. Add onions and toss to coat. Cover and sweat the onions, stirring occasionally, until onions are soft and translucent. Add tomatoes, quartered garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.

  4. Combine ground beef, Italian sausage, diced onions, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions. 

  5. Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling. 

  6. Place cabbage rolls seam-side down in a deep, heavy skillet or Dutch oven. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 hour.

  7. Serve and enjoy!

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