Stuffed Cabbages Rolls

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This cabbage rolls dish is simple to make with cabbage leaves, ground meat, rice, and condensed tomato soup. I’ve been using this recipe for over 20 years and still enjoy it! To speed up the process, the rolls are cooked in a pan on the stovetop, but this recipe also works great in a slow cooker.

Ingredients

1 cup COOKED long-grain rice (or similar variety)

1.5 pounds lean ground beef (or ‘extra lean’)

1.5 tablespoons Worcestershire sauce

1 large egg

1 yellow onion , peeled and minced

⅓ cup parsley , roughly chopped

3 cloves garlic , minced

1.5 teaspoons salt

½ teaspoon black pepper

½ teaspoon dried dill

½ teaspoon onion powder

½ to 1 teaspoon red chili flakes (optional)

42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)

1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)

half cup of water (leftover from boiling cabbage)

fresh dill , chopped (garnish, optional)

Directions

Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.

In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.

In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.

Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.

Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down. Continue with remaining ground beef mixture/leaves.

Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.

Recipe Card

Stuffed Cabbages Rolls

This cabbage rolls dish is simple to make with cabbage leaves, ground meat, rice, and condensed tomato soup. I’ve been using this recipe for over 20 years and still enjoy it! To speed up the process, the rolls are cooked in a pan on the stovetop, but this recipe also works great in a slow cooker.

  • 1 cup COOKED long-grain rice (or similar variety)
  • 1.5 pounds lean ground beef (or ‘extra lean’)
  • 1.5 tablespoons Worcestershire sauce
  • 1 large egg
  • 1 yellow onion (peeled and minced)
  • ⅓ cup parsley (roughly chopped)
  • 3 cloves garlic (minced)
  • 1.5 teaspoons salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried dill
  • ½ teaspoon onion powder
  • ½ to 1 teaspoon red chili flakes (optional)
  • 42 ounces tomato sauce (divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’))
  • 1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)
  • half cup of water (leftover from boiling cabbage)
  • fresh dill (chopped (garnish, optional))
  1. Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.
  2. In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.
  3. In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.
  4. Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.
  5. Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down. Continue with remaining ground beef mixture/leaves.
  6. Combine remaining tomato sauce with ½ cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.
dinner
American
Stuffed Cabbages Rolls