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These homemade cabbage rolls bring comforting Eastern European flavors to your kitchen with just a handful of ingredients and a few simple steps. Tender cabbage leaves are stuffed with a flavorful mix of beef and rice before braising in a tangy tomato sauce. There is nothing more satisfying than pulling this bubbling dish out of the oven and watching everyone gather around the table for a cozy meal.
When I first made these, I could hardly believe something so nostalgic could come together with so little fuss. There have been countless cold evenings when this dish hit the spot and filled my home with the most inviting aroma.
Ingredients
- Large cabbage: Fresh and firm heads are best Look for tight leaves with no browning as this helps the rolls hold together
- Ground beef: Look for an eighty twenty blend for plenty of flavor A mix of beef and pork is also delicious
- Uncooked white rice: Choose long grain for the best texture It will cook to tender perfection inside the rolls
- Medium onion: Diced fine for flavor in every bite Sweet varieties like yellow onion work great
- Salt: Balances flavors and brightens the dish
- Black pepper: Adds a hit of warmth and depth Freshly cracked makes a difference
- Garlic powder: Brings a savory punch If using fresh garlic mince and sauté with onion
- Onion powder: Boosts the allium flavor even more
- Dried parsley: Offers herby freshness Rub in your palm before adding to release its aroma
- Worcestershire sauce: Brings subtle richness and umami to the filling
- Large egg: Binds the meat and rice together so rolls do not fall apart
- Canned tomato soup: Look for low sodium if preferred Campbell’s classic lends the right tangy note
Tips
Pay attention to the cabbage quality Bigger leaves are easier to roll Pick rice that cooks quickly for even texture The best meat is freshly ground from a reliable source
Step-by-Step Instructions
- Prepare the cabbage:
- Remove about fifteen to eighteen large cabbage leaves with care so they do not tear Bring a big pot of water to boil then drop in the leaves Simmer until just softened and pliable usually thirty seconds to one minute Use tongs to set them aside and let them cool
- Mix the filling:
- While cabbage leaves cool combine ground beef uncooked rice diced onion salt pepper garlic powder onion powder dried parsley Worcestershire sauce and the egg Mix with clean hands until everything is evenly combined and the mixture feels sticky
- Layer the tomato sauce:
- Open one can of tomato soup and pour it into the bottom of a nine by thirteen inch baking dish Use a large spoon to spread it out in an even layer so rolls will not stick
- Shape and fill the rolls:
- For each cooled cabbage leaf scoop up about half a cup of the filling Place it near the base of the leaf Fold the end over the filling then tuck in the sides Roll up firmly to create a tight packet Place seam side down in the tomato lined baking dish Continue until all filling and leaves are used
- Top and bake:
- Pour the second can of tomato soup all over the assembled cabbage rolls Spread to cover every roll evenly Cover the dish tightly with foil Then bake at three hundred fifty degrees Fahrenheit for ninety minutes until the meat and rice are fully cooked and the sauce is bubbling
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Worcestershire sauce is my secret for boosting the filling’s savory undertone My grandmother would always keep a bottle in the pantry just for her cabbage rolls and I think of her every time I whisk it in
Storage Tips
Leftover cabbage rolls keep well in the fridge for up to four days The flavors only get better as they sit For freezing wrap in foil or store in an airtight container They reheat gently from frozen or thawed making them a lifesaver for future lunches
Ingredient Substitutions
Swap ground beef for a mix of beef and pork or use ground turkey for a lighter feel Brown rice or quinoa can replace white rice with a bit longer baking time If you do not have tomato soup pureed tomatoes with a splash of cream works beautifully
Serving Suggestions
Serve cabbage rolls with a dollop of sour cream and a handful of fresh dill For a heartier meal add crusty bread or mashed potatoes A simple side salad cuts through the richness and brightens the plate
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Cultural Context
Stuffed cabbage rolls have deep roots across Eastern Europe Each family tweaks the filling and sauce in their own way making this a true comfort food classic You will find versions of this dish everywhere from Poland to Russia Ukraine and further A tray of cabbage rolls is traditional for celebrations but perfect any day
Frequently Asked Questions
- → How do you prepare cabbage leaves for rolling?
Carefully separate whole leaves, simmer briefly in boiling water until softened, and set aside to cool before filling.
- → Can I use a meat other than beef?
Absolutely! Ground pork, turkey, or a mix work well for the filling and add their own unique flavor.
- → How do I keep cabbage rolls from falling apart?
Be careful not to overfill the leaves and ensure you fold in the sides tightly before rolling them closed, then bake seam-side down.
- → Is it possible to make cabbage rolls ahead of time?
Yes, you can assemble the rolls in advance and refrigerate or freeze them before baking. Thaw overnight before baking from frozen.
- → What sauce is best for cabbage rolls?
A rich tomato sauce, such as canned tomato soup or homemade, lets the flavors meld beautifully during baking.