Best way to grow Stuffed Cabbage Rolls in 5 steps
While the recipe title suggests "growing" stuffed cabbage rolls, this recipe will focus on how to prepare and cook them. This classic dish features tender cabbage leaves wrapped around a savory filling, typically baked in a flavorful sauce.
Equipment
- large pot
- large bowl
- baking dish
- foil
Ingredients
Cabbage Rolls
- 1 large head green cabbage
- 1 lb ground beef or pork
- 0.5 cup uncooked rice
- 1 onion, chopped
- 1 can (15 oz) crushed tomatoes
- 0.5 cup water or broth
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preparation
- Carefully remove the core from the cabbage and place it in a large pot of boiling water; cook for 10-15 minutes until the leaves soften.
- While the cabbage cools, combine the ground meat, rice, chopped onion, salt, and pepper in a large bowl for the filling.
Assembly
- Peel off 12-16 large cabbage leaves and trim the thick stem from each. Place a spoonful of filling near the stem end, fold in the sides, and roll tightly.
- Arrange the rolls snugly in a baking dish.
Cooking
- Mix the crushed tomatoes with water or broth and pour over the cabbage rolls. Cover the dish with foil.
Baking
- Bake at 350°F (175°C) for 1 hour, or until the cabbage is tender and the filling is cooked through. You can remove the foil for the last 15 minutes if you prefer slightly browned tops.
Serving
- Serve the stuffed cabbage rolls hot, optionally with a dollop of sour cream or a sprinkle of fresh parsley.
Notes
For extra flavor, you can add a pinch of smoked paprika or a bay leaf to the sauce. Leftovers can be stored in the refrigerator for up to 3 days and reheat well.