Cabbage Rolls Recipe

Stuffed Cabbage Rolls in savory sauce.

Cabbage Rolls Recipe. Stuffed cabbage leaves with seasoned ground beef mixture, baked in a savory tomato sauce.

Serve over a bed of hot Buttermilk Mashed Potatoes, pasta or rice.

Add a yellow vegetable like corn or squash or serve with a green vegetable salad for a complete, healthy meal.

Cabbage Rolls Recipe

  • 1 large head of cabbage (You need 8 large leaves)
  • 1/2 teaspoon salt
  • water to cover cabbage

Wash cabbage and remove any damaged or discolored leaves. Cut enough of the stem off so you can cut or break off 8 leaves.

If your leaves are hard to cut off, cut some of the core out to help release the leaves.

Put enough water in a large sauce pan to cover leaves. Stir in salt.

Place cabbage leaves in the pot of water. Add more water to cover cabbage if needed. 

Cover pot with lid. Bring water to a roiling  boil on medium heat.

Reduce heat and simmer 40-45 minutes until cabbage is tender and almost done.

It should still be firm enough to handle lightly without breaking.

Drain off water and cool leaves until you can safely remove them (without getting burned) from the pan. (I use a long pair of tongs to remove the leaves to a cutting board.)

After removing cooled leaves from pan, cut away about an inch or more of the hard stem section.

The reason for cutting away this section is because it will not be as tender as the rest of the leaf, after baking.

Removing hard section from leaves renders them easier to roll and maintain their shape.

While cabbage is cooking and cooling, prepare your ground beef stuffing.

Cabbage Rolls Recipe Stuffing

  • 1 lb. lean (at least 85%) ground beef 
  • 1/4 cup undiluted evaporated milk
  • 1/3 cup finely diced onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger

Stir together milk, diced onions and ginger in a medium size bowl.

Add ground beef.

Mix together, gently, with a strong spoon or your hands. (DO NOT over mix, as it can cause your stuffing to become tough.)

TIP: Because of the milk you will have a soft filling.

If you prefer, you can scoop it into the cabbage leaf cups rather than shaping it into balls before stuffing.

Divide stuffing into 8 sections. Shape each section into a round ball or oblong shape.

I personally like to shape them into balls because that allows more of the leaf on the bottom to help prevent unrolling.

Stuffed Cabbage Rolls Tomato Sauce

  • 1 (14.5 oz.) can seasoned tomatoes, sliced or stewed
  • 1 (6 oz.) can tomato paste
  • 1 tomato paste can of water

Mix together tomatoes, tomato paste and can of water in the pan that you used to simmered your cabbage.

Bring to a boil on medium heat, stirring to prevent burning. Remove from heat and set aside.

Place a ball of meat mixture in center of leaves near the end you cut the hard portion from, leaving enough room to roll leaf over once.

Roll cabbage end once, then fold in each side towards the center like you are folding a burrito.

Then finish rolling. You will only need to roll once or twice.

Place the seam sides down, not touching each other if you can,  in a two quart casserole dish or baking pan.

Pour the hot sauce over cabbage rolls.

Move the rolls around with a big spoon making sure to get sauce all around and over all the rolls.

Cover with a lid or aluminum foil.

Bake in a preheated 350F. oven for 1 hour.

Remove cover and cook another 15-30 minutes or until cabbage is fork tender and sauce has thickened.

Leftover Tips

Refrigerate leftovers.

These Cabbage Rolls makes awesome sandwiches or sliders.

Slice leftover cabbage  rolls or leave them whole, warm in the oven or a skillet and add a little BBQ Sauce to the warm buns before filling.

Tastes a lot like delicious BBQ  Sloppy Joe.

Cabbage Rolls Recipe


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