Stuffed Cabbage Rolls
Cook Time: 1 hour 30 minutes
Prep Time: 25 minutes
Total Time: 1 hour 55 minutes
Category: One Dish Meal
Description: If you have a fondness for cabbage, this delightful recipe will undoubtedly satisfy your cravings. It’s incredibly simple to prepare, and the anticipation of indulging in these flavorful rolls will keep you eager. The aroma that fills your kitchen while they cook is simply irresistible.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | quarts water |
| 1 | large green cabbage |
| 1 | onion |
| 2 | tablespoons butter |
| 2 | cups cooked rice |
| 2 | cloves garlic |
| 8 | ounces ground pork |
| 8 | ounces ground beef |
| 1 | teaspoon kosher salt |
| 1 | teaspoon fresh ground black pepper |
| 4 | tablespoons fresh parsley |
| 1 | tablespoon fresh sage leaves |
| 1 | tablespoon fresh thyme |
| 2 | teaspoons red pepper flakes |
| 2 | teaspoons sweet paprika |
| 1 | green bell pepper |
| 1 | stalk celery |
| 2 | cups tomato sauce |
| 1 | can diced tomatoes (14.5 oz) |
| 1 | can tomato paste (6 oz) |
| 1 | cup red wine |
| 1 | Granny Smith apple, diced |
| 1 | cup sour cream |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 316.4 |
| Total Fat | 14.1 g |
| Saturated Fat | 6 g |
| Cholesterol | 48.3 mg |
| Sodium | 936.4 mg |
| Total Carbohydrates | 32.3 g |
| Dietary Fiber | 6.5 g |
| Sugars | 11.1 g |
| Protein | 15.8 g |
Instructions
- In a large stockpot, bring 2 quarts of water to a rolling boil, ensuring that it’s bubbling vigorously for effective cooking.
- Carefully remove the center core from the cabbage, taking care not to damage the leaves.
- Gently add the cabbage to the boiling water and cook for about 3 minutes, until the outer leaves turn a vibrant green and become tender.
- Once ready, lift the cabbage from the water and remove the outer leaves, setting them aside on a paper towel to absorb excess moisture.
- Return the cabbage to the boiling water, repeating the cooking and removal process until all the leaves are cooked, which may require a few rounds.
- Reserve two cups of the cabbage cooking water for later use.
- Trim the thick vein from the bottom of each leaf to make rolling easier, and save the 4 largest outer leaves to line the bottom of a Dutch oven.
- In a small skillet over medium heat, melt the butter and sauté the diced onion and minced garlic until they are golden and tender, creating a fragrant base for your filling.
- In a large mixing bowl, combine the onion-garlic mixture with the ground beef, ground pork, cooked rice, kosher salt, black pepper, fresh parsley, paprika, sage, thyme, red pepper flakes, diced green pepper, and chopped celery, mixing thoroughly until well incorporated.
- Line the bottom of a 5-quart Dutch oven with the reserved large cabbage leaves to create a protective layer against sticking.
- Take a single cabbage leaf and place approximately 1/3 cup of the meat and rice mixture in the center. Fold the sides of the cabbage over the filling, then roll the leaf up tightly, securing the filling inside. Repeat this process until all leaves and filling are used.
- Arrange the stuffed cabbage rolls in the Dutch oven snugly but without overcrowding, creating a visually appealing layer.
- In a mixing bowl, combine the tomato sauce, red wine, chicken stock, and tomato paste with a pinch of salt and pepper, whisking until well blended.
- Pour some of the sauce mixture over the stuffed cabbage rolls to completely cover them, reserving the rest for later.
- Sprinkle the diced Granny Smith apple over the top of the rolls, adding a hint of sweetness and tartness to balance the flavors.
- Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. It’s important to check on it occasionally, adding additional reserved sauce or cabbage water as needed to keep the rolls moist.
- Allow the rolls to cook for 1 to 1.5 hours, or until the cabbage leaves are tender and the filling is cooked through, infusing your kitchen with delightful aromas.
- For an optional creamy sauce, place sour cream in a small bowl and add about 3/4 cup of the tomato sauce from the Dutch oven. Whisk together until smooth and creamy, then stir this mixture back into the Dutch oven, combining it thoroughly.
- Your stuffed cabbage rolls are now ready to be served. Garnish with additional sour cream as desired, and enjoy this comforting, flavorful dish with family and friends.
With these comforting stuffed cabbage rolls, you’ll find the ultimate combination of flavors and textures that make for a heartwarming meal any day of the week.
