Stuffed Cabbage Rolls

Ready in 1 hour
3 review(s) averaging 3.7. 67% would make again

Top-ranked recipe named "Stuffed Cabbage Rolls"

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This is a recipe I picked up on line from Tyler Florence and is the best stuffed cabbage I have ever had. YUM

"This recipe reminded my husband of the "pigeons" his grandmother used to make. We added a little more than a cup of rice, and we got 8 heavily stuffed rolls out of it. Even though we bought 2 heads of cabbage, we think we can get away with 1 next time. We'll definitely make these again!"

- CarolMinter

Ingredients

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1 tblspoons olive oil
1 clove Garlic; smashed
1 large can Crushed Tomatoes
1 tblspoons White wine vinegar
1 teaspoon Sugar
Salt and peper; to taste
3/4 cup olive oil
1/2 large onion
1 clove Garlic; minced
1 tbspoons Tomatoe paste
1 Large egg
1 cup White Rice; steamed
2 heads cabbage
1 pound Ground beef
1 tblspoons Fresh flat leaf parsley

Original recipe makes 6

Servings  

Preparation

TO MAKE SWEET AND SOUR TOMATOE SAUCE

Coat 3 quart sauce pan with 1 Tablespoon of oil and place over medium heat.

Add 1 clove smashed garlic and saute for 1 minute

Add tomatoes and cook stirring occasionally for 5 min. Add vinegar and sugars simmer until sauce thickens, about 5 minutes

Season with salt and pepper and remove from heat.

FOR CABBAGE STUFFING

Place skillet over med heat and coat with 2 tablespoons of olive oil. Saute onion and 1 clove of minced garlic for about 5 minutes, until soft

Stir in the tomatoe paste, wine,parsley, and 1/2 cup of prepared sauce, mix to incorporate and remove from heat

In a large bowl add the beef, egg, cooked rice and the sauteed onion mixture; mix with hands, season with generous amounts of salt and pepper.

FOR CABBAGE LEAVES

Bring a large soup pot of salted water to a boil. Cut the core out of the cabbage as best you can. Cook cabbage whole. Pull the large leaves off as they become pliable and easily removed from head. Set aside on a towel as you remove them.This method allows you to get large undamaged leaves of cabbage. The reason for two heads is you need the largest of leaves. Save the smaller cooked cabbage leaves for your side dish later in the week. Check our Vanced1 recipe for cabbage soup.

When all the cabbage leaves are done being blanched carefully cut out the thoughest part of the vein at the bottom to make your "Galumpkies" easier to roll.

Take large leaves and lay them on the bottom of a casserole dish, let part of the leaves hang over the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. This works GREAT.

Put about 1/2 cup of beef mixture in the center of a cabbage leaf. Fold the sides in roll up the cabbage to enclose the filling. Place the rolls side by side in the cabbage covered casserole dish. Pour the remaining sweet and sour tomatoe sauce on top. Fold the hanging leaves over the top to enclose and keep the moisture in

Bake for 1 hr. at 350

Credits

Added on Award Medal
Calories Per Serving: 1467 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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njwyldewoman 2 years ago
This recipe reminded my husband of the 'pigeons' his grandmother used to make. We added a little more than a cup of rice, and we got 8 heavily stuffed rolls out of it. Even though we bought 2 heads of cabbage, we think we can get away with 1 next time. We'll definitely make these again!
CarolMinter 2 years ago
[I posted this recipe.]
momluvstocook 5 years ago
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