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Stuffed Cabbage Rolls are easier to make than you might think. These Stuffed Cabbage Rolls make a perfect March meal when cabbage is on sale. They can be prepared well ahead of time, and even frozen until ready to bake. They also make wonderful leftovers.
There are many ways to make Cabbage Rolls, many based on family traditions. The “Polish” versions typically contain meat, specifically ground pork, sausage, or beef. While the “Ukrainian” versions are usually just rice, potato, grains, or vegetable-based. The sauce also varies by region and family and can include broth, tomato juice, vinegar, lemon juice, and sour cream. I believe this particular recipe was based on a Cambell’s soup recipe, but tomato juice or tomato sauce can be used to replace the soup if you prefer.
Preparing the Cabbage
There are several ways that can be used to prepare cabbage leaves. They just need to be softened so they are flexible for rolling.
1. Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in a large pot of boiling water for a few minutes, peeling off each leaf with tongs as soon as it is flexible.
2. Core the cabbage and separate the leaves from the cabbage head and steam them in the microwave for a few minutes. Or boil them individually in a large pot of boiling water, just until softened.
3. Place cabbage head in the freezer and freeze overnight. Remove from the freezer, thaw, and peel away leaves. (Note: Might be time-consuming as it can take 9-12 hours for the head of cabbage to thaw.)
The recipe below includes instructions for baking the Cabbage Rolls in the oven. They can also be prepared on the stovetop or in a slow cooker.
Stovetop – Place the cabbage rolls in a large skillet over medium heat, and pour the tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting often with the liquid.
Slow Cooker – Place rolls in the slow cooker. Pour the tomato soup mixture over the top. Cover with a lid and cook on low for 6 hours or until an internal temperature of 160° has been reached.
Serve as a main dish or as a side to Baked Corned Beef Brisket.
Stuffed Cabbage Rolls
- 1 large head of cabbage
- 1 pound lean ground beef (ground pork, sausage, turkey or meat of your choice)
- 1 egg, beaten
- ½ onion, finely chopped
- 1 cup cooked white rice
- ½ tsp garlic pepper (or salt and pepper to taste)
- 1 can (10.75 oz) condensed tomato soup
- Preheat oven to 350°.
- Prepare 12 cabbage leaves.
- Combine the beef, egg, onion, rice, and seasoning. Mix together well. Divide into 12 equal amounts, and roll into balls.
- Place 1 ball into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf, like a burrito. Place the seam side down in the baking dish. Continue until all of the filling is used up.
- Mix the soup with 1/2 can of water; pour over the stuffed cabbage.
- Bake uncovered at 350° for 1 hour, basting every 15 minutes with the sauce.