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Irresistible Stuffed Cabbage Rolls
Daniel Hayes

Irresistible Stuffed Cabbage Rolls

Tender cabbage leaves are filled with a perfectly seasoned beef, pork, and rice mixture, then simmered low and slow in a rich tomato sauce. A final touch of butter creates a velvety, luxurious sauce that makes these rolls absolutely irresistible and guaranteed to disappear fast.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Comfort Food, Eastern European
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head green cabbage
  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 cup uncooked long-grain white rice
  • 2 medium yellow onions, finely chopped (divided use)
  • 5 cloves garlic, minced (divided use)
  • 1/2 cup plain breadcrumbs
  • 1/4 cup milk (or unsweetened almond milk)
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1 (28-oz) can crushed tomatoes (preferably San Marzano)
  • 1 cup beef or vegetable broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons unsalted butter (cold)
  • to taste salt and black pepper
  • for garnish fresh parsley or dill, chopped (optional)

Equipment

  • Large Dutch Oven with tight-fitting lid
  • Large Stockpot for blanching cabbage
  • Mixing Bowls various sizes
  • Chef's Knife
  • Small Paring Knife for trimming stems
  • Tongs

Method
 

  1. Freeze the whole head of cabbage overnight or for at least 12 hours.
  2. Thaw cabbage for 60-90 minutes. Core it and place in a large pot of boiling salted water. Remove 14-16 large leaves as they soften (2-3 minutes each).
  3. Transfer leaves to an ice bath to cool. Drain, pat dry, and shave down the thick stem on each leaf.
  4. In a small bowl, combine breadcrumbs and milk. Let sit for 5-10 minutes to form a panade.
  5. In a large bowl, combine beef, pork, rice, half the onion, half the garlic, the panade, egg, 1 tsp salt, and 1/2 tsp pepper. Mix gently.
  6. Place 1/4 cup filling near stem end of a leaf. Fold stem over, fold in sides, and roll tightly. Repeat with remaining leaves and filling.
  7. In a Dutch oven, heat olive oil over medium heat. Add remaining onion and cook until softened, 5-7 minutes. Add remaining garlic and cook for 1 minute.
  8. Stir in crushed tomatoes, broth, brown sugar, thyme, bay leaf, 1 tsp salt, and pepper. Bring to a simmer and cook for 10 minutes.
  9. Place rolls seam-side down in the sauce. Spoon sauce over tops. Bring to a simmer.
  10. Cover and simmer on lowest heat (or in a 300°F/150°C oven) for 2 to 2 ½ hours, until cabbage is tender.
  11. Transfer rolls to a platter and keep warm. Remove bay leaf from sauce. Bring sauce to a simmer, then remove from heat and whisk in cold butter until melted and glossy.
  12. Pour sauce over rolls, garnish with fresh herbs, and serve immediately.

Notes

Freezing the cabbage overnight is the secret to perfectly pliable, tear-free leaves. Do not skip the panade (breadcrumb and milk mixture)—it's the key to a juicy filling. Whisking in cold butter at the end emulsifies the sauce, adding a restaurant-quality richness and shine.