Grandma's Hearty Stuffed Cabbage Rolls
Recreate the comfort of family gatherings with these delightful stuffed cabbage rolls, just like Grandma used to make. This recipe brings together tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic vegetables, simmered in a rich tomato sauce. Unlike the old pressure cookers of yesteryear, this method is straightforward and hassle-free, ensuring that each bite is bursting with flavor. Perfect for feeding a crowd or meal prepping for the week, these rolls are not only a nostalgic treat but also a heartwarming comfort food for any occasion.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Cabbage
1 head (Remove the core and separate the leaves.)
Canola oil
2 tablespoons (For sautéing the onions and garlic.)
Onion
1 large (Chopped.)
Garlic cloves
2 (Minced.)
Diced tomatoes
1 (14 1/2 ounce) can (With juice.)
Salt and pepper
1 teaspoon each (To taste.)
Crushed red pepper flakes
1 teaspoon (To add heat.)
Ground beef
1 lb (Lean, for stuffing the rolls.)
Cooked rice
1 cup (Use leftover or prepare according to package instructions.)
Dried breadcrumbs (Italian seasoned)
1 cup (To bind the meat mixture.)
Cooking spray
1 (To grease the baking dish.)
Condensed tomato soup
1 (10 ounce) can (For the sauce.)
Water
1 (10 ounce) can (To mix with the soup.)
Honey
1 tablespoon (To add sweetness.)
Shredded mozzarella cheese
1 cup (Optional, for topping.)
Instructions
1
Start by carefully removing the core from the head of cabbage. You can choose to either score the leaves and remove them individually or drop the entire head into boiling water for 5-10 minutes until the leaves soften. This method helps in easily peeling off approximately 10 leaves without tearing them. Set the cabbage aside to cool.
2
Once cooled, shred any leftover cabbage and discard large pieces. In a large skillet over medium-high heat, sauté chopped onions and minced garlic for about 5 minutes until translucent. Add diced tomatoes (including the juice), shredded cabbage, salt, pepper, and crushed red pepper flakes. Stir and cook for another 10 minutes, or until the vegetables are soft and any liquid has mostly evaporated. Let this mixture cool.
3
In a separate large bowl, combine ground beef, cooked rice, the cooled tomato mixture, and Italian bread crumbs. Mix gently to avoid overworking the meat; it should be cohesive enough to form small 'meatloaf' shapes. If the mixture is too loose, add a little more bread crumbs.
4
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray. Take a cabbage leaf, and place a handful of the meat mixture at the bottom of the leaf (the part near the core). Roll it up like a burrito, tucking in the sides, and place seam side down in the prepared dish. Repeat until the dish is filled, allowing the rolls to touch each other.
5
In a mixing bowl, whisk together the condensed tomato soup, water, and honey. Pour this mixture evenly over the cabbage rolls in the baking dish. Cover tightly with foil and bake for 1 hour. After an hour, remove the foil, sprinkle with shredded mozzarella cheese (if desired), and bake for an additional 20 minutes, or until the cheese is golden brown.
6
Enjoy your delicious stuffed cabbage rolls, perfect for sharing with friends and family!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Grandma's Hearty Stuffed Cabbage Rolls?
They are a classic comfort food dish consisting of tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatics, baked in a sweet and tangy tomato sauce.
How do I prepare the cabbage for rolling?
Remove the core from the head of cabbage and boil the whole head in water for 5-10 minutes until the leaves soften, allowing you to peel them off easily without tearing.
How many cabbage leaves are needed for this recipe?
This recipe is designed to use approximately 10 large cabbage leaves for the rolls.
What should I do with the cabbage that isn't used for rolling?
Any leftover cabbage should be shredded and sautéed with the onions and garlic to be included in the filling mixture.
What kind of meat is used in the filling?
The recipe calls for one pound of lean ground beef.
Do I need to cook the rice before adding it to the filling?
Yes, you should use one cup of already cooked rice for the stuffing mixture.
How do I prevent the meat mixture from being too loose?
Italian seasoned breadcrumbs are added as a binder; if the mixture feels too loose, you can add a little more breadcrumbs until it is cohesive.
What aromatics are included in the recipe?
The recipe uses one large chopped onion and two minced garlic cloves.
Are these cabbage rolls spicy?
They have a mild heat from the inclusion of one teaspoon of crushed red pepper flakes.
How do I assemble a cabbage roll?
Place a handful of the meat mixture near the core end of a leaf, roll it up like a burrito while tucking in the sides, and place it seam side down in the dish.
What size baking dish is required?
A standard 9x13 inch baking dish is recommended for this recipe.
What ingredients make up the sauce?
The sauce is made by whisking together condensed tomato soup, one can of water, and a tablespoon of honey.
Why is honey added to the sauce?
The honey provides a touch of sweetness to balance the acidity of the tomato soup.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C).
How long do the cabbage rolls need to bake?
They bake for a total of 80 minutes: 1 hour covered with foil and an additional 20 minutes uncovered.
Can I add cheese to this recipe?
Yes, you can sprinkle one cup of shredded mozzarella cheese over the rolls during the final 20 minutes of baking.
Should the rolls be spaced apart in the baking dish?
No, the rolls should be placed so that they are touching each other in the dish.
How do I prepare the vegetables for the filling?
Sauté onions and garlic in canola oil for 5 minutes, then add diced tomatoes and shredded cabbage and cook for another 10 minutes.
Do I need to grease the baking dish?
Yes, grease the 9x13 inch baking dish with cooking spray before adding the rolls.
Is this recipe suitable for meal prep?
Yes, these cabbage rolls are excellent for meal prepping as they reheat well and can be made in large batches.
What is the texture of the cabbage after cooking?
The cabbage becomes very tender after being boiled and then baked for over an hour.
Can I use fresh tomatoes instead of canned?
While the recipe calls for a 14.5-ounce can of diced tomatoes with juice, you could use fresh tomatoes as long as you retain enough moisture.
How many servings does this recipe yield?
With approximately 10 rolls, it typically serves 4 to 6 people depending on the serving size.
Is this a traditional Polish recipe?
Yes, stuffed cabbage rolls (often called Golabki) are a staple of Polish cuisine and are featured as such in the tags.
Can I use a different type of oil?
The recipe specifies canola oil, but any neutral vegetable oil will work for sautéing the vegetables.
What type of breadcrumbs should I use?
The recipe recommends Italian seasoned breadcrumbs to add extra flavor to the meat mixture.
How do I avoid overworking the meat filling?
Mix the ground beef, rice, and vegetable mixture gently by hand until just combined.
Do I need to cover the dish with foil?
Yes, covering the dish tightly with foil for the first hour of baking helps steam the cabbage and keep the moisture in.
What should I look for to know the cheese is done?
The cheese should be melted and golden brown after the final 20 minutes of baking.
Can I substitute the ground beef?
While beef is traditional, you could use ground pork or a blend of meats for a different flavor profile.