Stuffed Cabbage Rolls Recipe

 

Cabbage leaves stuffed with ground beef and rice and cooked in the oven with a sweet and tangy tomato sauce. Stuffed Cabbage Rolls are one of my favorite comfort foods.

Stuffed Cabbage Rolls Recipe

I’m a huge cabbage lover and surprisingly I only have one cabbage recipe, Sweet and Sour Cabbage, on this blog. Not counting coleslaw of course. But I greatly prefer cooked cabbage to raw cabbage.

I had a similar Stuffed Cabbage Rolls dish at Shapiro’s Delicatessen in Indianapolis last March. We were there for our son to have a Retroperitoneal Lymph Node Dissection following treatment for Testicular Cancer and we had to stay in a hotel long enough for him to recover to fly home.

My husband and brother went every day to Shapiro’s to get food to bring back to the hotel. I couldn’t help but order the Stuffed Cabbage Rolls pretty much every day. It was pure, delicious comfort food that really helped me get through an unbelievably stressful time. Food was what we looked forward to each day. Β Even my son who never once lost his appetite during Β 3 months of chemo. There’s no doubt he’s my son. πŸ™‚

Stuffed Cabbage Rolls Recipe

Since then I’ve wanted to make Stuffed Cabbage Rolls at home. I found as many recipes as I could and tried to come up with something that would be similar to Shapiro’s Stuffed Cabbage Rolls.

I submerged the cabbage leaves in boiling water for 10 minutes to get them partially cooked. After draining them, I filled them with ground beef, rice, onion, an egg, and some milk, rolled them up, and placed them seam side down in a baking dish. I covered them in a sweet and tangy tomato sauce with brown sugar, vinegar, and a special ingredient- Gingersnap cookies! Β It gives them that special something.

It turned out every bit as delicious as I hoped it would.

Next time you need some comfort food just like Grandma’s cooking or Shapiro’s, try Stuffed Cabbage Rolls. It’s a satisfying, filling meal that is bound to lift your spirits. πŸ™‚

Stuffed Cabbage Rolls

5 from 3 votes
Stuffed Cabbage Rolls
Print
Stuffed Cabbage Rolls Recipe
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 

Cabbage leaves stuffed with ground beef and rice and cooked in the oven with a sweet and tangy tomato sauce. 

Course: Main Dish
Servings: 5
Calories: 349 kcal
Author: Christin Mahrlig
Ingredients
  • 10 large cabbage leaves from a green cabbage
  • 1 tablespoon vegetable oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 (15-ounce) can tomato sauce
  • 1 (8-ounce) can tomato sauce
  • 1 heaping tablespoon tomato paste
  • 1/2 cup water
  • 6 crushed gingersnap cookies
  • 1/4 cup packed light brown sugar
  • 2 1/2 tablespoons apple cider vinegar
  • 1 pound lean ground beef
  • 1/3 cup long-grain rice, uncooked
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Bring a large pot of water to a boil. Remove from heat and submerge cabbage leaves in water. Cover and let sit for 10 minutes. Drain.
  2. In a medium saucepan heat oil over medium heat. Add onion and cook until softened. Add garlic and cook 1 more minute. Remove from heat. Place half of onion mixture in a medium bowl and leave the rest in the saucepan.
  3. To the saucepan, add tomato sauce, tomato paste, water, gingersnap crumbs, brown sugar, and vinegar. Bring to a boil and simmer 5 minutes.
  4. To the bowl with the onion mixture, add ground beef, rice, egg, milk and salt and pepper. Mix together with a wooden spoon or your hands.
  5. Place about 3 tablespoons of meat mixture at the stem end of each cabbage leaf. Fold left and right sides over and roll up. Place seam side down in a 9x13-inch baking dish.
  6. Pour tomato sauce over cabbage rolls.
  7. Cover pan with aluminum foil and bake for 45 minutes in a 375 degree oven. Uncover and bake 15 more minutes. At the point you uncover the baking dish, scoop some tomato sauce on top of the cabbage rolls with a spoon so that they do not dry out.
Nutrition Facts
Stuffed Cabbage Rolls Recipe
Amount Per Serving
Calories 349
* Percent Daily Values are based on a 2000 calorie diet.

 

 

q

30 thoughts on “Stuffed Cabbage Rolls Recipe

  1. We had left over Bavarian Pot Roast from the weekend so I used that instead of the ground beef. Because of the BPR flavor there was no need for the gingersnaps or brown sugar.Next time, which will be soon, I will follow the directions as the whole family just loves gingersnaps. I posted this because so many of us have leftovers that really work in a stuffed cabbage recipe. It is just something to think about and our version was a big hit but doubt I ever make it again this way because the leftovers were a special request from our daughters who were visiting this weekend.

  2. In our family we call these pigs in a blanket. We top with sauerkraut before adding the tomato sauce. Looking forward to using the gingersnaps for the added flavor. So thankful your son is recovering. God Bless.

  3. My paternal grandmother made these but called them Sarma and used meat with the other ingredients except the gingersnaps. A good friend of ours also made similar rolls called hulopchi with a soured rice and salt pork filling. They are both delicious but have very different tastes.

  4. I am always on the lookout for a new stuffed cabbage recipe, and this one cought my eye with the ginger snaps….I will give it a try! Thanks for posting.

  5. The original recipe is a Turkish one, which does not include any meat and the rolls are covered with grape leaves. They are named “sarmale”, and they are as thin as a finger. In Romania they are also named “sarmale” , they are done almost like yours,; they could be also packed in pickled cabbage leaves, boiled in that syrup as well (this is the original recipe in Romania). You can eat them with polenta. As a secret, add some bacon when you boil them.

  6. My mom used to make this a lot growing up, and I can’t believe I’ve forgotten about it! It really is a great comfort food, and it does sound like the perfect meal to get through a tough/stressful time. I hope everything is going well with your family, Christin!

  7. I have never tried cabbage rolls before but I’ve heard soooo much about it!!!!! I definitely need to make these!!! especially the addition of the gingersnap cookies???? Woooow!!!! That has all my attention! I love anything that is stuffed and doused in delish gravy and this ticks all those boxes!!!! The memory that’s linked with this post is a very inspirational one, of never giving up! πŸ™‚ Lots of love and virtual hugs to you and your beautiful family! :*

  8. Stuffed cabbage rolls are one of my all-time fav comfort foods—I don’t make them NEARLY as often as I’d like though and I think I must change that! I love your twist of using gingersnap crumbs—I’ll bet that adds a ton of amazing flavor!

  9. Christin, you have brought back SO many memories with this recipe! I can’t remember the last time I had cabbage rolls ~ it was when I was a child ~ but it was one of my favorite comfort dishes growing up on our ranch. I have always LOVED cabbage, so the memories came flooding back, and you have me definitely PINNING this to make in the future. And, thank you for the story about your son. This is an amazing post ~ thank you for sharing. God bless to you and your family!!! Hugs to all of you from me and IK!

    1. Well, I haven’t tried your recipe, yet that is. Have tried several from the net but they seem to all come out too heavy. The meat I mean. I loved my Mom’s but she is gone now and I never got a recipe for cabbage rolls from hers. Her’s were light and the meat wasn’t pale in color. Her meat was like meatballs and as said light. They weren’t as big as the ones in the recipes I made from the recipes i’e used. Will try yours though and if they are light enough I will let you know. I enjoy reading your fans remarks too. Thanks for an interesting column.

Leave a Reply

Your email address will not be published. Required fields are marked *