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Russian Cabbage Rolls with Gravy

Rated as 4.55 out of 5 Stars

"Stuffed cabbage rolls are very popular in Russia and are a staple in people's diet, especially during the winter months. This version is stuffed with rice and mixed ground meat. You can substitute ground turkey for a lighter version."
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Ingredients

1 h 58 m servings 377
Original recipe yields 8 servings (8 cabbage rolls)

Directions

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  1. Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife.
  2. Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  3. Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined.
  4. Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
  5. Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots.
  6. Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls.
  7. Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

Nutrition Facts


Per Serving: 377 calories; 21.1 26.6 20.5 64 164 Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These were good, I used Savoy cabbage as it is easier to roll. I covered them with tomatoe sauce and baked them till they were hot in the center. I find when you add ground pork or chicken to b...

Most helpful critical review

Not enough flavor for me and to much work. I would prefer not to pre fry the cabbage rolls. I would also like to make cabbage rolls without precooking the rice which I think this could be done i...

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These were good, I used Savoy cabbage as it is easier to roll. I covered them with tomatoe sauce and baked them till they were hot in the center. I find when you add ground pork or chicken to b...

Most of my childhood memory includes getting yelled at by my mother, PunamPaul. Come and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eati...

Made it without pork by increasing ground beef by 3/4#

This was delicious. Great with a dollop of sour cream and some dill on top.

It was good! I know cabbage rolls aren't supposed to have bacon, but I added it.

Made it as directed. I felt that it was very good and my wife loved it. She'll see that I make it again. I think that I will blanch the cabbage leaves separately at that time.

Delicious

I used all ground beef for this recipe and added a beaten egg to the meat mixture. We love sauerkraut, so I browned some in the same pan I used to brown the cabbage rolls, then added it to the ...

Not enough flavor for me and to much work. I would prefer not to pre fry the cabbage rolls. I would also like to make cabbage rolls without precooking the rice which I think this could be done i...