Rating: 4.37 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
40 mins
cook:
1 hr 18 mins
total:
1 hr 58 mins
Servings:
8
Yield:
8 cabbage rolls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.

Nutrition Facts

377 calories; protein 20.5g; carbohydrates 26.6g; fat 21.1g; cholesterol 63.9mg; sodium 164mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
01/08/2020
I used this recipe as inspiration. I remember helping my mother make cabbage rolls when I was a kid but I couldn't remember all of the ingredients. Also I wasn't sure what to do with "dried spices" as an ingredient so I went hog wild with what I had in the cupboard. I made a lot of changes. First I used a pint of leftover rice from a Chinese takeout rather than cooking my own. Second I seasoned the meat mixture with salt pepper and Penzey's Tsardust Memories seasoning (salt garlic cinnamon pepper nutmeg and marjoram). I also added a touch of milk to tenderize the meat and an egg to help bind it all together. The sauce was very different from what my mother made and I'm glad I stuck closer to this recipe than my mother's (which I think was just a jar of Ragu). However rather than dilute tomato paste I used a 28 oz. can of tomato sauce. I seasoned the sauce with Penzey's Frozen Pizza seasoning. Weird I know but believe me when I say it worked. I fried the first batch of rolls but it was such a pain that after I turned them I just snuggled the rest of the rolls into the Dutch Oven covered them with the sauce and popped it into a slow oven (300 degrees F) for three hours. I forgot to add the sour cream into the sauce so I put a little dab on each serving as I dished it out. In my opinion the sour cream isn't optional. It transformed the whole dish and made it more rich and delicious than I thought a tiny dab of sour cream could ever do. Read More
(4)

Most helpful critical review

Rating: 3 stars
01/30/2020
this doesn't tell what dried herbs to use and that is one mistake and it also doesn't mention some of the other steps. but I remember my mother in law using instant rice to help speed up the time. Read More
(1)
19 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2020
I used this recipe as inspiration. I remember helping my mother make cabbage rolls when I was a kid but I couldn't remember all of the ingredients. Also I wasn't sure what to do with "dried spices" as an ingredient so I went hog wild with what I had in the cupboard. I made a lot of changes. First I used a pint of leftover rice from a Chinese takeout rather than cooking my own. Second I seasoned the meat mixture with salt pepper and Penzey's Tsardust Memories seasoning (salt garlic cinnamon pepper nutmeg and marjoram). I also added a touch of milk to tenderize the meat and an egg to help bind it all together. The sauce was very different from what my mother made and I'm glad I stuck closer to this recipe than my mother's (which I think was just a jar of Ragu). However rather than dilute tomato paste I used a 28 oz. can of tomato sauce. I seasoned the sauce with Penzey's Frozen Pizza seasoning. Weird I know but believe me when I say it worked. I fried the first batch of rolls but it was such a pain that after I turned them I just snuggled the rest of the rolls into the Dutch Oven covered them with the sauce and popped it into a slow oven (300 degrees F) for three hours. I forgot to add the sour cream into the sauce so I put a little dab on each serving as I dished it out. In my opinion the sour cream isn't optional. It transformed the whole dish and made it more rich and delicious than I thought a tiny dab of sour cream could ever do. Read More
(4)
Rating: 4 stars
11/28/2017
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 beef burger you need to add flavor.I added fresh minced rosemary basil and parsley about 1 tablespoon of each. I also used my own tomatoe sauce to cover the cabbage rolls.Did not use the sour cream. Read More
(2)
Rating: 5 stars
11/06/2019
I just made these this evening and they were great. Wouldn't change a thing! My husband wanted seconds! Read More
(2)
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Rating: 3 stars
01/30/2020
this doesn't tell what dried herbs to use and that is one mistake and it also doesn't mention some of the other steps. but I remember my mother in law using instant rice to help speed up the time. Read More
(1)
Rating: 5 stars
01/15/2019
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 eating vegetables as we are aware of the countless benefits they have for our health.. This cabbage recipe when I tried at home was not really appreciated by my family but I thought it was really yummy. Thanks for sharing this delicious preparation. Read More
(1)
Rating: 4 stars
07/26/2020
The only thing I did different was doubled the sauce using marinara instead of tomato paste and no water. Very tasty sauce Read More
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Rating: 5 stars
04/25/2019
This was delicious. Great with a dollop of sour cream and some dill on top. Read More
Rating: 4 stars
02/17/2019
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. Read More
Rating: 5 stars
02/02/2019
Delicious Read More