Cabbage Rolls Recipe

My grandma was directly from Poland, so Cabbage Rolls is a dish I’ve enjoyed my whole life. Grandma’s kitchen always smelled incredible, and there was always something amazing to eat!

Why You’ll Love This Recipe

Cabbage rolls are a delightful comfort food that brings warmth to any meal. The Polish version I’m sharing with you combines flavorful beef and pork with rice, wrapped in tender cabbage leaves. The addition of tomato soup gives the tomato sauce a gentle sweetness, making it irresistible. Whether you’re familiar with cabbage rolls or not, this recipe offers a delicious way to enjoy a traditional dish with a modern twist.

Kitchen Equipment You’ll Need

• Medium skillet
• Large pot
• Sharp knife
• Tongs
• Mixing bowl
• 13- by 9-inch baking dish
• Aluminum foil

Ingredients

• 2 Tablespoons vegetable oil
• 1 cup chopped yellow onion
• 1 medium head (about 2 pounds) green cabbage
• 1 pound ground beef
• 1/2 cup cooked rice (white or brown)
• 1/4 cup raisins (I use golden)
• 3/4 teaspoon salt
• 1 can (16 ounces) tomato sauce
• 1/2 cup beef broth
• 1/2 teaspoon paprika
• Sour cream, for serving (optional)

Step-by-Step Instructions

1. Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.
2. In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.
3. Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core.
4. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose—pull it off and out of the water using tongs. Continue removing leaves as they loosen, until you have 8 to 10 leaves. Pat the leaves dry with paper towels.
5. Cut out the thick part of the rib from the bottom of each leaf, but don’t cut more than a third of the way into the leaf.
6. In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt.
7. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet.
8. Place the cabbage rolls, seam side down, in the prepared baking dish.
9. In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls.
10. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.

Tips for Success

• Choose a fresh cabbage with vibrant green leaves for the best results.
• Don’t overstuff the rolls; this will make them difficult to close and cook evenly.
• Feel free to adjust the seasoning to your taste. Add herbs like dill or parsley for extra flavor.

Additional Tips and Variations

You can substitute the meat with ground turkey or chicken for a lighter version. If you prefer a vegetarian option, use lentils or mushrooms in place of the meat. Add a pinch of sugar to the tomato sauce for an extra hint of sweetness.

Nutritional Highlights (Per Serving)

This dish is rich in protein and provides a good dose of vitamins from the cabbage, making it a nutritious option for dinner.

Frequently Asked Questions (FAQ)

Can I make cabbage rolls ahead of time?
Yes, you can assemble the rolls a day in advance and store them in the refrigerator. Bake them just before serving.

How do I store leftovers?
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.

What can I serve with cabbage rolls?
Cabbage rolls pair well with mashed potatoes, a fresh salad, or some crusty bread on the side.

Conclusion

There’s nothing quite like the comfort of homemade cabbage rolls, a dish that brings warmth and flavor to your table. I invite you to try this recipe and experience the rich taste of a beloved family tradition. Don’t forget to share your experiences and any personal twists you add to the recipe!