6 Recipes

Stuffed Cabbage Recipe

Stuffed cabbage done right — Stuffed Cabbage Rolls, Reuben Stuffed Cabbage Rolls, Galumpki, and Sarma, for a supper that feeds the whole table.

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Stuffed Cabbage Rolls

A classic dish of tender cabbage leaves filled with a savory mixture of ground beef, rice, and herbs, baked in tomato sauce.

1 hr 30 min370 cal22 g proteinServes 834 saves

Sarah Jane K

Ingredients

1 head green cabbage
1 cup long grain white rice
1½ pounds ground beef
2 small yellow onions, diced
3 cloves garlic, minced
½ teaspoon dried dill
3 (14.5 oz each) cans tomato sauce
3 tablespoons chopped fresh parsley
to taste salt and black pepper
1 egg
Grated cheddar cheese(optional)

Instructions

1Bring a large pot of water to a boil. Cut about ¼ inch off the bottom of the cabbage head and place the whole head into the boiling water. Boil for about 2 minutes, or until the outer leaves soften. Carefully peel off the softened leaves. Return the cabbage to the water and repeat until all usable leaves are removed. Let leaves cool, then trim any thick stems.
2Preheat oven to 350°F (175°C).
3Prepare rice according to package directions, but reduce cooking time by 5 minutes so it is slightly undercooked. Set aside.
4In a large skillet over medium heat, cook ground beef, onions, garlic, dill, parsley, salt, and pepper until no pink remains. Drain excess fat. Stir in the cooked rice, ⅓ cup of tomato sauce, and the egg. Mix well.
5Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish.
6Lay a cabbage leaf flat. Place ¼ to ⅓ cup of filling in the center. Fold in the sides and roll up tightly. Place seam side down in the baking dish. Repeat with remaining cabbage and filling.
7Pour remaining tomato sauce evenly over the rolls.
8Cover tightly with foil and bake for 75–90 minutes, until cabbage is tender. If adding cheddar, wait until last 10 minutes, add cheese and leave uncovered while finishing cooking.
9Let cool for 15 minutes before serving.

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More to try

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Cajun Shrimp & Sausage Stuffed Cabbage

620 cal1 hr 30 min8 saves

Apricille Thornton

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Stuffed Cabbage Rolls (Galumpki)

370 cal1 hr11 saves

Brandi Krueger

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Cabbage Leaves Wrapped Around Sunday Supper

Stuffed cabbage is one of those meals that stretches a pound of ground beef and a cup of rice into dinner for everybody, with leftovers that taste better the next day. It takes some time at the counter, but almost none of it is hard.

Cooks on Pepper reach for this collection when it's cold out, when there's a big head of cabbage in the crisper, or when they want something that can sit in the oven while the rest of the evening gets handled.

Every recipe here is a real pan of stuffed cabbage: the classic Stuffed Cabbage Rolls with beef and white rice, Reuben Stuffed Cabbage Rolls with corned beef and sauerkraut, Baked Stuffed Cabbage ~ Sarma with chuck and pork, Galumpki, a Cajun Shrimp & Sausage version, and one that works with peppers if that's what you've got.

Quick Tips

1
Boil the leaves first
Drop the cored head into boiling water for 3 to 5 minutes and peel off leaves as they soften, so they roll without cracking.
2
Shave the thick rib
Lay each leaf flat and slice the tough center rib down thin with a paring knife. It rolls tighter and cooks evenly.
3
Use uncooked rice
Raw long grain white rice soaks up juice from the beef and sauce as it bakes; about 1 cup to 2 pounds of meat keeps the filling tender, not pasty.
4
Cover and bake low
Line the pan with extra leaves, cover tight with foil, and bake around 325°F for 2 hours so the cabbage goes completely soft.