Dive into the comforting world of homemade cabbage rolls, a traditional dish that brings together the savory goodness of meat, rice, and spices wrapped in soft cabbage leaves, all baked in a hearty tomato sauce. This recipe for Easy Cabbage Rolls is perfect for anyone looking to recreate a taste of home or explore new flavors in their cooking.
Ideal for a family dinner or a cozy weekend meal, these cabbage rolls are not only satisfying but also packed with flavor. They’re a great way to impress guests or treat yourself to a nourishing, delicious meal.
These Easy Cabbage Rolls are a labor of love that pays off with rich, savory flavors and a comforting meal that will warm any table. Serve them up with a side of crusty bread or a simple salad for a complete dining experience. Enjoy the process and the delicious results!
Ingredients:
- 1 head green cabbage
- 1 cup uncooked rice
- 1 pound ground pork (or ground turkey)
- ½ pound ground beef
- 2 small onions, diced
- 3 cloves garlic, minced
- ½ teaspoon dill weed
- 3 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 can (14 ounces) diced tomatoes with juices
- 1 egg
- 1 ½ cups + ⅓ cup tomato sauce, divided
- 1 can (10.5 ounces) tomato soup
Instructions:
- Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil. Cut approximately ¼ inch off the bottom of the cabbage head and place the whole head in the boiling water. After about 2 minutes, gently peel off the softened leaves. Repeat until all leaves are removed. Set aside to cool.
- Use a small knife to trim the thick part of the stem from each leaf for easier rolling.
- Preheat and Prepare Rice:
- Preheat your oven to 350°F (175°C).
- Cook the rice according to package instructions, but reduce the cooking time by 5 minutes so the rice is slightly underdone. Set aside.
- Cook the Meat Filling:
- In a large skillet, cook the pork (or turkey), beef, onions, garlic, dill weed, parsley, salt, and pepper until the meat is no longer pink. Drain any excess fat.
- Stir in the partially cooked rice, diced tomatoes, and â…“ cup of tomato sauce. Remove from heat and let the mixture cool slightly before stirring in the beaten egg.
- Assemble the Rolls:
- Spread a thin layer of mixed tomato sauce and tomato soup in the bottom of a 9×13 inch baking pan.
- Place about ¼ to ⅓ cup of filling in the center of each cabbage leaf. Fold in the sides and roll up the leaf, placing each roll seam side down in the pan.
- Bake:
- Pour the remaining tomato sauce mixture over the cabbage rolls. Cover the pan tightly with foil.
- Bake in the preheated oven for 75-90 minutes. Let the cabbage rolls cool for 15 minutes before serving.
Notes:
- Leaf Preparation: For smaller leaves, overlap two leaves to provide enough surface area for the filling.
- Leftover Filling: Use any leftover filling for additional dishes such as stuffed peppers or added to soups.
- Freezing: Cabbage rolls can be frozen either before or after baking, making them a great make-ahead meal option.
