Making stuffed cabbage rolls are relatively easy. However, I would also say it can be a time-consuming recipe. These stuffed cabbage rolls are definitely worth the effort, and you will love them too. I felt the need to make these delicious little rolls when I remembered my mother making them when I was a kid. I remember how delicious they were back then, and decided I needed to make them myself. Stuffed cabbage rolls are a real comfort food for me that reminds me of mom, which makes them all the more special.
Finding Your Way
I have been seeing stuffed cabbage rolls all over the internet lately. These have become one of my favorite recipes ever because they are so delicious. I looked online at a few recipes that were out there just to get a bearing on a few things. I was mostly interested in knowing how to get the cabbage to release from the core. I mostly wanted to know what temperature to cook them at, and how long to cook the rolls. The other thing I took from these internet recipes was to add a cup of cooked rice to the meat mixture. Lastly, don’t forget to add an egg to help bind the meat mixture together. Everything else in this recipe was my own idea. These are basically like little mini meatloaves, rolled in cabbage. If you like meatloaf and cabbage, you will love these.
How To Cook
I contemplated how I wanted to make these. I considered making a soup with them but decided they would be just as good baked in spaghetti sauce. I also added some fresh diced tomatoes to the sauce since I had some freshly picked from my garden. Next time I make these, I am thinking I will put them in the crock pot with some broth. I have got to say that baking them in the spaghetti sauce was so good that I may just stick with it.
While stuffed cabbage is popular in many cultures, I first learned of them from my Polish heritage. My mother used to make them when I was a kid. My mother’s heritage was from Poland, so my mother often made many dishes from her families native land. I am grateful that she shared many of them with my brothers and I. While stuffed cabbage rolls may not be solely Polish, they are said to have originated from one of the Eastern European cultures. I am not sure exactly which culture these rolls originated from, however, the fact that so many people love these means they must be good. In Poland, they call these little gems “gołąbki”. I just call them delicious, no matter what culture lays claim to them.
NOTE: If you are making the stuffed cabbage rolls in a Dutch oven, use 20 coals on top and 10 on the bottom for a 14-inch Dutch oven. See the Dutch oven cooking chart if you have a different size Dutch oven.
See the entire recipe below. Happy cooking!
Stuffed Cabbage Rolls
Stuffed cabbage rolls are delicious and comforting. Try this recipe and your family will be begging for them again and again.
- 1 lb ground beef
- 1 lb ground pork sausage
- 1 c chopped onion
- 1 c chopped mushroom
- 1 c cooked rice
- 1 tbsp minced garlic
- 1/4 c Italian flavored bread crumbs
- 1 egg egg
- 1 tsp crushed dried red pepper
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 - 2 jars spaghetti sauce, or your favorite tomato sauce
- 1 c diced fresh tomato
In a large pot, boil about 4 quarts of water. Lower the temperature to medium-low heat so that the water is simmering.
Cut out the core of the cabbage but leave the cabbage whole. Add the cabbage to the boiling water.
After a minute or two, gently start removing the outer leaves of the cabbage and set aside. Once you have about fifteen to twenty leaves you should have enough for this recipe.
In a large mixing bowl, mix together the meat, onion, mushroom, garlic, bread crumbs, egg, rice, and spices.
Spray some non-stick spray in a baking pan. Take about a palm full of the meat mixture and place in the middle of one of the leaves. Carefully fold the leaves around the meat. Place the roll seam down in the baking pan. Repeat with the remaining leaves.
Smother the cabbage rolls in your favorite tomato sauce. Spaghetti sauce also works great. Cover the rolls with a lid or foil.
Preheat oven to 375° degrees F. Bake for one hour.