Stuffed Cabbages Rolls

This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that’s hearty, delicious and simple to make.

I’ve been eating stuffed cabbage since I was a child, and I’ve been working on this recipe for a long time to create the ultimate rendition of cabbage rolls. Serve your stuffed cabbage rolls with a side of Instant Pot mashed potatoes and parmesan roasted broccoli, and watch the rave reviews pour in!
I grew up eating cabbage rolls, and I’ve had enough in my time to know the difference between a good cabbage roll and a less than stellar cabbage roll. My version of cabbage rolls features a flavorful beef and rice filling, and the rolls are cooked in a simple homemade tomato sauce for fabulous results.

The first step is to make your filling. The filling is a combination of ground beef, cooked rice, onions, garlic, egg and seasonings. Everything gets mixed together to form the base of your dish.
The meat mixture gets wrapped up inside cooked cabbage leaves, then the cabbage rolls are layered in a baking dish on top of homemade tomato sauce and baked. This dish takes over an hour to bake because to want to make sure your meat is cooked through, so plan accordingly!

If you try to remove raw cabbage leaves from the cabbage head, you’ll want to slice off the root end and very carefully peel the leaves off to avoid tearing. Sometimes tearing is inevitable no matter how careful you are, so I’ve found the best method is to cook the head of cabbage first. Cut off the root end, then submerge your cabbage head in a pot of boiling water until the leaves are tender and can easily be peeled away.

Stuffed Cabbage Rolls recipe is made with cabbage leaves stuffed with a flavorful mixture of ground meat and rice. After that baked to perfection in a tomato-based sauce. A delicious and filling dinner, which also freezes well, so you can meal plan and prepare it in advance. A complete meal on its own with protein, carbs, and fiber!

Casserole recipes are a staple around here, and this one is definitely a favorite. I like how this classic dish is so easy to prepare, and a great way to use some leftover rice. Since this recipe is so popular on the blog, we have made a slow cooker version for you to enjoy. Also, if you are short on time, we recommend you try this Unstuffed Cabbage Rolls recipe. It has the same great flavors, but it cuts down the prep work.

Ingredients

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2 cups raw long-grain rice
4 cups water
2 massive heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
3/4 cup raw long-grain rice
1 pound extra-lean floor beef
1/2 pound Beef sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon floor black pepper
1/2 teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can complete peeled tomatoes, with liquid
8 bay leaves

Directions

Wash rice thoroughly. In a medium saucepan, mix two cups rice and four cups water. Bring to boil; decrease heat, cowl and simmer for 20 minutes or till all of the water is absorbed.
In the meantime, put off the core from the cabbages the usage of a thin, lengthy knife. Place 1 cabbage in a microwave proof container with a lid with core aspect down. Pour half of cup water into the container with the cabbage, cover, and microwave on HIGH (full power) for 10 minutes. Carefully flip cabbage over and prepare dinner blanketed for an extra 10 minutes. When cabbage is cooked, let sit down till it is cool ample to handle.
Separate leaves carefully, putting off any challenging ribs. Cook the 2d cabbage in the equal manner.
Divide chopped onions in half. Saute one-half of the onions in three tablespoons butter; cook dinner simply till translucent (do now not brown). In a giant mixing bowl, combine collectively each the cooked and raw rice, cooked and raw onions, floor beef, red meat sausage, garlic, dill weed, salt, black pepper and sugar and combine properly to blend.
Spoon about two tablespoons of combination onto every cabbage leaf. Bring one give up of cabbage leaf over mixture, roll, and tuck ends in to forestall any filling from falling out.
Preheat oven to 350 stages F (175 tiers C). Prepare two 9×13 inch casserole dishes through setting some leftover cabbage leaves in backside of each. Arrange cabbage rolls in a single layer tight towards every other.
In a meals processor or blender, procedure condensed tomato soup and tomatoes. Pour tomato combination over the cabbage rolls till simply covered.
Place four bay leaves on pinnacle of sauce in every dish. Cover every dish tightly with aluminum foil.
Bake in a preheated 350 stages F (175 stages C) oven for two hours. Once cooked, eliminate the dishes from the oven and let cool for 15 minutes earlier than disposing of aluminum foil. Serve hot.