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Delicious Stuffed Cabbage Rolls Perfect For Entertaining!
As the seasons start changing and the weather begins to cool, oversized cozy sweaters find their way out of the closet and comfort food cravings kick in. We huddle over warm stoves stirring pots of stew, layering lasagnas and dolloping cookie dough both into our mouths and onto baking sheets. Although I can’t resist a nibble of homemade cookie dough, there is one other recipe I find myself craving time and time again.
What Are Stuffed Cabbage Rolls ?
Here in the U.S., stuffed cabbage rolls are prominent in Cajun and Louisiana Creoles in the southern part of the country. No matter the variation, each of the regions create a unique and delicious take on this perfect comfort food. This one is definitely inspired by cajun cuisine, and has that spicy kick of flavor to prove it.
This recipe is as pure and comforting as they come. That warm bellied feeling that comes with each bite is something I look forward to every time I make these rolls.
Ingredients
- Ground chuck (you can also replace with ground turkey as well for a lighter option)
- Onion
- Bell pepper
- Celery
- Rice
- Tomatoes
- Spices
How To Make Stuffed Cabbage Rolls Recipe
- Preparation is Key: Start by boiling a generous amount of water in a large pot. Once it’s bubbling, add the whole cabbage and let it cook for a solid 5 minutes. This is going to make peeling those leaves off a whole lot easier.
- Leaf Removal: After boiling, carefully remove the cabbage and start peeling off the large leaves. These are what you’ll use to wrap up the tasty filling.
- Mix It Up: In a bowl, combine ground chuck, diced onion, bell pepper, and celery. Throw in the rice, half of your tomatoes and tomato sauce, and season with salt, pepper, and a dash of cayenne for that kick. Mix well.
- Roll ‘Em Up: Take a cabbage leaf, place a rounded tablespoon of your meat mixture in the center, and roll it up tight, tucking in the edges as you go.
- Layer and Cook: Place the rolls seam side down in a large, heavy pot. Pour the remaining tomatoes and tomato sauce over them, sprinkle with more salt (and cayenne if you’re feeling spicy), and cover tightly.
- Steam to Perfection: Let the rolls steam over medium-low heat for about 1 to 1 1/2 hours. You’re aiming for tender perfection.
Storage
Storing:
Before storing, let the cabbage rolls come to room temperature. Place the rolls in an airtight container. They can be kept in the refrigerator for up to 3-4 days.
To freeze, wrap each roll individually in plastic wrap and place them in a zip-lock freezer bag. They can be frozen for up to three months.
Reheating:
Preheat your oven to 350°F (175°C). Place the cabbage rolls in an oven-safe dish, cover with foil, and reheat for 15-20 minutes or until heated through. If frozen, extend the reheating time to 30-40 minutes.
For a quick option, place a cabbage roll on a microwave-safe plate, cover it with a microwave-safe lid or plastic wrap, and heat on medium for 1-2 minutes, checking every 30 seconds to avoid overcooking.
Can You Make Cabbage Rolls In a Slow Cooker?
Absolutely! Just add and cook on low for 4-6 hours or until tender.
How To Make Vegetarian Stuffed Cabbage Rolls
Simply omit meat and continue recipe as planned.
What Goes With Stuffed Cabbage Rolls?
- This Classic Beef Stew is as comforting as it comes.
- This Chicken Fried Steak is a favorite of my followers! They say it is truly the best they have ever had!
- This Succotash recipe is also an incredible side dish with tons of Southern flair!
- And don’t forget this New Orleans BBQ Shrimp and Grits for more creole flavor!
- Or this Shrimp Etouffee!
Stuffed Cabbage Rolls
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Ingredients
- 1 large cabbage
- 2 lbs lean ground chuck
- 1 large onion chopped
- 1 bell pepper chopped
- 4 celery stalks chopped
- 1/2 cup raw rice
- 2 (10 ounce) cans tomatoes with chiles
- 3 (8 ounce) cans tomato sauce
- salt to taste
- black pepper to taste
- cayenne to taste
Instructions
- Add lots of water to a large pot over high heat. Once water begins to boil, add cabbage and cook for 5 minutes. Finally remove large leaves and reserve.
- Mix together ground chuck, onion, bell pepper, celery, rice, half of the tomatoes and tomato sauce, and salt, pepper and cayenne to taste.
- Now take your large cabbage leaves and place rounded tablespoons of the beef and rice mixture into each leaf. Each time, roll up the leaf, tucking the edges under as you roll.
- Add the rolls to a large, heavy pot and pour the remaining tomatoes and tomato sauce over rolls. Sprinkle with additional salt (and cayenne pepper if desired).
- Cover pot tightly and steam for about 1- 1 1/2 hours over medium low heat.
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Is the rice really raw (uncooked) when it goes in to the mix?
Yes it is. It will cook in the rolls. Just make sure there’s enough liquid. I’ve also found when using brown rice it takes a little longer.