Description
A classic stuffed cabbage rolls recipe featuring tender cabbage leaves filled with a flavorful mixture of lean ground beef, rice, and vegetables, all simmered in a spicy tomato sauce for a comforting and hearty meal.
Ingredients
Main Ingredients
- 1 large cabbage
- 2 lbs lean ground chuck
- 1 large onion, chopped
- 1 bell pepper, chopped
- 4 celery stalks, chopped
- 1/2 cup rice, parboiled for 5-7 minutes
- 2 (10 ounce) cans tomatoes with chiles
- 3 (8 ounce) cans tomato sauce
- Salt to taste
- Black pepper to taste
- Cayenne pepper to taste
Instructions
- Prepare the cabbage leaves: Add lots of water to a large pot and bring it to a boil over high heat. Once boiling, add the whole cabbage and cook for 5 minutes until the leaves are softened. Remove the large leaves carefully and set them aside to cool.
- Make the filling: In a large bowl, mix together the ground chuck, chopped onion, chopped bell pepper, chopped celery, parboiled rice, half of the canned tomatoes with chiles, half of the tomato sauce, and season with salt, black pepper, and cayenne pepper to taste. Combine well to distribute the flavors evenly.
- Form the rolls: Take each softened cabbage leaf and place rounded tablespoons of the beef and rice mixture in the center. Fold the sides of the leaf over the filling and then roll tightly to enclose the mixture, tucking in the edges to prevent the filling from spilling out.
- Assemble the dish: Place the prepared cabbage rolls into a large, heavy-bottomed pot in a single layer or stacked if necessary. Pour the remaining tomatoes with chiles and tomato sauce evenly over the rolls, ensuring they are well coated. Sprinkle additional salt and cayenne pepper if desired for extra flavor.
- Cook the rolls: Cover the pot tightly with a lid and simmer gently over medium-low heat. Allow the rolls to steam for about 1 to 1 1/2 hours, checking occasionally to ensure the sauce doesn’t dry out. The cabbage should be tender and the filling cooked through when done.
Notes
- Parboiling the cabbage leaves softens them, making them easier to roll without tearing.
- The ground chuck can be substituted with ground turkey or chicken for a leaner option.
- Adjust the amount of cayenne pepper according to your preferred spice level.
- Serve with sour cream or crusty bread to complement the flavors.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 1 hour 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Eastern European
