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Stuffed Cabbage Rolls Recipe

Stuffed Cabbage Rolls are stuffed with ground beef and rice and cooked in a sweet and tangy tomato sauce flavored with a special ingredient.

  • Prep20 min
  • Cook1 hr
  • Total1 hr 20 min
  • Serves5
  • Rating4.6
Stuffed Cabbage Rolls Recipe

Cabbage leaves stuffed with ground beef and rice and cooked in the oven with a sweet and tangy tomato sauce. Stuffed Cabbage Rolls are one of my favorite comfort foods.

Three Stuffed Cabbage Rolls on a plate.

, on this blog. Not counting coleslaw of course. But I greatly prefer cooked cabbage to raw cabbage.

I had a similar Stuffed Cabbage Rolls dish at Shapiro’s Delicatessen in Indianapolis last March. Man do they ever have some good food!

Cabbage Rolls on a plate with fork.

Since then I’ve wanted to make Stuffed Cabbage Rolls at home. I found as many recipes as I could and tried to come up with something that would be similar to Shapiro’s Stuffed Cabbage Rolls.

I submerged the cabbage leaves in boiling water for 10 minutes to get them partially cooked. After draining them, I filled them with ground beef, rice, onion, an egg, and some milk, rolled them up, and placed them seam side down in a baking dish. I covered them in a sweet and tangy tomato sauce with brown sugar, vinegar, and a special ingredient- Gingersnap cookies! It gives them that special something.

It turned out every bit as delicious as I hoped it would.

Next time you need some comfort food just like Grandma’s cooking or Shapiro’s, try Stuffed Cabbage Rolls. It’s a satisfying, filling meal that is bound to lift your spirits. 🙂

Note: Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in the microwave.


  • Unstuffed Cabbage Rolls
  • Old-Fashioned Cabbage Casserole
  • Slow Cooker Spicy Cabbage Beef Soup

    • Originally published Sept 4, 2014.

    Ingredients

    Steps

    1. 1

      Bring a large pot of water to a boil. Remove from heat and submerge cabbage leaves in water. Cover and let sit for 10 minutes. Drain.

    2. 2

      In a medium saucepan heat oil over medium heat. Add onion and cook until softened. Add garlic and cook 1 more minute. Remove from heat. Place half of onion mixture in a medium bowl and leave the rest in the saucepan.

    3. 3

      To the saucepan, add tomato sauce, tomato paste, water, gingersnap crumbs, brown sugar, and vinegar. Bring to a boil and simmer 5 minutes.

    4. 4

      To the bowl with the onion mixture, add ground beef, rice, egg, milk and salt and pepper. Mix together with a wooden spoon or your hands.

    5. 5

      Place about 3 tablespoons of meat mixture at the stem end of each cabbage leaf. Fold left and right sides over and roll up. Place seam side down in a 9x13-inch baking dish.

    6. 6

      Pour tomato sauce over cabbage rolls.

    7. 7

      Cover pan with aluminum foil and bake for 45 minutes in a 375 degree oven. Uncover and bake 15 more minutes. At the point you uncover the baking dish, scoop some tomato sauce on top of the cabbage rolls with a spoon so that they do not dry out.

    Nutrition

    • Calories349

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