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beef stuffed cabbage rolls over mashed potatoes

Stuffed Cabbage Rolls

This delicious Polish style beef stuffed cabbage rolls recipe is a classic European comfort dish that you're going to want to pass down through generations. A beef and rice mixture rolled into steamed cabbage leaves and stewed in a flavorful tomato sauce will make these cabbage rolls a new family favorite.
4.98 from 35 votes
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 20 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Eastern European, European
Servings 8 servings

Ingredients
  

  • 1 large head of green cabbage the bigger the better
  • parsley optional

For the Sauce

  • 2 tablespoon butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 8 oz cans tomato sauce
  • 1 28 oz can crushed tomatoes
  • 1 lemon, juiced save 1 teaspoon zest for the meat filling
  • ¼ cup brown sugar add more or less according to taste
  • 1 tablespoon Worcestershire sauce
  • 1 cup chopped cabbage reserved from the steamed cabbage
  • ½ cup golden raisins, chopped optional
  • salt & pepper

For the ground beef filling

  • 2 lb ground beef I recommend 85/15
  • 1 small onion, grated
  • 2 eggs
  • 4 garlic cloves, minced
  • ½ cup uncooked white rice
  • 1 teaspoon lemon zest
  • 2 teaspoon salt
  • 2 teaspoon black pepper

Instructions
 

Steam and Prep the Cabbage Leaves.

  • Fill a large pot with water and bring to a rolling boil over high heat.
    Once the water is boiling, fill a separate large pot with ice water and set aside.
    Core the cabbage by using a sharp knife and cutting at a tilted angle in a circle around the core. Remove the core and discard.
    Place the whole cabbage in the pot of boiling water for 3-5 minutes until the leaves are soft and pliable. Leaving the cabbage in the boiling water, use a pair of tongs to gently remove one leaf at a time, being careful not to tear.
    Place each leaf into the pot of iced water. Ideally you should expect to get 14-16 large, quality leaves.
    *Chop up the remaining cabbage (whatever is left over after the 14-16 leaves) and set aside for the sauce. You should get about one cup.*
    Once the cabbage leaves have cooled remove them from the ice bath and place on a towel to drain. Then pat dry. Set aside while you make the sauce.

Make the sauce.

  • Melt 2 tablespoon of butter in a heavy bottomed pot or Dutch oven over medium high heat.
    Add in 1 medium chopped onion and cook for about 5-6 minutes until softened. Add in 2 cloves of minced garlic and the reserved chopped cabbage and cook for another minute until fragrant.
    *While the onion is cooking use a zester to get about 1 teaspoon of lemon zest. Set aside for later.*
    Pour in the tomato sauce and crushed tomatoes, along with the juice of 1 lemon, brown sugar, Worcestershire sauce, golden raisins (if using) and a pinch of salt and pepper.
    Bring to a low boil, then turn the heat down to medium low and simmer for another 5 to 7 minutes.
    Taste and add additional salt, pepper or sugar to your preference.
    Remove from the heat and allow to cool.

Make the ground beef filling.

  • In a large mixing bowl combine all of the ingredients for the ground beef filling. Use your hands to thoroughly combine. Then divide into small portions to match the number of leaves you have.
    *For example, if you got 12 leaves divide into 12 equal portions. If you got 16 leaves divide into 16 equal portions.*
    Set aside.

Assemble the cabbage rolls and bake.

  • Preheat the oven to 350 degrees F.
    Pour 2 cups of the tomato sauce into a large casserole dish and spread evenly over the bottom.
  • To make the cabbage rolls lay out a leaf and make a V shaped incision at the bottom, cutting off the firmest part of the stem.
    Shape one portion of the meat mixture into an almond (or football) shape and place on top of the leaf. Then fold the left and right sides over the meat and roll up like a burrito.
    *See photos above for an example.*
    Place the cabbage roll seam side down into the casserole dish with the sauce. Repeat the process until all of the meat and cabbage leaves have been used.
  • Top the cabbage rolls with the remaining sauce and use a spoon to gently push into any cracks and crevices.
    Cover the dish with foil and bake at 350 degrees F for 2 hours and 15 minutes.
  • Remove from the oven and allow to rest for at least 20-30 minutes until serving.
    Serve over mashed potatoes, rice or one their own. Top with fresh parsley if desired and enjoy!
Keyword Christmas, Holiday, Polish, Winter
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