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EASY STUFFED CABBAGE ROLLS RECIPE Recipe Image

EASY STUFFED CABBAGE ROLLS RECIPE

This easy easy stuffed cabbage rolls recipe recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • heads of cabbage
  • lbs ground beef
  • cups cooked rice
  • egg
  • tsp garlic
  • tbsp parsley
  • slices diced onion
  • oz. can tomato sauce
  • oz. can crushed tomatoes
  • /4 cup tomato sauce in meat
  • Salt & Pepper to taste

Method
 

  1. ) In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
  2. ) In a large bowl, combine rice, onion, egg, milk, salt, and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf.
  3. ) Pull together cut edges of the leaf to overlap; fold overfilling. Fold in sides and roll-up.
  4. Place six rolls in a 4- or 5-qt. slow cooker, seam side down.
  5. ) In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.
  6. Easy Stuffed cabbage rolls with ground chuck and eggs
  7. INGREDIENTS:
  8. tablespoons good olive oil
  9. /2 cups chopped yellow onions (2 onions)
  10. (28-ounce) cans crushed tomatoes and their juice
  11. /4 cup red wine vinegar
  12. /2 cup light brown sugar, lightly packed
  13. /2 cup raisins
  14. /2 teaspoons kosher salt
  15. /4 teaspoon freshly ground black pepper
  16. large head Savoy or green cabbage, including outer leaves
  17. For the  filling:
  18. /2 pounds ground chuck
  19. extra-large eggs, lightly beaten
  20. /2 cup finely chopped yellow onions
  21. /2 cup plain dried breadcrumbs
  22. /2 cup uncooked white rice
  23. teaspoon minced fresh thyme leaves
  24. /2 teaspoons kosher salt
  25. /2 teaspoon freshly ground black pepper
  26. INSTRUCTIONS:
  27. ) For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  28. )Meanwhile, bring a large pot of water to a boil.
  29. ) Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it’s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  30. ) For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  31. ) Preheat the oven to 350 degrees F.
  32. ) To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll.
  33. ) Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you’ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender.
  34. ) Serve hot with tomato sauce, cornbread fritters or with cornbread muffins.