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Mom’s Stuffed Cabbage Roll Recipe

Mom’s Stuffed Cabbage Roll Recipe
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5.1 from 15 reviews

No summer cookout is complete without a tray of stuffed cabbages! Tender cabbage leaves stuffed with rice, seasoned ground meats and a rich tomato sauce make this the perfect summer comfort food. Plus these freeze beautifully!

Ingredients

Cabbage:

  • 1 large size head cabbage (about 3–5 pounds)

Meat Mixture:

  • 1 lb ground beef
  • 1 medium onion, chopped small
  • 3 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon parsley flakes
  • 2 eggs
  • 1/4 cup ketchup
  • 2 tablespoon tomato paste
  • 1 1/2 cups cooked, cooled white rice
  • 3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3” side use 4 cans)

Instructions

  1. Prepare the cabbage – Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. If the leaves do not pull off easily, return the cabbage to the pot to boil a minute or two more. When the leaves are cool enough, use a paring knife to shave away the thick center stem from each leaf, without cutting all the way through.
  2. Make the meat – In a large bowl, add the ground beef, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato paste, and parsley. Mix gently to combine. Add in 2/3rd of a can of tomato soup (almost 3/4 of a cup) and mix.
  3. Assemble the cabbage rolls – To stuff the leaves lay down a single large leaf with the cut edge facing you (where the stem was) and place about a 1/2 cup of the meat mixture in the lower third of the leave. If the leaf is huge add more, if smaller add less meat. Fold the sides of the leaf over the meat and roll the cabbage up (like rolling a burrito). Repeat until all of the leaves are stuffed. If you have extra meat just roll it up as meatballs and place it in the baking pan with the stuffed cabbage.
  4. Prepare to bake – Preheat oven to 350F, rack in the center. In a large deep dish (4” at least) baking pan (or two 9×13” glass pans), spread out the remaining soup from the open can on the bottom of the pan. Open up a 2nd can, pour out 1/2 of it and spread it out until the bottom of the pan is covered in a light coating…

Notes

  • These stuffed cabbage rolls freeze beautifully, making them perfect for make-ahead meals.
  • You can customize the meat mixture by adding in your favorite herbs and spices.

Nutrition

Find it online: https://cookedbysarah.com/moms-stuffed-cabbage-roll-recipe/