Stuffed cabbage rolls
These Stuffed Cabbage Rolls are my idea of comfort food! A flavor filled meat and rice mixture is rolled up in tender cabbage leaves, topped with chopped bacon, and smothered in a rich tomato sauce - then baked to bubbly perfection.
Servings: 13
Calories: 371kcal
Ingredients
- 1/4 cup white vinegar
- 1 head green cabbage 2-2.5 lbs
- 2 tablespoon olive oil
- 1 large onion diced
- 1/2 cup rice long grain, uncooked, I used basmati
- 2 pounds ground pork or beef
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper
- 15 slices bacon diced
- 4 cups tomato juice
Instructions
- Preheat Oven: Preheat the oven to 375F.
- Prep the Cabbage: Bring a large pot of water to a boil and add the vinegar. Gently peel away the leaves of the head of cabbage. If you're having trouble peeling the leaves without tearing them, dunk the head of cabbage into the boiling water for 1 minute, then peel. Repeat if needed.
- Cook the Cabbage: Add the cabbage leaves to the boiling water and cook for 2-3 minutes, or until softened and pliable. Transfer the leaves to an ice bath for another 2-3 minutes, then drain the leaves well.
- Cook the Rice: Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until translucent and softened. Add the rice, stir, and cook for 1 more minute. Remove the skillet from the heat and let the mixture cool for 5 minutes.
- Combine Ingredients: Add the pork, parsley, dill, salt, pepper, and rice mixture to a large bowl. Mix until well combined.
- Make the Rolls: Slice a V shape at the bottom of each cabbage leaf to remove the thick part of the stem, about 1-2 inches long depending on the size of the leaf. Hold a leaf in your hand and fill it with 3-4 tbsp of the meat mixture. Roll, and use your finger to poke and tuck the sides of the leaf into the roll. Repeat with remaining leaves and meat.
- Assemble: Add the rolls to a large baking dish or oven-safe pot. Sprinkle the chopped bacon over and between the rolls, then pour in the tomato juice to just barely cover the rolls. You can top it off with water if the rolls aren't covered. If using a pot, cover it with a lid. Otherwise, cover the dish with aluminum foil.
- Bake: Bake for 2 hours, then remove the lid or foil, and bake for another 1 1/2 - 2 hours.
Notes
- I got 13 cabbage rolls, but you could get more or less depending on how big or small you make them.
- Store leftovers covered tightly in aluminum foil, plastic wrap or an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1cabbage roll | Calories: 371kcal | Carbohydrates: 14g | Protein: 17g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 408mg | Potassium: 579mg | Fiber: 2g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 2mg