How to Make the BEST Stuffed Cabbage Rolls
The real deal, inspired by my Polish family’s recipe, this is the easiest way to make the BEST Stuffed Cabbage Rolls around. Tender beef and rice are stuffed into fresh cabbage leaves then braised in a savory sweet tomato sauce. The ultimate in one pot dinners and totally freezer friendly!
Disclaimer: The post is created in partnership with Le Creuset. All opinions and statements are my own, as always.
I have a ton of food memories from when I was little. Things like vegetable soup and pickled eggs….things my grandfather used to make all the time. I remember him milling around the kitchen for hours on end and, me, sitting in the kitchen watching all the action. Not really sure I was going to like anything he was making….because, seriously, you know what cooked cabbage smells like. Am I right? But whether I liked dinner that evening or not, all the smells, flavors and memories were permanently etched into my memory. Like his Stuffed Cabbage Rolls….or halupki…..that’s what we called them. (or Golabki….because I know people that call them that, too!) And to be honest, whenever I heard that’s what we were having for dinner I was VERY unhappy. Kinda like my aversion to mashed potatoes…..CRAZY….I KNOW!
But now….I crave them. It’s so weird how a dish can just magically be a necessity in your life. I don’t know if it’s my subconscious telling me I NEED to eat Stuffed Cabbage Rolls right now because I think they’re the most delicious thing ever…or if my body just wants something comforting, a little bit of my grandfather sitting there at the kitchen table with me. Either way, I set out to make my own and added a few things to make them a little more my speed. I’m sure he’s not thrilled with my tweaks but if he tried them today, I know he’d be quite proud. To start, I added a bit of grated apple to my tomato sauce and then a splash of apple cider vinegar to get that trademark sweet/sour thing going. It totally makes the dish….and I even add a bit of the sauce to the meat mixture which is a simple blend of ground beef, cooked rice, onion and spices. Then, I wrap them up in blanched cabbage leaves before arranging them in a dish to bake with the tomato sauce.
My grandfather always baked his Stuffed Cabbage Rolls in the same baking dish every single time…..a big black roasting pan that was speckled like a hen. I’m sure your grandmother or mother had one of the same but this is one of those things that you hand down because it’s just a workhorse in the kitchen. He used the same pan for these totally amazingly fabulous Potato Pierogi, too! I don’t have the very same pan and was looking for something similar that would stand the test of time just as my grandfather’s had. So, I partnered with Le Creuset once again to give their Nonstick Braiser a test drive. It was just what I was looking for.
I am seriously in love with my new Le Creuset Non-Stick Braiser! It’s uniquely designed for maximum performance, transforming tough cuts of meat and hearty vegetables into tender, flavorful dishes. Food can be first seared over high heat, then finished slowly in a flavorful liquid. The wide base of the braiser allows ingredients to be placed in a single layer for proper searing; once liquid is added, the tempered glass lid circulates steam to lock in moisture and flavor. It’s the perfect cookware for braising my Stuffed Cabbage Rolls. And it delivers all the ease of nonstick cooking, with a surface that’s free of harmful compounds and will never chip or flake. Sticky and delicate ingredients slide right off, minimizing the need for oil and making cleanup a breeze. I even had baked on tomato sauce that just wiped off so easily….there’s no other pan like it.
The Le Creuset Non-Stick Braiser would be perfect for cooking other dishes like my favorite Champagne and Garlic Braised Chicken or to make a flavorful weekend Pot Roast. And I love this pan so much I’m giving one away to a lucky reader…..because I love you so much. Be sure to scroll down for your chance to get your hands on this awesomeness!!!
How to Make the BEST Stuffed Cabbage Rolls
- 2 tablespoons olive oil
- 1 1/2 cups chopped onion, divided
- 2 28-ounce cans crushed tomatoes
- 4 tablespoons apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup grated apple
- 1 1/2 teaspoon kosher salt, divided
- 1 1/2 teaspoon fresh ground pepper, divided
- 1 large head green cabbage
- 2 1/2 pound lean ground beef
- 3 large eggs
- 3/4 cup panko breadcrumbs
- 1 cup cooked white rice
- Heat the olive oil in a large saucepan over medium-high heat. Add the 1 cup onions to the pot and cook until softened, approximately 8 minutes.
- Add the tomatoes, vinegar, sugar, apple, 1 teaspoon salt and 1 teaspoon pepper to the onions stirring to combine. Bring the sauce to a boil then turn the heat to low and simmer for 20-25 minutes.
- Bring a large pot of water to a boil. Remove the core from the cabbage and place the head in the boiling water. Boil the cabbage for approximately 5 minutes or until the leaves come off easily with tongs. Boil for 1-2 more minutes until the leaves are soft and flexible. You will need approximately 12-14 leaves depending on the size. Remove the leaves from the pot and set aside.
- In a large bowl, combine the ground beef, remaining onion, eggs, breadcrumbs, rice, salt and pepper. Add 1 1/2 cups sauce to the meat mixture.
- Preheat oven to 350 degrees.
- Ladle 1 cup sauce into the bottom of your braising pan or baking dish.
- Using a pairing knife, remove the thick triangular rib from the base of the cabbage leaf. Using clean hands, shape 1/3 cup filling mixture into an oval meatball shape and place in the center of the cabbage leaf and begin to roll up to the outer edge folding in the sides as you go.
- Place the cabbage rolls seam side down in the pan. Cover the rolls with the sauce.
- Cover the dish with the lid and bake for 1-1.25 hours or until the meat is cooked through.
- Serve immediately.
Cabbage rolls can be assembled in a freezer friendly baking dish, covered tightly and frozen for up to 3 months.