Valentina Ablaev
A step-by-step recipe for classic Russian Cabbage Rolls. Stuffed cabbage filled with ground meat, rice, sauteed vegetables rolled in cabbage in a delicious sauce.
Just like authentic borscht and Oliver Salad, these rolls are a must in the Russian kitchen.
stuffed cabbage rolls-
Whenever I make stuffed rolls, it always reminds me of my mom’s cooking. I remember making these with her, such awesome memories. This recipe is hers and I’m so excited to share it. Cabbage leaves stuffed with rice, meat and veggie filling and baked in a juicy sauce. The rolls are so tender and juicy once baked. The flavors are similar to that of our oven braised cabbage! Serve both at family gatherings and holidays.
how to make cabbage rolls-
Though the process of making stuffed cabbage (pigs in a blanket) is slightly more time consuming than most recipes, it’s SO worth the wait.
cook rice-
- Cook long grain white rice 12 minutes. The rice should be cooked but not fully cooked, it will finish cooking when cabbage rolls are baking.
- Drain and rinse under cold water. Cover and set aside.
cook and prepare cabbage-
- Remove center of cabbage.
- Add to pot and cover with water. As cabbage leaves are tender and cooked, remove single leaves so they don’t turn mushy.
- Once cooked, layout cabbage leaves. Remove the center thickest part of leaf (core) and cut cabbage leaf into 3 part for smaller cabbage rolls or 3 parts for large cabbage rolls.
sautee vegetables-
- Chop onions, saute in a skillet with butter.
- Add grated carrots, cook until tender about 4 minutes. Set aside to cool.
prepare filling-
- In a bowl, combine the rice, sauteed vegetables, ground meat and remaining ingredients.
- Mix everything until well incorporated.
NOTE: We use Vegeta seasoning because we love it and that’s what I grew up using. If you don’t have Vegeta, substitute for your favorite seasoning (but you really need to purchase some, it’s amazing on everything).
how to wrap cabbage rolls-
- Reserve the thickest cabbage leaves to align the baking dish to keep cabbage rolls from burning.
- Take one of the leaves, add some filling to the leaf. Shape cabbage roll into a cone.
- Take the tops of the leaf that’s sticking out and tuck it down into the filling.
how to bake cabbage rolls-
I like to align the bottom of my baking dish or dutch oven with leftover cabbage leaves, they keep the cabbage rolls from burning.
- Cover bottom of a baking dish with cabbage rolls.
- Layout first row of stuffed cabbage rolls over leaves.
- Add red pepper and butter.
- Add the second layer of stuffed cabbage and top with remaining butter and peppers, pour sauce over everything.
- Cover tops of cabbage rolls with more cabbage leaves.
- Cover baking dish with foil when baking.
BAKING DISH: I have a really deep baking dish that I use and am able to get two rows in and fit all of the cabbage rolls. If you don’t have a deep dish, use two casserole dishes or a Dutch oven.
sauce for stuffed cabbage recipe-
If you will be baking the rolls immediately, you can pour the sauce while it’s hot over the stuffed rolls. If you will be making them in advance, allow the sauce to completely cool before pouring over rolls.
- Bring ketchup to a slight boil in a pan.
- Add the sour cream, heavy whipping cream, salt, pepper and mix vigorously.
- Add the broth, let cook about 30 seconds.
how long do I bake stuffed cabbage?
The baking time for stuffed cabbage will depend on the size of the cabbage rolls and what you bake them in. Anywhere between 1 – 1 1/2 hours for baking.
can I freeze rolls?
Yes, cabbage rolls freeze great and you can freeze them uncooked or cooked.
UNCOOKED: Completely follow recipe instruction until you need to bake the cabbage rolls. Place in freezer, they rolls will be good up to 3 months. Completely THAW in the refrigerator before baking and bake per original instructions.
COOKED: Add cooked rolls to a freezer container, will last up to 3 months. To reheat, thaw completely and reheat in a skillet with the tomato sauce over low heat.
I can’t wait for you to give these classic stuffed cabbage rolls a try. Don’t forget to add sour cream and fresh dill before serving. 🙂
Try these other DINNER recipes:
- Stuffed Peppers Recipe– expected flavors, so good.
- Chicken Cordon Bleu Casserole– the ham and cheese filling in the sauce if wonderful.
- Savory Crepes– another recipe shared by mom.
- Baked Lemon Butter Chicken Thighs– easiest dinner.
Traditional Stuffed Cabbage Rolls Recipe
Ingredients
cabbage rolls-
- 1 large head of cabbage
- 1 cup uncooked rice
- 4 Tbsp unsalted butter
- 1 large onion
- 2 large carrots
- 2 lbs ground pork
- 1 tsp ground black pepper
- 2 tsp salt
- 2 tsp Vegeta seasoning or favorite seasoning
- 2 Tbsp dill
- 1/4 cup mayo
- 2 garlic cloves minced
- 8 Tbsp butter cut into slices
- 1 red pepper
sauce-
- 3/4 cup ketchup
- 3 Tbsp sour cream
- 3 Tbsp heavy whipping cream
- ¾ tsp salt
- ¼ tsp ground black pepper
- 2 cups chicken broth
Instructions
cook cabbage –
- Prep cabbage. Remove the core from a large head of cabbage and discard the outer few leaves.
- Boil leaves. Place the cabbage in a large pot and cover completely with water. Bring to a boil and cook for about 5 minutes.
- Separate cabbage leaves. Carefully turn the cabbage over and continue cooking. As the leaves begin to soften, gently peel them away from the head. The leaves should be pliable but not mushy. Continue removing softened leaves until most of the cabbage has been cooked. Set aside to cool.
make filling –
- Cook rice. Cook the rice for about 12 minutes, just until it begins to soften. Do not overcook, as the rice will finish cooking in the oven. Drain and rinse under cold water, then transfer to a large mixing bowl. The rice will not be fully cooked.
- Cook onions. Meanwhile, sauté the onions in 2 tablespoons of butter over medium-high heat until softened.
- Cook carrots. Clean and grate the carrots. Add them to the onions along with the remaining 2 tablespoons of butter. Cook until the carrots are tender. Remove from the heat and allow the vegetables to cool slightly.
- Mix up filling. In a large bowl, combine the rice, ground meat, sautéed vegetables, seasonings, dill, mayonnaise, and minced garlic. Mix until well combined.
- Cut cabbage leaves. Once the cabbage leaves have cooled, trim away the thick center rib from each leaf. Depending on the size, cut the leaves into 2 or 3 sections.
- Prep baking dish. Line the bottom of a roasting pan or casserole dish with any unused cabbage leaves.
- Build rolls. Take a section of cabbage leaf and place a portion of the meat mixture in the center. Shape the filling into a small cone. Fold the sides of the cabbage around the filling, leaving the top slightly open.
- Stack cabbage rolls. Place the cabbage roll seam-side down in the prepared baking dish. Repeat with the remaining filling and cabbage leaves until you have a complete layer.
- Garnish. Remove the seeds from the red pepper and slice it into thin strips. Scatter half of the pepper strips over the cabbage rolls and top with half of the butter, cut into small pieces.
- Continue layering rolls. Add the remaining cabbage rolls in a second layer. Top with the remaining pepper strips and the rest of the butter.
make sauce –
- Cook the sauce. In a skillet, bring the ketchup to a gentle simmer. Add the sour cream, heavy cream, salt, and pepper, whisking until smooth. Stir in the broth and simmer for about 30 seconds.
- Cool. Allow the sauce to cool slightly before pouring it evenly over the cabbage rolls.
- Cover rolls with sauce. Cover the cabbage rolls with additional cabbage leaves to prevent the top layer from drying out or browning too quickly during baking. Discard these leaves before serving.
- Bake. Cover the dish tightly with foil and bake at 375°F for 60–80 minutes, or until the cabbage rolls are tender and the top cabbage leaves are lightly browned.
- Serve. Serve warm with sour cream, fresh dill, and enjoy!
Notes
- Choose the right cabbage. Look for a large head of cabbage with plenty of big outer leaves and minimal blemishes. Larger leaves are much easier to fill and roll.
- Test the seasoning. Before assembling the cabbage rolls, cook a small spoonful of the filling in a skillet and taste it. This is an easy way to adjust the seasoning before filling all of the rolls.
- Don’t overfill. It can be tempting to pack in extra filling, but smaller rolls are easier to shape and hold together better while baking. They also cook more evenly.
- Storage. Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 4 days.
- Reheat. For a single serving, reheat the cabbage rolls in a skillet over medium heat until warmed through. For larger portions, cover with foil and bake at 350°F for 20–30 minutes. Add a splash of broth if needed to keep the rolls moist.
- Freeze. Stuffed cabbage rolls freeze wonderfully. Let them cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
