January 11, 2016

Stuffed Cabbage Rolls (Video Recipe)

Name: Stuffed Cabbage Rolls (Video Recipe)
Prep time: 120 min
Cook time: 90 min
Total time: 205 min
Yield: 18 people (makes 40-50 rolls)
Ingredients: 2 cups white rice (uncooked) (to make 6 cups cooked rice); 2 cabbages (medium); 1 lb ground pork; 1 lb ground turkey; 2 eggs; 6 carrots (medium) (divided); 2 cups mushroom marinara; 1/4 cup white vinegar; 7 Tbsp olive oil (divided); 1 Tbsp unsalted butter; 1 Tbsp sour cream; 1 tsp Salt-free seasoning such as Mrs. Dash; 1 1/2 Tbsp sea salt (divided)

4.59 from 36 votes
140 comments

The texture of these Stuffed Cabbage Rolls is just right; not too squishy and not too firm. Classic cabbage rolls are hearty, healthy and so satisfying.

These stuffed cabbage rolls are the best I've tried! Cabbage rolls (golubtsi) are made with simple, inexpensive ingredients but are super delicious (and a freezer friendly meal!) My family loves these with sour cream and soft French bread.

This recipe uses simple and inexpensive ingredients to make a delicious meal. That’s exactly what I love about Russian and Ukrainian food! The light sauce makes this a feel good meal that even kids love.

My son happily wolfed down 4 of them when he got home from school served with a dollop of sour cream and a thick slice of soft French bread. P.S. these are freezer friendly (more on that below).

Many of you have requested a video tutorial on how to make these classic stuffed cabbage rolls (thanks for lighting that fire under me to do it!). Cabbage rolls aren’t difficult to make. They do take some time but it is a relaxed process (no elbow grease required). If you’ve never given it a go, I hope you feel empowered to try after watching our video. Just be sure watch until the end to hear the important “disclaimer” ;).

Watch Here How To Make Cabbage Rolls:

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Click Here To Print the Step-By-Step Recipe for Cabbage Rolls.

Stuffed Cabbage Rolls (Video Recipe)

4.59 from 36 votes

Prep Time: 2 hours

Cook Time: 1 hour 30 minutes

Total Time: 3 hours 25 minutes

These stuffed cabbage rolls are the best I've tried! Cabbage rolls (golubtsi) are made with simple, inexpensive ingredients but are super delicious (and a freezer friendly meal!) My family loves these with sour cream and soft French bread.

Stuffed Cabbage Rolls made with simple and inexpensive ingredients, but they have so much flavor! Serve with sour cream. P.S. They are freezer friendly!

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: $16-$20

Calories: 273 kcal

Servings: 18 people (makes 40-50 rolls)

Ingredients

2 cups white rice (uncooked) to make 6 cups cooked rice
2 cabbages (medium)
1 lb ground pork
1 lb ground turkey
2 eggs
6 carrots (medium) divided
2 cups mushroom marinara
1/4 cup white vinegar
7 Tbsp olive oil divided
1 Tbsp unsalted butter
1 Tbsp sour cream
1 tsp Salt-free seasoning such as Mrs. Dash
1 1/2 Tbsp sea salt divided

US Customary - Metric

Instructions

Preparing Rice and Cabbage:

Rinse 2 cups uncooked rice and cook in 3 1/2 cups water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer 20 min, or until all water is absorbed (or use rice maker)
Fill 2/3 of large soup pot with water and bring to boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
Peal and discard outer two leaves from each cabbage. Use a knife to cut out the cabbage cores. Place first cabbage in water, cork side down, for 5 minutes, then flip cabbage over and continue cooking 5-6 min. Pull off leaves as they begin to soften. Leaves cook faster if pulled apart. Remove the leaves to a platter to cool when they are done. Leaves are done when soft and yellowish and larger leaves will turn a dull green. Repeat with the second cabbage, adding more water if needed. Reserve 3-4 cups water from the pot.

Preparing the Stuffing:

In a large bowl, combine meats and rice.
Grate 4 carrots and saute in a large pan in 3 Tbsp oil and 1 Tbsp butter over med/high heat until softened then add 1 cup marinara sauce and saute another minute. Add mixture to rice and meats then add 2 eggs and 1 Tbsp salt and mix well.

Cutting Leaves and Making Stuffed Cabbage:

Large leaves: cut the leaves in half down the center along the stem and remove tough stem portion. Place 2 Tbsp meat mixture at top of each leaf (or what you can fit since leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide thiner leaves into the top. Arrange stuffed cabbage in a dutch oven or pot.
Small Leaves: slice off the raised surface of the tough center stem to flatten leaves for easier rolling. Fill each cabbage leaf with about 2 Tbsp meat mixture. Place the filling over the stem/ bottom portion. Roll like a burrito and stuff both ends in.

How to make Podliva (Sauce)

Heat approx. 2 Tbsp olive oil in a skillet. Saute remanding 2 grated carrots with 1 tsp of Mrs. Dash, cooking until soft. Add 1 Tbsp sour cream and 1 cup marinara sauce. Saute another minute and remove from heat.
Pour Podliva sauce over stuffed cabbage and add enough reserved water to almost cover rolls (2 1/2 to 3 cups).

2 Ways to Cook Stuffed Cabbage:

A: If using the pot, bring to light boil, then cover and simmer 40 min over medium heat.
B: If using a dutch oven (recommended method), cover and bake at 450 ° F for 20-25 min in the bottom third of the oven then reduce heat to 350°F and bake 1 hour.

Recipe Notes

To Freeze: Once cabbage rolls are at room temperature, divide them into freezer safe ziploc bags in single layers, adding a little sauce to each bag. Push out any excess air from ziploc bags then seal and freeze.

To re-heat: Thaw completely in ziploc bags in the refrigerator. Add 1 Tbsp oil to a non-stick skillet, then add thawed cabbage rolls, cover and cook over medium heat, turning a few times until heated through.

Nutrition Facts

Stuffed Cabbage Rolls (Video Recipe)

Amount Per Serving

Calories 273 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Cholesterol 52mg 17%

Sodium 792mg 33%

Potassium 507mg 14%

Total Carbohydrates 25g 8%

Dietary Fiber 3g 12%

Sugars 5g

Protein 14g 28%

Vitamin A 73.5%

Vitamin C 48.7%

Calcium 6.8%

Iron 8.9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclosure

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.