Stuffed Cabbage Rolls (Video Recipe)
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.
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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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Stuffed Cabbage Rolls (VIDEO)
Stuffed cabbage rolls are a classic feel-good meal made with simple and inexpensive ingredients. This easy recipe is so full of flavor, and freezer-friendly!
- 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
Preparing Rice and Cabbage:
Rinse 2 cups of uncooked rice and cook in 3 1/2 cups of water with 2 Tbsp olive oil and 1 tsp salt. Cover and simmer for 20 min, or until all water is absorbed (or use a rice maker)
Fill 2/3 of a large soup pot with water and bring to boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
Peel and discard the two outer leaves from each cabbage. Use a knife to cut out the cabbage cores. Place first cabbage in water, cork side down, for 5 minutes, flip cabbage over and continue cooking for 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 of 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 the 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, thinner 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 the remaining 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:
Stovetop Method: If using the pot, bring to a light boil, then cover and simmer for 40 min over medium heat.
Oven Method: 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 for 1 hour.
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 Reheat: 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen