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Pot Stuffed Cabbage Rolls

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There’s a certain kind of magic in the aroma of cabbage rolls slowly simmering away in a big pot. For many, it’s a nostalgic scent that transports them to family gatherings, cozy winter evenings, or a grandmother’s kitchen. These pot stuffed cabbage rolls are more than just a recipe — they’re a tradition. Tender cabbage leaves cradle a savory mixture of meat and rice, all bathed in a rich tomato sauce that brings the whole dish together.

Perfect for chilly nights, potlucks, or make-ahead freezer meals, this is a recipe that rewards patience with deep, comforting flavor. Let’s walk through the steps, tips, and variations to help you master it at home.

Why This Recipe Works

Stuffed cabbage rolls have stood the test of time across countless cultures — from Eastern European holubtsi to Middle Eastern malfouf — because they use humble ingredients to create a hearty, satisfying dish.

  • Tender cabbage wraps: Lightly boiled or frozen-thawed leaves make the perfect pliable wrap for filling.
  • Flavor-packed filling: A well-seasoned blend of ground meat, cooked rice, onions, garlic, and herbs creates a juicy, rich bite.
  • Tomato sauce simmer: Long, gentle cooking lets all the flavors mingle beautifully.
  • One-pot ease: Less cleanup, more flavor.

Ingredients You’ll Need

For the Rolls

  • 1 large head of green cabbage
  • 1 lb ground beef (or half beef, half pork for extra depth)
  • ½ cup cooked rice (white or brown)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • Salt and pepper to taste
  • Optional: pinch of paprika or herbs such as thyme or parsley

For the Sauce

  • 1 can (15 oz) tomato sauce or crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp sugar (balances acidity)
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth (or water)
  • Salt and pepper to taste
  • Optional: splash of vinegar or lemon juice for tang

Step-by-Step Instructions

Preparing the Cabbage

  1. Remove the core from the cabbage.
  2. Place the whole head into a large pot of boiling water.
  3. Simmer for 5–10 minutes until the outer leaves are soft and easy to peel.
  4. Carefully remove 10–12 large leaves and set aside.
  5. Trim the thick vein at the base of each leaf so they’re easier to roll.

Time-saving tip: Freeze the cabbage overnight and thaw it instead of boiling — the leaves will be just as soft.

Making the Filling

  1. In a large bowl, combine ground beef (and pork if using), cooked rice, onion, garlic, egg, salt, pepper, and any optional herbs.
  2. Mix until just combined. Avoid overmixing, as it can make the meat dense.

Rolling the Cabbage Leaves

  1. Lay one cabbage leaf flat.
  2. Spoon 2–3 tablespoons of filling into the center.
  3. Fold the sides over the filling, then roll from the bottom up like a burrito.
  4. Place seam-side down on a plate.
  5. Optional: Use toothpicks to secure, though they usually hold fine if packed snugly in the pot.

Preparing the Sauce

  1. In a saucepan, combine tomato sauce, tomato paste, sugar, Worcestershire sauce, broth, salt, and pepper.
  2. Simmer for 5 minutes to meld the flavors.
  3. Adjust seasoning, adding vinegar or lemon juice if you like extra tang.

Cooking the Cabbage Rolls

  1. Pour a thin layer of sauce into the bottom of a large Dutch oven or deep pot.
  2. Arrange the cabbage rolls in a single layer, seam-side down.
  3. Pour the remaining sauce over the rolls until mostly covered.
  4. Cover and simmer gently for 1.5–2 hours, or until the rolls are tender and the meat is fully cooked.

Pro tip: Halfway through, check the sauce level. Add a splash of broth or water if it’s reducing too much.

Tips for Recipe Success

  • Cooked rice is key: It binds the filling and ensures even cooking.
  • Season boldly: Cabbage and tomato can mute flavors, so don’t skimp on salt, pepper, and herbs.
  • Mix meats for richness: A beef-and-pork blend gives a more traditional taste.
  • Avoid overcrowding: Rolls should be snug, but with enough space for the sauce to circulate.
  • Make ahead: Assemble the rolls and refrigerate overnight or freeze before cooking.

Variations to Try

  • Hungarian-style: Add smoked paprika to the filling and stir sauerkraut into the sauce.
  • Ukrainian holubtsi: Use a cream-based sauce and swap rice for buckwheat or barley.
  • Vegetarian: Replace meat with lentils, mushrooms, and rice for a hearty meat-free option.

Serving Suggestions

While these cabbage rolls are a complete meal on their own, you can pair them with:

  • Mashed potatoes or buttery boiled potatoes — perfect for soaking up sauce.
  • Crusty bread or dinner rolls — for dipping.
  • Fresh vegetables like green beans, roasted carrots, or a crisp salad — to balance the richness.
  • Sour cream — a classic Eastern European touch.

Storing & Reheating

  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Pack individual rolls with sauce in freezer-safe containers or bags. They can be reheated straight from frozen or thawed first.
  • Reheat: Warm gently in a covered pan with a splash of broth, or microwave with sauce spooned over.

FAQs

Can I use uncooked rice in the filling?
You can, but you’ll need to extend the cooking time and add extra liquid to ensure the rice cooks through.

What’s the best cabbage for this recipe?
Green cabbage is most traditional, but savoy cabbage works well and has softer leaves.

Can I bake stuffed cabbage rolls instead of simmering?
Yes. Arrange them in a baking dish, pour sauce over, cover tightly with foil, and bake at 350°F (175°C) for about 2 hours.

How do I keep the rolls from falling apart?
Trim the thick stem on each leaf, roll tightly, and place seam-side down. Toothpicks can also help if needed.