Make the Best Stuffed Cabbage Rolls Ever

Make the Best Stuffed Cabbage Rolls Ever

Happy Thursday everyone! Since Throwback Thursdays are a thing, I’m giving you a throwback recipe. This Hungarian version of stuffed cabbage rolls is a classic that has been served for generations across the globe. It continues to be a relevant dish in the food world even today. Mostly because of the amazing flavor that reminds us all of our Grandmothers cooking.

Cabbage rolls are a labor of love and as such are usually reserved for special occasions or times when feeding large crowds. It is a relatively cheap dinner for the quantity. It can be made in advance and enjoyed a day or two later. the flavors only get better as it sits!

Now I didn’t grow up eating these. My Mom never could stand how cabbage makes the whole house smell. I got into cabbage rolls from my husband. His family makes them all the time. I was greatful one year to have his Grandmother give me her recipe for them and after some experimentation, the recipe below was born.

The first few times I made these, about 17 years ago, it was a disaster! I had made the mistake of using a deep roasting pan with a glass lid. The lid had a hole in it for steam to escape. This stopped the cabbage rolls from cooking. It took way longer than it should have and the cabbage was still slightly crunchy!

So even if you have a hard time making them the first time around, don’t give up! Try, Try again! I didn’t quit on it even though I wanted to at times and now we all love them!

Swaps & Specs:

• Make sure when prepping the cabbage, you don’t forget the thin down the thick vein in the leaf or cut it out completely.

• The meat mixture can be all beef instead of the 50/50 beef/pork .

• The bacon is part of authentic Hungarian stuffed cabbage rolls but you can leave it out.

• The rolls taste even better the next day. Simply reheat them in the oven to do the whole pan. 350* for 45 minutes or until bubbly.

• Some people don’t like sauerkraut, if you are absolutely against it. Leave it out.

• The rolls can be made and frozen prior to being baked. To cook them from frozen, simply thaw in the refrigerator and follow rest of instructions.

Cabbage rolls are time consuming, not gonna sugar coat it. But the cooked all day flavor and the way the house smells is just so comforting. It’s all a part of the Sunday family dinner experience! Try this version, you won’t be disappointed. As always, feel free to reach out with any questions, I will get back to you! Enjoy!

Stuffed Cabbage Rolls

Meat and rice rolled in a cabbage leaf then covered in tomato and kraut. An old world classic.

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Prep Time 1 hour hr

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Miscellaneous

Cuisine Hungarian

Servings 15 people

Calories 204 kcal

Equipment

• very large roasting pan with lid or a roaster oven

Ingredients

  

• 3 heads cabbage
• 2 lbs ground beef 80/20
• 2 lbs. ground pork
• 3 large eggs
• 2 cups long grain rice
• 1 stick butter
• 4 medium onions, chopped
• 2 28oz. cans petite diced tomatoes
• 2 28oz. cans tomato sauce
• 2 14oz. cans kraut
• 1 lb. bacon
• 6 oz. tomato paste
• 4 cloves garlic, chopped
• 2 tbsp. dried thyme
• 2 tbsp. dried oregano
• 1 tbsp. kosher salt plus some for cabbage water
• 1 tbsp. black pepper

Instructions

 

Prep the cabbage:

• Get a large pot of boiling water going. Season with salt. While that is coming to a boil, core the cabbage and pull off any loose leaves. Place one cabbage in boiling water. Roll it around so it all gets covered. Once it cooks for about 2-3 minutes the leaf should peel back without tearing. Just keep removing the leaves from the head. Once a leaf comes off, ensure that it is bendable by the stem. If you can bend it, it good and place it in a bowl.
• Continue until all the leaves are removed. The ones that are larger will be used for the rolls, the smaller inner leaves we will use for a protective layer in the bottom of the pan.
• Trim each large leaf by using a sharp blade and cutting the back off the thick vein of the cabbage leaf. This will enable the leaf to roll up without an issue. Go through all the leaves until complete. Don't worry about the smaller ones, we aren't stuffing them.

Prep the filling:

• Start by melting the butter in a pan and cooking the onions until golden brown about 7-10 minutes. Add chopped garlic and cook for a few minutes more. Remove from heat and cool.
• In a large mixing bowl, add meats, rice, eggs, tomato paste and seasonings. Mix thoroughly. Once the onions are room temp, add to meat mixture and mix again.
  

Make the rolls:

• Prep the pan by laying the small leaves in al even layer across bottom. Then layer the bacon on top of that, using half the pack.
  
• Place a leaf on a flat surface and add about 2-3 tablespoons of filling towards the bottom by the vein. Roll it up 1 rotation, then fold the sides in and continue rolling the rest of the way. You will end up with a little tucked roll. Set in pan, seam side down. go until you have a complete layer.
  
• Once you have an even layer of rolls, dump 1 can each of tomatoes, tomato sauce and sauerkraut in an even layer over the rolls. Then finish the rest of the rolls in another layer. Place the rest of the bacon on the top of those rolls. Dump 1 can of each of tomatoes, tomato sauce and sauerkraut on that. Spread to make sure everything if covered.
  
• Cover with lid and bake at 350° for 1 1/2 hours or until cabbage is tender and meat is cooked through.
  

Notes

• The rolls taste even better the next day! make them in advance or eat them twice!

Keyword beef, cabbage, rice