Tender Stuffed Cabbage Rolls Recipe

Bylilan Sage
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Introduction

Tender Stuffed Cabbage Rolls are a comforting dish combining savory meat filling wrapped in soft cabbage leaves and baked in a flavorful tomato sauce. This recipe balances ground beef and pork with spices and a touch of sweetness, perfect for a hearty family meal.

The image shows a white plate with four pieces of stuffed cabbage rolls covered in red tomato sauce and sprinkled with chopped green herbs. One cabbage roll is cut open, revealing a filling made of cooked ground meat and rice with a light brown color. The cabbage leaves are pale yellow with a soft, cooked texture. A dollop of white sour cream is placed to the side of the rolls, next to a sprig of fresh green parsley. A silver fork rests on the plate near the cabbage rolls. In the background, part of another white plate with similar cabbage rolls and a white bowl filled with chopped green herbs can be seen, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup long grain parboiled rice, rinsed until the water runs clear
  • 1 lb ground beef (93%)
  • 1 lb ground pork
  • 1 medium yellow onion, diced
  • 6 scallions, finely chopped
  • 2 tablespoons garlic paste
  • 1 tablespoon jalapeño pepper paste (or 1 tablespoon diced jalapeño as substitute)
  • 1 tablespoon + 2 teaspoons Creole Cajun Seasoning, divided
  • Kosher salt & fresh ground black pepper to taste
  • 1 tablespoon fresh chopped parsley or dill
  • 3 tablespoons Steen’s pure cane syrup (or dark corn syrup as substitute), divided
  • 2 teaspoons Worcestershire sauce
  • 1 whole head green cabbage, core removed
  • 1 (28-ounce) can crushed tomatoes
  • ½ cup beef broth
  • Fresh chopped parsley or dill & sour cream, for serving (optional)

Instructions

  1. Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
  2. Step 2: For the filling: In a large bowl, combine the rinsed parboiled rice, ground beef, ground pork, diced onion, chopped scallions, garlic paste, jalapeño paste (or diced jalapeño), 1 tablespoon of Cajun seasoning, salt, pepper, chopped parsley (or dill), 1 tablespoon of cane syrup (or corn syrup), and Worcestershire sauce. Mix thoroughly with your hands or a spoon until fully incorporated. Cover and set aside to rest.
  3. Step 3: Prep the cabbage: Bring a large pot of salted water to a boil. Cut out the core from the cabbage with a paring knife. Submerge the whole head in boiling water for 2-3 minutes until outer leaves start to loosen.
  4. Step 4: Using tongs, carefully peel off the softened outer leaves and set them on a clean plate to cool before assembling.
  5. Step 5: Assemble the rolls: Place a cabbage leaf lengthwise on a clean surface. Add about 3 tablespoons of filling in the center. Fold in the sides, then roll the leaf tightly like a burrito, sealing the seam underneath. Repeat with remaining leaves and filling.
  6. Step 6: Prepare the sauce: In a large bowl, mix the crushed tomatoes, beef broth, 2 teaspoons Cajun seasoning, 2 tablespoons cane syrup (or corn syrup), salt, and pepper. Stir well to combine.
  7. Step 7: Pour half of the tomato sauce into the prepared baking dish and spread evenly. Arrange the cabbage rolls seam-side down, packing them snugly on top of the sauce. Pour the remaining sauce evenly over the rolls.
  8. Step 8: Cover the dish tightly with foil and bake for 1 hour at 350°F, until the rolls are cooked through and reach an internal temperature of at least 160°F.
  9. Step 9: Serve immediately with a dollop of sour cream and a sprinkle of fresh parsley or dill, if desired. Enjoy!

Tips & Variations

  • Use disposable gloves when mixing the meat filling to keep hands clean and make mixing easier.
  • Substitute jalapeño paste with fresh diced jalapeño for a chunkier texture and fresher heat.
  • Try fresh dill instead of parsley for a different herbal note.
  • For a vegetarian version, swap meat with cooked lentils or mushrooms and increase spices for depth.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through or microwave in short intervals. You can also freeze cooked rolls for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows two white plates each holding two stuffed cabbage rolls covered with red tomato sauce and topped with some green chopped herbs. Each plate has a dollop of white sour cream on the side, and there is a silver fork placed on each plate next to the food. Above the plates, a white baking dish contains more stuffed cabbage rolls in tomato sauce, with a silver spoon lifting one roll from the dish. To the right of the baking dish is a small bowl filled with white sour cream and topped with more chopped green herbs. The background is a white marbled surface scattered with a few green herb pieces and a sprig of fresh parsley, and a soft blue-grey cloth is placed near one plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of parboiled rice?

Yes, but parboiled rice holds up better during baking without becoming mushy. If using regular rice, cook it partially before adding to the filling.

How do I know when the cabbage rolls are fully cooked?

The rolls are done when the internal temperature reaches 160°F and the cabbage leaves are tender. Baking for 1 hour covered generally achieves this perfectly.

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Tender Stuffed Cabbage Rolls Recipe

★★★★★

4.6 from 69 reviews
  • Author: lilan
  • Total Time: 1 hour 30 minutes
  • Yield: 15–17 cabbage rolls 1x
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Description

These Tender Stuffed Cabbage Rolls are a comforting and flavorful dish featuring a savory mixture of ground beef, pork, rice, and aromatic seasonings, all wrapped in softened cabbage leaves and baked in a rich tomato sauce. Perfect for a hearty family meal, this recipe balances spicy Cajun flavors with a touch of sweetness from cane syrup, delivering a satisfying and delicious dinner option.

Ingredients

Scale

Filling

  • 1 cup long grain parboiled rice, rinsed until the water runs clear
  • 1 lb ground beef (93% lean)
  • 1 lb ground pork
  • 1 medium yellow onion, diced
  • 6 scallions, finely chopped
  • 2 tablespoons garlic paste
  • 1 tablespoon jalapeño pepper paste (or 1 tablespoon diced jalapeño)
  • 1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
  • Kosher salt & fresh ground black pepper, to taste
  • 1 tablespoon fresh chopped parsley or dill
  • 3 tablespoons Steen’s pure cane syrup (or dark corn syrup), divided
  • 2 teaspoons Worcestershire sauce

Cabbage & Sauce

  • 1 whole head green cabbage, core removed
  • 1 (28-ounce) can crushed tomatoes
  • ½ cup beef broth
  • 2 teaspoons Creole Cajun Seasoning
  • Salt & pepper, to taste
  • Nonstick spray for baking dish

To Serve (Optional)

  • Fresh chopped parsley or dill
  • Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside.
  2. Prepare Filling: In a large mixing bowl, combine the rinsed parboiled rice, ground beef, ground pork, diced onion, chopped scallions, garlic paste, jalapeño paste (or diced jalapeño), 1 tablespoon of Cajun seasoning, salt, pepper, chopped parsley or dill, 1 tablespoon of cane syrup, and Worcestershire sauce. Mix thoroughly with your hands until well incorporated. Cover the bowl with foil or plastic wrap and let the filling rest while you prepare the cabbage.
  3. Prep Cabbage: Bring a large pot of salted water to a boil. Remove the core from the cabbage head using a paring knife. Place the whole cabbage head into the boiling water for 2-3 minutes until the outer leaves start to loosen and soften. Using tongs, carefully peel off the softened outer leaves and place them on a clean plate to cool.
  4. Assemble Rolls: Lay a cabbage leaf flat on a clean surface. Spoon about 3 tablespoons of the filling into the center of the leaf. Fold the sides over the filling, then roll the leaf lengthwise into a tight log, similar to a burrito. Place the rolls seam side down on a plate. Repeat with remaining leaves and filling to make 15-17 rolls.
  5. Prepare Sauce: In a large bowl, combine the crushed tomatoes, beef broth, remaining 2 teaspoons of Cajun seasoning, 2 tablespoons of cane syrup, and salt and pepper to taste. Stir well to combine. Pour half of this tomato sauce mixture into the prepared baking dish, spreading it evenly.
  6. Arrange Rolls: Place the cabbage rolls seam side down into the baking dish on top of the sauce, packing them tightly together. Pour the remaining sauce evenly over the rolls.
  7. Bake: Cover the baking dish tightly with foil. Bake in the preheated oven for 1 hour, or until the cabbage rolls are cooked through and have reached an internal temperature of at least 160°F (71°C).
  8. Serve: Remove from oven and serve immediately. Garnish with a dollop of sour cream and fresh parsley or dill if desired. Enjoy your tender stuffed cabbage rolls!

Notes

  • Use disposable gloves when mixing the filling to keep hands clean and prevent any irritation from spicy ingredients.
  • Make sure to rinse the rice thoroughly to remove excess starch for the best texture.
  • Adjust jalapeño pepper paste quantity based on your preferred spice level.
  • If you can’t find Steen’s pure cane syrup, dark corn syrup is a good substitute.
  • Check the internal temperature of the rolls with a thermometer to ensure they are fully cooked.
  • Leftovers can be stored covered in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Southern American with Cajun influences

Keywords: stuffed cabbage rolls, cabbage rolls recipe, baked cabbage rolls, Cajun stuffed cabbage, ground beef and pork cabbage rolls

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