Stuffed Cabbage

    • Prep Time
    • 30 mins
    • Cook Time
    • 2 hrs
    • Yield
    • 25-30 rolls

Stuffed cabbage is Russian comfort food. It makes me think of my childhood every time I eat it.

So, I’m so happy I can share my mother’s recipe with you.  I don’t know if I can say that this is the BEST stuffed cabbage recipe, since I’m kinda biased. But when my husband had them for the first time, he said they were amazing.

Russians make stuffed cabbage savory, not sweet. We like a little bit of heat, so we make ours spicy. I hope you try this recipe, love it and make it many times for your family. Enjoy!

Rate Recipe

3 Ratings

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 large carrot, diced
  • kosher salt
  • freshly ground pepper
  • 2 tbsp tomato paste
  • 2 lbs ground beef
  • 1/2 cup dill, chopped
  • 1/2 cup raw rice
  • 1 very large cabbage (savoy if available)
  • 2 cups tomato juice
  • 2 cups water
  • 4 bay leaves

Instructions

  • 1. In a heavy-bottom pan, heat oil over medium heat. Add onion and sauté for 5 minutes. Add the carrot and continue to cook.
  • 2. Season onion and carrot mixture with salt and pepper. Add tomato paste and mix until incorporated. Cook for another 5 minutes and remove from heat.
  • 3. In a large bowl, mix ground beef, sautéed vegetables, dill and rice. Mix together until everything is evenly incorporated, using your hands.
  • 4. Meanwhile, bring a large pot of boiling water to a boil. Boil whole cabbage for 15 minutes.
  • 5. Remove cabbage and let it cool until manageable. Cut out core, and begin peeling off the leaves.
  • 6. Fill each leaf with 1 large spoonful of filling. Fold left and right sides in, then roll the rest of the way up. Repeat until all the filling is used.
  • 7. Layer cabbage rolls tightly on the bottom of a dutch oven or pot. Repeat layering until all cabbage rolls are added.
  • 8. Throw bay leaves into the pot, and top with tomato juice and water. Simmer for 2 hours. Serve!

Instructions

  • 1. In a heavy-bottom pan, heat oil over medium heat. Add onion and sauté for 5 minutes. Add the carrot and continue to cook.
  • 2. Season onion and carrot mixture with salt and pepper. Add tomato paste and mix until incorporated. Cook for another 5 minutes and remove from heat.
  • 3. In a large bowl, mix ground beef, sautéed vegetables, dill and rice. Mix together until everything is evenly incorporated, using your hands.
  • 4. Meanwhile, bring a large pot of boiling water to a boil. Boil whole cabbage for 15 minutes.
  • 5. Remove cabbage and let it cool until manageable. Cut out core, and begin peeling off the leaves.
  • 6. Fill each leaf with 1 large spoonful of filling. Fold left and right sides in, then roll the rest of the way up. Repeat until all the filling is used.
  • 7. Layer cabbage rolls tightly on the bottom of a dutch oven or pot. Repeat layering until all cabbage rolls are added.
  • 8. Throw bay leaves into the pot, and top with tomato juice and water. Simmer for 2 hours. Serve!

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (4.7 / 5)


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