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Stuffed Cabbage Rolls

Stuffed cabbage rolls are a comforting dish featuring tender cabbage leaves filled with a flavorful rice and herb mixture. Perfect for family dinners and gatherings.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort food, Eastern European
Calories: 220
Ingredients Method Notes

Ingredients
  

Cabbage Preparation
  • 1 medium green cabbage Choose a cabbage with large, flexible leaves.
Stuffing Ingredients
  • 1 cup long grain rice Use uncooked rice.
  • 1/2 cup shredded yellow onion
  • 1 tomato chopped or diced
  • 1/2 cup chopped fresh parsley For garnish.
  • 1/2 cup chopped fresh dill For garnish.
  • Salt and pepper to taste Adjust to preference.
  • 1 tsp ground cumin Plus more for later seasoning.
  • 1/2 tsp cayenne pepper More to taste.
  • 1/2 tsp ground allspice
  • 1/4 cup extra virgin olive oil
  • 1 can (15 ounces) tomato sauce Divided.
Additional Ingredients
  • 1 medium yellow onion Sliced, for layering.
  • 1-2 Roma tomatoes sliced For layering.

Method
 

Cabbage Preparation
  1. Remove and discard the first couple of leaves of the cabbage, then wash in cold water.
  2. Cut approximately 1/4 inch off the bottom of the head and place the whole head in boiling water for about 2 minutes.
  3. Peel off softened leaves and repeat until enough leaves are gathered.
  4. Once cooled, cut each leaf into halves or thirds, removing any thick veins.
Stuffing Preparation
  1. In a large mixing bowl, combine rice, shredded onions, chopped tomato, herbs, salt, pepper, spices, olive oil, 1/2 can of tomato sauce, and 1/4 cup of water; mix well.
Roll Assembly
  1. Lightly oil a Dutch oven or heavy pot and line the bottom with sliced onions and tomatoes.
  2. Take a cabbage leaf, add 1 tsp of rice mixture at the end, and roll to enclose the stuffing. Repeat with remaining leaves.
Cooking
  1. Layer the rolls seam side down in the pot, top with the remaining tomato sauce and about 1.5 to 1.75 cups of water (the liquid should barely reach the top layer).
  2. Top with a small plate, cook on high heat for 5-7 minutes until the liquid reduces by half.
  3. Reduce heat to low, cover with a lid, and cook for 30 minutes. After 30 minutes, remove the plate, cover, and cook for another 15 minutes or until the liquid is absorbed and the rice is cooked.
  4. For best results, let the rolls sit undisturbed before serving.

Notes

Serve warm, garnished with extra chopped parsley or dill. Pair with crusty bread or a light salad. Leftovers can be enjoyed the next day. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.