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Delicious meat-stuffed cabbage rolls served on a plate

Stuffed Cabbage Rolls

This comforting dish of stuffed cabbage rolls, filled with a savory meat and rice mixture, is a family favorite that's perfect for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 1/2 pound ground beef or turkey Ground beef for richer flavor; turkey as a healthier alternative.
  • 1/3 cup diced yellow onion Finely diced for sweetness and depth.
  • 1 teaspoon minced garlic Fresh minced for best flavor.
  • 1/4 cup rinsed basmati rice Keeps the rice fluffy and separate.
  • 1 cup diced tomatoes Use canned tomatoes for moisture and acidity.
  • 1/2 teaspoon sea salt To taste.
  • 1/4 teaspoon black pepper To taste.
Cabbage Leaves
  • 1 head cabbage Used for wrapping the filling.
Simmering Juice
  • 4 cups V8 juice or tomato juice For simmering the cabbage rolls.

Method
 

Preparation
  1. In a medium bowl, mix together the ground beef (or turkey), diced yellow onion, minced garlic, rinsed basmati rice, diced tomatoes, sea salt, and black pepper until just combined. Avoid overmixing.
  2. Bring a large pot of water to a gentle simmer over medium heat. Carefully drop in the cabbage leaves; blanch for 30-45 seconds until softened enough to roll.
  3. Using a colander, drain the cabbage leaves and let them cool slightly.
Assembly
  1. Lay each cabbage leaf on a flat surface; place 1/4 cup of filling at the bottom third, fold in the sides and roll tightly. Place seam side down in a deep pot, layering if necessary.
Cooking
  1. Pour the V8 juice or tomato juice over the rolls, cover, and simmer on medium heat for about 25-30 minutes until the meat is cooked through.
  2. Preheat the oven to 400°F (200°C). Transfer the pot to the oven and bake uncovered for an additional 20-25 minutes.

Notes

For best results, don’t overcrowd the pot and bring ingredients to room temperature before mixing. Use a meat thermometer to check for doneness (internal temp should be 165°F/74°C).