Ground Meat, BraiseAmanda Moomawground pork, ground beef, ground lamb, lamb, beef, pork

Stuffed Cabbage Rolls

Ground Meat, BraiseAmanda Moomawground pork, ground beef, ground lamb, lamb, beef, pork
Stuffed Cabbage Rolls

I’ve been a fan of stuffed cabbage rolls since I first started making them back in college. Over the years I’ve made lots of tasty variations and these ingredients are just one possibility. When I made them this time, I already had some cooked wild rice in my fridge, so that’s what I used, but any kind of rice can work. This was my first time including raisins and I really liked the sweetness they added to the filling. I’ve used lots of different combinations of ground meat for these, ground beef and pork are always great together, and ground lamb goes well with spices such as cinnamon. Feel free to use any combination of ground meat you have on hand.

Stuffed Cabbage Rolls

This recipe calls for diced tomatoes, however whole tomatoes, crushed by hand or crushed tomatoes also work well.

This recipe calls for diced tomatoes, however whole tomatoes, crushed by hand or crushed tomatoes also work well.

Prep Time: 30 minutes Total Time: 1 hour 15 minutes Serves 6

  • 12 - 16 cabbage leaves

Meat Filling

  • 1 lb. ground grass-fed beef

  • 1 medium onion, minced

  • 1 cup cooked wild rice *

  • ⅓ cup golden raisins, chopped

  • ¼ cup chopped parsley

  • 1 Tsp. ground cinnamon

  • 1 ½ Tsp. kosher salt

  • ½ Tsp. black pepper

Sweet & Sour Sauce

  • 28 oz can diced tomatoes with juice

  • 2 Tbs. balsamic vinegar

  • 2 Tbs. brown sugar

  • 1 cup water

  • Kosher salt & pepper to taste

Instructions

  • Working in batches, blanch the cabbage leaves in salted, boiling water for about 3 minutes, or until tender. Submerge leaves in an ice-water bath to stop the cooking process. Drain on clean dish cloths. Remove firmer cabbage stems by cutting a v-shape at the base of each leaf with the point of the “v” pointing away from the base. Set the cooked cabbage aside.

  • In a medium bowl, make the sweet and sour sauce by combining the diced tomatoes, ground cinnamon, brown sugar, balsamic vinegar, water, salt and pepper to taste. Pour ⅓ of the sauce into the bottom of a dutch oven or a large saute pan with a lid. Set remaining sauce aside.

  • In a separate bowl, combine the ground beef, rice, parsley, onion, raisins, cinnamon, salt and black pepper. Mix until well combined.

  • Place the cabbage leaves on a work surface.

  • Scoop approximately 2 tablespoons of the meat mixture, and roll into an oval shape between the palms of your hands. Place the meat horizontally on a cabbage leaf near the base, just above the “v” cut. Fold the sides of the cabbage leaf over the meat and roll like a burrito. Place seam-side down in prepared dish. Repeat with the remaining meat mixture and cabbage leaves, placing cabbage rolls snugly next to one another, layering if needed. Pour the remaining sweet and sour sauce, evenly, over the top of the cabbage rolls.

  • Bring liquid to a boil, then reduce heat to low and cover tightly. Cook on the stove top for about 45 minutes or until the beef is cooked through. **

Solo Cabbage Roll.jpg

* If using uncooked rice reduce amount by half, following recipe as written. Cook cabbage rolls for 1 hour or until meat and rice are cooked through.

** The cabbage rolls can also be braised in an oven set to 350℉ in a glass baking dish covered in foil or in a dutch oven. Braise for 45 minutes or until meat and rice are cooked through.