Nov 27, 2013|Posted byBrandi Burgess|8 comments |
With nearly 600 recipes on my website here, we have a LOT of favorites. We have a favorite marinade, casserole and sandwich. A favorite pasta dish, chicken dish and beef dish. A favorite veggie, a favorite dressing and dip. Our favorite game day food, appetizers and Mexican dish. A favorite Italian dish and a favorite dessert. I could go on and on. But this recipe I am sharing today, is my PERSONAL all time favorite recipe on the blog.
I absolutely could eat these Stuffed Cabbage Rolls for every single meal and NEVER get tired of them. They are a little bit more labor intensive, especially having to boil the cabbage to loosen each individual leaf, but worth every second. I hope you try this recipe 1 time, cuz I know you will be hooked like I am 😉
Stuffed Cabbage Rolls
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Ingredients
- Large head of cabbage
- 1 lb ground chuck, UNCOOKED
- 1/3 cup rice, raw, any kind
- 1 small onion, diced small
- 2 eggs
- 1 tsp salt (For Filling)
- 1/4 tsp black pepper (For Filling)
- 1 large onion, sliced
- 15 oz can tomato sauce
- 3 14.5 oz cans of diced tomatoes (undrained)
- 1.5 TBSP lemon juice
- 1 tsp salt (For Topping)
- 1/4 tsp black pepper (For Topping)
- 1 cup brown sugar
Instructions
Cut the heel (Hard white end) off the cabbage and discard. Place head in a large pot of boiling water for 10 – 15 minutes, turning it over halfway through. Carefully remove the head of cabbage from the boiling water. Allow to cool and peel the outer leaves off the cabbage until you meet some resistance. You do not want the leaves to tear. Place the head back into the boiling water and repeat the process. I usually have to do it 2 or 3 times before I get all of the large leaves off. Once done you can chop up the inner part of the cabbage and place those chopped up pieces in the bottom of your dutch oven as your first layer.
After you have your loose cabbage leaves, (I usually have 15-20), you can prepare your filling. The filling is prepared with raw ground chuck and rice that will cook in the extra long cooking time inside the cabbage leaves. Combine the raw ground chuck, uncooked rice, 2 eggs, diced onion, salt and black pepper. Place a small amount inside each loose cabbage leaf and place it seam side down inside the dutch oven. After filling all of the leaves, put a layer of thinly sliced onions over the cabbage rolls. The next layer is the undrained diced tomatoes and the tomato sauce. Followed by the lemon juice, salt, black pepper and brown sugar. Put the lid on the pot and place in the oven at 350 degrees for 1 hour and 15 minutes. Remove the lid and bake uncovered for 2 more hours. Sprinkle with parsley if desired.
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8 Comments
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About Brandi Burgess
Brandi Burgess A.K.A. 'Aunt Bee' has been married to the love of her life for 15 years! She lives in North Alabama with her husband, 2 kids, ages 15 and 10 and 2 SUPER SPOILED furbabies. With 2 multi sport student athletes, things stay PRETTY busy at the Burgess residence. But that doesn't mean they are eating take out and fast food! Aunt Bee LOVES cooking for her family and sharing her families favorite TRIED AND TRUE recipes with her friends, family and website readers from all over the world!
8 Comments
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September 16, 2014 at 1:57 AM
This sounds brilliant! I can see why it's a favorite. This has everything!
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September 17, 2014 at 11:53 AM
You know, I've never made stuffed cabbage at home! I know, right?? I'm going to give your recipe a whirl!
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September 17, 2014 at 10:41 PM
I love using uncooked beef and rice! What a time saver!
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September 19, 2014 at 9:50 PM
A little crushed garlic added to meat mixture might give it a Hungarian flavor boost.
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Shirley· Reply
October 14, 2016 at 6:29 AM
I've always made cabbage rolls with cooked ground beef so I can drain off the fat. I've avoided using raw ground beef because I always find the grease an issue and once had cabbage rolls at a European - style restaurant where the rolls were dripping with grease (I think they used ground pork). How do you deal with the grease issue? I would love to make your recipe as it sounds easier and probably more authentic. Any thoughts?
- Brandi Burgess
· Reply
Author
October 17, 2016 at 7:45 AM
That is a GREAT question! In most recipes, I drain the grease off of the ground beef as well. In this recipe, between all of the cabbage, the rice, the tomatoes and onions, the amount of grease in the pound of ground beef is the perfect amount and provides awesome flavor. It doesn't come out greasy at all. Let me know if you give it a try!
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- Julia Wood
· Reply
October 14, 2016 at 9:56 AM
I have a marvelous recipe which is a variation on this and is much more flavorful...Iadd a bit of Paprika to the meat and rice mixture. I also cook the rolls in stewed tomatoes(plain) and Sauerkraut adding a bit of Caraway seed and Paprika. I make them in my crockpot as I do not have a regular oven.
- bruce a weissend
· Reply
September 15, 2020 at 10:56 PM
My mother taught me how to make cabbage rolls. She was born in Cullman, AL. I also use minced garlic and paprika. Campbells tomato soup and home grown tomatos for the sauce.
