Stuffed cabbage rolls are a classic feel-good meal made with simple and inexpensive ingredients. This easy recipe is full of flavor and perfect for freezing!
Preparing Rice and Cabbage:
- Rinse 2 cups of rice and transfer it to a large saucepan. Add 3 1/2 cups of water, 1 Tbsp olive oil, and 1 tsp salt. Bring it to a boil, then reduce heat, cover, and simmer for 20 minutes or until all the water is absorbed.
- Fill 2/3 of a large soup pot with water and bring it to a boil. Add 1/2 Tbsp salt and 4 Tbsp vinegar.
- Peel and discard the two outer leaves from each cabbage. Use a knife to cut out the cabbage cores. Place the first cabbage in the water, cork side down, for 5 minutes, flip the cabbage over, and continue cooking for 5-6 minutes. Pull off leaves as they begin to soften. Place the leaves on a platter to cool when they are done. Leaves are done when soft and yellowish, and larger leaves will turn a dull green. Repeat the process with the second cabbage, adding more water if needed. Reserve 4 cups of water from the pot.
Prepare the Stuffing:
- In a large bowl, or a stand mixer fitted with a paddle attachment, combine meats and rice.
- Grate 4 carrots and sauté them in a large pan with 3 Tbsp of oil and 1 Tbsp of butter over medium-high heat until they soften. Then add 1 cup of marinara sauce and sauté for another minute. Add this mixture to the rice and meats, and then add 2 eggs and 1 Tbsp of salt. Mix well.
Cutting Leaves and Making Stuffed Cabbage:
- For large leaves: cut the leaves in half down the center along the stem and remove the tough stem portion. Place 2 Tbsp of meat mixture at the top of each leaf (or what you can fit since leaf sizes vary). Roll the leaf into a cone shape with the thicker part of the leaf at the base and stuff the wide, thinner leaves into the top. Arrange the stuffed cabbage in layers in a Dutch oven or heavy-bottomed soup pot.
- For small leaves: slice off the raised surface of the tough center stem to flatten the leaves for easier rolling. Fill each cabbage leaf with about 2 Tbsp of meat mixture. Place the filling over the stem/bottom portion. Roll like a burrito and stuff both ends in at the end.
Make the Sauce:
- Heat 2 Tbsp of olive oil in a skillet. Saute the remaining 2 grated carrots with 1 tsp of Mrs. Dash, cooking until soft. Add 1 Tbsp of sour cream and 1 cup of marinara sauce. Saute for another minute and remove from heat.
- Pour the Podliva sauce over the stuffed cabbage and add enough reserved water to almost cover the rolls (2 1/2 to 3 cups).
2 Ways to Cook Stuffed Cabbage:
- Oven Method: If using a Dutch oven (recommended method), cover and bake at 450° F for 20-25 minutes in the bottom third of the oven, then reduce the heat to 350°F and bake for 1 hour.
- Stovetop Method: If using a heavy-bottomed pot, bring the mixture to a light boil over medium heat, then reduce the heat, cover, and simmer for 40 minutes.
To Freeze: Once the cabbage rolls have cooled, transfer them to freezer-safe Ziploc bags in single layers, adding a little sauce to each bag. Push out any excess air, then seal and freeze.
To Reheat: Thaw in the refrigerator overnight. Add 1 Tbsp of oil to a non-stick skillet, then add the thawed cabbage rolls, cover, and cook over medium heat, turning them a few times until heated through.
