My favorite summertime memory is still Jan’s raspberry pie. Every time I make this no-bake delicacy, I’m reminded of the time I went raspberry picking for the pie.
| Prep Time: | 40 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 cabbage rolls |
Ingredients
- 1 medium head cabbage
- 2 ½ cups water, divided
- ¾ cup uncooked white rice
- 3 tablespoons vegetable oil, divided
- 2 onions, chopped, divided
- 1 pound ground beef
- ¾ pound ground pork
- salt and ground black pepper to taste
- 3 carrots, grated
- 3 tablespoons tomato paste
- 2 tablespoons sour cream
- 1 teaspoon dried mixed herbs, or as needed (Optional)
Instructions
- Make slits in cabbage base or cut out entire core. Fill a large saucepan 1/3 full of water; bring to a boil. Cook whole cabbage in boiling water, turning occasionally, until softened, 15 to 20 minutes. Drain and cool. Cut cabbage leaves off cabbage one by one, trying to keep them intact. Cut out any tough, thick center ribs of the large leaves with a sharp knife.
- Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat 2 tablespoons oil in a skillet. Cook 1/2 of the onions in hot oil until soft and translucent, about 5 minutes. Transfer to a large bowl. Add cooked rice, ground beef, ground pork, salt, and pepper to onions in the bowl; mix with your hands until filling is well combined.
- Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling.
- Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls in hot oil until browned, 2 to 3 minutes per side. Transfer to a large pot and sprinkle with remaining onion and grated carrots.
- Stir together tomato paste and sour cream in a medium bowl until well combined. Whisk in 1 cup water; season with salt and herbs. Pour over cabbage rolls.
- Cover the pot and cook over medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 7 g |
| Sodium | 164 mg |
| Sugars | 7 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
The only thing I did different was doubled the sauce using marinara instead of tomato paste and no water. Very tasty sauce
this doesn’t tell what dried herbs to use, and that is one mistake and it also doesn’t mention some of the other steps. but I remember my mother in law using instant rice to help speed up the time.
I just made these this evening and they were great. Wouldn’t change a thing! My husband wanted seconds!
I used this recipe as inspiration. I remember helping my mother make cabbage rolls when I was a kid, but I couldn’t remember all of the ingredients. Also, I wasn’t sure what to do with “dried spices” as an ingredient, so I went hog wild with what I had in the cupboard. I made a lot of changes. First, I used a pint of leftover rice from a Chinese takeout rather than cooking my own. Second, I seasoned the meat mixture with salt, pepper, and Penzey’s Tsardust Memories seasoning (salt, garlic, cinnamon, pepper, nutmeg and marjoram). I also added a touch of milk to tenderize the meat and an egg to help bind it all together. The sauce was very different from what my mother made, and I’m glad I stuck closer to this recipe than my mother’s (which I think was just a jar of Ragu). However, rather than dilute tomato paste, I used a 28 oz. can of tomato sauce. I seasoned the sauce with Penzey’s Frozen Pizza seasoning. Weird, I know, but believe me when I say it worked. I fried the first batch of rolls, but it was such a pain that after I turned them, I just snuggled the rest of the rolls into the Dutch Oven, covered them with the sauce, and popped it into a slow oven (300 degrees F) for three hours. I forgot to add the sour cream into the sauce, so I put a little dab on each serving as I dished it out. In my opinion, the sour cream isn’t optional. It transformed the whole dish and made it more rich and delicious than I thought a tiny dab of sour cream could ever do.
Made it without pork by increasing ground beef by 3/4#
This was delicious. Great with a dollop of sour cream and some dill on top.
It was good! I know cabbage rolls aren’t supposed to have bacon, but I added it.
It was good! I know cabbage rolls aren’t supposed to have bacon, but I added it.
Made it as directed. I felt that it was very good and my wife loved it. She’ll see that I make it again. I think that I will blanch the cabbage leaves separately at that time.
Delicious
I used all ground beef for this recipe and added a beaten egg to the meat mixture. We love sauerkraut, so I browned some in the same pan I used to brown the cabbage rolls, then added it to the pot with the rolls. Delicious!
Not enough flavor for me and to much work. I would prefer not to pre fry the cabbage rolls. I would also like to make cabbage rolls without precooking the rice which I think this could be done in this recipe
Most of my childhood memory includes getting yelled at by my mother, PunamPaul. Come and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health. . This cabbage recipe when I tried at home was not really appreciated by my family but I thought it was really yummy. Thanks for sharing this delicious preparation.
These were good, I used Savoy cabbage as it is easier to roll. I covered them with tomatoe sauce and baked them till they were hot in the center. I find when you add ground pork or chicken to beef burger you need to add flavor.I added fresh minced rosemary, basil and parsley, about 1 tablespoon of each. I also used my own tomatoe sauce to cover the cabbage rolls.Did not use the sour cream.