Are you a fan of cabbage?
Enjoy the tender cabbage leaves stuffed and rolled with beef and rice that was simmered in a delicious tomato sauce. Learn the steps of how to make these Amazing Stuffed Cabbage Rolls.
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It is a Must Try Dish
I had never even heard of cabbage rolls until I was in my twenties. My mother-in-law made stuffed cabbage rolls and I was immediately in LOVE. One or two was never enough…usually had 4 or five cabbage rolls. I watched her make it without a recipe for many years. About fifteen years ago, I had to figure out how to make them for myself. We never anticipate that once a person is no longer able to make a favorite recipe how much we will miss it and her making it. Therefore, I am sharing this recipe with you in hopes that you will enjoy it as much as we do and it will become a recipe that you will pass down through the ages along with great memories.
Cool Weather Dish
In the fall when the cabbage is ready to eat, this is a great dish to make with cabbage from your garden if you have one and grow it. If not, purchasing a cabbage or two in the store works just find for these amazing cabbage rolls. The reason I say two is that I have a difficult time just making one batch of these. You will be able to tell because of the two heads of cabbage versus one. It doesn’t matter as it is all gone in a few days anyway. We truly enjoy them.
Hint: on the recipe below, you can choose the servings to adjust the amount of ingredients used in the recipe. That way, if you want to make just one pot, you certainly can.
Below is a Step-by-Step Picture Tutorial on How to Make Amazing Cabbage Rolls
Prepare the Cabbage
Here is a picture showing what I do to prepare the cabbage. Just look at that color! I remove the first layer of outer leaves. Unless there is a blemish, that is all that I remove. Then I cut the stem off about 2 inches in. That part is tough.
Separating the Leaves
Boiling the cabbage in water-covering it with a lid so the steam helps the cabbage leaves cook. They will just about fall off. When cooked enough that the leaves are flexible, start peeling them off one-by-one.
Cooling the Leaves
I place the leaves in a stainless steel bowl to cool. When the head of cabbage is about half used, the leaves get too small to wrap the beef in. This part I used to chop up and add to the stuffed cabbage rolls…extra cooked cabbage…gotta love that.
Rolling the Cabbage Rolls
Placing a small fist full of the uncooked hamburger mixture in the lower middle of the cabbage roll. Begin to roll up from the bottom, fold in the side, and continue to roll until the end is tucked underneath.
Placing in the Kettle
Place the cabbage rolls in a 5 quart kettle with the end side down. Continue to make a few layers until the kettle is about 3/4 full. Don’t worry, you will be adding more cabbage to fill it up.
Adding the Cut-up Cabbage
Using the rest of the head of cabbage, remove the tough core shown in the middle picture. If you have chickens like we don, they love to eat that. Cut up the rest of the head of cabbage and fill the kettle. It will shrink in size a bit when cooked.
Here is a few of the kitchen essentials that I have used in making this recipe.
As you can see from one of the pictures below, I use the stainless steel dutch oven and a cast iron dutch oven with enamel. The red one has less of a chance of anything burning. But, I have not had these cabbage rolls burn ever in either kettle. Just keep the heat at medium to medium low. Just so that the kettle is boiling.
I use this mixing bowl for everything! It cleans well and is dishwasher safe. I also don’t have to worry about breaking it or chipping any glass. I just love these for mixing large batches of whatever I am making. When done, I will transfer to a pretty bowl, but for mixing, noting beats this stainless steel bowl.