Old Fashioned Stuffed Cabbage Rolls

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I said a while ago that I would one day share this easy cabbage roll recipe with you and I couldn’t be more excited to do it!

These old-fashioned cabbage rolls are inspired by my grandmother or, as I call her, Nan. For as long as I can remember, Nan was known in our family for her stuffed cabbage rolls. In fact, she learned how to make them from my grandfather (Pop) when he was a young man working and living in Toronto with his friend’s family, who was Polish.

When I tried to get Nan’s recipe, I had to question some of the things she was telling me (or not telling me, LOL). I’m teasing you, I’m teasing you 😛

Have you ever watched Everybody Loves Raymond? There’s an episode where Debra receives her mother-in-law’s recipe for meatballs, but they don’t quite have the same result because her mother-in-law has secretly (and very intentionally) omitted an ingredient. Nan laughed when I teased her about it, but I think she’s proud of the way it happened.

Why You’ll Love This Recipe

This recipe brings a comforting and nostalgic taste of home, combining tender cabbage leaves with a savory filling. It’s a hearty meal that warms the soul, perfect for family gatherings or a cozy night in. Plus, it’s a great way to enjoy a classic dish with roots in family tradition.

Kitchen Equipment You’ll Need

• Large pot
• Large mixing bowl
• Deep baking dish (9″ x 13″)
• Aluminum foil
• Whisk
• Knife for chopping

Ingredients

• 1 cup of BAKED long grain rice (or a similar variety)
• 1.5 pounds of lean ground beef (or “extra-lean”)
• 1.5 tablespoon Worcestershire sauce
• 1 large egg
• 1 yellow onion, peeled and chopped
• ⅓ cup parsley, coarsely chopped
• 3 cloves of garlic, chopped
• 1.5 teaspoon of salt
• ½ teaspoon black pepper
• ½ teaspoon dried dill
• ½ teaspoon onion powder
• ½ to 1 teaspoon of red pepper flakes (optional)
• 42 ounces of tomato sauce, divided into three 398 millilitre cans or 14 ounce cans (about 5 cups)
• 1 medium-headed kale (about 18 leaves are needed for the rolls and about 8 to 10 more for the bottom and top)
• ½ cup water (boiling cabbage leftover)
• Fresh dill, chopped (garnish, optional)

Instructions

1. Cook rice according to package instructions and set aside. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, mix the ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red pepper flakes (if using) and ½ cup of tomato sauce. Mix until smooth.
3. In a large pot of boiling water, add the cabbage and boil for 8 to 10 minutes (turn carefully halfway through). Carefully remove. Do not throw away the water, as you will need to boil the cabbage again when you start to remove the leaves and you will need some of the water for your sauce.
4. Once the cabbage is cold enough to handle, carefully remove the leaves and cut off the cores from each leaf. If needed, put the cabbage back into boiling water to soften more leaves. Boil a little more, let it cool down enough to handle and continue removing the leaves.
5. Place a few cabbage leaves in the bottom of a deep baking dish 9″ x 13″ or roasting pan. Taking one leaf at a time, dispense about ¼ cup of the ground meat mixture on top and wrap (fold sides and roll up), placing in prepared dish seam side down. Continue with remaining ground beef/leaf mixture.
6. Mix remaining tomato sauce with approximately ½ cup cabbage water. Whisk to blend. Pour over top of cabbage rolls. Note: You can add about one tablespoon of white or brown sugar to the tomato sauce if you want one less bite of tomato.
7. Cover with more cabbage leaves. Cover the casserole well with aluminum foil. Cover and bake for about 2 hours and 15 minutes to 2 hours and 30 minutes.
8. Once cooked, be careful when removing the foil as steam will be generated. Discard the cabbage leaves from the top. Let cool for about 20 minutes before serving. Garnish with fresh dill, if desired. Enjoy!

Tips for Success

Ensure the cabbage leaves are pliable enough to wrap around the filling without tearing. If they are too stiff, they may need to be boiled a bit longer. Taste the filling before wrapping to adjust seasoning as needed.

Additional Tips or Variations

For a vegetarian version, substitute the ground beef with a mixture of mushrooms and lentils. You can also experiment with spices, adding a pinch of cinnamon or nutmeg for a different flavor profile.

Nutritional Highlights (Per Serving)

Each serving provides a balanced mix of protein, carbohydrates, and fibers. It’s a nutrient-dense meal, rich in vitamins from the cabbage and parsley, as well as protein from the beef.

Frequently Asked Questions (FAQ)

• Can I freeze the cabbage rolls? Yes, you can freeze them before baking. Simply assemble, cover tightly, and freeze. Thaw before baking.
• Do I have to use kale, or can I use another type of cabbage? While kale adds a unique texture, traditional cabbage can also be used.

Conclusion

These Old Fashioned Stuffed Cabbage Rolls are a timeless recipe that brings the taste of tradition to your table. I hope you find as much joy in making and eating them as my family has over the years. I invite you to try this recipe and share your experiences in the comments below!

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