These stuffed cabbage leaves are packed with a filling of ground meat, rice and spices, and simmered in a tangy tomato sauce. What makes this particular dish special, however, is an unexpected twist — slices of quince that lend a touch of sweetness and depth to the sauce. With every forkful, a tradition that’s about as old as the hills, and comfort food at its finest, it is the ideal family cozy dinner.
Why You’ll Love It:
Best For: Cold Weather Comfortable Evenings: Stuffed cabbage rolls are great when it is chilly in the house, or any time of year when you are looking for a meat dish that is heavy and warming.
Everyday Ingredients, Extraordinary Taste: This recipe uses economical mains and sides like ground meat, cabbage, onions, and rice. With the added twist of quince, it’s familiar but unusual.
Make-Ahead Friendly: Stuffed cabbage rolls freeze well and reheat beautifully, which makes them the perfect make-ahead meal. Prepare the night before or even freeze them for an easy meal later.
Versatile and Customizable: This recipe can be adjusted to suit many tastes and dietary needs, from the meat that you use to the bottom line in juiciness and flavor in the filling.
You can Dive into some tips for how to get the most flavor and texture out of each ingredient!
Key Ingredients:
Choosing the Cabbage: Go with a medium to large cabbage head, which will yield leaves big enough to easily roll and wrap around the stuffing. Savoy or green cabbage varieties work best for rolling because they are tender and pliable, and their leaves become even softer when boiled.
Meat options: You can fill this with beef, pork, lamb or a combination. Together the beef and pork create a classic flavor balance, but don’t be afraid to have fun. The sweetness and extra fat pork provides amplifies the rolls’ moistness, and beef will add hearty richness. If you want a leaner but still heartier option, ground turkey is a good choice.
Rice: Typically, uncooked white rice; it absorbs flavors while being cooked and assists the filling stick together. So brown rice is fine, but it will give the dish a nutty flavor and firmer texture. To spice things up, try using quinoa or bulgur instead for texture and a little extra fiber.
Quince: This is the secret ingredient that makes this recipe unique. If you can find quince, by all means add it, for its sweetness, bracing without being too sweet, works with the savor. If you can’t find quince, use halved (or sliced) apples or pears for a similar effect. Just be sure to slice them thinly so they will slack as the rolls bake.
Tomato Sauce: A basic, smooth tomato sauce is lovely here. For a little extra richness, you could also stir in a spoonful of tomato paste or a can of crushed tomatoes for more texture. A sprinkle of sugar or a splash of vinegar in the sauce will help balance the acidity and enhance the natural sweetness of the quince, too.
The full list of ingredients with quantities and instructions is in the recipe card below
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Directions:
Step 1: Preparing the Cabbage
Boil the Cabbage:
Add water to a large pot, and bring to a rolling boil.
Gently add the entire head of cabbage into the boiling water. Cook this for 10-15mins or until the outer leaves gets soft and comes out easily.
Occasionally turn the cabbage so it cooks evenly.
When ready, lift the cabbage out of the pot and let it cool slightly.
Prepare the Filling:
Meanwhile, cook the cabbage, and make the filling by combining:
Ground meat (beef, pork, or a mix) with grated onions
1/2 cup of uncooked rice
Salt, pepper, and coriander to taste
Stir until well mixed and combined.When this rice is raw, it will cook while it simmers.
Step 2: Assembling the Rolls
Prepare the Cabbage Leaves:
Once the outer leaves are cool enough to handle (they should feel slightly undercooked), pull the leaves off one by one.
With a knife, trim the thick stems at the base of each leaf so they’ll roll easier.
Stuff the Leaves:
Lay a cabbage leaf on a flat surface.
Place a spoonful of the meat mixture in the center of the leaf.
Drop in the filling, fold the sides of the leaf over, then roll up from the bottom — voilà.
Repeat with the remaining filling and cabbage leaves.
Step 3: Cooking the Rolls
Prepare the Cooking Pot:
Select a big pot or Dutch oven. Put a plate or heavy lid at the bottom of the pot to keep the rolls from buoying up while cooking.
Arrange the Rolls:
Nestle the stuffed cabbage rolls in the pot tightly together but not so tight that you can’t cook them.
Add Quince and Tomato Sauce:
Lay sliced quince on top of the rolls (the quince adds a gentle sweetness and unexpected flavor).
Cover the rolls with tomato sauce and drench them in it.
Simmer Until Tender:
Cover the pot with a lid, bring to a simmer over medium-high heat, then lower heat to low.
Cover the rolls and cook for 1 1/2 to 2 hours or until the cabbage is tender and the filling is cooked through.
Check for Doneness:
When the time is up, check one roll to see whether the meat and rice are fully cooked.
Serve the rolls warm, spooning some tomato sauce over each roll for a little extra flavor.
Serving Suggestions:
Stuffed Cabbage Rolls is a meal by itself but it does have a couple of sides to round it out and take it to the next level:
Crusty Bread: Perfect to soak up the savory tomato sauce.
Mashed Potatoes or Rice: With these, they are a classic comfort combo, through and through.
Sour Cream or Greek Yogurt: A little adds creaminess and tang to counter the savory rolls.
Finish Herb: Some chopped parsley or dill for a hit of fresh flavor/color.
Serve with a lightly dressed green salad and a glass of your favorite red wine for a full meal. The rolls themselves are big and filling, so I enjoy serving simple, fresh sides next to them that help set it all off the other cheap.
Storage and Meal Prep Tips:
Storage: Leftovers can be refrigerated in an airtight container for up 3 days. Reheat it in a pot in the stovetop over low heat or in the microwave until heated through.
Freezing: These cabbage rolls do freeze relatively well! Cool, then transfer to a freezer-safe container, adding sauce. They will last for up to 2 months. Defrost in the refrigerator overnight and heat in a covered pot over low heat.
Make Ahead: If you plan to make these rolls ahead, you can assemble them and keep them uncooked in the refrigerator for up to 1 day before you cook them.
Variations:
But feel free to make these cabbage rolls your own, too:
Vegetarian Stuffed Cabbage Rolls: Replace the ground meat with small diced mushrooms, lentils or chickpeas for a plant-based option. Season it well with herbs and spices, as the vegetables can be bland and bland.
Spicy Cabbage Rolls: A dash of red pepper flakes or a finely chopped chili pepper in the filling will bring the heat. A few shakes of hot sauce in the tomato sauce layer also lends a spicy depth.
Mediterranean Twist: Flavor the meat filling with oregano, thyme, and a touch of cinnamon, and mix in a handful of raisins and toasted pine nuts for a Mediterranean-inspired variation.
Pickled cabbage leaves: Make for a delicious twist, if you can find them, adding a tangy flavor. These are often found in the cuisine of Eastern Europe and add a wallop of flavor to the dish.
Conclusion:
Cabbage Rolls are more than just a dinner — they’re a labor of love. Whether you’re making them for the family or just for yourself, the work behind each roll will pay off when you get to that first delectable bite. The savory filling, tender cabbage and delicately sweet quince together make for a balance that is at once rustic and refined.
This is a flexible dish, so you do you. Nathan’s cabbage rolls suit just about any palate, from the choice of meat to the spices and sides. So be part of the process, savor the wintry smell wrapped around you, and let the food take you somewhere warm and full. Step — Enjoy your filling, delicious stuffed cabbage rolls!
Stuffed Cabbage Rolls
Ingredients
- 1 head cabbage
- 2 pounds minced meat beef, pork, or a combination
- 2 onions grated
- 1 cup rice uncooked
- to taste salt, pepper, and coriander for seasoning
- tomato sauce enough to cover rolls
- 1 quince peeled and sliced
Instructions
- Bring a large pot of water to a boil. Place the cabbage head in the boiling water, turning occasionally, and cook for 10-15 minutes until leaves are tender and easy to separate. Remove and cool slightly.
- While cabbage cooks, in a large bowl combine minced meat, grated onions, rice, salt, pepper, and coriander. Mix until well incorporated.
- Peel off the cabbage leaves one by one. Trim any thick stems from the base of each leaf to make rolling easier.
- Place a portion of the meat mixture in the center of each cabbage leaf. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.
- In a large pot, place a plate or heavy lid at the bottom to prevent rolls from floating. Layer the stuffed cabbage rolls in the pot, packing them closely together.
- Arrange the quince slices on top of the rolls. Pour enough tomato sauce to fully cover the rolls.
- Cover the pot with a lid and bring to a simmer over medium heat. Reduce to low and cook for 1.5 to 2 hours, until the cabbage is tender and the filling is fully cooked.
- Check for doneness. Serve warm, with extra tomato sauce spooned over each roll.