Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
Dia dhuit! Stuffed Cabbage Rolls are perfect for St Patty’s Day or any day. This is one of our most requested recipes. Sauerkraut and lemon zest add that extra something special. The filling is also great to stuff several of our favorites vegetables such as green peppers, tomatoes or zucchini. The combination of ingredients makes this recipe one of my absolute favorites. Make Stuffed Cabbage Rolls when cabbage is at its peak in October.
The filling for the cabbage rolls has everything included but the kitchen sink! Ground beef, turkey, pork or lamb can be used, or a combination of all would work. Our favorite is a mixture of ground turkey and pork. My sister makes this same recipe, but she buys what is called “meatloaf’ mix that she can pick up at her local grocery store. I believe it’s a mixture of ground beef, pork and sausage, I could be wrong on that but you get the picture.
Other Ingredients Include
Other ingredients include chopped onions, cooked white rice, and an egg. Spices include salt, pepper, and allspice. The recipe calls for using fresh parsley. Normally I would say to substitute dry parsley for the fresh but in this recipe, fresh is a must. The flavor of fresh parsley shines through in this recipe. That also goes for the lemon. Use fresh squeezed lemon juice and freshly grated lemon zest. Again, the fresh flavor shines through.
You might think it odd that sauerkraut is added to this recipe since sauerkraut is basically cabbage. You might even think, “Isn’t that a lot of cabbage?” It is a lot of cabbage if you don’t care for cabbage or sauerkraut, (but if that’s the case, you probably won’t be making this recipe anyway:) but if you do like cabbage and sauerkraut, then you’re going to love the addition of sauerkraut to the filling and sauce you cook the stuffed cabbage leaves in.
With all that being said, let’s get on to the recipe and get started making Stuffed Cabbage Rolls!
Stuffed Cabbage Rolls
- 16 large cabbage leaves
- 2 pounds ground beef, ground turkey, ground pork, ground lamb or combination of all
- 1 cup chopped onions
- 2 cups cooked white rice
- 1 egg slightly beaten
- 1/4 cup plus 2 tablespoons snipped fresh parsley
- 1/2 teaspoon salt
- 1 32 oz jar sauerkraut, rinsed and drained, divided
- 2 15 oz cans tomato sauce or tomato soup
- 2 tablespoons tomato paste
- 1/4 cup water
- 1/4 cup packed brown sugar
- 4 teaspoons lemon juice
- 1 tablespoon lemon zest
- 1/8 teaspoon ground allspice
- 1/8 teaspoon pepper
- Trim veins from cabbage leaves. Immerse leaves, four at a time, into boiling water. Cook for 2 to 3 minutes or just until leaves are limp. Carefully remove leaves with tongs or a slotted spoon. Drain well.
- For filling: In a large skillet, over medium heat, cook ground meat and onion until meat is browned; drain off fat. In a medium bowl combine cooked meat mixture, cooked rice, egg, parsley, salt, 1 cup sauerkraut, 1-15 oz can tomato sauce, tomato paste, water, brown sugar, 2 teaspoons lemon juice, lemon zest, allspice and pepper. Mix well.
- Lightly grease 3-quart rectangle baking dish. Mix together 1-15 oz can tomato sauce, rest of sauerkraut, 2 teaspoons lemon juice, and 2 tablespoons snipped fresh parsley. Mix together well and pour into prepared baking dish.
- Place about 1/3 cup of the filling in the center of each cabbage leaf: fold in sides. Staring at an unfolded edge, carefully roll each leaf, making sure folded sides are tucked into the roll. Arrange cabbage rolls on sauerkraut mixture in baking dish. Sprinkle any left over meat mixture over cabbage rolls.
- Bake, covered, in a 350º oven about 45 minutes. Remove foil, bake an additional 15 minutes or until heated through.
Franks Kraut was used in this recipe. Franks Looking for another recipe using sauerkraut?? Give this recipe a try, Sauerkraut Casserole
34 Comments on “Stuffed Cabbage Rolls”
Lynn, thanks for linking up with Food on Friday – lots of cabbage dishes coming in but no so many cauliflower…. Cheers
Hi Carole~ I linked up a recipe for Cheesy Cauliflower Bratwurst Soup too:) Lynn
Yum! I love cabbage rolls. I've never tried making them though. I have to, one of these days! Thanks for stopping by my blog – I thought I'd stop by here and say hello!
Hi and Thanks for stopping by! Have a great week:) Lynn
Hi~ Thank you for stopping by today! Have a good week~Lynn
Thanks so much for linking up to Two Cup Tuesday at Pint Sized Baker. I look forward to coming back on Monday Night!
Hi Chandra~ So glad you dropped in toady! Have a Great Week-end and see you next time:) Lynn
Yum! Looks great! I'm a new follower on GFC!
Ashley @ casa-de-castel.blogspot.com
Hi Ashley, Thanks so much for stopping by and for the following:) Lynn
hmmmm!! I love cabbage rolls!! Thanks for sharing on Show Me Your Plaid Monday's!
Hi Alicia! They are delicious and very good for you too:) Lynn
Pinned. I have wanted to try these for ages but haven't got around to it. Thanks for the recipe 🙂
These look amazing. About how long do they take to make?
Hi Sherry! Thanks for dropping by today~ They take about 45 minutes to prepare and then about another hour to bake:) Lynn~
I can almost smell the rolls just by looking at your gorgeous photos! Thank you for sharing this at the ALL MY BLOGGY FRIENDS party 🙂
Hi Linda~ Thanks for stopping by today and thanks for the compliments on my pictures:) See you at the next party! Lynn
I nominated your for a Liebster Award. Don't feel obligated to participate.
Hi Betty~ Thank you so very much for nominating me!! Of course I'll participate, I'm honored that you thought of me:) I can't wait to answer you questions! I want to thank you again for nominating me:) Lynn
Hi Melanie, so glad you could stop by:) Hope you have time to make these cabbage rolls, you'll love them:) Have a great week~ Lynn
My mom used to make these when I was a kid. I loved them. I'm going to pin it so hopefully I'll remember to make for St. Paddy's.
Hi~ We always use cabbage around St. Patrick's Day too:) Thanks for dropping by Linda, see you soon~Lynn
These look so good. Great pictures! We always make cabbage something around St Patrick's Day. I never thought to use the lemon juice/zest. That would help brighten the flavor.
We're having a party at Tumbleweed Contessa hope you can bring these over. http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-6/
Top o' the morning to you!
Hi~Thanks for dropping by today! Give them a try;) Lynn
I have never made cabbage rolls … now I must! Thank you for stopping by my site too 😉
Thank you! Lynn
Hi and thanks for linking up with us at "In and Out of the Kitchen Link Up Party"
Hi~ Thanks for dropping by:) Have a Great Week~ Lynn
I have never tried cabbage rolls before. These look very tasty 🙂
I think I would really like those. I have to get busy and make some.
Hi Betty~ The filling is really good for stuffing green peppers, tomatoes and even squash! So glad you stopped by, and have a great week:) Lynn
These are delicious. My Aunt is the only one in our family that makes them. She uses the leftover filling for the green peppers:-) I am a new follower from the hop.
Hi Brenda~ Thanks so much for stopping by! That's so funny….I'm the only one in my family that makes Stuffed Cabbage Rolls too! Thanks for the follow and I'll drop in to visit you:) Lynn
Thanks Cindy! So do I:) The filling works really well in green peppers also~ Lynn
Yum Lynn, I LOVE Cabbage Rolls.