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Stuffed Cabbage

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Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

  • Servings: 8

Ingredients

  • 2 quarts water
  • 1 large green cabbage (about 2 1/2 pounds)
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 garlic clove, finely chopped
  • 2 cups cooked rice
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Coarse salt and freshly ground pepper
  • 1 tablespoon dried parsley flakes
  • 1 medium green pepper, grated
  • 2 celery stalks with leaves, finely chopped
  • 4 cups tomato puree
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1/2 cup sour cream, plus more for garnish

Directions

  1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.

  2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.

  3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.

  4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.

  5. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.

  6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

Reviews Add a comment

  • vickeluv2knit
    9 OCT, 2016
    Many years ago a friend gave me a receipe for stufffed cabbage enclosed in homemade bread dough then baked. It was delicious. It was an Eastern European dish. I've lost the receipe. I've been looking at cookbooks but have never found it.
    Reply
  • vgondrezick1
    26 MAR, 2014
    This recipe is hard to find on the site anymore, but thankfully I had saved it to pinterest. Have made it many many times. It is just my husband & I, so we freeze several meals in containers. I like to use half ground beef and half Italian sausage. First time I made it I left the apple out, second time put it in and it made a HUGE difference!!!
    Reply
  • iodineeplace
    1 FEB, 2013
    I've been searching for a good recipe for cabbage rolls an I believe this is the one. Can't wait to try it!
    Reply
  • Marilyn Applebee
    6 SEP, 2012
    stuffed cabbage by martha stewart
    Reply
  • sunnyt47165
    22 JUL, 2011
    This was the best stuffed cabbage I have ever eaten. I was so happy to fined this recipe again. I had it written down on a piece of paper and misplaced it. I'm going to make this dish this weekend in a crock pot. I would give this a 5 star rating , if we had to rate it. Love it. Thank you
    Reply
  • laurajamroz
    8 DEC, 2010
    This was the most bland Golabki recipe I have ever eaten! I have been to Poland and eaten this dish, my husband is Polish, his mom, grandmother, and cousin makes this way better. I have never seen them put green pepper in it either. It lacked so much flavor and was way too soupy. I'll be writing my cousin in Poland for the REAL recipe I followed this one to the letter, and it was horrible!
    Reply
  • MarthaandMeBlogger
    12 OCT, 2010
    I really liked this and was surprised that I did. You can see my results here: http://www.marthastewart.com/recipe/stuffed-cabbage?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD
    Reply
  • moxieme
    27 SEP, 2010
    lol...Nutley not nutmeg...what an idiot I am! I misread the summary. Anyways it came out wonderful. I did add 1 tbs. of brown sugar to the tomato puree.
    Reply
  • moxieme
    27 SEP, 2010
    This was worth the time and effort. Comfort food, perfect for chilly days. I added an extra clove of garlic, grated fresh nutmeg...maybe 1/4 tsp, next time a bit more. The recipe didn't add nutmeg but the summary mentioned it. Can't wait to have this again!
    Reply
  • elisabite
    18 JAN, 2009
    I have made these several times and they have become one of my familys favorites! Thanks so much for sharing your recipes.
    Reply