This nourishing fall meal is a sure crowd-pleaser. Try substituting ground pork for the beef. Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Everyday Food, September 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
45 mins
total:
1 hr 45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.

    Advertisement
  • Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.

  • To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

Advertisement

Reviews (8)

253 Ratings
  • 5 star values: 42
  • 4 star values: 41
  • 3 star values: 94
  • 2 star values: 61
  • 1 star values: 15
Rating: 5.0 stars
07/18/2020
This a a traditional Polish dish. The recipe honours this. It was just like my Babcia’s!! Comfort food. I am Polish. Martha is as Polish. We know how this dish should taste.
Rating: 5.0 stars
07/18/2020
This a a traditional Polish dish. The recipe honours this. It was just like my Babcia’s!! Comfort food. I am Polish. Martha is as Polish. We know how this dish should taste.
Rating: 3.0 stars
02/05/2020
Why did people use ricotta, or Italian seasonings in a traditional western European dish? That would be like adding garam masala to sushi. Just, no.
Advertisement
Rating: 4 stars
10/25/2018
I altered some my mother made best cabbage rolls ever... Pork and beef Rice Beef with pork Mix with the rice And seasonings add to your wilted cabbage and roll up put in Dutch oven and layer the rolls with tomatoes and [filtered] Tomatoes on top not in the wrap Along with sauerkraut
Rating: 4 stars
01/14/2018
I loved this recipe. I substituted the rice for ricotta, because of dietary restrictions and added some extra seasoning to the meat mixture (Mediterranean herbs). It was absolutely delicious! Next time I will watch the cabbage more closely, because it was a little bit overdone.
Rating: 5 stars
10/08/2015
I liked this recipe. I used ground pork and did add more salt throughout cooking than called for along with a little Italian seasoning and garlic powder to the meat mixture.
Advertisement
Rating: Unrated
09/21/2015
I love watching Martha Stewart, but as I feared, this recipe really missed the mark. It is bland, boring, and not worth the trouble. I will have to research other sources to confirm my ideas for correcting this one dimensional flavor. I would rate it lower than one star, but the program refuses to allow less than 3 stars.
Rating: 1 stars
10/25/2014
This was not very tasty and the cabbage was not tender enough. Did everything exact and even cooked a little longer than the recipe stated. Not happy, especially after so much work.
Advertisement