Moms Stuffed Cabbage Rolls
Cabbage Rolls like my Ukrainian moms! Sunday's lunch was normally Mom's Stuffed Cabbage when we'd come over with the family. This is her basic recipe for stuffed cabbage rolls.
Ingredients
Cabbage Rolls:
- 5 lbs ground pork
- 2 heads cabbage (or 1 XL Cabbage)
- 11/2 cups uncooked rice
- 24 oz pasta sauce
- 1 onion
- 2 carrots
- 4 tbsp olive oil
- 2 tbsp salt
- 11/2 tsp ground black pepper
- 3 cups water (divided)
- 10 bay leaves
Instructions
How To Make Cabbage Rolls:
- Combine the rice and 1 1/2 cups of water. Bring to a boil then remove from heat and allow to sit covered for 5 minutes.
- Meanwhile, grate the carrots and onion; fry in olive oil until browned (8 min.)
- Remove the core of the cabbage. Boil the cabbage for 5 minutes covered. Then remove the outer leaves that have been loosened and repeat in 3-minute increments until done.
- In a large bowl combine the rice, carrot mixture, ground pork, salt, and pepper. Mix and set aside.
- Trim the stems and cut the bigger cabbage leaves in half. Place a heaping tablespoon of filling into each leaf and roll up tucking in the sides. Place the seam down into a baking dish.
- Spread the bay leaves over the cabbage rolls. Dilute the pasta sauce with the remaining 1 1/2 cups water and pour over the rolls.
- Cover and bake at 370°F for 2 hours.
Notes
Triangle Shaped Rolls- Trim the cabbage stems. Place the large cabbage leaf sideways and slice diagonally. Fill and roll up from one end to make triangle-shaped rolls. If you roll from the stem you'll get a cylinder-shaped roll.
To Freeze: place any filled rolls into a disposable pan. Cover and freeze without the sauce. To bake thaw and add the diluted tomato sauce and bay leaves. Proceed with the recipe.
Nutrition per serving
Serving: 2cabbage rollsCalories: 437kcalCarbohydrates: 39gProtein: 20gFat: 22gSaturated Fat: 8gCholesterol: 65mgSodium: 770mgPotassium: 549mgFiber: 3gSugar: 4gVitamin A: 1013IUVitamin C: 30mgCalcium: 61mgIron: 2mg