Cabbage Rolls Recipe: How to Make Stuffed Cabbage Rolls

• 1 large head (about 2 pounds) of green, white, or Savoy cabbage, with any damaged outer leaves removed
• Salt, to taste
• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1 yellow onion, diced
• ½ pound ground beef
• 1 pound ground pork
• 1 14-ounce can diced tomatoes
• ½ teaspoon red pepper flakes
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground black pepper
• 1 10½-ounce can tomato soup
• 1 tablespoon brown sugar

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Bring a large pot of water to a boil.

3. 3

   Using a sharp knife, core the head of cabbage by cutting a cone-shape at the base, while leaving the whole head intact.

4. 4

   Carefully place the cored cabbage into the boiling water, cut side up.

5. 5

   Place a large bowl of ice water near the stovetop.

6. 6

   Using tongs, remove leaves as they separate, placing them in the ice water to stop cooking.

7. 7

   Once all the leaves have separated, drain the cabbage leaves and pat dry.

8. 8

   Cut any large leaves in half, and remove any tough ribs.

9. 9

   Par-boil the rice. Bring a medium pot of salted water to a boil and add the rice. Cook, stirring occasionally, until al dente, about 5 minutes. Drain and set aside.

10. 10

    Heat olive oil in a Dutch oven over medium heat for the meat mixture.

11. 11

    Add onion to the Dutch oven and cook until translucent, about 5 minutes.

12. 12

    Add ground beef and pork, and cook until well browned, about 7 minutes.

13. 13

    Add diced tomatoes and season to taste with salt, red pepper flakes, paprika, cinnamon, and black pepper.

14. 14

    Bring to a simmer, and add the par-boiled rice.

15. 15

    Stir to combine, and remove from the heat.

16. 16

    Make the sweet tomato sauce. In a large bowl, whisk tomato soup and brown sugar together to dissolve. Set aside.

17. 17

    Pour just enough tomato sauce into a large baking dish to cover the bottom of the dish.

18. 18

    Make the cabbage rolls. Place about ¼ cup of the meat and rice mixture into the center of a cabbage leaf.

19. 19

    Fold in the sides of the leaves and roll tightly around the filling to make a small log.

20. 20

    Repeat with remaining leaves, arranging the rolls seam-side down in the baking dish as you go.

21. 21

    Cover the rolls with the remaining tomato sauce.

22. 22

    Cover the dish with a tight-fitting lid or aluminum foil and bake until rice is tender and cabbage leaves are soft and translucent, about 50 minutes.

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