Best Stuffed Cabbage Rolls Recipe

Looking for the best stuffed cabbage rolls recipe? Look no further! This week, I'm sharing my husband's all-time favorite: tender cabbage leaves filled with a savory mixture of pork mince, rice, tomatoes, thyme, and dill. Imagine sinking your teeth into these juicy little bundles, bursting with flavour! It's the perfect light and satisfying meal for a hot summer evening, and I made it even more special using the first harvest of cabbage from our garden.

We also enjoyed stuffed collard greens with spinach and delicious Hungarian stuffed peppers this week, but these cabbage rolls were the real star. Keep reading for the full recipe and step-by-step instructions – you'll be amazed at how easy it is to create this comforting and delicious dish!

This recipe brings the flavours of Hungary right to your kitchen! This Hungarian stuffed cabbage gets a summer makeover with the addition of fresh dill, summer savory, and a vibrant tomato sauce simmered with sweet paprika and a touch of heat. Together with the best Hungarian stuffed cabbage rolls it's a dish that celebrates both the season's bounty and the rich culinary traditions of Eastern Europe.

Jump to:

• Ingredients
• How to Make the Best Stuffed Cabbage Rolls?
• Finishing the Stuffed Cabbage Rolls
• Variations of Stuffed Cabbage
• How to Serve?
• How to Store the Cabbage Rolls
• F.A.Q.
• Related
• Best Stuffed Cabbage Rolls Recipe

Ingredients

This recipe for stuffed cabbage rolls is perfect for a family dinner, with enough to serve six. Let's take a look at the ingredients:

• Two Sweat Heart Cabbage: The star of the show! Medium-sized works best for manageable rolls. Look for a head that feels firm and heavy.
• 750 g Minced Pork: Provides flavour and richness to the filling. You can substitute with ground beef or a mixture.
• 1 cup Rice: A classic filler for cabbage rolls, it absorbs the flavours and adds texture. Use long-grain white rice.
• Two Canned Tomatoes: The base of the flavourful sauce. Chopped tomatoes work well, but you can also use crushed.
• One Large Onion: Adds aromatic depth to both the filling and the sauce. Yellow or white onions are ideal.

I will seasoning with:

• 2 tablespoon Sweet Paprika Powder: Essential for that classic Hungarian flavour. Adds a warm, sweet, and slightly smoky taste.
• 3 teaspoon Sea Salt: Enhances the flavours of all the ingredients.
• 1 teaspoon Freshly Ground Pepper: Adds a bit of spice.
• 1 bunch Chopped Dill: Provides a fresh, herbaceous note.
• 1 teaspoon Summer Savory: Infuses the sauce with earthy flavour.  
• 2 teaspoon Dried Vegetable Mix: Likely a vegetable bouillon cube, adding savoury depth to the sauce.
• 2 tablespoon Sugar: Balances the acidity of the tomatoes in the sauce.

How to Make the Best Stuffed Cabbage Rolls?

Prepare the Onion

Let's start with the filling! First, we'll peel and chop the onion.

Heat two tablespoons of oil in a small saucepan over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened.

I seasoned the onion with a pinch of salt, a generous grind of black pepper, and a tablespoon of vibrant sweet paprika powder.

Make the Stuffing

Set the pan aside to cool slightly, then rinse the rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Once drained, add the rice to the minced meat.

Season the pork mixture with a teaspoon of sea salt, a teaspoon of freshly ground pepper, and a tablespoon of sweet paprika powder. Add the fried onion, leaving behind the excess oil, and a tablespoon of chopped dill. Then, dig in and mix everything together with your hands until it's well combined and evenly distributed.

Set the filling aside for now, and let's turn our attention to the cabbage. We'll need to soften the cabbage leaves to make them pliable for rolling. Here's how…

Prepare the Cabbage Leaves

Bring a large pot of water to a boil with a spoonful of salt. Once boiling, carefully add a few cabbage leaves at a time to soften them for rolling. Boil them for about 10 minutes.

My cabbage was too large to fit in the pot at once, so I boiled the leaves in two batches. Once the leaves are softened, carefully remove them from the water using tongs. Place them in a colander to drain and allow them to cool slightly before handling.

Once the leaves are cool enough to handle, carefully peel them away from the core and lay them flat on a cutting board. Now it's time to fill those cabbage leaves!

Filling the Cabbage Leaves

You'll notice a big difference in the cabbage leaves after boiling. They become much softer and more pliable, making them easier to fill and roll. To start, trim the thickest part of the stem from each leaf. This will help prevent the rolls from tearing and make them easier to fold.

Place a generous spoonful of the flavorful filling at the base of each cabbage leaf, where the stem was attached. Fold the sides of the leaf over the filling, then tightly roll it up from the stem end to the tip.

I like to use the whole cabbage leaf for larger rolls. However, you can cut the leaves in half for smaller rolls if you prefer. Simply add the filling to half a leaf and roll it up!

Continue filling and rolling until you've used all the cabbage leaves. As you finish each roll, place it seam-down on a large plate. You're on your way to a delicious meal!

Since I had some of that delicious cabbage roll filling leftover, I thought, why not make some meatballs with it?

Add to the Pot

I used a large soup pot for this. Layer the bottom with sliced cabbage and a teaspoon of dried summer savory (or thyme). Sprinkle a tablespoon of dill, one tablespoon of dried vegetable mix, one teaspoon of sea salt, and a can of chopped tomatoes over the cabbage. This creates a flavorful base and infuses the cabbage rolls with an extra layer of flavour.

Now, arrange the stuffed cabbage rolls snugly in the prepared pot, seam-down, ensuring they fit comfortably without overlapping too much.

Top the cabbage rolls with another tablespoon of dill and the second can of chopped tomatoes.

Now, form the remaining filling into meatballs and nestle them in the pot alongside the cabbage rolls. Pour in enough water to cover the cabbage rolls by about an inch. Season with 1 teaspoons of salt, a tablespoon of dried vegetable mix, and two tablespoons of sugar.

Now, for a trick I learned from my mother: place a plate on top of the cabbage rolls. This helps keep them submerged and prevents them from unraveling while they simmer. If you don't have a plate that fits, a smaller lid will also work.

Finishing the Stuffed Cabbage Rolls

Reduce the heat to low and simmer everything gently for about an hour, or until the cabbage is tender and the rice is cooked through. You can check by piercing the cabbage with a fork – it should be easily pierced, and the rice should be soft.

That's it! Our delicious stuffed cabbage rolls are ready to enjoy! I scooped them out of the pot and arranged them in a glass bowl in the middle of the table. The tender cabbage leaves, the rich tomato sauce, and the aroma of herbs…it all looks so inviting!

Variations of Stuffed Cabbage

This stuffed cabbage roll recipe is a fantastic base, and there's plenty of room for customization. Here are some ideas for variations you can try:

• Meat: Swap the pork mince for ground beef, veal, lamb, or even a combination. You could also use ground chicken or turkey for a leaner option.
• Grains: Instead of rice, try other grains like quinoa, barley, or farro for different textures and flavours.
• Vegetables: Add finely chopped vegetables to the filling, such as mushrooms, carrots, zucchini, or bell peppers, for extra nutrients and flavour.
• Cabbage varieties: Experiment with different types of cabbage, such as Savoy or Napa cabbage, for different textures and flavours.

How to Serve?

The Hungarian stuffed cabbage is served hot with a little sour cream or Greek yoghurt on top. Some people like to add a little more sugar on top.

Arrange the cabbage rolls and meatballs in a large serving dish, allowing everyone to help themselves. Or you can serve each person 2-3 cabbage rolls on a plate with their chosen sides.

Sprinkle with freshly chopped dill, parsley, or chives for a vibrant touch and extra flavour. Add a pinch of red pepper flakes or a drizzle of hot sauce for those who like some heat.

How to Store the Cabbage Rolls

Allow the cabbage rolls to cool completely before storing. This helps prevent condensation and bacterial growth. Transfer the cabbage rolls to an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store the container in the refrigerator for up to 3-4 days.

Stuffed cabbage rolls also freeze beautifully! Let the rolls cool completely. Wrap each individual roll tightly with plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months.

Reheat the cabbage rolls in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can add a splash of water or broth to the baking dish to prevent them from drying out.

F.A.Q.

If you love the flavors of stuffed cabbage rolls but find the process of stuffing them a bit fiddly, I highly recommend trying this cabbage casserole recipe with rice and pork mince. It has all the same delicious flavours but in an easier, one-pan format.

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Related

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