Classic Stuffed Cabbage Rolls

I’ve been whipping up omelets, salads and skillet dishes for quick meals these days. Every now and again though, I get the urge (and have the time) to make a more labor-intensive dish…you know the one you can taste the effort and love you put into it?

This is one of those meals. I made these cabbage rolls during our last Spring snow storm when I was craving comfort food and these hit the spot!

cabbage roll

For April I was assigned to Sarah’s Fantastical Sharing of Recipes blog for the Secret Recipe Club…and I couldn’t decide what to make! My goodness, Sarah has an extensive list of dishes that I kept scrolling through to choose from. I have her family’s original Tamale Balls and Guy Fieri’s Cherry Cobbler Pizza on my to-make list but when I saw her Classic Cabbage Rolls, I was sold. Besides the cabbage, I had all of the ingredients already on-hand and needed a little “me time” in the kitchen.

I made a few slight changes by finely dicing my onions, using a large head of cabbage instead of medium and used crushed tomatoes instead of diced since that’s what I hand in the pantry. I also used brown rice, unsweetened ketchup, coconut sugar for the sweetener and I added 1/2 cup finely chopped mushrooms because I needed to use them up in the fridge. Since I used already salted tomatoes, I opted to reduce the salt to 1 teaspoon and increase the black pepper by a smidgen.

Delicious results!

Cabbage roll1

Classic Stuffed Cabbage Rolls (lightly adapted from Fantastical Sharing of Recipes)
Gluten-free, Dairy-free, Grain-free option, Egg-free, Nut-free, Soy-free

Ingredients

  • 1 large head cabbage
  • 1 1/2 cups finely diced onion, divided
  • 1 Tbsp. butter, ghee, olive oil, coconut oil, Earth Balance (use oil or Earth Balance for dairy free)
  • 2 (14.5 oz) cans organic crushed tomatoes with basil (or Italian diced tomatoes)
  • 4 garlic cloves, minced
  • 2 Tbsp coconut palm sugar or other sweetener
  • 1 tsp sea salt, divided
  • 1 cup cooked brown rice or quinoa (for grain-free, increase mushrooms)
  • 1/4 cup ketchup (I used unsweetened ketchup)
  • 2 Tbsp gluten free Worcestershire sauce (I used Lea and Perrins brand)
  • 1/4 to 1/2 tsp freshly ground black pepper
  • 1/2 cup fresh mushrooms, finely chopped (optional)
  • 1 lb. ground beef, bison or turkey (if using turkey use lean not extra lean)
  • 1/4 lb. Italian sausage (I used chicken sausage)
  • 1/2 cup V8 juice, optional (I didn’t use)

Directions

  • In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender. Drain and rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use) and set aside.
  • Meanwhile in a large saucepan, saute 1 cup onion in butter/oil until tender. Add the tomatoes, garlic, sweetener and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture, add in mushrooms and mix well.
  • Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
  • Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. 

Yield: 4 servings (8 rolls)

cabbage roll bite

Click here for other scrumptious recipes in this month’s reveal!

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11 thoughts on “Classic Stuffed Cabbage Rolls

  1. These are a secret guilty pleasure of mine because they remind me of my childhood! I know my husband wouldn’t eat them, but one of these days I would like to give this recipe a try and share them with my mom…she’d love that!! Great pick and thanks for sharing! 🙂

  2. Pingback: Classic Cabbage Rolls: Natural Noshing | The Secret Recipe Club

  3. This really does look wonderful. I was attempting to save it through Pinterest, but can’t find the little “Pin” icon. Do you not participate in Pinterest? If not, I will go to the Fantastical Sharing of Recipes site and Pin theirs, but I really like yours. You may have addressed this issue before, but it’s my first time at your site. Thanks much!

  4. Pingback: Best of 2013: Main Dishes and Sides | The Secret Recipe Club

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