Cabbage Rolls

12 rolls servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
4.0/5 (2)
Cabbage Rolls
Classic cabbage rolls stuffed with seasoned ground beef, pork, and rice, then baked in a tangy tomato-Rotel sauce. A comforting Southern main dish that’s perfect for feeding a crowd.

Ingredients

12 rolls servings
  • 1 cabbage, large
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup rice, raw
  • 2 (8 oz) cans tomato sauce
  • 1/2 cup water
  • 1/3 cup lemon juice
  • 1 onion, chopped
  • 2 eggs, beaten
  • 1 (10 oz) can Rotel tomatoes
  • 1 bell pepper chopped
  • salt and pepper to taste

Step-by-Step Instructions

  1. Preheat oven to 350°F. Boil 3 quarts of water. Add cabbage and simmer 2 to 3 minutes until the leaves pull off easily. Drain cabbage and set aside to cool slightly.
  2. For the stuffing, in a large bowl combine ground beef and pork, rice, onion, bell pepper, eggs, salt, pepper and 1/4 cup water. Mix with a fork until blended.
  3. Put one large spoonful of mixture into each cabbage leaf and roll tightly, tucking in the sides as you roll. Place cabbage rolls seam-side down next to one another in a 9x13-inch baking dish.
  4. To make the sauce, in a large bowl, combine tomato sauce, Rotel, lemon juice, 1/4 cup water, salt and pepper. Pour the sauce over cabbage rolls, making sure they’re well covered.
  5. Cover the dish with aluminum foil and bake in preheated 350°F oven for 1 hour, until the rice is tender and the meat is cooked through.

Common Problems and Solutions

Q: Why are my cabbage leaves tearing when I try to roll them?

A: The leaves need to be softened just enough—2 to 3 minutes in boiling water. If they tear, they may be undercooked (too stiff) or overcooked (too mushy). Also, let them cool slightly before handling so they're easier to work with.

Q: Can I use cooked rice instead of raw?

A: It's best to use raw rice as called for in this recipe. The rice cooks in the cabbage roll during baking, absorbing flavors from the meat and sauce. If you use cooked rice, it may become mushy and the texture won't be right.

Q: How do I keep the cabbage rolls from unrolling in the oven?

A: Place them seam-side down in the baking dish so they stay closed. The tight packing against each other also helps them hold their shape during baking.

Tips and Techniques

Use a sharp paring knife to carefully cut out the thick core of the cabbage before boiling—this makes it easier for the leaves to separate. You can make these ahead and refrigerate them unbaked for up to 24 hours; just add 10-15 minutes to the baking time if putting them in the oven cold.

Ingredient Substitutions

  • ground pork: all ground beef or ground turkey
  • Rotel tomatoes: 1 can diced tomatoes plus 1/4 teaspoon cayenne pepper
  • raw rice: quinoa (raw)

Equipment Needed

  • large pot for boiling cabbage
  • 9x13-inch baking dish
  • aluminum foil
  • mixing bowls

Historical Context

While cabbage rolls have Eastern European roots, this Southern version incorporates Rotel tomatoes and lemon juice for a tangier, slightly spicy sauce that reflects Louisiana’s love of bold flavors.