These Stuffed Cabbage Rolls offer a hearty, home-style comfort food experience with a healthy twist using brown rice. The filling is a fragrant blend of cooked rice, fresh parsley, garlic, and warm spices like dill and marjoram, bound together with egg and breadcrumbs. Each roll is carefully wrapped in blanched cabbage leaves and nestled into a savory sauce made from canned tomatoes, dry vermouth, and beef broth. Slowly simmered until the flavors meld, the result is tender, flavorful rolls that are perfect for family dinners or meal prep. The combination of earthy rice, bright herbs, and rich tomato sauce creates a satisfying dish that feels both rustic and refined.
Stuffed Cabbage Rolls
Description
These Stuffed Cabbage Rolls offer a hearty, home-style comfort food experience with a healthy twist using brown rice. The filling is a fragrant blend of cooked rice, fresh parsley, garlic, and warm spices like dill and marjoram, bound together with egg and breadcrumbs. Each roll is carefully wrapped in blanched cabbage leaves and nestled into a savory sauce made from canned tomatoes, dry vermouth, and beef broth. Slowly simmered until the flavors meld, the result is tender, flavorful rolls that are perfect for family dinners or meal prep.Ingredients
Directions
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Cover brown rice with hot water in a medium bowl and soak for 3 hours to reduce cooking time.
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Drain the soaked rice thoroughly.
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In a 2-quart saucepan, combine the drained rice, 3 cups water, and 1 1/2 teaspoons salt.
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Bring to a boil, then reduce heat, cover, and simmer for 40 minutes or until liquid is absorbed.
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Fluff the rice and stir in dillseed, marjoram, and 1/2 teaspoon pepper. Let cool slightly.
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In a large skillet, sauté 1 1/2 cups chopped onion in 3 tablespoons hot vegetable oil until soft, about 6 to 8 minutes.
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Add paprika and minced garlic to the onions, cooking and stirring for 2 minutes until fragrant.
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In a large bowl, combine the cooked rice mixture, sautéed onion mixture, beaten eggs, bread crumbs, and minced parsley.
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Taste the filling and adjust salt and pepper seasoning as needed.
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Core the cabbage and place it cored-side-down in a large pot of boiling salted water.
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Blanch the cabbage for 5 minutes or until the leaves are softened and pliable.
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Remove the cabbage from the water and drain.
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Carefully separate and remove 12 large leaves from the cabbage.
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Cut off one fourth of the base of each leaf to make rolling easier.
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Lay a square of dampened cheesecloth on your work surface.
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Place one cabbage leaf, curved-side down, on the cheesecloth.
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Place 3 tablespoons of the rice mixture in the center of the leaf.
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Fold the leaf around the filling and use the cheesecloth to twist and secure the roll tightly.
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Repeat the process with the remaining leaves and filling to make all the rolls.
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In a separate large pot or Dutch oven, combine chopped tomatoes, vermouth, beef broth, tomato paste, sugar, and remaining salt and pepper to create the sauce.
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Place the stuffed cabbage rolls into the sauce, ensuring they are mostly submerged.
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Bring the sauce to a simmer, then cover and cook gently for 45-60 minutes until the rice is tender and flavors have melded.
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Carefully unwrap the rolls from the cheesecloth before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1111.3kcal
- % Daily Value *
- Total Fat 43.1g67%
- Saturated Fat 9.0g45%
- Cholesterol 279.9mg94%
- Sodium 13661.0mg570%
- Total Carbohydrate 148.3g50%
- Dietary Fiber 24.0g96%
- Sugars 29.9g
- Protein 43.2g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the rolls to cool completely before refrigerating in an airtight container with some sauce. They will keep for up to 4 days.
Freezing: These rolls freeze well. Cool completely, then freeze in a single layer before transferring to a bag. Reheat in the freezer or thaw overnight in the fridge.
Cheesecloth Tip: The cheesecloth is used here to help hold the rolls together during the long simmer, especially if the cabbage leaves are large or fragile. It is removed before serving.
Rice Substitution: White rice can be used for a quicker cooking time, but brown rice adds a nuttier flavor and more texture. If using white rice, skip the soaking step and cook according to package directions.
Sauce Consistency: If the sauce is too thin after cooking, you can simmer uncovered for a few more minutes to reduce it, or mix a teaspoon of cornstarch with water and stir it in.
Serving: Serve with crusty bread to soak up the flavorful sauce, or alongside a simple green salad.
