• Prep Time: 30 min
  • Cooking Time: at least 1.5 hrs
  • Serves:

Stuffed Cabbage Rolls

  • Recipe Submitted by on

Category: Polish, Crockpot, Egyptian, Hungarian, Main Dish, Beef

 Ingredients List

  • 1/3 cup pine nuts
  • 1 cabbage
  • 2 tablespoons olive oil
  • 1 small to medium onion, chopped
  • 1 carrot, shredded
  • 1 celery stalk, thinly sliced
  • 1 pound ground beef
  • 1/2 cup rice (uncooked)
  • 1 to 2 tablespoons tomato paste
  • 2 tablespoons minced shallots
  • 2 tablespoons olive oil
  • 1 cup white wine
  • 1 (28-ounce) can crushed tomatoes


1. Toast the pine nuts in a small dry skillet over medium heat until they are fragrant, about 5 minutes.

2. Cut the core out of the cabbage but leave it whole. Dip the whole cabbage head in a large pan of boiling water until the outer leaves soften, about 30 seconds. Remove the cabbage from the water, carefully remove those outer leaves and set them aside on a towel to drain. Repeat this process until you come to the inner leaves that are very convoluted and thick. Shred those and set them aside.

3. In a large saute pan, heat the oil. Cook fist the onions until they are soft, then add the carrot and celery and saute them for a couple extra minutes, until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, pine nuts, rice and tomato paste and season again with salt and pepper. Set aside.

4. Set 1 medium-sized cabbage leaf flat on a work surface with the core end facing away from you. Shave the raised part of the core vein off, leaving a whole leaf with no gaps. Place 2 to 3 tablespoons of the meat mixture in the leaf at its tip. Roll once, then fold in the sides and continue rolling. Set aside seam-side down. Repeat the process with the other cabbage leaves.

5. In the meantime, in another large pan, cook the shallots in the olive oil over medium heat until they soften, about 3 minutes. Add the leftover shredded cabbage and cook until the cabbage is wilted and just beginning to brown, about 5 minutes. Add the remaining 1 cup of wine and cook until it loses its raw smell, about 5 minutes. Add the crushed tomatoes and heat through. The sauce should be slightly soupy.

6. When the tomato sauce is ready, place the prepared cabbage rolls seam-side down in a pot. Pour in enough tomato sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for 1 hr. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn”™t use and pour it over as you serve the rolls.

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