Filled Cabbage Leaves
Filled cabbage leaves are savory and comforting, combining seasoned ground meat and rice wrapped in tender cabbage, perfect for family dinners and hearty meals.
Ingredients
Instructions
- Cook rice in 1 1/2 quarts of water for 15 minutes; drain.
- Combine cooked rice with ground meat and mix well.
- Cook cabbage in a large kettle for 5 to 10 minutes until tender.
- In a 1 1/2-quart saucepan, heat oil, then add flour and chopped onion; brown slightly.
- Fill the softened cabbage leaves with the meat and rice mixture.
- Place filled cabbage leaves in the saucepan, add tomato sauce.
- Cook under low heat for 30 to 35 minutes until heated through and flavors meld.
Tips & Substitutions
For a richer flavor, consider adding herbs like dill or parsley to the filling. If you don't have ground chop meat, ground turkey or chicken can work as a leaner alternative. To save time, you can use pre-cooked rice and even experiment with adding diced vegetables into the meat mixture for added nutrition. If you're looking for vegetarian recipes, consider using lentils instead of meat.
Serving Suggestions
Serve the filled cabbage leaves with a dollop of sour cream or your favorite sauce on top. They pair beautifully with Cucumbers In Sour Cream Salad for a refreshing side. A simple green salad or crusty bread can round out the meal, making it hearty and satisfying.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage leaves in a covered dish in the microwave for a few minutes, or gently reheat on the stove with a splash of water to prevent drying out. They can also be frozen for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Filled Cabbage Leaves contains roughly 1152 calories, with 3g protein, 30g carbohydrates, and 116g fat. It is a good source of vitamin C (18% of the Daily Value), vitamin A (14% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 2007mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cabbage?
Yes, you can use different types of cabbage, such as Savoy or Napa, which may be more tender and easier to roll. Just ensure the leaves are large enough to hold the filling comfortably.
How do I know when the cabbage leaves are cooked enough?
The cabbage leaves should be tender but not falling apart. A quick test is to pierce a leaf with a fork; it should be easy to puncture but still hold its shape. Cooking them for 5 to 10 minutes usually achieves this.
Can I prepare the cabbage rolls in advance?
Absolutely! You can prepare the cabbage rolls ahead of time and refrigerate them before cooking. Just ensure they are tightly covered to avoid drying out. They can also be frozen before or after cooking for future meals.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).