Martha'S Cabbage Roll
Martha's Cabbage Roll combines savory ground meats and rice wrapped in tender cabbage leaves, baked in a flavorful tomato sauce—perfect for comforting family dinners.
Ingredients
Instructions
- Wilt the cabbage leaves in hot water until soft enough to roll.
- Combine cooked rice, salt, pepper, diced onion, ground beef, pork sausage, and catsup and tomato juice mixture in a bowl.
- Place the meat mixture in the center of each cabbage leaf, then fold and fasten with a toothpick.
- Arrange the stuffed cabbage rolls in a baking pan.
- Pour tomato juice over the stuffed cabbage.
- Bake at 300°F (150°C) for 1 hour and 30 minutes to two hours until cooked through and tender.
Tips & Substitutions
For a variation, substitute ground turkey or chicken for the beef and pork sausage for a lighter option. You can also use brown rice instead of white for added nutrition. If you prefer a spicier kick, add some crushed red pepper flakes to the meat mixture. Wilt the cabbage leaves gently to prevent tearing and make rolling easier.
Serving Suggestions
Serve the cabbage rolls hot with a dollop of sour cream or a sprinkle of fresh parsley for added flavor. They pair wonderfully with crusty bread or a side salad for a complete meal. For a heartier option, consider serving alongside mashed potatoes or a side of roasted vegetables. Browse more American recipes for additional meal ideas.
Storage & Reheating
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a baking dish, cover with foil, and warm in the oven at 300°F (150°C) until heated through, about 25-30 minutes. They can also be microwaved on medium power for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Martha'S Cabbage Roll contains roughly 488 calories, with 19g protein, 68g carbohydrates, and 18g fat. It is an excellent source of vitamin C (56% of the Daily Value), protein (37% of the Daily Value), and potassium (21% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cabbage leaves for this recipe?
Absolutely! If using frozen cabbage leaves, ensure they are fully thawed and drained before rolling. This can save time and effort, especially if you don't have fresh cabbage on hand. Just remember to blanch them lightly to ensure they are pliable.
How can I make this recipe vegetarian?
To make vegetarian cabbage rolls, replace the meat with a mixture of cooked lentils, mushrooms, and chopped vegetables. You can also use quinoa instead of rice for a protein boost. Adjust the seasoning to your taste to enhance the flavors in the filling.
What can I do if my cabbage leaves are too tough to roll?
If the cabbage leaves are tough, try boiling them for a few more minutes until they soften further. Alternatively, you can slice the tough stems off the leaves to make them easier to roll. If all else fails, you can chop the leaves and layer them in the baking dish with the filling for a deconstructed version!
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).