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Platter of freshly made stuffed cabbage rolls

Best way to grow Stuffed Cabbage Rolls in 5 steps

Unfortunately, Stuffed Cabbage Rolls cannot be grown as they are a prepared food dish. This recipe title seems to be a misunderstanding. I will provide a recipe for making them instead.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage
  • 1 large cabbage
For the Filling
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 onion, chopped
  • 1 egg
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Sauce
  • 15 oz tomato sauce
  • 0.5 cup water
  • 1 tbsp brown sugar
  • 1 tbsp lemon juice optional

Equipment

  • Large pot
  • Large bowl
  • Mixing spoon
  • Oven-safe pot or Dutch oven
  • Whisk

Method
 

Preparation
  1. Carefully remove the core from the cabbage and place it in a large pot of boiling salted water.
  2. Cook for 5-10 minutes until the leaves are pliable, then carefully peel off 12-16 large leaves and trim the thick veins.
  3. In a bowl, combine ground beef, cooked rice, chopped onion, egg, salt, and pepper, mixing until well combined.
Assembling the Rolls
  1. Place a portion of the meat mixture at the stem end of each cabbage leaf, fold in the sides, and roll up tightly.
  2. Arrange the rolls seam-side down in a large oven-safe pot or Dutch oven.
Making the Sauce
  1. In a separate bowl, whisk together tomato sauce, water, brown sugar, and lemon juice (if using).
  2. Pour the sauce over the cabbage rolls, ensuring they are mostly submerged.
Cooking
  1. Cover the pot and bake in a preheated oven at 350°F (175°C) for 1 to 1.5 hours, or until the cabbage is tender and the meat is cooked through.
Serving
  1. Serve hot with a dollop of sour cream or a sprinkle of fresh dill, if desired.

Notes

To make preparation easier, you can freeze the whole cabbage overnight and then thaw it. This makes the leaves much easier to separate and roll.