Description
Delicious and hearty stuffed cabbage rolls filled with a savory blend of ground beef, ground turkey, and rice, topped with a flavorful marinara and sour cream sauce. This comforting dish is perfect for family dinners and offers two cooking methods: oven-baked or stovetop simmered.
Ingredients
Rice & Cabbage
- 2 cups white rice (uncooked) (to make 6 cups cooked rice)
- 2 medium cabbages
Meat & Stuffing
- 1 lb ground beef
- 1 lb ground turkey
- 2 eggs
- 4 carrots (medium) (grated, divided)
- 6 tbsp olive oil (divided)
- 1 tbsp unsalted butter
- 1 tbsp salt
- 1 tsp salt-free seasoning such as Mrs. Dash
Sauce
- 2 cups marinara sauce
- 1/4 cup white vinegar
- 1 tbsp sour cream
- 2 carrots (medium) (grated)
- 1 1/2 tbsp sea salt (divided)
Instructions
- Preparing Rice and Cabbage: Rinse 2 cups of rice and transfer to a large saucepan. Add 3 1/2 cups of water, 1 tablespoon olive oil, and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, or until all water is absorbed.
- Boil Vinegar Water: Fill two-thirds of a large soup pot with water and bring to a boil. Add 1/2 tablespoon salt and 4 tablespoons white vinegar.
- Prepare Cabbage Leaves: Peel and discard the two outer leaves from each cabbage. Cut out the cabbage cores using a knife. Place the first cabbage in boiling vinegar water with the core side down for 5 minutes, then flip and cook for another 5-6 minutes. Pull off leaves as they soften; they are done when soft, yellowish, and the larger leaves turn dull green. Repeat with second cabbage. Reserve 4 cups of this cooking water.
- Prepare Stuffing Mixture: In a large mixing bowl or stand mixer with paddle attachment, combine ground beef, ground turkey, and the cooked rice. Grate 4 medium carrots, then sauté in a large pan with 3 tablespoons olive oil and 1 tablespoon butter over medium-high heat until softened. Add 1 cup marinara sauce and sauté for another minute. Incorporate this carrot mixture into the meat and rice mixture. Add 2 eggs and 1 tablespoon salt and mix thoroughly.
- Prepare Cabbage Leaves for Rolling: For large leaves, cut leaves in half along the stem, removing the tough stem portion. For smaller leaves, slice off the raised tough center stem to flatten. This makes rolling easier.
- Make Stuffed Cabbage Rolls: Place approximately 2 tablespoons of the meat mixture at the top of each leaf. Roll the leaf into a cone shape, with the thicker part of the leaf as the base. For wide, thinner leaves, stuff more mixture at the top. Arrange the rolls in layers inside a Dutch oven or heavy-bottomed soup pot.
- Make the Sauce: Heat 2 tablespoons of olive oil in a skillet. Grate the remaining 2 carrots and sauté with 1 teaspoon Mrs. Dash until soft. Stir in 1 tablespoon sour cream and 1 cup marinara sauce, sauté for another minute, then remove from heat.
- Pour Sauce and Add Water: Pour the prepared podliva sauce over the stuffed cabbage rolls. Add enough reserved cabbage cooking water (2 1/2 to 3 cups) to almost cover the rolls.
- Cook Stuffed Cabbage (Two Methods):
• Oven Method (recommended): Cover the Dutch oven and bake at 450°F in the bottom third of the oven for 20-25 minutes. Then reduce the heat to 350°F and continue baking for 1 hour.
• Stovetop Method: Using a heavy-bottomed pot, bring the pot to a light boil over medium heat. Reduce the heat, cover and simmer gently for 40 minutes.
Notes
- When cooking cabbage leaves, softer, larger leaves work best for rolling.
- Adjust salt according to taste since the recipe uses sea salt and a salt-free seasoning.
- The oven method is recommended for best texture and flavor integration.
- Make sure the rolls are almost fully covered in sauce and water during cooking to prevent drying out.
- Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
- Prep Time: 40 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
