Note to self: I love cabbage but there’s just so much of it I hardly ever get it. Especially since it’s just the two of us. So I decided to utilize the cabbage 3 ways. First I made it into stuffed cabbage rolls, and then tomorrow I shall be making this Ethiopian cabbage, potato, carrot curry dish and then whatever is left over I’ll make into these chicken and cabbage egg rolls. 3 meals with one head of cabbage…not so bad! Now with this recipe I put the full amount of meat mixture for about 20-25 stuffed cabbage leaves. I personally split the meat in half and saved the meat mixture to make meatballs for another recipe. in doing so I also split the rice in half. If you have a larger family follow the recipe exactly and maybe if you like it more saucy you can add a second can of tomato soup.
I adapted this recipe from theperfectpantry.com and zsuzsaisinthekitchen. It’s really good, and I think if you use the chorizo it really amps up the flavor. But idk if that makes it authentic cabbage rolls since the chorizo itself has a ton of flavor and seasonings. It still tasted yummy, but if you want a more milder flavor, skip out the chorizo and use the full amount of ground beef. You’ll get a more authentic version of cabbage rolls.
- 1 head of cabbage
- ½ cup of grated carrots
- ½ cup minced celery
- ½ small onion (minced)
- 3 cloves of minced garlic
- 1 tbsp oil
- ½ tsp oregano (you can substitute with marjoram)
- ½ tsp caraway seeds (you can substitute with cumin seeds)
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- ½ lb ground beef
- 1 package of soy chorizo (12 oz)
- 2 tbsp freshly chopped cilantro
- 1 tbsp tomato paste
- ½ of a cup of uncooked white rice (Basmati or Uncle Ben’s work fine
- ½ cup marinara sauce
- 1 10.75 oz can of tomato soup
- 1 15 oz can of tomato sauce
- Use a small knife to core the cabbage.
- Place a large pot with water over high heat and bring it to a boil.
- Place cabbage into pot. (core side up) and bring it back to a boil, once boiling lower the heat to simmer and cook for 10-15 minutes. Once cooked let it remain in the pot until ready to use.
- In a medium sauce pan over medium/medium high heat add 1 tbsp of oil and 3 cloves of minced garlic. Sauté for about 30 seconds then add ½ cup of grated carrots, ½ cup minced celery, and ½ of a small onion (minced).
- Sauté for about 2-3 minutes. Add ½ tsp oregano, ½ tsp caraway seeds, 1 tbsp paprika, 1 tsp salt, 1 tsp black pepper. Sauté for another 2-3 minutes or until the vegetables are softened.
- In a medium bowl, add ½ lb ground beef, 1 package of soy chorizo, 2 tbsp of chopped cilantro, 1 tbsp tomato paste, sautéed veggies. Mix well.
- At this point you want to check the seasoning so take a small portion of the meat and fry in a pan. Adjust seasonings to your taste if needed.
- Once you’re satisfied with the meat, add ½ cup of uncooked white rice and mix well.
- Preheat oven to 350°F.
- Take cabbage out of the pot and separate leaves.
- Take one leaf, core the middle and remove stalk, and on the opposite side add ¼ cup of the meat mixture to the cabbage.
- Form into a log and roll like you would when making an egg roll, tucking the sides in as you go
- In a deep dish, spread ½ cup of marinara sauce on the bottom. Place cabbage rolls into dish.
- In a bowl mix together 1 can of tomato soup and 1 can of tomato sauce and spread this mixture over the cabbage rolls.
- Place into the oven and let it cook for 2-2½ hours. (Half way through cover with foil to prevent it from burning)
- Serve warm and enjoy!
Serving size: 8-10 people
Original Recipe adapted from: