Stuffed cabbage leaves is the ultimate comfort soup for me and my family. Topped with sour cream, it’s the meal that brings all those warm and fuzzy feelings of childhood.

Traditionally, stuffed cabbage rolls are made with white rice. White because in the Slavic countries, white rice was the cheapest available and most prevalent in Soviet markets. Rice because it’s a great filler for the stuffing and much cheaper than meat. Generally, I try to limit our grain consumption but when not on healing diet like GAPS, we relish healthy, soaked grains such as millet, buckwheat and of course rice.

Quick tip for the busy cooks.

This recipe is slightly time-consuming so I always prefer to double this batch as it freezes well for hectic days. Another tip I’ve learned over the years is to have this done in phases. For example, phase one would be to cook soaked rice in bone broth and set aside. Later in the day, make the vegetable sauté. At yet another time during the day, grind the meat if needed. Finally, cook the cabbage leaves per instructions below since they are easier to work with when cooled anyways. In fact, be careful that the ingredients are not warm when mixing and assembling. Pulling everything together to make these stuffed cabbage leaves doesn’t really take that much effort or time. It’s all the small steps that need to take place prior to that.

A word about pre-cooking cabbage.

There are many different ways to go about coooking the cabbage to soften to leaves for rolling. Below is my method and what I’ve used all my housewifing life. Another method is to individually cook the leaves for a few seconds. You would want to carve out the bottom core part of the cabbage head and carefully remove the leaves. Place them in a pot of boiling water (you may want to do this in batches) and cook for a 15-25 seconds just until softened. Pull them out with kitchen tongs and place them in a colander to drain excess water.

Classic Stuffed Cabbage Leaves

For maximum nutrition, soak the rice overnight and cook in bone broth the following day per instructions. Set aside.
Melt cooking fat over medium-high heat. Sauté onions until translucent. Add grated carrots and sauté until softened. Add tomato sauce and allow to cook to reduce liquid. Set aside to cool.

In a large bowl, combine cooked rice, 1/2 of tomato sauce mixture, ground meat of choice, egg, mayonnaise, and seasonings. Mix well to incorporate everything.
Place the cabbage head in a large stock pot and cover with water. Set on medium heat and slightly cook the outer leaves of cabbage, rotating it occasionally.
As the leaves start turning bright green, carefully pull them off from the cabbage head. You may need to enlist a paring knife to cut off the stubborn, thick parts on the bottom. Set it aside to cool and continue to cook the remaining leaves. Remove the outer leaves as they start to turn bright green and become softened.
As leaves cool and become workable, cut off the raised surface of the center stem to flatten the leaf and make it easier to roll.

Place the filling slightly off center closely towards the bottom part of the leaf and wrap it in this order: fold in the bottom side first completely covering the meat filling; turn in both sides; bring up the bottom of the leaf making sure the ends are tucked in and roll the cabbage roll tightly.

Place in a baking dish. Spoon the remaining tomato mixture over the rolls. Cover with parchment paper, then seal with foil and bake for 45 minutes. Remove cover and return to oven for additional 10 minutes or until slightly browned on top.

Classic Stuffed Cabbage Leaves

Prep Time: 1 hour 15 minutes

Cook Time: 1 hour

Total Time: 2 hours 15 minutes

Servings: 6

Ingredients

2 cups of cooked white rice
1 lb. ground meat chicken, beef, pork
2 tablespoons cooking fat
1 medium onion chopped
1 large carrot grated
1 1/2 cup tomato sauce
1 egg
1 tablespoon mayonnaise
1 1/2 teaspoon sea salt
pepper to taste
1 small cabbage

Instructions

For maximum nutrition, soak the rice overnight and cook in bone broth the following day per instructions. Set aside.
Melt cooking fat over medium-high heat. Saute onions until translucent. Add grated carrots and saute until softened. Add tomato sauce and allow to cook to reduce liquid. Set aside to cool.
In a large bowl, combine rice, 1/2 of tomato sauce mixture, ground meat of choice, egg, mayonnaise, and seasonings. Mix well to incorporate everything.
Place the cabbage head in a large stock pot and cover with water. Set on medium heat and slightly cook the outer leaves of cabbage, rotating it occasionally.
As the leaves start turning bright green, carefully pull them off from the cabbage head. You may need to enlist a paring knife to cut off the stubborn, thick parts on the bottom. Set it aside to cool and continue to cook the remaining leaves. Remove the outer leaves as they start to turn bright green and become softened.
As leaves cool and become workable, cut off the raised surface of the center stem to flatten the leaf and make it easier to roll.
Place the filling slightly off center closely towards the bottom part of the leaf and wrap it in this order: fold in the bottom side first completely covering the meat filling; turn in both sides; bring up the bottom of the leaf making sure the ends are tucked in and roll the cabbage roll tightly.
Place in a baking dish. Spoon the remaining tomato mixture over the rolls. Cover with parchment paper, then foil and bake in a pre-heated oven at 405 degrees for 45 minutes. Remove cover and continue to cook for additional 10 minutes or when tops are browned.

**Pair Classic Stuffed Cabbage Leaves with these succulent salads…**

Refreshing Turnip and Dill Salad

Marinated Mushroom Salad

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