Stuffed Cabbage Rolls filled with ground veal and rice are very comforting on a cold day. Served in a thick tomato sauce, they’re a hearty and delicious dinner.
This recipe is based on a gołąbki, a polish dish where parboiled cabbage leaves are stuffed with ground meat and rice. This stuffed recipe is easy, the hardest part is rolling all the cabbage leaves. Otherwise, this recipe is super easy by just combining the raw ingredients and stuffing the boiled cabbage leaves.
Rolling the Cabbage
Lay the parboiled cabbage leaves in the table top. Cut a v shaped notch to remove the thick part of the cabbage rib on the leaf. Use a scoop, a spoon, or your hands to place about a 1/3 cup of filling onto the cabbage leaf. Roll the top over the veal mixture and continue tucking the sides in as you go. Repeat this step until you have used all the mixture, making about twelve rolls. When finished, place the stuffed rolls in a prepared baking dish. Do this stem side down to keep them stuffed during the cooking process. Before placing in the oven, cover the dish with foil while you bake to keep steam
Serving the Stuffed Cabbage Rolls
This recipe is a hearty classic and easy to make. Baked and served with a simple tomato or spaghetti sauce over delivers juicy and delicious cabbage rolls. Use the sauce that your family loves for this dish and you will have a great family dinner. This great recipe was developed by Carla Cardello of Homemade in the Kitchen. Check our one of her other great family recipes we have, this Veal Stroganoff.
