Stuffed Cabbage Rolls

Cabbage and pork are known to be a symbol of good luck when eaten on New Year’s Day! Each year it has become tradition that I make my grandmother’s Stuffed Cabbage Rolls. A mixture of pork and beef tucked inside cabbage leaves with some diced onion and flavorful spices. I serve the cabbage rolls with buttery mashed potatoes and green beans, just as she did. They are hearty and so flavorful. A great meal to ring in the New Year!

This recipe is not only special because it tastes so wonderful, but more so because it was part of my great grandmother’s Hungarian heritage. My grandmother grew up eating this dish and learned how to make it from her mother. She made it for us at the holidays and I fell in love with it as a child. A family recipe filled with simple ingredients, but packed with flavor and great memories of cooking in the kitchen with my Grandma.

Only 9 ingredients and some spices are needed to make this recipe. It slow cooks all day to make a dish that smells and tastes so incredible. It is simply delicious! Enjoy it served with mashed potatoes and green beans for a memorable meal.

Stuffed Cabbage Rolls

What’s needed:

• 1 pound ground pork
• 1 1/2 pounds ground beef
• 2/3 cup white long grain rice
• 1 large egg
• 1 medium onion, finely chopped (use in meat mixture)
• 1 teaspoon Oregano (or Italian Seasoning)
• 1/2 teaspoon pepper
• 2 teaspoon salt
• 5 teaspoons smoked paprika
• 1 large head of green cabbage
• 1 medium onion, sliced (use in between layers of cabbage rolls)
• 1 tablespoon granulated sugar
• 30 ounces canned tomatoes, chopped or stewed

How to make Stuffed Cabbage Rolls?

Step-by-Step Instructions:

• In a large bowl, combine the first 7 ingredients and 1 teaspoon of salt and 2 teaspoons of smoked paprika. Mix until combined thoroughly.
• Cut the head of cabbage in half and remove the core. Place both halves in a large pan of boiling water.

• Simmer for about 10 minutes to wilt the cabbage. Drain and allow the cabbage to cool to the touch. Remove the center vein from the top of the cabbage leaves.

• Use each half of a cabbage leaf to wrap a small amount, about 2-3 tablespoons, of meat mixture. Fold the leaf around the meat, trying to tuck the leaves over the ends of the roll when possible.

• In a 5-quart slow cooker, pour 1 can of tomatoes on the bottom. Place the cabbage rolls on top of the tomatoes. Putting about 10 rolls in each layer.

• Top with 1/2 can of chopped tomatoes. Chop the extra cabbage scraps and add them to the top of the tomatoes, along with some of the sliced onion. Sprinkle with 1/2 teaspoon salt and 1 more teaspoon of smoked paprika.

• Continue layering cabbage rolls, tomatoes, onion slices, and spices in two more layers, about 10 rolls in 3 layers in total. Chop all remaining cabbage and put it on top. Sprinkle with 1 tablespoon of sugar, cover and cook on high for 4-5 hours.

• The cabbage will be tender and the rolls will be cooked through. This recipe makes about 30 cabbage rolls or 10 servings.

These delicious Stuffed Cabbage Rolls are even better the next day. Refrigerate the leftovers or freeze them for up to one month. I served them with mashed potatoes and buttery green beans. A family tradition that we look forward to each and every year.

For more comforting meals, check out these hearty recipes:

• Chicken Paprikash and Dumplings
• Spanish Rice with Smoked Sausage
• Reuben Casserole
• Slow-Cooker Sesame Beef with Jasmine Rice
• Creamy Chicken and Asparagus Casserole
• Hearty Crockpot Casserole

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Stuffed Cabbage Rolls

5 from 2 votes

Cabbage leaves stuffed with a mixture of pork and beef. They are rolled up and cooked in the slow-cooker until tender and delicious. Serve with mashed potatoes and a side salad for a complete meal. Recipe makes 10 servings.

Servings: 30 rolls

Prep Time: 40 minutes mins

Cook Time: 5 hours hrs

Total Time: 5 hours hrs 40 minutes mins

Ingredients 

• 1 pound ground pork
• 1 1/2 pounds ground beef
• 2/3 cup long grain rice
• 1 large egg
• 2 medium onions, one finely chopped and one sliced (use one in meat mixture and slice the second one for use in between layers of cabbage rolls)
• 1 teaspoon Oregano, or Italian Seasoning
• 1/2 teaspoon black pepper
• 2 teaspoon salt
• 5 teaspoons smoked paprika
• 1 large head green cabbage
• 1 tablespoon granulated sugar
• 30 ounces canned tomatoes, diced or stewed

Instructions 

• In a large bowl, combine the first 7 ingredients and 1 teaspoon of salt and 2 teaspoons of smoked paprika. Mix until combined thoroughly.
• Cut the head of cabbage in half and remove the core. Place both halves in a large pan of boiling water.
• Simmer for about 10 minutes to wilt the cabbage. Drain and allow the cabbage to cool to the touch. Remove the center vein from the top of the cabbage leaves.
• Use each half of a cabbage leaf to wrap a small amount, about 2-3 tablespoons, of meat mixture. Fold the leaf around the meat, trying to tuck the leaves over the ends of the roll when possible.
• In a 5-quart slow cooker, pour 1 can of tomatoes on the bottom. Place the cabbage rolls on top of the tomatoes. Putting about 10 rolls in each layer.
  
• Top with 1/2 can of chopped tomatoes. Chop the extra cabbage scraps and add them to the top of the tomatoes, along with some of the sliced onion. Sprinkle with 1/2 teaspoon salt and 1 more teaspoon of smoked paprika.
• Continue layering cabbage rolls, tomatoes, onion slices, and spices in two more layers, about 10 rolls in 3 layers in total. Chop all remaining cabbage and put it on top. Sprinkle with 1 tablespoon of sugar, cover and cook on high for 4-5 hours.
  
• The cabbage will be tender and the rolls will be cooked through. This recipe makes about 30 cabbage rolls or 10 servings.
  

Notes

These delicious stuffed cabbage rolls are even better when served the next day. Refrigerate the leftovers or freeze the rolls for up to one month. I served them with mashed potatoes and buttery green beans. 

Nutrition

Calories: 140kcalCarbohydrates: 9gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 33mgSodium: 227mgPotassium: 285mgFiber: 2gSugar: 3gVitamin A: 277IUVitamin C: 18mgCalcium: 38mgIron: 1mg