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Stovetop Cabbage Rolls, a simple and delicious meal

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Stovetop Cabbage Rolls, a simple and delicious meal!
Stovetop Cabbage Rolls.

I believe there is an element of cooking that is lost, in all the busyness of our days. This belief seems to be observed by the many recipes offered to get a delicious, wholesome meal on the table for your family, quickly. The missing element? Tactile enjoyment of the cooking process. I will be the first to admit that after a 10 hour day has ended, I don't want to spend hours in the kitchen.

But what I do want in addition to a meal to feed my hunger, is a meal that also feeds my soul. I do want interaction with the ingredients that will come together and form that same meal that I look forward to eating.

Especially after a long day, the hands on approach is just what you need to disconnect from the traffic and the noise and the remains of the work day and ease into what you came home for, the family. Yes, the food may take a bit longer, but it is so worth it. I enjoy a meal prepared for me, but I need to prepare a meal. Because after work; I need to let everything else, but home, go.

Give these a try, oh and there are plenty steps for those that want to help, help with dinner!

Stovetop Cabbage Rolls
by the seat of my pants
serves 4-6

1 medium-large head of cabbage
a large pot of boiling water

1 small onion, minced
olive oil
1 pound ground beef
1 egg
1/2 c dry bread crumbs
1 t salt
fresh ground pepper, as desired
1./2 t ground nutmeg
flour for folding

olive oil
2 cloves garlic minced
2 bay leaves
1 14-16 oz canned tomatoes
2 T brown sugar
2 T minced sun-dried tomatoes
2 c rich stock or bone broth

Sour Cream, for serving
A pan of boiling water is the trick to removing individual leaves from a head of cabbage.
Remove individual leaves for Stovetop Cabbage Rolls

Remove the core from the cabbage, discard. Place cabbage into a pot of boiling water, and after a minute the outer leaf will begin to separate from the head, remove and place on a tray to cool down. Quickly the remaining leaves will do the same, as each can be loosened and remove, place on a tray and continue until you have 12 large leaves.

Cooled cabbage leaves, ready for the ground beef filing for Stovetop Cabbage Rolls.
Ready to stuff!

Remove the rest of the cabbage from the water and set aside for another use.


Saute the minced onion until lightly golden, remove and set aside to cool. Combine the remaining ingredients beef through nutmeg, mixing completely. Set aside in the refrigerator.

Cut the thick middle spine from each cabbage leaf in a thin V shape. Discard the spines. Remove meat mixture from refrigerator, like a pie, divide into 12 portions.


Take a cabbage leaf, dust with flour, position the leaf so that the spine area is over lapping, add a portion of the meat by folding the end over the meat, the sides in and then one addition fold over to enclose the meat.

Place open seam down, and continue until each leaf and meat portion are made into a cabbage roll.


In a flat pan large enough to hold the cabbage rolls, add a bit of olive oil and saute the garlic, add the canned tomatoes, minced sun-dried tomatoes and brown sugar.

Cabbage Rolls ready to simmer.
If you count, you will see that I have 14 cabbage rolls, my head of cabbage was a bit on the small side. It took 14 smaller leaves to roll the meat mixture properly. 

Carefully arrange the cabbage rolls on the top of the surface, add stock, cover, and cook on simmer 45 minutes.

Remove cabbage rolls to a serving platter, let rest 10 minutes. Turn the heat up and simmer sauce to reduce and concentrate the flavor. Spoon over cabbage rolls and serve with sour cream if desired.

Enjoy!

Leftover Stovetop Cabbage Rolls freeze and reheat very well.
Fortunately, we had leftovers!
Leftovers freeze and reheat very well.

Enjoy!

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the post is shared with:
weekend cooking @ beth fish reads
pink saturday @ how sweet the sound
happiness is homemade @ blogghetti
hearth and soul @ apriljharris.com


3 comments

  1. Funny about stuffed cabbage (as we call cabbage rolls here). I love them and my husband loves them, but I never make them. Why? I love a eastern European version that uses tomatoes and sour salt (like my dad's mother used to make) and he loves a no-tomato Ukranian version (like HIS dad's mother used to make). We can't agree! I should just say the heck with it and make a batch of each. LOL

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  2. I love the "old school" style of cooking also, and have always considered it my therapy and my creative outlet. I love washing and chopping vegetables. I never rush but rather enjoy the sounds and aromas coming from my kitchen, and as you say, the feel of working with my hands. Your cabbage rolls look delicious--I need to make some soon. xoxo, Rocquie

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  3. I find cooking incredibly therapeutic too, Melynda. I love coming home and preparing a meal for my family. I've only ever made cabbage rolls in the oven before - I really like your stovetop recipe. Thank you for sharing it with us at the Hearth and Soul hop. Shared.

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