Stuffed Cabbage Rolls
- 30m Prep Time
- 6h Cook Time
- 6h Ready In
Stuffed cabbage rolls filled with a savory meat and rice mixture, layered with sauerkraut and simmered in a tangy ketchup-vinegar broth. A hearty, budget-friendly dish that improves with long, slow cooking.
Ingredients
- 1 head green cabbage
- 2 lbs ground meat
- 1 cup long-grain rice
- 1 tsp salt
- 1/2 tsp pepper
- 3 lbs sauerkraut
- 2 cup ketchup
- 2 cup white vinegar
Nutrition (per serving, estimated)
Estimated based off 8 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 82 mg
- Iron: 6.62 mg
- Magnesium: 65.7 mg
- Phosphorus: 290 mg
- Potassium: 894 mg
- Zinc: 3.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 head green cabbage
- 2 lbs ground meat
- 1 cup long-grain rice
- 1 tsp salt
- 1/2 tsp pepper
- 3 lbs sauerkraut
- 2 cup ketchup
- 2 cup white vinegar
Let's Cook
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Step 1.
Core the head of green cabbage and place it in a large pot of boiling water. Cover and boil until the leaves are pliable, about 5-10 minutes. Drain the cabbage and let it cool slightly.
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Step 2.
Separate the softened cabbage leaves and trim off the thick outer veins from each leaf. Set the leaves aside.
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Step 3.
In a large bowl, combine 2 lb ground meat, 1 cup long-grain rice, 1 tsp salt, and ½ tsp pepper. Mix well with your hands or a spoon until evenly combined.
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Step 4.
Spoon about 2-3 tablespoons of the meat mixture into the center of each cabbage leaf. Roll up the leaf, tucking in the sides as you go, to form a neat roll. Repeat with remaining leaves and filling.
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Step 5.
Line the bottom of a large pot with a layer of sauerkraut (from 3 lbs total). Place a layer of stuffed cabbage rolls on top, seam side down. Continue layering with sauerkraut and cabbage rolls until all are used, ending with a layer of sauerkraut.
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Step 6.
Pour 2 cups ketchup and 2 cups white vinegar over the layered cabbage rolls. Add enough water to completely cover the stuffed cabbage rolls (about 4-6 cups).
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Step 7.
Cover the pot and bring to a boil over high heat. Once it bubbles on top, reduce the heat to low and let simmer for 6 hours. Check occasionally to ensure the liquid level remains covering the rolls; add more water if needed.