Stuffed Cabbage Rolls Recipe
A cozy, old-fashioned stuffed cabbage roll recipe with a simple tomato sauce—perfect for family dinners.
Bavarian Cabbage Rolls with Beef
Ingredients
- 12 large cabbage leaves
- 1 1/2 pounds ground beef
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon thyme
- 1/8 teaspoon pepper
- 1/2 cup sour cream
- 1/3 cup milk
- 3/4 cup quick or old-fashioned oats, uncooked
- Sauce:
- 2 - 8 oz cans tomato sauce
- 1 - 6 oz can tomato paste
- 1 cup water
Instructions
- Bring a large pot of salted water to a boil. Add cabbage leaves and cook for about 3 minutes. Drain well.
- In a bowl, mix: ground beef, onion, salt, thyme, pepper, sour cream, milk, and oats.
- Divide filling into 12 portions. Place one portion on each cabbage leaf. Roll up tightly and secure with toothpicks if needed.
- Arrange rolls seam-side down in a large skillet or deep frying pan.
- Sauce: Stir together tomato sauce, tomato paste, and water. Pour over the rolls.
- Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer about 45 minutes, or until tender.
- Transfer rolls to a serving dish. Stir the sauce and spoon over the top. Serve warm (great with buttered noodles).
Yield: about 12 rolls (serves ~6).
FAQ
Do I have to boil the cabbage leaves first?
Yes—softening the leaves makes them flexible so they roll without tearing.
Can I make stuffed cabbage rolls ahead of time?
Yes. Assemble the rolls and sauce, refrigerate, then simmer when ready to serve. They also reheat well.
What can I use instead of oats?
Bread crumbs or cooked rice work well as a binder in place of oats.
What should I serve with cabbage rolls?
Buttered noodles are classic, and mashed potatoes or crusty bread are also great for soaking up the sauce.