Stuffed Cabbage Rolls (Bavarian-Style with Beef)
Classic Bavarian-style stuffed cabbage rolls filled with seasoned ground beef, oats, and herbs, then simmered in a simple tomato sauce. A comforting, old-fashioned meal that’s perfect for family dinners.
Stuffed 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 until softened. Drain well.
- In a large bowl, combine ground beef, chopped onion, salt, thyme, pepper, sour cream, milk, and oats. Mix thoroughly.
- Divide the filling into 12 equal portions. Place one portion on each cabbage leaf, roll up tightly, and tuck in the ends. Secure with toothpicks if needed.
- Arrange the rolls seam-side down in a large skillet or Dutch oven.
- In a bowl, whisk together tomato sauce, tomato paste, and water. Pour the sauce over the cabbage rolls.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 45 minutes, or until the cabbage is tender and the filling is cooked through.
- Serve warm with sauce spooned over the top. Buttered noodles are an excellent side dish.
Serves: 6 (about 12 rolls)
FAQ
Do I have to boil the cabbage leaves first?
Yes. Briefly boiling (or blanching) the leaves makes them pliable so they roll easily without tearing.
Can I make stuffed cabbage rolls ahead of time?
Yes. Assemble the rolls and sauce, cover and refrigerate, then simmer when ready. They also reheat very well.
What can I use instead of oats?
Bread crumbs or cooked rice are good substitutes as a binder.
What should I serve with stuffed cabbage rolls?
Buttered noodles are traditional, but mashed potatoes or crusty bread also pair well to soak up the sauce.