Stove Top Cabbage Rolls, a simple and delicious meal!

Get reconnected to the family, eat dinner together. Stove Top Cabbage Rolls is a delicious recipe to enjoy in the making and the eating!

When I made these Stove Top Cabbage Rolls I had one thing in mind. A delicious dinner for my family and some hands on work that would actually take the stress of the day away. Because I am one of those people that relaxes after a day at work by cooking dinner for the family or a group of friends. But honestly I believe that we actually crave the tactile work of cooking after a busy day earning a living. 

During my working years I was completely removed for people. Oh, I managed  people such as hiring and yes firing, and departments, and especially budgets. But when the day was done, I craved time with people and the one sure way to reconnect with the people you care about is to share a meal together! Which for me starts with cooking. 

I think one of the most interesting products to come on the market in the last ten years are dinner kits. As I was watching the commercial for a well known dinner kit the other night, the gentleman in the commercial was explaining that he really didn't have time to cook, but he was speaking the words as he was busy cooking the ingredients from the kit into a meal to enjoy...So gather a few good (and easy) recipes, use a shopping service if that helps, but get back to cooking and sharing a meal with the family!

Some additional thoughts on this recipe:

This recipe does not call for rice, cooked or raw. I know that is that rice is traditional, but these Stove Top Cabbage Rolls are like little meatloaves!

The thick spines of the cabbage leaves are cut away. Simply overlap the edges as instructed and get rolling!

Please don't leave out the dried tomatoes, they add a richness to the sauce.

Ingredients needed for this recipe:

• cabbage
• ground beef
• egg
• dry whole wheat bread crumbs
• olive oil
• salt and fresh ground pepper
• nutmeg
• whole wheat flour
• garlic
• bay leaves
• dried tomatoes
• canned diced tomatoes
• brown sugar
• beef stock or bone broth
• sour cream for serving

You will also need the following:

• large pot
• tongs
• frying pan
• kitchen knife
• medium sized mixing bowl
• large flat pan with lid

Now we can get started!

Stove Top Cabbage Rolls.

Stove Top Cabbage Rolls
by the seat of my pants

1 medium to 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 whole wheat 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 diced tomatoes
2 T brown sugar
2 T minced sun-dried tomatoes
2 c rich beef stock or bone broth

Sour Cream, for serving

Remove the individual leaves for, Stove Top Cabbage Rolls

Remove the core from the cabbage, and discard. 

Place cabbage into a large pot of boiling water, after a minute or so the outer leaf will begin to separate from the head of cabbage, remove the outer leaf and place on a tray to cool down. 

Quickly the remaining leaves will do the same, as each can be loosened and removed from the pot, and placed on a tray. Continue until you have 12 large leaves. Let the cabbage leaves cool to the touch.

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

Mince the onion, add some olive oil to the frying pan and sauté the onion until lightly golden, remove from the pan to a medium sized mixing bowl, and let cool. When cool, add the ground beef, egg, whole wheat bread crumbs, salt and pepper and the nutmeg. Mix well, cover and refrigerate until needed. 

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

Take a cabbage leaf, dust with flour, position the leaf so that the cut out spine area is overlapping, add a portion of the meat, fold over the top of the leaf, then the sides and one additional fold over to enclose the meat.

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

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

Carefully arrange the cabbage rolls on the top of the tomato mixture, add the stock, cover, bring to a boil, reduce heat and simmer for 45 minutes.

Remove cooked cabbage rolls to a serving platter, let rest 10 minutes. 

Turn the heat up and simmer the sauce to reduce and concentrate the flavor. Spoon over cabbage rolls and serve with sour cream if desired.

Storage options for Stove Top Cabbage Rolls. Store covered in the refrigerator for up to three days. Leftovers freeze beautifully, allowing for longer storage time. 

UPDATE:  For your convenience, a "copy and paste" version of Stove Top Cabbage Rolls has been included below. 

#wholefoodingredients

#scratchmadefoodforyourfamily

You may also enjoy this recipe for Cabbage New Potato and Onion Skillet, it is a delicious way to use up the heart of the cabbage left over from making Stove Top Cabbage Rolls!

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Printable "copy and paste" version:

Stove Top Cabbage Rolls
by the seat of my pants

1 medium to 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 whole wheat 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 diced tomatoes
2 T brown sugar
2 T minced sun-dried tomatoes
2 c rich beef stock or bone broth

Sour Cream, for serving

Remove the core from the cabbage, and discard. 

Place cabbage into a large pot of boiling water, after a minute or so the outer leaf will begin to separate from the head of cabbage, remove the outer leaf and place on a tray to cool down. 

Quickly the remaining leaves will do the same, as each can be loosened and removed from the pot, and placed on a tray. Continue until you have 12 large leaves. Let the cabbage leaves cool to the touch.

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

Mince the onion, add some olive oil to the frying pan and sauté the onion until lightly golden, remove from the pan to a medium sized mixing bowl, and let cool. When cool, add the ground beef, egg, whole wheat bread crumbs, salt and pepper and the nutmeg. Mix well, cover and refrigerate until needed. 

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

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

Carefully arrange the cabbage rolls on the top of the tomato mixture, add the stock, cover, bring to a boil, reduce heat and simmer for 45 minutes.

Remove cooked cabbage rolls to a serving platter, let rest 10 minutes. 

Turn the heat up and simmer the sauce to reduce and concentrate the flavor. Spoon over cabbage rolls and serve with sour cream if desired.

Storage options for Stove Top Cabbage Rolls. Store covered in the refrigerator for up to three days. Leftovers freeze beautifully, allowing for longer storage time. 

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