Our favorite way to stay connected as a family whether it is just the two of us, or everyone we call family, is to eat dinner together. Which calls for a delicious and easy to make meal, like these Stove Top Cabbage Rolls. They check all the boxes, they are delicious, frugal, and perfect for cooking together. The perfect meal to enjoy both, the making and the eating!
Cooking for those I care about is a great way to end my day, and keep us all connected.
When I make Stove Top Cabbage Rolls I usually have a couple of things in mind. A delicious dinner with my family and some hands on work that actually takes away the stress of the day. You see, I am one of those people that relaxes after a day at work by cooking dinner for my family or a group of friends. And from there a shared meal takes me quietly to the end of another great day! But honestly I also believe that we actually crave the tactile work of cooking after a busy day earning a living, and now in Texas, working around the property. Our brains need a break and tactile work is soothing as well.
Stove Top Cabbage Rolls
by the seat of my pants
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 or toss it out for your chickens...
Remove the rest of the head of cabbage from the water and set aside for another use. (see recipe below for Cabbage New Potato and Onion Skillet)
Mince the onion, add some olive oil to the frying pan and sauté the onion until lightly golden, remove the sautéed onion from the pan to a medium sized mixing bowl, and let cool.
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.
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
While this recipe is not hard, there are a few steps involved to get it put together and on to simmer.
During my working years I was absent from from working one on one, sharing tasks with people. Oh, I managed people, such as hiring and firing. Along with the different department meetings such as budgets and financial management of the income that kept the business going. Which meant when the work day was done, I enjoy time with family. And one sure way to reconnect with the people you care about is to share a meal together! Which for me starts with cooking. This recipe is the perfect dinner to enjoy making with a few extra hands helping...
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 a 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. Ironically, as he was speaking those very words, he was busy cooking the ingredients from the kit, into a meal to enjoy...So gather up 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. It's good for us all!
And of course, Stove Top Cabbage Rolls is a good place to start! It won't matter how pretty the rolls of meat tucked into cabbage leaves might be. It does matter that you took the time to cook and eat and be with family.
Some additional thoughts on this recipe:
This recipe does not call for rice, cooked or raw. I know that rice is traditional, but these Stove Top Cabbage Rolls are more like little meatloaves wrapped in cabbage!
The thick spines of the cabbage leaves are cut away to make tender, easy to manage rolls. Simply overlap the edges as instructed and get rolling! It does all work out...
Please don't leave out the dried tomatoes, they add a richness to the sauce.
And we have also shared a recipe to use up the leftover center of the head of cabbage, you are going to love it!
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. |
by the seat of my pants
UPDATED: 02.20.2025
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
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 or toss it out for your chickens...
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.
Lay the cabbage leaves out to cool, in a single layer.
 |
Remove the rest of the head of cabbage from the water and set aside for another use. (see recipe below for Cabbage New Potato and Onion Skillet)
Mince the onion, add some olive oil to the frying pan and sauté the onion until lightly golden, remove the sautéed onion 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.
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.
 |
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.
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.
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Printable "copy and paste" version:
Stove Top Cabbage Rolls
by the seat of my pants
by the seat of my pants
UPDATED: 02.20.2025
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
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. Or toss to your chickens!
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.
Lay the cabbage leaves out to cool, in a single layer.
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.
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.
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.
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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Judee from Gluten Free A-Z Blog: They look really delicious but also time intensive to make. My mom used to make them and it was always a lot of work.
ReplyDeleteHi Judee, while this recipe looks time intensive, they are really quite easy and the perfect way to spend time together in the kitchen and share a lovely meal together. Something I always enjoyed, more so through the years. Thanks for stopping by, I appreciate it!
DeleteLooks so good! Thanks so much for linking up at the Unlimited Link Party 100. Shared.
ReplyDeleteThank you Dee! As always thanks for sharing such a nice link-up blog hop!
DeleteThanks for sharing at the What's for Dinner party - hope your week has been going great!
ReplyDeleteHelen, thank you for hosting!
DeleteMelynda, CONGRATS! Your post is FEATURED at the #UnlimitedLinkParty 101!
ReplyDeleteDee, thank you so much!
DeleteOK you have convinced me to try my hand at cabbage rolls. Thanks Melynda
ReplyDeleteEsme, they are a favorite around here!
DeleteA cabbage roll equals comfort food! I'm sure your family appreciates them (and you), too!
ReplyDeleteLaura, this dish while not intended is without a carb filler in the rolls. They are quite lovely and if desired they go great with mashed potatoes or steamed brown rice on the side. Thanks for stopping by!
DeleteLove cabbage rolls, and this recipe sounds and looks delicious... saw this at mizhelenscountrycottage full plate Thursday
ReplyDeleteSISTERHOOD, you will like these, if you love cabbage rolls! Thanks so much for stopping by, I appreciate it.
DeleteYum. I love the addition of sundried tomatoes.
ReplyDeleteThey really add a nice richness to the pan gravy, thanks so much for stopping by, I appreciate it.
DeleteThis sounds delicious. Your recipe is great and very easy to follow. Thank you for sharing with us at The Crazy Little Lovebirds link party #77.
ReplyDeleteStephanie, thank you! And thanks for hosting Crazy Little Love Birds!
Delete