Cheesy Cabbage Rolls
Cheesy Cabbage Rolls
Ingredients
For the Filling
- 1 pound ground beef, 80/20 blend recommended
- 1 yellow onion, medium, finely chopped
- 1 carrot, medium, peeled and finely diced
- 4 cremini mushrooms, sliced and finely diced
- 1 clove garlic, minced
- 6 mozzarella cheese sticks
- 2 eggs, large
- 2 tablespoons panko breadcrumbs
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon nutmeg, a pinch
- 1/2 teaspoon paprika
- 1 tablespoon olive oil, for sautéing vegetables
For the Cabbage
- 1 green cabbage, medium head, outer leaves removed, 6-8 large leaves blanched
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 14.5 ounce canned diced tomatoes, can
- 1 teaspoon beef bouillon, or vegetable bouillon
- 1 tablespoon butter
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup mozzarella cheese, shredded, for melting on top
Instructions
- 1
Prepare the vegetables for the filling: finely chop the yellow onion, peel and finely dice the carrot, slice and then finely dice the cremini mushrooms, and mince the garlic clove.
⏱️ 10 min
- 2
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped onion and a pinch of salt, cooking until softened, about 3-4 minutes. Stir in the diced carrots and mushrooms, cooking until they are tender and any liquid has evaporated, about 5-7 minutes. Remove the skillet from heat and allow the sautéed vegetables to cool completely.
⏱️ 10 min
- 3
While the vegetables cool, prepare the cabbage leaves. Bring a large pot of salted water to a boil. Carefully remove 6-8 large outer leaves from the head of cabbage. Submerge the cabbage leaves in the boiling water and blanch for 3-5 minutes, or until they are pliable and easy to bend without breaking. Remove the leaves with tongs and immediately plunge them into an ice bath to stop cooking. Once cooled, pat them dry and carefully trim any thick veins from the base of each leaf to make them easier to roll.
⏱️ 10 min
- 4
In a large mixing bowl, combine the ground beef, cooled sautéed vegetables, eggs, panko breadcrumbs, chopped fresh basil, salt, black pepper, nutmeg, and paprika. Mix thoroughly by hand until all ingredients are well incorporated and the mixture feels cohesive and slightly sticky.
⏱️ 5 min
- 5
To assemble the rolls, take a portion of the meat mixture (about 1/3 to 1/2 cup) and flatten it in your palm. Place one mozzarella cheese stick in the center. Form the meat mixture around the cheese stick to create an oval-shaped patty. Place the meat patty near the stem end of a blanched cabbage leaf. Fold the sides of the cabbage leaf over the filling, then roll tightly from the stem end to the tip. Repeat with the remaining filling, cheese sticks, and cabbage leaves.
⏱️ 10 min
- 6
Prepare the tomato sauce. In the same large skillet or Dutch oven (wiped clean if necessary), heat 1 tablespoon of olive oil over medium heat. Pour in the canned diced tomatoes, add the beef bouillon, and butter. Stir to combine and bring the sauce to a gentle simmer. Let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 7
Carefully arrange the assembled cabbage rolls seam-side down in the simmering tomato sauce. Ensure they are nestled closely together. Cover the skillet or Dutch oven and reduce the heat to low. Let the cabbage rolls simmer gently for 30-35 minutes, or until the meat is cooked through and the cabbage is very tender.
⏱️ 35 min
- 8
If desired, sprinkle the shredded mozzarella cheese over the cooked cabbage rolls. Cover the skillet again and cook for an additional 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min
- 9
Remove from heat and let the rolls rest for a few minutes before serving. Garnish with fresh chopped parsley, if using. Serve hot with extra tomato sauce from the pan.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Cabbage Rolls
Ingredients
For the Filling
- 1 pound ground beef, 80/20 blend recommended
- 1 yellow onion, medium, finely chopped
- 1 carrot, medium, peeled and finely diced
- 4 cremini mushrooms, sliced and finely diced
- 1 clove garlic, minced
- 6 mozzarella cheese sticks
- 2 eggs, large
- 2 tablespoons panko breadcrumbs
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/8 teaspoon nutmeg, a pinch
- 1/2 teaspoon paprika
- 1 tablespoon olive oil, for sautéing vegetables
For the Cabbage
- 1 green cabbage, medium head, outer leaves removed, 6-8 large leaves blanched
For the Tomato Sauce
- 1 tablespoon olive oil
- 1 14.5 ounce canned diced tomatoes, can
- 1 teaspoon beef bouillon, or vegetable bouillon
- 1 tablespoon butter
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1/2 cup mozzarella cheese, shredded, for melting on top
Instructions
- 1
Prepare the vegetables for the filling: finely chop the yellow onion, peel and finely dice the carrot, slice and then finely dice the cremini mushrooms, and mince the garlic clove.
⏱️ 10 min - 2
In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped onion and a pinch of salt, cooking until softened, about 3-4 minutes. Stir in the diced carrots and mushrooms, cooking until they are tender and any liquid has evaporated, about 5-7 minutes. Remove the skillet from heat and allow the sautéed vegetables to cool completely.
⏱️ 10 min - 3
While the vegetables cool, prepare the cabbage leaves. Bring a large pot of salted water to a boil. Carefully remove 6-8 large outer leaves from the head of cabbage. Submerge the cabbage leaves in the boiling water and blanch for 3-5 minutes, or until they are pliable and easy to bend without breaking. Remove the leaves with tongs and immediately plunge them into an ice bath to stop cooking. Once cooled, pat them dry and carefully trim any thick veins from the base of each leaf to make them easier to roll.
⏱️ 10 min - 4
In a large mixing bowl, combine the ground beef, cooled sautéed vegetables, eggs, panko breadcrumbs, chopped fresh basil, salt, black pepper, nutmeg, and paprika. Mix thoroughly by hand until all ingredients are well incorporated and the mixture feels cohesive and slightly sticky.
⏱️ 5 min - 5
To assemble the rolls, take a portion of the meat mixture (about 1/3 to 1/2 cup) and flatten it in your palm. Place one mozzarella cheese stick in the center. Form the meat mixture around the cheese stick to create an oval-shaped patty. Place the meat patty near the stem end of a blanched cabbage leaf. Fold the sides of the cabbage leaf over the filling, then roll tightly from the stem end to the tip. Repeat with the remaining filling, cheese sticks, and cabbage leaves.
⏱️ 10 min - 6
Prepare the tomato sauce. In the same large skillet or Dutch oven (wiped clean if necessary), heat 1 tablespoon of olive oil over medium heat. Pour in the canned diced tomatoes, add the beef bouillon, and butter. Stir to combine and bring the sauce to a gentle simmer. Let it simmer for 5 minutes to allow the flavors to meld.
⏱️ 5 min - 7
Carefully arrange the assembled cabbage rolls seam-side down in the simmering tomato sauce. Ensure they are nestled closely together. Cover the skillet or Dutch oven and reduce the heat to low. Let the cabbage rolls simmer gently for 30-35 minutes, or until the meat is cooked through and the cabbage is very tender.
⏱️ 35 min - 8
If desired, sprinkle the shredded mozzarella cheese over the cooked cabbage rolls. Cover the skillet again and cook for an additional 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min - 9
Remove from heat and let the rolls rest for a few minutes before serving. Garnish with fresh chopped parsley, if using. Serve hot with extra tomato sauce from the pan.