Stuffed Cabbage (Cabbage Rolls)
Feb 18, 2025
A growing up with a Hungarian grandmother, these were a staple on the table. Tender cabbage leaves wrap around a savory filling of beef and rice, slow-cooked in a tangy tomato and sauerkraut sauce. It screams comfort food to me and the aroma of it cooking in the kitchen takes me back to my childhood and enjoying this meal for Sunday dinner and at special occasions. One of my favorite sides to go along with it is a big bowl of creamy mashed potatoes, though these are definitely a meal just by themselves.
Ingredients
1 ½ pounds ground beef
1 cup cooked white rice, cooled
1 teaspoon salt
½ teaspoon black pepper
1 large head of cabbage, outer leaves removed
1 (25-ounce) jar sauerkraut, drained
1 (28-ounce) can crushed tomatoes
Instructions
Bring a large pot of water to a boil. Carefully core the cabbage and place it in the boiling water. Let it cook for 2–3 minutes, then peel off the softened leaves using tongs. Continue this process until you have about 8–10 large leaves. Drain and set aside.
In a large bowl, combine the ground beef, cooked rice, salt, and black pepper. Mix until well combined.
Lay a cabbage leaf flat on a cutting board. Place about 1/4-1/2 cup of the beef mixture, depending on the size of the leaf, near the base of the leaf. Fold in the sides, then roll up tightly like a burrito and place seam side down. Repeat with the remaining cabbage leaves and filling.
Spread half of the sauerkraut in the bottom of a pressure cooker or instant pot. Arrange the cabbage rolls seam-side down over the sauerkraut. Pour the crushed tomatoes over the rolls, then top with the remaining sauerkraut.
Cover and cook on high for about 30 minutes. If using an instant pot, set on manual and adjust the pressure to high. Make sure the steam vent is set to closed. Cook 30 minutes. Allow the safety button to subside before trying to open.
Let rest for 10 minutes before serving. Enjoy warm with sour cream and fresh herbs, if desired.
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