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Stuffed Cabbage Rolls with Tomato Juice | Grandma's Way

Published: Jun 15, 2020 · Modified: Oct 25, 2022 by Steven Pennington · This post may contain affiliate links.

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Stuffed Cabbage Rolls are perfect for those looking to indulge in something comforting and delicious. The recipe calls for wonderfully healthy cabbage stuffed with ingredients we love and then slowly oven-baked until tender.

In this recipe, there is an option of adding quinoa into the fillings, which provides an incredible texture and adds protein. What could be better?

You can use many types of cabbage to create the perfect stuffed cabbage roll recipe.

Stuffed cabbage rolls with tomato juice recipe
Stuffed Cabbage Rolls With Tomato Juice
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⬇️ Table of Contents
  • How To Make Stuffed Cabbage Rolls
  • How to Remove Cabbage Leaves From The Head
  • Preparing The Cabbage To Be Rolled
  • Cabbage Roll Filling
  • How to Shape and Fill the Cabbage Rolls
  • Faqs
  • Recipes To Try
  • 📖 Recipe Card
  • Stuffed Cabbage Rolls Recipe with Tomato Juice
  • Chef Tips

How To Make Stuffed Cabbage Rolls

It all starts at the grocery store. Finding the best head of cabbage is the key to an excellent cabbage roll. Look for a head of cabbage that is firm to the touch and has a pleasant, fresh aroma. The color should be vibrant green, purple, or yellow.

Grocery Store Options

  • Green Cabbage
  • Red Cabbage
  • Napa Cabbage
Green, purple and napa cabbage displayed stacked in neat order.
Green, Purple, And Napa Cabbage Are Displayed And Stacked Neatly.

How to Remove Cabbage Leaves From The Head

Two Methods

Removing the cabbage head base to remove the cabbage leaves. Cutting closely to the base of the cabbage head.

Method 1:

  • Cut the base.
  • Boiled in salted water.
  • Peel away each layer of the head of green cabbage inside the boiling water.
Remove cabbage leaf's from the head

Method 2: Cut off the root base of the cabbage, but do not cut too low, as you want the stem for presentation.

To avoid the leaf's tearing, make additional cuts at the base when needed.

The cabbage needs some love before trying to roll them. The cabbage is firm and will break, moving straight into the rolling process. We need to par-boil them first.

Preparing The Cabbage To Be Rolled

You'll need 10 to 12 cabbage head leaves to fill a 9 by 13 casserole dish. I suggest cooking two additional pieces in case one breaks or rips.

The Process:

  1. Fill a large pot with water, about ⅔ of the way, and season with enough salt that the water will taste salty.
  2. Add 1 ½ Tablespoon of kosher or sea salt.
  3. Bring the pot of water to a soft boil and add the cabbage leaves.

Par-boil for 2 minutes. The idea is to soften the cabbage leaves for rolling; we are not "cooking" the leaves at this point.

Par-boiling the cabbage leaves to soften them before rolling.

Have a bowl with ice and water ready to shock the cabbage once the outer leaves have been parboiled. After 3 minutes, add the cabbage to the ice bath immediately.

Once cooked shock the cabbage in ice water to stop the cooking process

Cabbage Roll Filling

Using a food processor, add:

  • Ground pork (1 pound)
  • Lean ground beef (⅔ pound)
  • One green onion (pre-chopped)
  • Six mushrooms with stems (washed)
  • 2 teaspoon garlic salt
Combine the filling ingredients in food processor or by hand in a large bowl

Mix the ingredients, then transfer to a large mixing bowl.

If you do not have a food processor, chop the ingredients into the size. Think about the mouthfeel when eating the stuffed cabbage rolls. Then mix in a large bowl using a spatula and work the ingredients into an evenly mixed base.

Example of the filling texture after the food processor.

Large spoon with the completed cabbage roll stuffing. Example of what your fill should look like.

The next step is preparing the additional ingredients. These do not go into the food processor because of the added texture.

Add the onion (1 cup chopped), tomato (½ cup chopped), and ½ cup of jasmine rice or your favorite white rice.

Option: instead of adding half a cup of rice, add ¼ cup of white uncooked rice + ¼ cup of quinoa.

Adding finely chopped onion and green onion to the cabbage filling.

Chopped tomato to the size you see below.

Add chopped tomato to the filling base

How to Shape and Fill the Cabbage Rolls

Step 1: Shape each filling all at once into 10 to 12 servings, depending on the size of the cabbage leaves. This will ensure you have enough to fill each leaf evenly.

Shape each filling all at once into 10 to 12 servings depending on the size of the cabbage leaf's. This will ensure you have enough filling to create even size servings.

Step 2: Place one cabbage leaf on a clean surface. Add the meat mixture to the cabbage leaf. Not in the middle, yet position the filling closer to the end away from the stem. This will ensure a beautiful presentation from the stem.

Filling the cabbage roll placing the filling on the end away from the stem for presentation

Step 3: Roll the cabbage edge over on top of the filling

Step 2 roll the cabbage edge over the top of the filling

Step 4: Tuck the left and right sides of the cabbage leaf on top of the front of the filling.

Step 3 tuck the left and right side of the cabbage leaf on top of front of the filling

Step 5: Complete the roll, and roll the leaf on top one last time. Place each package into the casserole dish or dutch oven. Add tomato juice/sauce to the bottom of the cookware before adding.

Step 4 complete the roll, roll the leaf on top once last time

Step 6: Finishing, pour the tomato sauce over the stuffed cabbage rolls, covering each cabbage roll.

Step 5: finishing, pour the tomato sauce over the stuffed cabbage rolls making sure to cover each cabbage roll.

Cabbage Roll Tomato Juice Recipe

You can use either straight tomato juice or V8 juice. I enjoy the extra flavor that V8 juice offers.

Combine all ingredients listed below

  • 24 oz can of Tomato Juice or V8 (V8 Suggested)
  • 2 T Worcestershire sauce
  • 1 teaspoon Red Pepper Flake
  • 2 teaspoon of Fennel Seed (crushed) helps release the natural oils and flavors
  • 1 Tablespoon Smoked Paprika
  • 2 teaspoon Chili Powder (I like using San Antiono Chili Powder)
  • 1 teaspoon Black pepper

Calling All Quinoa Lovers

For a recipe remix, sprinkle quinoa between the cabbage rolls. After cooking, the quinoa will be light and fluffy, offering an added texture.
Remember, quinoa has a real texture that some people are sure to enjoy. Others, maybe not so much since this moves away from traditional stuffed cabbage rolls.

Adding quinoa in between the cabbage rolls to add texture

Baking Instructions

Cover the casserole baking dish with aluminum foil.

  • Bake @ 325 degrees for one hour
  • After one hour, increase oven temperature to 350 for an additional 30 to 40 minutes
  • Cook until tender
How to make cabbage rolls

Slow Cooker or Sous Vide

A slow cooker like the crockpot is an excellent choice for cooking cabbage rolls. Lay as many as possible into the slow cooker and add the tomato juice to cover. Cook on low for 8 hours.

Sous Vide Method

Guaranteed tender. The cabbage rolls slowly cook away in an airtight sealed bag in a temperature control water bath for 8 hours. Place the cabbage rolls into a food saver bag lined up neatly. Add enough tomato juice to cover and seal the bag removing the air.

Once cooked, you can cool down the cabbage rolls and then freeze them directly in the cooked sealed bags.

Faqs

What Substitutions Can I Use To Replace Tomato Juice

Some people do not like tomato juice or are allergic to it.
1) You can puree red bell peppers. If you want a thicker juice or sauce, cook on the stovetop until the desired consistency.

Green Juice Options:
-Green Bell Peppers
-Tomatillos
-Spinach
-Kale

Can I Freeze Cabbage Rolls

Yes, both cooked and prepared.
Stores for up to 2 months

How long Will The Cabbage Rolls Last In The Refrigerator

One week covered in an airtight container. Keep the rolls in the tomato juice to help preserve them over the week.

Recipes To Try

  • Red Quinoa Crab Salad Avocado Crema
  • The Things I Learned Drinking Lemon Water In The Morning
  • French Toast Roll Ups | Brunch Ideas
  • Baked Teriyaki Salmon With Avocado Crema
  • Homemade Tomato Sauce Recipe
  • 5 Best Ways How To Cook Rice
  • Best Rice for Sushi | Brands | A-to-Z

📖 Recipe Card

How to make cabbage rolls

Stuffed Cabbage Rolls Recipe with Tomato Juice

Steven Pennington
Chef inspired cabbage recipe with freshness and balance
4.70 from 10 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine polish
Servings 12
Calories 141 kcal

Suggested Equipment

Food Processor
Casserole Dish

Ingredients
  

Cabbage Roll Filling

  • 1 cup Ground Sausage
  • ⅔ pound Ground Beef
  • 6 Mushrooms
  • ½ cup Tomato chopped
  • 1 cup Onion chopped
  • ½ cup Uncooked Rice

Tomato Sauce

  • 24 oz Tomato Juice
  • 2 Tablespoon Worcestershire Sauce
  • 1 ½ Tablespoon Smoked Papikia
  • 2 teaspoon Chile Powder
  • 2 teaspoons Fennel Seed crushed
  • 1 teaspoon Red Pepper Flake
  • 1 teaspoon Black Pepper
  • ½ teaspoon Kosher Salt If the tomato sauce has a lot of sodium, salt may not be need.

Instructions
 

REMOVING THE CABBAGE LEAVES FROM THE HEAD

  • Method 1: Cut the base. Boil in salted water. Peel away each layer from the head of the cabbage inside the boiling pot.
    Remove cabbage leaf's from the head
  • Method 2: Cut off the root base of the cabbage, but do not cut too low as you want the stem for presentation.
    To avoid the leaf's tearing, make additional cuts at the base when needed.
    The cabbage needs some love before trying to roll them. The cabbage is firm and will break if moving straight into the rolling stage. We need to par-boil them first.
    Removing the cabbage head base to remove the cabbage leaves. Cutting closely to the base of the cabbage head.

PREPARING THE CABBAGE TO BE ROLLED

  • You'll need 10 to 12 cabbage leaves to fill a 9 by 13 casserole dish. I suggest cooking two additional pieces in case one breaks or rips.
    The Process:
    - Fill a large pot with water, about ⅔ of the way, and season with enough salt that the water would taste salty.
    - Add 1 ½ Tablespoon of kosher or sea salt.
    - Bring to a soft boil and add in the cabbage leaves.
    Par-boil for 2 minutes. The idea is to soften the cabbage leaves for rolling; we are not "cooking" the leaves.
    Have a bowl ready with ice and water to shock the cabbage once they have been parboiled. After the 3 minutes, add the cabbage to the ice bath immediately.
    Par-boiling the cabbage leaves to soften them before rolling.

CABBAGE ROLL FILLING

  • Using a food processor, add:
    - Lean ground pork (1 pound)
    - Lean ground beef (⅔ pound)
    - Six mushrooms with stems (washed)
    - Two teaspoons of garlic salt
    Optional: 1 green onion (pre-chopped)
    Mix the ingredients, then transfer to a large mixing bowl.
  • If you do not have you do not have a food processor, chop the ingredients into the size. Think If you do not have a food processor, chop the ingredients into the size. Think about the mouthfeel when eating the stuffed cabbage rolls. Then mix in a large bowl using a spatula and work the ingredients into an evenly mixed base.
  • The next step is preparing the additional ingredients. These do not go into the food processor because of the added texture.
    Add the onion (1 cup chopped), tomato (½ cup chopped), ½ cup of basmati rice.
    Option: instead of adding half a cup of rice, add ¼ cup of white rice + ¼ cup of quinoa.

CABBAGE ROLL TOMATO JUICE RECIPE

  • You can use either straight tomato juice or V8. I enjoy the extra flavor that V8 offers.
    Combine all ingredients listed below
    - 24 oz can of tomato juice or V8 (V8 Suggested)
    - 2 T Worcestershire sauce
    - 1 teaspoon Red Pepper Flake
    - 2 teaspoon Fennel Seed (crushed) helps release the natural oils and flavors
    - 1 Tablespoon Smoked Paprika
    - 2 teaspoon Chili Powder (I like using San Antiono Chili Powder)
    - 1 teaspoon Black pepper

HOW TO SHAPE AND FILL THE CABBAGE ROLLS

  • Step 1: Shape each filling all at once into 10 to 12 servings, depending on the size of the cabbage leaves. This will ensure you have enough to fill each leaf evenly.
    Step 1 shape each filling all at once into 10 to 12 servings depending on the size of the cabbage leaf's. This will ensure you have enough filling to create even size servings.
  • Step 2: Place one cabbage leaf on a clean surface. Add filling to the cabbage leaf. Not in the exact middle, yet position the filling closer to the end away from the stem. This will ensure a beautiful presentation from the stem.
    Step 2 filling the cabbage roll placing the filling on the end away from the stem for presentation
  • Step 3: Roll the cabbage edge over on top of the filling
    Step 3 roll the cabbage edge over the top of the filling
  • Step 4: Tuck the left and right sides of the cabbage leaf on top of the front of the filling.
    Step 4 tuck the left and right side of the cabbage leaf on top of front of the filling
  • Step 5: Complete the roll; roll the leaf on top one last time. Place each package into the casserole dish or dutch oven. Add some tomato juice/sauce to the bottom of the cookware before adding.
    Step 5 complete the roll, roll the leaf on top once last time
  • Step 6: Finishing, pour the tomato sauce over the stuffed cabbage rolls, covering each cabbage roll.
    Step 6: finishing, pour the tomato sauce over the stuffed cabbage rolls making sure to cover each cabbage roll.

CALLING ALL QUINOA LOVERS

  • For a recipe remix, sprinkle quinoa between the cabbage rolls. After cooking, the quinoa will be light and fluffy, offering an added texture. Remember, quinoa has a real texture that some people are sure to enjoy. Others, maybe not so much since this moves away from traditional stuffed cabbage rolls.
  • Finishing, pour the tomato sauce over the stuffed cabbage rolls making sure to cover each cabbage roll to help flavor them and protect them while cooking.

BAKING INSTRUCTIONS

  • Cover the casserole baking dish with aluminum foil.
    Bake @ 325 degrees for one hour
    After one hour, increase oven temperature to 350 for additional 40+ minutes
    Cook until tender

Video

Notes

Chef Tips

  • Shopping for cabbage is a great time to purchase organic cabbage.
  • Store-bought cabbage will lose its texture within two days of purchase. I suggest buying the cabbage the day of cooking, or the day after purchase
  • Yes, you can use simple tomato sauce in place of tomato juice;  just add a little bit of water to soften the consistency.
  • Preparing the tomato juice a day before will up the flavor intensity.

Nutrition

Serving: 1rollCalories: 141kcalCarbohydrates: 5gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 31mgSodium: 177mgPotassium: 321mgFiber: 1gSugar: 3gVitamin A: 712IUVitamin C: 13mgCalcium: 25mgIron: 1mg
Keyword Stuffed Cabbage Rolls Recipe, Stuffed Cabbage Rolls with Tomato Juice
Try This Recipe, You'll Love It. Pin it!Mention @ButterNThyme or tag #butternthyme!

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  1. Loretta

    December 15, 2021 at 5:12 am

    Made these tonight, and they were very good! Thanks for sharing!

    Reply

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