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Stuffed Cabbage Rolls Recipe with Tomato Juice

Stuffed Cabbage Rolls with Tomato Juice

Steven Pennington
Chef inspired cabbage recipe with freshness and balance
4.58 from 7 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine polish

Suggested Equipment

Food Processor
Casserole Dish

Ingredients
 

Cabbage Roll Filling

  • Ground Sausage 1 cup
  • Ground Beef pound
  • Mushrooms 6
  • Tomato (chopped) ½ cup
  • Onion (chopped) 1 cup

Tomato Sauce

  • Tomato Juice 24 oz
  • Worcestershire Sauce 2 Tablespoon
  • Smoked Papikia 1 ½ Tablespoon
  • Chile Powder 2 teaspoon
  • Fennel Seed (crushed) 2 teaspoons
  • Red Pepper Flake 1 teaspoon
  • Black Pepper 1 teaspoon

Instructions
 

REMOVING THE CABBAGE LEAVES FROM THE HEAD

  • Method 1: Cut the base. Boil in salted water. Peel way each layer from the head of 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 par-boiled. After the 3 minutes is up, 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:
    - ground pork (1 pound)
    - ground beef (⅔ pound)
    - 6 mushrooms with stems (washed)
    - 2 teaspoon 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. The reason these do not go into the food processor is 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 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. Add some of the 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 in 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 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 the cabbage, this is a great time to purchase organic cabbage.
  • Store-bought cabbage will lose its texture with 2 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

Nutrition Facts
Stuffed Cabbage Rolls with Tomato Juice
Serving Size
 
1 roll
Amount per Serving
Calories
141
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
31
mg
10
%
Sodium
 
177
mg
8
%
Potassium
 
321
mg
9
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
8
g
16
%
Vitamin A
 
712
IU
14
%
Vitamin C
 
13
mg
16
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Stuffed Cabbage Rolls Recipe, Stuffed Cabbage Rolls with Tomato Juice
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