HOW DO YOU GET CABBAGE LEAVES OFF THE HEAD?
If you try to remove raw cabbage leaves from the cabbage head, you’ll want to slice off the root end and very carefully peel the leaves off to avoid tearing. Sometimes tearing is inevitable no matter how careful you are, so I’ve found the best method is to cook the head of cabbage first. Cut off the root end, then submerge your cabbage head in a pot of boiling water until the leaves are tender and can easily be peeled away.
TIPS FOR STUFFED CABBAGE ROLLS
- You’ll need to cut thick part of the cabbage leaves away before you start rolling them up. I’ve found it’s easiest to take a paring knife and cut a V-shape out of the bottom of each leaf to remove the tough rib.
- Place the cabbage rolls seam side down in the baking dish.
- The homemade tomato sauce does contain brown sugar and vinegar, as cabbage rolls are traditionally baked in sweet and sour style sauce. If you don’t want to use brown sugar, you can omit it, but the flavor won’t be as authentic.
- Cabbage rolls can be assembled and stored covered in the fridge for up to 8 hours before you plan to bake them.
HOW LONG DO YOU BAKE STUFFED CABBAGE ROLLS?
You’ll want to plan on baking your cabbage for a minimum of one hour. The cabbage should be tender and the meat cooked all the way through. I typically start checking at the hour mark, but have found that sometimes it can take as long as 1 hour 30 minutes for cabbage rolls to be ready.
CABBAGE ROLL SOUP
Love cabbage rolls but don’t want to go through all the effort of peeling and folding and baking? Try my easy and wildly popular cabbage roll soup instead!
These stuffed cabbage rolls may be a little more work than your typical dinner, but they’re totally worth it the extra effort!
MORE GREAT DINNER OPTIONS
- Slow Cooker Beef Stroganoff
- Pizza Stuffed Shells
- Stuffed Pepper Soup
- Beef Noodle Casserole
- Chicken Parmesan Pasta
