Stuffed Cabbage Rolls with Apple Recipe

Side view of cabbage roll with sauce on a white plate with curly parsley.

Stuffed Cabbage Rolls with Apple Recipe

Indulge in the mouthwatering flavors of stuffed cabbage rolls. This savory dish, filled with spiced meat, is a comfort food delight.

Prep Time15

Cook Time1

Servings: servings

Calories: 319kcal

Author: Stephanie Wilson

Ingredients

2 quarts water
1 large green cabbage about 2 1/2 pounds
1 tablespoon butter
1 large onion chopped
2 garlic cloves finely chopped
1/2 lb mushrooms sliced (cremini or white button)
2 cups cooked rice
1 lb ground beef
1 teaspoon sweet paprika
1 tablespoon sugar
Coarse salt and freshly ground pepper to taste
1 tablespoon parsley chopped
2 celery stalks with leaves finely chopped
4 cups tomato puree
1 Granny Smith apple peeled, cored, and chopped

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Instructions

Using a paring knife, remove the center core of the cabbage. In a large stockpot, bring 2 quarts of water to a boil. Add cabbage, core side down, and cook for 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups of cabbage cooking water. Trim the thick center vein from the bottom of each leaf. Reserve four large outer leaves to line the bottom of the pan.
In a medium skillet, melt butter over medium heat. Add onion, garlic, and mushrooms, and cook until tender and the liquid has evaporated for about 8 minutes. Add to the rice.
In a large bowl, combine onion mixture, cooked rice, ground beef, paprika, sugar, salt, pepper, and celery with leaves. Stir to combine.
Add about 1/3 cup rice/meat filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
Line a 6-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to the Dutch oven.
Combine tomato puree and the reserved 2 cups of cabbage cooking water in a large bowl. Pour some of the tomato sauce over the cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.

Notes

You can make the filling ahead, and you can even stuff the rolls ahead, just remember to reserve some of the cabbage cooking water for the sauce -- you can make that in advance if you want too.

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