Stuffed cabbage is a comforting wintry weather dish that still makes a complete meal. The traditional coaching of a savory meat-and-rice filling rolled up in soft cabbage that’s gradual-baked in a candy-sour tomato sauce is a hard work of love.

To make this dish greater weeknight-pleasant, we make those at the stovetop in just one skillet, from start to complete. you may have all the equal pleasure in a fragment of the time.


Conventional stuffed cabbage is made by way of making a candy-and-sour tomato sauce at the stovetop after which shifting the sauce into a baking dish with the crammed cabbage. the whole lot is baked inside the oven and commonly takes close to an hour. to speed matters up here, we make the sauce in a skillet, add the crammed cabbage rolls proper into the pan, and simmer it blanketed so it takes simplest approximately 35 minutes as a substitute.

Savoy cabbage, with its candy and tender leaves, wilts down with a brief blanch in boiling water and is right for filled cabbage. Get a big head to make certain the leaves are big enough for stuffing. you could use the remaining cabbage in a stir-fry or slaw later.


For the cabbage and sauce:

  • 1 large head Savoy cabbage (about 2 1/4 pounds), including outer leaves
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 (28-ounce) can crushed tomatoes and their juices
  • 2 tablespoons apple cider vinegar
  • 1/4 cup raisins (optional)
  • 3 tablespoons packed light brown sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the filling:

  • 1/3 cup uncooked long-grain white rice
  • 1 large egg
  • 1/4 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground beef


  1. Prep the cabbage: bring a massive pot of salted water to a boil. in the meantime, cast off 10 to 12 entire outer leaves from the cabbage by way of slicing them off the middle. (Reserve the ultimate cabbage for every other use.) upload the leaves to the boiling water and blanch till wilted, approximately 2 minutes. Drain and switch the leaves to a paper towel-coated baking sheet; set apart.
  2. Make the sauce: warmth the oil in a huge frying pan over medium warmness till shimmering. add the onion and prepare dinner, stirring once in a while, till softened, approximately 8 mins. add the tomatoes, vinegar, raisins if using, brown sugar, salt, and pepper and simmer, stirring from time to time, till the flavors meld, about 15 mins. in the meantime, make the filling and stuff the cabbage.
  3. Make the filling: region all of the components besides the beef in a medium bowl and stir to combine. upload the red meat and gently mix it in, ensuring now not to compact the beef. Divide the combination into 8 quantities (about scant 1/three cup each), then shape every element into a ball.working with one leaf at a time, location a ball at the center of the leaf. Fold inside the aspects of the leaf tightly over the filling, absolutely overlaying the filling. location seam-aspect down on a baking sheet or large plate. Repeat with the ultimate leaves, overlapping 2 leaves as wished if they may be too small (you may now not use all the leaves).when the sauce is prepared, location the filled cabbage seam-side down in unmarried layer within the sauce. Spoon some of the sauce over the pinnacle of the crammed cabbage in order that they may be protected. cover and simmer over medium-low heat undisturbed till the rice within the filling is cooked via, approximately 35 minutes.

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