
The cooking time for cabbage rolls depends on the recipe and the method of cooking. If you are baking them in the oven, it will take about 1 hour and 30 minutes. If you are cooking them in a slow cooker, it will take about 8 hours. If you are cooking them on the stovetop, it will take about 40 minutes.
Characteristics | Values |
---|---|
Prep time | 25-45 minutes |
Cook time | 1 hour - 1 hour 30 minutes |
Total time | 1 hour 30 minutes - 2 hours 30 minutes |
What You'll Learn
How to prepare the cabbage leaves
Preparing the cabbage leaves is the first step in making cabbage rolls. Here is a detailed guide on how to do it:
- Bring a large pot of water to a boil.
- Cut the core out of the cabbage head and place it in the boiling water, core side down.
- Cover and simmer for 10 minutes.
- Remove the cabbage from the pot and let it cool down.
- Gently remove the leaves from the cabbage head, cutting them away from the core with a small knife.
- Set aside 12-16 large, unbroken leaves for your rolls.
- Cut off the thick spine in the center of each leaf to make it easier to roll.
- If the core is too firm, return it to the boiling water for a few minutes to soften it.
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How to make the filling
The filling is a mixture of ground beef, rice, and onions. You can also add mushrooms, garlic, and parsley.
Ingredients
- Ground beef
- Rice
- Onion
- Mushrooms (optional)
- Garlic (optional)
- Parsley (optional)
Steps
- Cook the rice according to the package instructions. Make sure it is slightly undercooked as it will continue to cook in the oven.
- In a pan, cook the ground beef, onions, mushrooms, and garlic (if using) until the meat is browned and the vegetables are soft.
- Drain any excess fat from the pan.
- In a large bowl, combine the cooked rice, meat mixture, and parsley (if using).
- Stir the ingredients until well combined.
- Add salt and pepper to taste.
- Your filling is now ready to be used in your cabbage rolls!
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How to roll the cabbage rolls
Once you've prepared your cabbage leaves by boiling or steaming them, and have your filling of choice ready, it's time to start rolling your cabbage rolls! Here is a step-by-step guide on how to roll them neatly and securely:
- Lay out your cabbage leaves on a clean work surface. You'll want to use the largest, most intact leaves for rolling, as they will form the outer layer of your rolls. If some leaves are torn or have large holes, you can use them to line your roasting pan, or they can be chopped up and added to the filling mixture.
- Place about 2-3 tablespoons of your filling onto the center of each leaf, depending on the size of the leaf. The amount of filling will also depend on your personal preference for the filling-to-cabbage ratio. For a standard-sized cabbage leaf, 2 tablespoons is a good starting point.
- Start rolling the leaf from the bottom, closest to you, upwards. Carefully fold in the sides as you go, similar to the way you would roll a burrito. Ensure that the filling remains contained within the leaf and doesn't squeeze out the sides.
- Continue rolling until you reach the top of the leaf. You should now have a neatly rolled cabbage roll. You can secure the roll with a toothpick if needed, especially if your leaf has some tears or holes that might cause the filling to leak out during cooking.
- Repeat this process until you've used up all your filling or cabbage leaves. Depending on the size of your cabbage and the amount of filling you use, you should be able to make anywhere from 12 to 24 rolls.
- As you finish rolling each one, place them seam-side down in your roasting pan or baking dish. This will help ensure that they stay closed during cooking and prevent the filling from leaking out.
Now that your cabbage rolls are prepared and ready, it's time to pop them in the oven and let them cook to perfection!
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How to cook the cabbage rolls
Ingredients
- 1 large head of cabbage
- 1 tablespoon of olive oil
- 2 large onions, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of Italian seasoning
- 2 teaspoons of freshly cracked black pepper, divided
- 1 pound of ground beef, extra lean
- 1 pound of ground pork
- 1 cup of white rice, uncooked, rinsed, and drained
- 1 28-ounce can of tomato sauce
- 4 cups of chicken broth, low sodium
Method
- Preheat the oven to 425ºF.
- Bring a large stock pot with salted water to a boil.
- Add the head of cabbage to the pot and cook for 2 minutes.
- Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.
- Preheat a large skillet on medium-high heat and add the olive oil.
- Add the onion and garlic, and cook until translucent, stirring occasionally.
- Add the Italian seasoning and cook for another 30 seconds, stirring a few times.
- Transfer the onions and garlic to a large bowl.
- To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.
- Remove the thick stem on the cabbage leaves.
- Lay the cabbage leaf flat and add 1/4 cup – 1/3 cup of the filling in the center, tuck in the sides, and roll the cabbage up.
- Place the cabbage rolls with the seam side down in a large Dutch oven.
- In a large bowl, combine the tomato sauce, chicken broth, and remaining 1 teaspoon of pepper. Stir the ingredients together, pour the mixture over the cabbage rolls, and cover with a lid.
- Bake the cabbage rolls for 90 minutes.
- Remove from the oven, let stand for 15 minutes, and serve hot with sour cream and dill (optional).
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How to store and reheat the cabbage rolls
How to store and reheat cabbage rolls
Cabbage rolls can be stored in the refrigerator for up to four days. It is recommended to keep the sauce and the cabbage rolls in separate airtight containers to prevent the cabbage from getting soggy.
For longer-term storage, you can freeze the cabbage rolls. To freeze unbaked cabbage rolls, first, chill them in the fridge to get them cold. Then, spread the rolls out on a baking tray and place them uncovered in the freezer for 2-3 hours. Once they are frozen solid, remove them from the freezer, pack them inside a freezer bag, removing as much air as possible to avoid freezer burn, and store them in the freezer for up to 3 months.
To reheat cabbage rolls, the best way is to use a skillet. Heat a skillet on medium-low heat and add a little oil. Place the cabbage rolls in the pan along with any leftover sauce and some extra stock. Cover the pan with a lid and reheat the cabbage rolls for 4 minutes, turning once. Serve immediately.
Alternatively, you can reheat the cabbage rolls in the oven. Preheat your oven to 350°F (180°C). Place the cabbage rolls in an oven-safe dish and pour over any leftover sauce. Add a few tablespoons of stock or water if the sauce seems dry. Cover the dish with aluminum foil and bake for 15-20 minutes or until the filling is hot. Frozen cabbage rolls can take up to double the time.
You can also reheat cabbage rolls in the microwave. Put 2-3 cabbage rolls in a microwave-safe dish. Add any leftover sauce along with a sprinkling of water or stock. Cover the dish with a damp paper towel or plastic wrap and heat the rolls for 30 seconds at a time until hot. Let the rolls rest for 30 seconds before serving.
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Frequently asked questions
Cabbage rolls should be cooked in a roaster for 1 hour and 30 minutes.
Cabbage rolls should be cooked in an oven for 1 hour and 30 minutes.
Cabbage rolls should be cooked in a slow cooker for 7 to 9 hours.
Cabbage rolls should be cooked in a skillet for about 40 minutes.