Traditional Cabbage Rolls (Sugar Free & Gluten-Free)

These traditional cabbage rolls are a comfort family recipe that's hearty and filling for special holidays or weeknight dinners and meal prepping. Main Dish, Family Dinners, Meal Prepping, Sugar Free, Gluten-Free, Polish Stuffed Cabbage Rolls, Gołąbki, European Recipes, Stuffed Cabbage Recipe

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Traditional Cabbage Rolls (Sugar Free & Gluten-Free)

These traditional cabbage rolls are a comfort family recipe that's hearty and filling for special holidays or weeknight dinners and meal prepping.

Course Dinner, main dish

Cuisine European, Polish, Ukrainian

Keyword cabbage rolls, gluten-free, holiday dinner, meal prep, stuffed cabbage, sugar free, weeknight dinner

Prep Time 30

Cook Time 1 30

Servings people

Calories 677kcal

Author Michelle Nemis

Equipment

Ingredients

1 head green cabbage (1 large or 2 medium)
1 cup basmati rice cooked in 2 cups of water
2 lbs ground pork
1 lb ground beef
1 large onion finely diced
⅓ cup butter
3 cubes chicken bouillon crushed
salt and pepper
2 cans condensed tomato soup
¼ cup brown sugar substitute or sweetener of choice

Instructions

Cook rice as per package instructions (about 20 minutes), fluff with a fork and set aside to cool.
Sauté diced onion in butter with salt and pepper until soft and caramelized. Remove from heat and set aside.
Wash head of cabbage and remove its core (about 2 inches deep) using a kitchen knife. Bring a large pot of water 2/3 full to a boil. While waiting, make the filling.
Make the filling by combing the beef, pork, cooked rice, caramelized onion, crushed chicken bouillon cubes and a generous amount of salt and pepper in a large mixing bowl. Mix well by hand or with a hand mixer for a minute or two.
Blanch the cabbage head by placing it in the boiling water carefully. Boil for 2-3 minutes until leaves are tender. You may have to reboil the cabbage during the peeling process. Remove the cabbage using a strainer and place in a colander or towel and gently remove the leaves using tongs.
Use a knife to trim down the centre vein of the leaves to make rolling easier.
Pour the canned tomato sauce in a pot, fill the can with water and also add to the pot. Bring to a simmer and stir well, then remove from heat.
To fill each leaf, start with 2 heaping tablespoons of the filling in an oval shape in the centre of the leaf (portion sizes can be adjusted depending on the size of the leaf). Fold the sides inwards, fold the bottom up, and roll upwards. Roll tightly and place each roll tightly side by side in a deep baking dish. Continue for all the leaves, using two leaves if they're getting smaller in size.
Sprinkle brown sugar (substitute) on top of the rolls and then pour the tomato sauce on top to evenly coat the rolls. Be sure to coat the rolls before layering rolls. Use any extra broken leaves to layer on top of the rolls, to protect them from burning.
Cover the pan with lid or foil and bake for 1.5 hours at 350℉ or 2 hours at 325℉. Remove from oven and serve immediately.

Video

Notes

Leftovers can be stored in the fridge for up to four days, reheated as needed. (The cabbage rolls are even better the longer they sit!)

Reheating is best in the oven - Preheat your oven to 350°F (175°C) and place desired amount of cabbage rolls in a baking with added sauce. Bake for 25 - 30 minutes to thoroughly heat through.

Meal prep in individual glass containers.

Freeze in airtight container in the freezer for up to 6 months.

Nutrition