Stovetop stuffed cabbage or cabbage rolls are a fantastic alternative to oven baked. They are simply a combination of wonderful homemade filling rolled up in boiled cabbage. After simmering in marinara sauce, the texture and taste is out of this world.
Submerge the head of cabbage in boiling water and allow to cook for five minutes or so. When the cabbage has finished, the leaves should fall off. Remove them with a pair of tongs (you want the largest ones) and set them aside to cool a bit.
Place the ground beef in a boil. Add in the cooked rice, the egg, the Worcestershire sauce, garlic, salt, and pepper. Mix until well combined.
Cut the hard fibrous member away from the top of each leaf. Place about 4 tbsp or so of the mixture onto the leaf and spread it out and shape it into a log. Fold the outer most edge towards the centre and roll the leaf around the mixture. Place the rolls seam side down on a plate.
Add the marinara sauce to a deep frying pan. Stir and bring it to a boil.
Add the cabbage rolls in (seam side down). Lower the heat, place a lid on, and allow the cabbage rolls to simmer for about 35 to 40 minutes.
Sprinkle some Parmesan over the top (optional). Serve and enjoy your stovetop cabbage rolls or stuffed cabbage.
Serving Size 199 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
There are other recipes that will give you more of an Eastern European version. Please feel free to have a look at them. This is the way my family has cooked stuffed cabbage or cabbage rolls for year. On an ending note, you can alter the ingredients according to your liking.