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Martha Stewart Cabbage Rolls Recipe

Martha Stewart Cabbage Rolls Recipe

Cabbage rolls might sound old-fashioned, but this recipe from Martha Stewart keeps the original goodness going!

The first step to mastering this dish is choosing the right cabbage. Go for a head that’s firm yet easy to peel. (Savoy works great).

The filling combines meat, rice, and a few spices in a way that brings warmth and depth. 

I appreciate how the rolls simmer slowly in the rich tomato base, which gives them a delicate, tender finish.

Martha’s approach is all about the details, and it pays off beautifully in the end!

How to Make Martha Stewart Cabbage Rolls Recipe

Ingredients

  • 1 large head Cabbage
  • 1 lb Ground Beef
  • 1 cup Cooked Rice
  • 1 Onion (chopped)
  • 2 cloves Garlic (minced)
  • 1 Egg
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 can Tomato Sauce (15 oz.)
  • 1/2 cup Water

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

In a large pot of boiling salted water, cook the whole cabbage head for about 15 to 20 minutes until the leaves are tender.

Carefully remove the cabbage and let it cool slightly.

Step 2:

In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and pepper.

Mix everything well until it is combined thoroughly.

Step 3:

Separate the cabbage leaves carefully.

Cut a V-shaped notch to remove the thick vein from each leaf.

Place about 1/4 cup of the meat mixture on a cabbage leaf, then roll it up tightly.

Step 4:

Place the cabbage rolls seam side down in a baking dish.

In a separate bowl, mix together the tomato sauce and water and pour it evenly over the rolls.

Step 5:

Cover the baking dish with aluminum foil and bake for about 1 hour until the rolls are thoroughly cooked.

Remove the foil during the last 15 minutes of baking to let the tops brown a bit.

Tips and Tricks for Making This Recipe

martha stewart cabbage rolls on a plate

Tender Cabbage Leaves

Make sure to boil the cabbage long enough so the leaves are tender but still sturdy enough to hold the filling without tearing.

This helps in rolling them easily.

Perfect Roll Size

Don’t overfill the leaves with too much meat mixture.

Keeping the filling right around 1/4 cup ensures that the rolls hold together well and cook evenly.

A Twist on Tomato Sauce

If you prefer a different flavor, try swapping out half of the tomato sauce with diced tomatoes for a chunkier texture.

It gives a nice variation in taste.

What to Serve with Martha Stewart Cabbage Rolls Recipe

Light Green Salad

A light green salad pairs wonderfully with cabbage rolls.

You can toss mixed greens with cherry tomatoes, cucumbers, and a simple vinaigrette.

This fresh side complements the warm, hearty flavors of the rolls without stealing the spotlight.

Creamy Cucumber Dill Salad

A creamy cucumber dill salad is another excellent choice.

Thinly sliced cucumbers with a tangy, creamy dill dressing provide a refreshing contrast to the stuffed cabbage.

This simple salad adds a cool, crisp texture to the meal.

Steamed Potatoes

Steamed potatoes with a touch of butter are a classic match.

They soak up the savory juices from the cabbage rolls beautifully.

This comforting side keeps the meal grounded and satisfying.

Grilled Asparagus

Grilled asparagus brings a hint of smokiness to the table.

Drizzle them with lemon juice for a zesty finish.

They’re a fantastic way to bring a little extra flavor and color to your plate.

Sauteed Mushrooms

Sauteed mushrooms add an earthy, umami flavor.

Cook them with a bit of garlic and rosemary for depth.

They mix well with the cabbage rolls, adding a rich, hearty element.

Roasted Butternut Squash

Roasted butternut has a natural sweetness that plays nicely against the savory cabbage rolls.

This dish is both delicious and visually appealing with its vibrant color.

Rice Pilaf

Rice pilaf offers a fragrant and slightly exotic twist.

Prepare it with almonds and raisins for a touch of sweetness.

This side complements the cabbage rolls without overwhelming them.

Variations and Substitutions

Different Protein Options

You can easily switch up the protein in your cabbage rolls.

If you’re looking for a lighter option, substitute ground turkey for beef.

Ground lamb also offers a flavorful twist with a unique taste.

Grain Alternatives

While traditional recipes use rice, quinoa is a fantastic alternative for added nutrients.

It’s a great way to pack more protein and fiber into your rolls!

Sauce Variations

Experiment with sauce options to suit your palate. A tangy tomato-based sauce is classic, but you can also try a rich and creamy mushroom sauce for a different flavor profile.

Vegetarian and Vegan Choices

For those who prefer a vegetarian or vegan version, replace meat with a mix of lentils and vegetables like mushrooms and carrots.

This alternative will maintain the dish’s heartiness without the meat.

Spice It Up

Add excitement to your rolls by playing with spices.

Try incorporating a touch of cumin or smoked paprika to add depth and warmth to your filling.

How to Store Leftover Cabbage Rolls

Storing leftover cabbage rolls correctly is essential for maintaining their taste and quality.

Refrigeration Basics

Once your cabbage rolls have cooled down, place them in airtight containers.

This helps prevent moisture loss and keeps them fresh.

Store them in the refrigerator and aim to consume within three to five days.

Freezing Tips

For longer storage, freezing cabbage rolls is a great option!

Wrap them individually in plastic wrap or foil.

Place the wrapped rolls in a freezer-safe bag or container.

Storage Recommendations

Make sure to label each package with the date.

Frozen cabbage rolls can last up to three months.

Thaw them in the refrigerator before reheating for the best results.

Common Mistakes to Avoid

Overcooking the Cabbage

You definitely want to avoid overcooking the cabbage leaves.

A quick blanch is all it takes to get them pliable for rolling.

Cook them too long, and they become limp and difficult to handle!

Not Preparing Cabbage Properly

Using raw cabbage can be a huge mistake!

You need to boil the leaves until they’re just right for wrapping your delicious filling.

Remember to trim the thick ribs at the base for easier rolling.

Underseasoning the Filling

Underseasoned filling makes for bland cabbage rolls.

Make sure to season each component as you go for flavor in every bite.

Salt, pepper, and herbs can make a huge difference here!

martha stewart cabbage rolls recipe

Martha Stewart Cabbage Rolls Recipe

Cabbage rolls might sound old-fashioned, but this recipe from Martha Stewart keeps the original goodness going!
The first step to mastering this dish is choosing the right cabbage. Go for a head that’s firm yet easy to peel. (Savoy works great).
The filling combines meat, rice, and a few spices in a way that brings warmth and depth. 
I appreciate how the rolls simmer slowly in the rich tomato base, which gives them a delicate, tender finish
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 large head Cabbage
  • 1 lb Ground Beef
  • 1 cup Cooked Rice
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 Egg
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 can Tomato Sauce 15 oz.
  • 1/2 cup Water

Instructions

  • Preheat your oven to 350°F.
  • In a large pot of boiling salted water, cook the whole cabbage head for about 15 to 20 minutes until the leaves are tender.
  • Carefully remove the cabbage and let it cool slightly.
  • In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and pepper.
  • Mix everything well until it is combined thoroughly.
  • Separate the cabbage leaves carefully.
  • Cut a V-shaped notch to remove the thick vein from each leaf.
  • Place about 1/4 cup of the meat mixture on a cabbage leaf, then roll it up tightly.
  • Place the cabbage rolls seam side down in a baking dish.
  • In a separate bowl, mix together the tomato sauce and water and pour it evenly over the rolls.
  • Cover the baking dish with aluminum foil and bake for about 1 hour until the rolls are thoroughly cooked.
  • Remove the foil during the last 15 minutes of baking to let the tops brown a bit.

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