Recipes

Stuffed Cabbage Roll Ingredients

Here’s what you’ll need to to make this top-rated stuffed cabbage roll recipe: 

 

  • Rice: These stuffed cabbage rolls start with white rice. 
  • Cabbage leaves: This recipe serves eight, so it calls for eight cabbage leaves. 
  • Beef: You’ll need a pound of ground beef. You can substitute ground turkey if you prefer. 
  • Onion: Chopped onion lends flavor and texture to the filling. 
  • Egg: An egg gives the filling moisture and helps hold the mixture together. 
  • Canned soup: A can of condensed tomato soup is the convenient secret ingredient. 
  • Seasonings: The cabbage roll filling is simply seasoned with salt and pepper. 

 

How to Make Stuffed Cabbage Rolls

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade cabbage rolls: 

 

  1. Cook the rice and boil the cabbage leaves. 
  2. Make the filling. 
  3. Fill and tightly roll the cabbage rolls. 
  4. Place the rolls in a skillet and cover with soup. 
  5. Cover and boil, stirring and basting often. 

 

 

     

     

    Samoas

    Prep Time:
    15 mins
    Cook Time:
    15 mins
    Additional Time:
    30 mins
    Total Time:
    1 hr
    Servings:
    20
    Yield:
    4 dozen cookies


    Ingredients Original recipe - yields 20 servings

    2 cups butter, softened

    1 cup white sugar

    1 teaspoon salt

    4 cups all-purpose flour, divided

    1 large egg, lightly beaten

    2 tablespoons vanilla extract

    1 teaspoon milk

    4 cups sweetened flaked coconut

    22 ounces caramels (such as Kraft® Caramel Bits)

    1 pound chocolate 

    Directions
    Beat butter, white sugar, and salt together in a bowl; add 2 cups flour and stir. Beat 1 cup flour into butter mixture; mix until a sticky dough forms.

    Whisk egg, vanilla extract, and milk together in a bowl. Beat remaining flour and egg mixture into dough. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

    Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

    Break off a small portion of dough and roll it out on a lightly floured work surface into a 1/4-inch thick round. Place round on prepared baking sheet. Repeat with remaining dough.

    Bake cookies in the preheated oven until slightly golden and soft, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

    Cook and stir coconut in a large skillet over medium heat until golden brown and toasted, 2 to 4 minutes.

    Melt caramel bits in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir coconut into caramel. Press a spoonful of caramel-coconut mixture into the top of each cookie.

    Melt chocolate in a microwave-safe bowl, stirring every 30 seconds, until melted and smooth, about 60 seconds. Dip the base of each cookie into melted chocolate and place dipped cookies on parchment paper until chocolate sets. Drizzle chocolate over the top of each cookie.