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Stuffed Cabbage Recipe

So many cultures have their own interpretation of a stuffed cabbage recipe. This easy cabbage roll recipe includes figs inside for sweetness.
Course: Entrees
Keyword: easy cabbage roll recipe, stuffed cabbage recipe
Servings: 4 people

Ingredients

Cabbage

  • 12 Savoy cabbage leaves , about 1 large head

Tomato Sauce

  • 2 TBSP olive oil
  • 1 1/2 cups chopped yellow onion , about 1 medium onion
  • 2 TBSP chopped garlic , about 4 medium cloves
  • 15 oz canned tomato sauce
  • 14 1/2 oz canned chopped tomatoes
  • 8 medium dried Orchard Choice Golden California Figs , stems removed + figs finely chopped (1/2 cup)
  • 2 TBSP sherry vinegar , or apple cider vinegar
  • 2 TBSP pomegranate molasses , or dark brown sugar
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper

Filling

  • 1 pound ground beef
  • 1/2 cup basmati rice , or 1 cup freshly cooked rice / leftover cooked rice or Minute rice
  • 3/4 cup chopped shallots , or minced red onion
  • 1 TBSP chopped garlic , about 2 medium cloves
  • 1 large egg
  • 1 teaspoon paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper

Instructions

Prep the Leaves

  • Place a large stock pot filled with salty water on the stove and bring it to a boil. Cut and remove the leaves from the cabbage head. You won’t use the entire head of cabbage. Reserve the remaining center section for another recipe.
  • Boil the leaves (in batches if necessary) for 2 minutes, or until the leaves have wilted and are pliable. Move them to a baking sheet lined with paper towels or a wire cooling rack.

Make the Sauce

  • Place the olive oil and the onions in a large 12-inch wide sauté pan, skillet or Dutch oven. Cook on medium heat until the onions start to turn translucent, about 4 minutes. Do not let the onions brown. Add the garlic and cook an additional 30 seconds, or until they start to smell fragrant.
  • Add the tomato sauce, chopped tomatoes, chopped figs, sherry vinegar, pomegranate molasses, dried thyme, paprika, salt, and pepper to the pan. Stir and bring to boil. Reduce heat to a simmer, and let cook uncovered,stirring occasionally, for 15 to 20 minutes.

Make the Filling

  • While the sauce is simmering, make the filling by placing the ground beef, rice, shallots, garlic, egg, paprika, salt and pepper in a large bowl. Mix until ingredients are well blended.

Form the Cabbage Rolls

  • Using your hands, scoop up about 1/4 cup of the mixture and form 3-inch logs that are about 1-inch thick. Place the meat mixture inside one of the leaves.
  • Fold over the edges of the leaves into the center, then roll the leaves up. Repeat with the remaining filling and cabbage leaves.

Cook the Stuffed Cabbage Rolls

  • Once the cabbage rolls are formed, nestle them into the tomato sauce, and spoon some of the sauce over the rolls.
  • Cover and let the rolls cook, checking and stirring the sauce occasionally to make sure the tomato sauce hasn’t scorched or burned. Simmer the sauce and rolls for 30 minutes if you are using cooked rice, leftover rice or minute rice, removing the lid for the last 5 minutes to let the sauce reduce and thicken.  Simmer the sauce and rolls for 50 minutes if you are using raw rice, again removing the cover in the last 5 minutes.

Notes

Recipe and photos by Irvin Lin