Stuffed Cabbages Rolls

Table of Contents

Introduction

Stuffed cabbage rolls are a comfort food classic, featuring tender cabbage leaves wrapped around a savory, seasoned meat and rice filling, then cooked in a rich tomato sauce. Traditionally slow-cooked or baked, this air fryer version delivers perfectly tender and flavorful rolls in a fraction of the time while still maintaining that homemade taste.

The air fryer’s hot circulating air helps cook the filling evenly while giving the cabbage a slightly crispy golden-brown edge, making them even more delicious!

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Total Time: 45 minutes

Air Fryer Temperature: 375°F (190°C)

Ingredients:

1 medium head cabbage (3 pounds)

1/2 pound uncooked ground beef

1/2 pound uncooked ground pork

1 can (15 ounces) tomato sauce, divided

1 small onion, chopped

1/2 cup uncooked long grain rice

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon snipped fresh dill or dill weed

1/8 teaspoon cayenne pepper

1 can (14-1/2 ounces) diced tomatoes, undrained

1/2 teaspoon sugar

Directions:

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.
Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Enjoy!

Ingredients:

Directions:

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.

Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.

Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls.

Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

Enjoy!