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Baked Cabbage Rolls

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Apple

This traditional dish is even more delicious made with Traeger wood-fired flavor. Just stuff your leaves with a hearty beef mixture, top with homemade tomato sauce, and bake till tender right on the grill.

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  • 1 Head napa, savoy or green cabbage

  • 1 Pound ground beef

  • 1/2 Cup cooked white rice

  • 1 Teaspoon ground cinnamon

  • 1/4 Teaspoon ground cloves

  • 1/4 Teaspoon ground nutmeg

  • 1 Clove garlic, minced

  • 1 Tablespoon fresh chopped parsley

  • 1 Tablespoon Fresh chopped dill

  • 1/2 Tablespoon Kosher salt

  • 1/4 Tablespoon Black pepper

  • 1/2 Cup Sour cream, for serving

Tomato Sauce

  • 2 Tablespoon tomato paste

  • 1 Teaspoon ground cinnamon

  • 1 Teaspoon granulated sugar

  • 1 Teaspoon Kosher salt

  • 1

    Bring a large pot of heavily salted water to a rolling boil. Ready an ice bath by adding ice and water to a large bowl. Set aside.

  • 2

    While that is heating up, tear off 8 cabbage leaves reserving the rest for another use.

    • 1 Head napa, savoy or green cabbage

  • 3

    Cut out any of the inner stem that is woody or super tough, by making a V-shaped cut at the base of the stem (alternatively, if the leaves are large and the stem is really tough, cut the stem out and split the leaf in two).

  • 4

    Once the water is boiling, place the cabbage in the salted water and blanch for 60 to 90 seconds. The cabbage should just be cooked enough to bend and roll but not cooked all the way through.

  • 5

    Remove the cabbage from the water and place immediately in the ice bath. This shock will stop the cooking process and help to preserve the bright green color.

  • 6

    Remove the leaves from the ice bath and place on paper towels, pat dry.

  • 7

    When ready to cook, set Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    : 375 ˚F

  • 8

    In a medium bowl, combine the ground beef, rice, spices, herbs, salt and pepper. Mix well to incorporate but be careful not to overdo it. Once mixed, let rest for 5 minutes.

    • 1 Pound ground beef

    • 1/2 Cup cooked white rice

    • 1 Teaspoon ground cinnamon

    • 1/4 Teaspoon ground cloves

    • 1/4 Teaspoon ground nutmeg

    • 1 Clove garlic, minced

    • 1 Tablespoon fresh chopped parsley

    • 1 Tablespoon Fresh chopped dill

    • 1/2 Tablespoon Kosher salt

    • 1/4 Tablespoon Black pepper

  • 9

    While that is resting, combine the tomato paste, 3/4 cup water, cinnamon, sugar, and salt in a glass measuring cup with a spout. Pour 1/4 cup of tomato mixture into the bottom of a 9x13 pan and set aside.

    • 2 Tablespoon tomato paste

    • 1 Teaspoon ground cinnamon

    • 1 Teaspoon granulated sugar

    • 1 Teaspoon Kosher salt

  • 10

    Lay one cabbage leaf on a flat clean surface with the inner side facing up and the bottom of the stem pointing away from you. Take about 2 to 3 tablespoons of the ground beef mixture and place in the center of the leaf about 1-1/2 to 2 inches above the bottom of the stem. Bring the bottom of the leaf up and over the beef mixture then fold the sides in. Continue to roll up, tucking the tip of the leaf underneath.

  • 11

    Lay the cabbage roll in the pan on top of the tomato sauce with the seam-side down. Repeat the rolling process with the remaining cabbage leaves until the meat mixture is all used up. You should end up with 8 rolls total but this may vary based on the size of the leaves and how much meat is in each.

  • 12

    Pour the remaining tomato sauce over the top of the rolls. Cover the pan tightly with foil

  • 13

    Place the pan directly on the grill grate and cook for 45 minutes.

  • 14

    Remove from the grill and remove the foil. Serve with sour cream on top and additional chopped herbs if desired. Enjoy!

    • 1/2 Cup Sour cream, for serving