I grew up in the Midwest, where so many settlers from Germany rolled in around the 1880s to the turn of the century. They brought their favorite recipes with them, and cabbage rolls were one of them. A Bundt Pan Cabbage Roll might have an Oma or two rolling over if only she knew.
Bundt Pan Cabbage Roll
Before you think I’ve gone completely off my rocker, I saw this online on TikTok or Instagram! Famous last words? I was so intrigued, I adapted the method to my own classic cabbage roll recipe.
About Bundt Pan Cabbage Roll:
Now you have it: one big, giant cabbage roll. I think it looks impressive, and the flavor is spot on, that play of classic flavors, amplified by the sweet/sour tomato sauce. And this recipe has lots of sauce, so there’s plenty to nap over the dish when it’s served.
I love cabbage, and I was worried I would miss it with no individual rolls, but it turns out this recipe has just as much cabbage as the standard rolls. To get a clean cut through the cabbage when serving, use a serrated knife, like a bread knife.
The original recipe used beef, Italian sausage, and a jar of Spaghetti sauce, so I adapted it with my classic cabbage roll recipe and sauce. It’s given me something to think about, though. Maybe next time I’ll be more adventurous and go Italian. Or Greek. Or anywhere?
Bundt Pan Cabbage Roll !
Making Bundt Pan Cabbage Roll:
Any cabbage roll is a project, even one big one. But not rolling individual cabbage rolls shaves off a good bit of time. If this recipe needs to be worked into your timeline, the sauce, meat mixture, and/or the cabbage can be prepared ahead.
The Sauce:
- This recipe is nothing without the sauce! The one drawback of this recipe is that the giant cabbage roll isn’t flavored throughout with the sauce like individual rolls are. You’ll need a lot for serving.
- Make the sauce first; you’ll use it in the recipe and later for serving.
- Whole tomatoes, crushed by hand with the juices, along with a can of drained petite diced give a fresher flavor than a heavier canned tomato sauce.
- Blend the sauce or not. (I prefer to blend.)
- If you have your own favorite tomato sauce for cabbage rolls, feel free, but double you may wish to double.
The Meat Mixture:
- There’s an extra step, and I swear it is what makes this giant cabbage roll turn out perfectly. First, rinse the rice well.
- Bring three cups of water to a simmer. Add rice and raisins. Simmer briskly five minutes, then drain.
- The rice turns out perfectly tender, and since it finishes cooking in the dish, it absorbs more moisture and flavor.
- Chop the onion finely. No need to precook. Then mix everything as directed.
The Cabbage:
- Use the largest head you can buy. Core, then bring to a boil in a large stock pot. Simmer the cabbage, then remove it to a bowl, but reserve the water. There’s no need to hold the cabbage down as the leaves are pulled off
- If the leaves start to stick, toss it back into the hot water, and the cabbage will come back to a boil quickly. Give it a few more minutes, then fish it out.
Lining the Bundt Pan:
- Spray the pan and use the largest leaves first. Start in the center, making sure they reach above and encircle the center tube above the tube height, but leave the center tube open. Overlap leaves on the bottom and arrange so they hang over the outside edge of the pan.
- Pack in your cabbage roll mixture, piece together remaining leaves to cover the top. Keep the initial leaves jutting up. (This isn’t shown in my pics, below. I didn’t figure this out until I made a later version – that keeps the sauce from boiling over into the tube of the bundt pan, making the pan hard to clean while losing all the juices.) Finish by folding in the edges around the tube and the outside of the pan.
Baking the Bundt Pan Cabbage Roll:
- Cover the cabbage roll with foil and place it on a sheet tray. For easy clean up in case of any boil over, line the sheet tray with foil.
- Bake for about 90 minutes to two hours at 350 degrees F. Ovens vary. Do check a little before 90 minutes; if any leaves are starting to burn, it’s probably done. Use a thermometer if desired. Remove.
- Set it aside to rest for at least 20 minutes or longer! Then turn out onto a platter with a rim. Set the platter on top, and holding on tightly, turn over the whole works.
Step by Step.
Make Ahead:
- Bundt Pan Cabbage Roll can be prepared a day ahead, but bring it out of the fridge an hour before baking. You’ll need to add extra time. (It already needs at least an hour and a half to 2 hours of baking time, and you’ll probably need another 20 to 25 minutes.)
- Instead, try making the sauce, meat mixture, and preparing the cabbage leaves ahead. Then assemble when ready to cook. Remove the meat mixture from the fridge and let it sit as you line the pan. At most, you’ll only need a few minutes added to the time.
The Flavorings:
- This is a classic recipe, and the golden raisins (they all but disappear into the beef) give a sweetness to the beef mixture.
- The real flavor is the sauce! It has that German sweet/sour vibe that elevates the whole meal.
- Feel free to jazz the beef mixture up if you’re wishing for something more “today”. I see cabbage rolls done with garlic salt, onion salt, seasoned salt, bullion powder, Worcestershire, and any number of seasoning blends.
Serve With:
- Mashed potatoes are a perfect side; go for these Rustic Mashed Potatoes for a casual vibe or these more sophisticated Company Mashed Potatoes.
- In the Midwest, I would expect to see corn or lima beans (at least back in my day) on the table. Glazed Carrots are another great choice.
- Sometimes, Cabbage Rolls are served with sour cream. Our family didn’t, but go for it if you wish.
Leftover Bundt Pan Cabbage Roll:
- Store in the refrigerator, tightly covered, for three to four days.
- For best results, reheat servings, lightly covered, in the microwave. If not an option, consider steaming.
- Leftovers can be frozen, but I recommend slicing into serving sizes so it’s not so awkward to store and reheat. Put the sauce in a ziploc.
Other Old School Recipes You Might Like:
- Stuffed Cabbage Rolls – this is a classic, Midwestern version of Stuffed Cabbage Rolls. My family recipe.
Stuffed Cabbage Rolls
Ground Beef Noodle Bake
- Runza or Bierock – these little buns are a project, but make enough for a crowd or to fill your freezer.
My bad, made these not too long ago – I didn’t let the dough rise quite enough.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.
Ground Beef:
- Ground Beef is on sale often and freezes well. Don’t pay full price; instead, stock up at rock bottom and freeze in amounts that make sense for your family. (Most recipes call for one pound; some can get by with a little less.)
- Prices are usually lowest during the summer, with some of the best prices before any Summer Holidays.
- Whatever the time of year, each percentage of ground beef drops to a low about once a quarter; being versatile gives more options for saving. Generally, the higher the % of fat, the lower the cost, but more waste in fat.
- Ground beef is usually cheaper in larger family packs and even cheaper in the “chubs.” Be careful of chub packs when texture matters.
- Discount stores have great sales, and your buyers’ club is worth checking.
Cabbage:
- Pick the largest cabbage you can find if sold by the head, and be careful if buying by the pound.
- Cabbage is always less expensive in the fall/winter, and usually there are great sales around both New Year’s and St. Paddy’s Day.
- It makes sense to pick up an extra if you have room in your fridge when you see a rock-bottom price and use it more.
- Generally, green cabbage is the most affordable, with red cabbage as a close second, and Napa cabbage is the priciest.
- Check the stem when buying; you’ll see ridges if the store has peeled off the outer leaves to make the cabbage look fresh.
Rice:
- Basic white rice is always cheap; look for the largest bag you’ll use in a reasonable time, but know expiration dates have little value.
- Check the Rice/Pasta aisle, the Mexican Aisle, and the Asian aisle (or markets) as well as discount stores or buyers clubs. Always compare price per pound.
Hello to all! I had a bit of anxiety about the Bundt Pan Cabbage Roll, but it turned out beautifully in the end. What do you think: clever trick or an abomination? Is it giving 60s vibes? Have you or will you try it? Inquiring minds and all. Hope to see you here next post, and thanks for stopping by!
Mollie
Bundt Pan Cabbage Roll – the sauce is the best part!
Bundt Pan Cabbage Roll
- Prep Time: 30 minutes
- Cook Time: up to 2 hours
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: main dish beef
- Cuisine: German
Sweet Sour Sauce:
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 29-ounce can whole tomatoes, crushed, with juice
- 1 can 14.5 ounce petite diced, drained
- 1/3 cup brown sugar (or to taste)
- 1/4 cup lemon juice
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon allspice
- salt and pepper to taste (at least a teaspoon of salt)
Bundt Pan Cabbage Roll:
- 1 cup long-grain white rice, raw and thoroughly rinsed
- 1 cup golden raisins
- 1 1/2 pounds ground beef
- 1 onion, finely chopped or grated
- 2 large eggs
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Note: the recipe is traditional – if desired, add any additional seasonings to your taste
Sweet Sour Sauce:
Add all ingredients to a saucepan, bring to a simmer, and simmer for about five minutes to blend flavors. Remove to a blender and process until smooth.
Taste and adjust seasonings. If consistency isn’t what’s desired, return to the saucepan and simmer until the desired thickness is reached.
Save one cup to make the Bundt Pan Cabbage Roll. Serve the remainder warm or chilled over the individual servings.
Bundt Pan Cabbage Roll:
Prepare the sauce first.
Add cored cabbage to a large pan, fill with hot water to cover by two to three inches. Bring to a boil, turn down to a low boil. Boil about five minutes, using a large plate to hold the cabbage under the surface. Fish out and place head of cabbage in a bowl just slightly larger than the cabbage. Cover water and reserve in case it’s needed later.
In a small pan, bring three cups of water to a boil. Add rice and raisins. Adjust heat to a lively simmer and cook for five minutes. Drain and set aside.
To a large bowl, add ground beef, rice mixture, finely chopped onion, eggs, and salt and pepper. Mix thoroughly. Set aside.
Preheat Oven to 350 degrees F.
Spray a bundt cake pan with cooking spray. Line the bundt pan with cabbage leaves pulled from the head of cabbage. Read additional notes in the post, but be sure to leave edges of cabbage leaves jutting above the center hole of the bundt pan and hanging over the outside of the pan.
Pack the meat mixture gently but firmly into pan. Cover with a layer of remaining leaves, piecing together as necessary. Fold the cabbage jutting out from the center of the pan and hanging over the outside in and over the top of the cabbage. The top should be completely encased.
Cover with foil. Place on a baking sheet to catch any boil over (line with foil if desired) and bake for 90 minutes to 2 hours. Ovens vary, check early. Test with a thermometer if desired, temperature in the center should be around 155 to 160 degrees F. Rest for 20 minutes at least, before turning out onto a rimmed platter.
Serve with sauce.
