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Oct 6, 2007 07:42 AM

Stuffed Cabbage in the Oven...?

I've always cooked my stuffed cabbage in a large stock pot on the stove top, but now I'm wondering if it's possible to cook it instead in a single layer in a covered roasting pan in the oven. Your thoughts...?

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  1. Yes - in fact the oven is the only way I do my cabbage rolls. I put layers of cabbage rolls in a large roaster pan and cover with sauce. I put the lid on and cook for 2 - 3 hours at 325. I make a large amount because the cabbage rolls can be frozen and reheated in the microwave for a quick dinner after working all day.

    7 Replies
    1. re: Fog City Kid

      Thanks! I've got 24 BEAUTIFUL looking pieces in the oven right now. :)

        1. re: Fog City Kid

          I always cook mine in the oven also. Because mine are stuffed with un cooked rice I have to make sure to keep adding liquid to it while cooking. Makes me want to go home and make some.

          1. re: Fog City Kid

            They were really good! I put a layer of sliced cabbage and onions on the bottom, and a layer of leftover whole cabbage leaves on top. They cooked up really nicely and removing them from the roasting pan was so much easier than removing them from a stock pot. They stayed closed and wrapped. This will be my new method of cooking them. I used plenty of liquid, so they were very flavorful. And I used orzo in place of rice -- another very successful modification.

            1. re: CindyJ

              Yes ... in the oven. My family (the Slovak side) always put some sauerkraut between the layers as well.

        2. re: Fog City Kid

          Could you be persuaded to part with your recipe? Thanks!

        3. Definitely braise low and slow for your stuffed cabbage. I do 300 degrees for 3 hours to get the cabbage really tender. Marthat Stewart has a great recipe which I've taken some hints from. However, she cooks her cabbages on the stove top and I just wont do it because I grew up with stuffed cabbage braised in the oven.