Print

Classic Stuffed Cabbage Rolls with Tangy Tomato Sauce

Three hearty cabbage rolls smothered in bright red tomato sauce served on a white platter.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe shows you how to make tender cabbage leaves wrapped around a savory ground beef and rice filling, baked in a tangy tomato sauce. This is a hearty, comforting meal perfect for family dinners.

Ingredients

Scale
  • 1 large head green cabbage (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 1 cup cooked white rice (cooled)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt (for sauce)

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage head. Submerge the whole head in boiling water for 5 to 10 minutes until the outer leaves are pliable. Remove the head and let it cool slightly. Gently peel off 12 to 14 large outer leaves. Trim the thick central vein from each leaf so it rolls easily. Chop any remaining inner cabbage and set aside.
  2. Make the filling: Heat olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more. Remove from heat.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, beaten egg, 1 teaspoon salt, pepper, and parsley. Mix gently with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/3 cup of filling near the base of the leaf. Fold the sides inward over the filling, then roll tightly toward the tip. Repeat with remaining leaves and filling.
  5. Prepare the sauce and baking dish: In a separate bowl, mix the crushed tomatoes, tomato sauce, water, brown sugar, apple cider vinegar, and 1/2 teaspoon salt. Stir well. Place any leftover chopped cabbage in the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down over the chopped cabbage.
  6. Pour the tomato sauce evenly over the rolls. The liquid should cover most of the rolls.
  7. Bake: Cover the baking dish tightly with foil. Bake at 375°F (190°C) for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
  8. Let the rolls rest for 10 minutes before serving with extra sauce.

Notes

  • You can substitute half the ground beef with ground pork or Italian sausage for a richer flavor profile.
  • For a make-ahead dinner, assemble the rolls completely, cover them in the sauce, and refrigerate for up to 24 hours before baking. Add about 15 minutes to the covered baking time if baking straight from the refrigerator.
  • If you prefer simmering over baking, place the rolls and sauce in a large Dutch oven, bring to a simmer on the stovetop, cover, and cook on low heat for 1.5 to 2 hours until the meat is cooked through and the cabbage is very tender.

Nutrition

Find it online: https://www.purecookingjoy.com/cabbage-rolls-classic-stuffed-recipe/

0 Shares
Tweet
Pin
Share