Description
Traditional Stuffed Cabbage Rolls with a savory ground beef and rice filling, simmered in a rich tomato sauce and baked to perfection. This comforting dish combines tender cabbage leaves with a flavorful meat mixture and tangy tomato sauce, perfect for a hearty family meal.
Ingredients
Scale
Cabbage
- 1 large head green cabbage
Tomato Sauce
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Filling
- 1 pound 85/15 ground beef
- 1 cup cooked white rice
- ½ cup finely diced yellow onion
- 1 garlic clove minced
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the cabbage head. Place the whole cabbage into the boiling water and cook for 4-5 minutes until the leaves become pliable and peel easily. Remove and drain on a dish towel, let cool, then carefully peel off 12 leaves without tearing.
- Make Tomato Sauce: In a large skillet over medium heat, add olive oil and diced onion. Cook for 2-3 minutes until softened, then add minced garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 15 minutes.
- Prepare Filling: In a large bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, black pepper, parsley, paprika, and cayenne pepper if using. Mash and mix thoroughly with a potato masher until well combined.
- Assemble Rolls: Place a cabbage leaf on a cutting board and cut a V-shape at the base to remove the thick rib. Spoon 3-4 tablespoons of filling onto the leaf, fold the right side over, then the left side, and roll up starting from the base. Repeat with remaining leaves and filling.
- Bake Cabbage Rolls: Pour the tomato sauce into the prepared baking dish, spreading to cover the bottom. Arrange the cabbage rolls seam side down in two rows of six. Cover tightly with aluminum foil and bake in the oven for 75 minutes until the internal temperature reaches 165°F.
- Rest & Serve: Remove the baking dish from the oven and let the rolls rest for 5-10 minutes before serving. Garnish with extra chopped parsley if desired.
Notes
- Boiling the cabbage head helps soften the leaves for easier rolling and prevents tearing.
- Using 85/15 ground beef keeps the filling moist without too much fat.
- Cook the rice ahead of time and let it cool before mixing to avoid mushy filling.
- To make this dish vegetarian, substitute ground beef with cooked lentils or a meatless mince alternative.
- If the tomato sauce is too acidic, add a little more sugar to balance the flavors.
- Ensure the cabbage rolls are tightly wrapped to keep the filling inside during baking.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 75 mg
