Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic spices, baked in a rich homemade tomato sauce. Perfectly seasoned and baked to perfection, these comforting rolls make a fulfilling meal that’s both classic and delicious.
Ingredients
Scale
Cabbage and Filling
- 1 large head green cabbage
- 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 (plus more for serving)
- ¼ teaspoon paprika
- â…› teaspoon cayenne pepper (optional)
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
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking the rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Trim about 1 inch off the bottom of the cabbage head to remove the core. Submerge the entire head into boiling water for 4-5 minutes until the leaves begin to soften and peel away easily.
- Drain and Peel Cabbage: Remove the cabbage from the water and place it on a dish towel to drain and cool. Once it is cool enough to handle, carefully peel off 12 large cabbage leaves without tearing them.
- Make the Tomato Sauce: In a large skillet, heat olive oil over medium heat. Add 1 cup of diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add Sauce Ingredients: Pour in the tomato sauce and crushed tomatoes. Add Worcestershire sauce, sugar, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce to low and simmer uncovered for 10-15 minutes to meld flavors.
- Prepare Meat Mixture: In a large bowl, combine the ground beef, cooked rice, ½ cup diced onion, minced garlic, egg, salt, black pepper, parsley, paprika, and cayenne pepper if using. Mash and mix thoroughly with a potato masher or fork until well combined.
- Prepare Cabbage Leaves for Rolling: Lay one cabbage leaf flat on a cutting board. Cut out the thick rib at the base of the leaf by making a V-shaped incision about 1-2 inches deep to make rolling easier.
- Stuff and Roll the Cabbage: Spoon about 3-4 tablespoons of the meat mixture onto the center of the leaf. Fold the right side over the filling, then the left side, and roll from the base up tightly to enclose the filling. Repeat until all leaves and filling are used.
- Arrange Rolls in Baking Dish: Spread a layer of tomato sauce in the bottom of the prepared baking dish. Place the cabbage rolls seam-side down in two rows of six, ensuring they fit snugly.
- Bake the Rolls: Cover the dish with aluminum foil and bake in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C). Let the rolls rest for 5-10 minutes before serving, garnish with additional fresh parsley if desired.
Notes
- For easier rolling, ensure cabbage leaves are pliable by boiling adequately but not overcooking them.
- The cayenne pepper is optional and adds a subtle heat; omit if you prefer milder flavors.
- Use an instant-read thermometer to check the internal temperature of the rolls for food safety.
- Leftover cabbage rolls keep well in the refrigerator for up to 3 days and can be reheated in the oven covered with foil.
- Ground turkey or pork can be substituted for beef to vary the flavor profile.
