Description
Classic Traditional Stuffed Cabbage Rolls made with tender cabbage leaves wrapped around a savory mixture of ground beef, rice, onions, and spices, all baked in a flavorful homemade tomato sauce. Perfectly hearty and comforting for a family meal.
Ingredients
Cabbage and Filling
- 1 large head green cabbage
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion (for tomato sauce)
- 2 garlic cloves, minced (for tomato sauce)
- 1 pound 85/15 ground beef
- 1 cup cooked white rice
- ½ cup finely diced yellow onion (for filling)
- 1 garlic clove, minced (for filling)
- 1 large egg
- 3 tablespoons finely chopped fresh parsley (plus more for serving)
Tomato Sauce
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
Seasonings and Spices
- ¼ teaspoon black pepper (for filling)
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and lightly spray a 9×13 inch baking dish with non-stick cooking spray to prepare it for the stuffed cabbage rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Trim about 1 inch off the bottom of the cabbage head. Submerge the entire head into the boiling water and cook for 4-5 minutes until the leaves soften enough to peel off easily without tearing.
- Drain and Peel Leaves: Remove the cabbage from the pot and place it on a dish towel to drain and cool until it’s safe to handle. Carefully peel off 12 large cabbage leaves, keeping them whole and intact.
- Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 2-3 minutes until softened. Add 2 minced garlic cloves and cook another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 10-15 minutes until slightly thickened.
- Prepare Meat Filling: In a large bowl, combine ground beef, cooked rice, ½ cup diced onion, 1 minced garlic clove, egg, 1 teaspoon salt, ¼ teaspoon black pepper, chopped parsley, paprika, and optional cayenne pepper. Use a potato masher or spoon to mix and mash the ingredients together until fully combined.
- Assemble Rolls: Lay a cabbage leaf flat on a cutting board. Cut a V-shaped notch at the thick base to remove the tough rib section. Place about 3-4 tablespoons of the meat filling near the base of the leaf. Fold the right side over the filling, then the left side, and roll upwards tightly to enclose the filling. Repeat for all remaining leaves and filling.
- Arrange and Bake: Spread the tomato sauce evenly across the bottom of the prepared baking dish. Place the cabbage rolls seam side down in two neat rows of six. Cover the dish with aluminum foil and bake in the preheated oven for 60-75 minutes, or until the internal temperature of the rolls reaches 165°F.
- Rest and Serve: Remove from the oven and let the cabbage rolls rest for 5-10 minutes. Garnish with additional chopped parsley if desired before serving warm.
Notes
- Boiling the cabbage head briefly makes the leaves pliable and easy to roll without tearing.
- Removing the thick rib from the base of each leaf prevents bulky rolls and ensures even cooking.
- Simmering the tomato sauce separately intensifies the flavor and thickens the sauce for baking.
- Using a meat and rice mixture helps keep the rolls tender and adds texture.
- Covering with foil during baking traps moisture and prevents drying out.
- Resting the rolls after baking allows juices to redistribute for better flavor and texture.
- Cayenne pepper is optional and can be adjusted or omitted for milder flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
