Description
Delight in these classic Stuffed Cabbage Rolls featuring tender cabbage leaves filled with a savory mixture of ground beef, rice, and herbs, all simmered in a rich tomato sauce for a comforting and hearty meal perfect for family dinners.
Ingredients
Scale
For the Sauce
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 4 cloves garlic, peeled and minced
- 28-ounce can crushed tomatoes (do not drain)
- 15-ounce can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1/4 cup brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
For the Filling
- 1 pound extra lean ground beef
- 1 cup cooked rice (white or brown)
- 1 tablespoon onion powder
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs blend
- 1/4 cup fresh parsley, chopped
- 1 egg
Additional
- 1 head of cabbage
Instructions
- Prepare the Cabbage Leaves: Bring a large pot of water to a boil. Core the cabbage head and carefully remove the leaves one by one. Blanch the cabbage leaves in boiling water for about 2-3 minutes each until they become pliable. Drain the leaves and set them aside to cool.
- Make the Sauce: In a large skillet, heat olive oil over medium heat. Sauté diced onion and minced garlic until translucent and fragrant. Add crushed tomatoes, tomato sauce, tomato paste, brown sugar, red wine vinegar, Worcestershire sauce, dried Italian herbs, salt, and pepper. Stir well to combine and simmer on low heat for 15-20 minutes to develop flavors.
- Prepare the Filling: In a large mixing bowl, combine ground beef, cooked rice, onion powder, minced garlic, salt, black pepper, Worcestershire sauce, paprika, Italian herbs, chopped parsley, and egg. Mix thoroughly to integrate all ingredients evenly.
- Assemble the Rolls: Lay a cabbage leaf flat and place approximately 2-3 tablespoons of the beef and rice filling near the base of the leaf. Fold the sides over the filling and roll tightly from the base to the tip, securing the filling inside. Repeat with remaining leaves and filling.
- Cook the Cabbage Rolls: Preheat oven to 350°F (175°C). In a large oven-safe pot or Dutch oven, spread a thin layer of sauce on the bottom. Arrange the stuffed cabbage rolls seam side down in the pot. Pour the remaining sauce over the rolls, covering them completely. Cover the pot with a lid or foil and bake for about 2 hours, or until the meat is cooked through and the cabbage is tender.
- Serve: Carefully remove the casserole from the oven. Let the cabbage rolls rest for a few minutes before serving warm, spooning extra sauce over each roll as desired.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Use brown rice instead of white rice for added fiber and nutrients.
- If you prefer a spicier sauce, add a pinch of red pepper flakes during the sauce preparation.
- The cabbage leaves must be blanched properly to ensure they are flexible and won’t tear when rolling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
