Description
This Traditional Stuffed Cabbage Rolls recipe features tender cabbage leaves wrapped around a flavorful mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. A comforting and hearty dish perfect for family dinners.
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.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut about 1 inch off the bottom of the cabbage head, then place the whole head in boiling water for 5 minutes or until leaves soften and peel easily. Drain on a towel and, once cool enough, carefully peel off 12 whole cabbage leaves without tearing.
- Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for another minute. Add 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 Meat Mixture: In a large bowl, combine ground beef, cooked rice, finely diced onion, minced garlic, egg, salt, black pepper, chopped parsley, paprika, and cayenne pepper if using. Mash and mix thoroughly with a potato masher or fork until well combined.
- Assemble Cabbage Rolls: Lay one cabbage leaf flat on a cutting board. Remove the tough rib at the base by cutting a V-shaped notch about 1-2 inches. Place 3-4 tablespoons of the meat mixture onto the leaf. Fold the right side over, then the left, and roll up starting from the base, enclosing the filling. Repeat with remaining leaves and filling.
- Arrange in Baking Dish: Spread the tomato sauce over the bottom of the prepared baking dish. Place the cabbage rolls seam-side down in two rows of six rolls each.
- Bake: Cover the dish with aluminum foil and bake in the oven for 75 minutes. The rolls are done when they reach an internal temperature of 165°F.
- Rest and Serve: Let the cabbage rolls rest for 5-10 minutes after baking. Serve sprinkled with additional chopped fresh parsley if desired.
Notes
- If you prefer a milder sauce, reduce or omit the cayenne pepper.
- Use beef with 15% fat for juicy filling; leaner beef may result in drier rolls.
- To easily remove cabbage leaves, cool the boiled cabbage in ice water before peeling.
- Leftover cabbage rolls reheat well in the oven covered with foil to retain moisture.
- Substitute ground turkey or pork for beef for a different flavor variation.
- For gluten-free, ensure Worcestershire sauce is gluten-free or substitute with tamari sauce.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg
