Description
Classic stuffed cabbage rolls featuring tender cabbage leaves wrapped around a flavorful mix of ground meat, rice, and seasonings, baked in a rich tomato sauce. This comforting Eastern European dish is perfect for family dinners and can be made ahead or frozen for convenience.
Ingredients
Scale
Stuffed Cabbage Rolls
- 1 large head green cabbage
- 1 pound ground beef or ground pork (or a mix)
- 1/2 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
Tomato Sauce
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes with juices
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar or lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and immerse the whole head into the boiling water. Cook for 5–7 minutes to soften the outer leaves. Peel off the softened leaves carefully and continue boiling and removing leaves until you have about 12 large, pliable leaves. Set leaves aside to cool.
- Make Filling: In a large bowl, combine the ground meat, cooked rice, finely chopped onion, minced garlic, beaten egg, salt, black pepper, paprika, and dried thyme. Mix thoroughly until all ingredients are well incorporated.
- Prepare Tomato Sauce: In a separate bowl, whisk together the tomato sauce, diced tomatoes with juices, tomato paste, brown sugar, red wine vinegar or lemon juice, garlic powder, onion powder, and salt and pepper to taste. Pour half a cup of this sauce into the bottom of a 9×13-inch baking dish.
- Assemble Rolls: Place 2–3 tablespoons of the meat filling in the center of each cabbage leaf. Fold in the sides and tightly roll the leaf like a burrito, enclosing the filling. Place each roll seam-side down in the baking dish. Repeat until all leaves and filling are used.
- Bake: Pour the remaining tomato sauce evenly over the cabbage rolls. Cover the dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 60–75 minutes, or until the cabbage rolls are tender and the filling is fully cooked.
- Rest and Serve: Remove the baking dish from the oven and let the cabbage rolls rest for 5–10 minutes before serving to allow flavors to meld and the rolls to set.
Notes
- Stuffed cabbage rolls can be made ahead and refrigerated overnight, or frozen before baking for convenience.
- For a low-carb alternative, substitute cauliflower rice for the cooked white rice in the filling.
- Use a mix of ground beef and pork for a richer flavor if desired.
- Ensure cabbage leaves are pliable to prevent tearing when rolling.
