Description
Delicious homemade stuffed cabbage rolls filled with a flavorful mixture of ground beef, rice, and spices, baked in a rich tomato sauce. This comforting dish is perfect for family dinners and showcases tender cabbage leaves wrapped around a savory filling, slow-baked to perfection.
Ingredients
Scale
Cabbage Rolls
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
Tomato Sauce & Seasoning
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (15 oz)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup beef or vegetable broth
Instructions
- Prepare the Cabbage: Boil the whole head of cabbage in a large pot of water for about 5 minutes until the outer leaves soften enough to peel off easily. Remove the softened leaves carefully and set them aside to cool.
- Prepare the Filling: In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Add the chopped onion and minced garlic, cooking until softened and fragrant. Stir in the cooked rice, diced tomatoes, paprika, oregano, red pepper flakes if using, salt, and pepper. Mix thoroughly to combine all ingredients evenly.
- Assemble the Cabbage Rolls: Lay each cabbage leaf flat and place a spoonful of the meat mixture in the center. Roll the leaf tightly around the filling, folding in the sides to enclose the mixture securely. Place each roll seam-side down in a baking dish to prevent them from unraveling.
- Bake: Pour the tomato sauce and broth evenly over the cabbage rolls in the baking dish. Cover the dish tightly with aluminum foil and place in a preheated oven at 350°F (175°C). Bake for 1 hour, allowing the flavors to meld and the rolls to cook through completely.
- Serve: Remove the baked cabbage rolls from the oven and garnish with fresh parsley if desired. Serve hot and enjoy this comforting, flavorful dish.
Notes
- Boiling the cabbage heads for just the right amount of time ensures the leaves are pliable but not too soft to handle during rolling.
- Using cooked rice in the filling helps bind the meat mixture and adds texture.
- The baking step slowly cooks the rolls and infuses them with tomato and broth flavor.
- You can substitute ground beef with ground turkey or lamb for variation.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
