Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, onions, and spices, all baked in a rich, flavorful tomato sauce. Perfectly cooked in the oven, these hearty rolls make a comforting meal for family gatherings or weeknight dinners.
Ingredients
Scale
Cabbage and Filling
- 1 large head green cabbage
- 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 (plus more for serving)
- ¼ teaspoon paprika
- â…› teaspoon cayenne pepper (optional)
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
Instructions
- Preheat Oven: Preheat the oven to 350°F and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking the cabbage rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut about 1 inch from the bottom of the cabbage head, then carefully place the entire head into the boiling water. Boil for 4-5 minutes until the leaves are pliable and peel easily. Remove and let drain on a dish towel. When cool enough to handle, peel off 12 cabbage leaves carefully without tearing.
- Make Tomato Sauce: Heat olive oil and 1 cup diced onion in a large skillet over medium heat until softened, about 2-3 minutes. Add minced garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and 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, 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 blended.
- Assemble Cabbage Rolls: Lay one cabbage leaf on a cutting board and cut a V-shaped notch at the base to remove the thick ribs. Place 3-4 tablespoons of the meat filling in the center. Fold the right side over the filling, then the left side, and roll tightly from the base up. Repeat with remaining leaves and filling.
- Bake the Rolls: Spread the tomato sauce evenly in the prepared baking dish. Arrange the cabbage rolls seam side down in two neat rows. Cover the dish with aluminum foil and bake 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 before serving. Garnish with additional chopped parsley if desired for a fresh touch.
Notes
- Boiling the cabbage head instead of individual leaves makes peeling easier and keeps leaves from tearing.
- The meat mixture can be customized with different herbs or swapped with ground turkey for a leaner option.
- Make sure to remove the thick cabbage ribs so the rolls can roll up smoothly without breaking.
- Check internal temperature with a meat thermometer to ensure food safety and proper cooking.
- These rolls can be refrigerated for up to 3 days or frozen for longer storage. Reheat covered in the oven to keep moist.
