Description
A comforting traditional recipe for stuffed cabbage rolls filled with a seasoned beef and rice mixture, baked in a flavorful homemade tomato sauce. Perfect for a hearty family dinner.
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. 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 and remove about 1 inch from the bottom of the cabbage head. Place the entire head into the boiling water and boil for 5 minutes until the leaves peel easily and are pliable. Remove and cool on a dish towel, then peel 12 leaves carefully without tearing.
- Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook until softened, about 3 minutes. Add 2 minced garlic cloves and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring to a boil on high heat, then reduce heat to low and simmer uncovered for 15 minutes to develop flavors.
- Prepare Filling: In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, egg, salt, black pepper, parsley, paprika, and optional cayenne pepper. Mash and mix well using a potato masher or your hands until fully combined.
- Assemble Rolls: Place one cabbage leaf on a cutting board. Cut a V-shaped notch at the base of the leaf to remove the tough rib. Place 3 to 4 tablespoons of filling onto the leaf, fold the right side over the filling, then the left side. Starting at the base, roll the leaf up tightly. Repeat for remaining leaves and filling.
- Arrange and Bake: Pour the prepared tomato sauce into the baking dish to cover the bottom. Place the cabbage rolls seam side down in two rows of six. Cover the dish with aluminum foil and bake for 75 minutes until internal temperature reaches 165°F. Let rest for 10 minutes before serving and garnish with fresh parsley if desired.
Notes
- Boiling the cabbage head whole makes the leaves easier to peel and reduces tearing.
- Removing the thick rib from the leaf base makes rolling easier and less bulky.
- Use mixture of ground beef with 15% fat to keep filling moist and flavorful.
- Cayenne pepper is optional for a mild kick; omit if you prefer milder flavor.
- Make ahead and refrigerate assembled rolls before baking to deepen flavors.
- Serve with sour cream or crusty bread for a complete meal.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg
