Description
Traditional Stuffed Cabbage Rolls are a hearty and comforting dish featuring tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and spices, all baked in a rich tomato sauce. Perfect for a satisfying main course that blends savory and tangy flavors.
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 and Prepare Dish: Preheat your oven to 350°F. Lightly spray a large 9×13 inch baking dish with non-stick cooking spray to prevent sticking.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Trim about 1 inch from the bottom of the cabbage head, then submerge the entire head into boiling water and cook for 5 minutes until leaves are pliable. Remove and drain on a dish towel. When cool enough to handle, carefully peel off 12 whole leaves without tearing.
- Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for an additional minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring mixture to a boil over high heat, then lower heat and simmer uncovered for 15 minutes to meld flavors.
- Prepare Filling Mixture: In a large bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, black pepper, parsley, paprika, and cayenne pepper if using. Use a potato masher or fork to mash and mix ingredients thoroughly until evenly blended.
- Assemble Cabbage Rolls: Lay a cabbage leaf on a cutting board and cut a V-shaped notch at the base to remove the thick rib. Place 3-4 tablespoons of filling near the base of the leaf, fold the right side over the filling, then the left side, and roll up starting from the base to enclose all filling. Repeat with remaining leaves and filling.
- Arrange and Bake: Pour tomato sauce evenly into the prepared baking dish. Arrange cabbage rolls seam side down in two rows of six. Cover the dish with aluminum foil and bake in the oven for 75 minutes or until internal temperature reaches 165°F. Allow to rest for 5-10 minutes before serving, garnished with additional chopped parsley if desired.
Notes
- Boiling the whole cabbage head briefly helps soften the leaves, making them easier to roll without tearing.
- You can substitute ground beef with ground turkey or pork for a different flavor.
- If you prefer less spicy rolls, omit the cayenne pepper.
- Using cooked rice prevents the filling from being soggy and helps bind the mixture.
- Make sure to roll the cabbage leaves tightly to keep filling intact during baking.
- Leftover rolls can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 stuffed cabbage roll
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 80 mg
