Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a flavorful mixture of ground beef, rice, onions, and spices, all baked in a rich homemade tomato sauce. Perfect as a comforting family meal, these rolls are baked to perfection until juicy and tender, then garnished with fresh parsley.
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 your oven to 350°F (175°C) 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. Trim about 1 inch off the bottom of the cabbage head. Submerge the whole head in the boiling water for 4-5 minutes until the outer leaves become pliable and peel off easily. Drain on a dish towel and let cool enough to handle, then carefully remove 12 large leaves without tearing.
- Make Tomato Sauce: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 2-3 minutes until softened. Add 2 minced garlic cloves and cook for an additional minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 10-15 minutes to develop flavor.
- Prepare Meat Mixture: In a large bowl, combine ground beef, cooked rice, ½ cup diced onion, 1 minced garlic clove, egg, 1 teaspoon salt, ¼ teaspoon black pepper, chopped parsley, paprika, and cayenne pepper if using. Use a potato masher or fork to thoroughly mix and mash the ingredients until well combined.
- Assemble Cabbage Rolls: Place one cabbage leaf on a cutting board. Cut a V-shaped notch at the base of the leaf to remove the thick rib (about 1-2 inches). Spoon 3-4 tablespoons of the meat filling onto the leaf. Fold the right side over the filling, then the left side, and roll from the base up tightly to enclose the filling. Repeat with all leaves and filling.
- Bake the Rolls: Spread the prepared tomato sauce evenly on the bottom of the baking dish. Arrange the cabbage rolls seam side down in two rows of six. Cover the dish tightly with aluminum foil and bake in the preheated oven for 60-75 minutes until the rolls reach an internal temperature of 165°F (74°C) and are cooked through.
- Rest and Serve: Remove the rolls from the oven and let them rest for 5-10 minutes before serving. Garnish with additional chopped fresh parsley if desired for a fresh, vibrant finish.
Notes
- Be careful when peeling cabbage leaves to avoid tearing; boiling the cabbage softens the leaves making this easier.
- If you prefer spicier rolls, increase the cayenne pepper or add red pepper flakes to the meat mixture.
- Leftover rolls can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- For a lower-fat version, substitute ground turkey for beef and reduce olive oil to 1 tablespoon.
- Make sure the internal temperature reaches 165°F to ensure food safety, especially when using ground meat.
