Ingredients

1 large head of green cabbage

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

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

⅛ teaspoon cayenne pepper (optional)

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a large 9×13 inch baking dish with non-stick cooking spray.

Step 2: Bring a large pot of water to a boil. Cut about 1 inch off the bottom of the cabbage head. Submerge the entire head in boiling water and boil for 4-5 minutes until leaves peel easily and are pliable.

Step 3: Remove the cabbage from the water and place on a dish towel to drain. Once cool enough to handle, carefully peel off 12 cabbage leaves, avoiding tearing.

Step 4: To make the tomato sauce, heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute.

Step 5: 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.

Step 6: In a large bowl, combine ground beef, cooked rice, ½ cup diced onion, minced garlic, egg, 1 teaspoon salt, ¼ teaspoon black pepper, chopped parsley, paprika, and cayenne pepper if using. Mash and mix with a potato masher until well combined.

Step 7: Lay one cabbage leaf flat on a cutting board. Cut a V-shaped notch at the base to remove the tough rib section about 1-2 inches deep.

Step 8: Spoon 3-4 tablespoons of the meat filling onto the center of the leaf. Fold the right side over the filling, then the left side. Roll the leaf from the base upward to enclose the filling. Repeat with remaining leaves and filling.

Step 9: Pour the prepared tomato sauce into the baking dish, spreading evenly. Arrange cabbage rolls seam side down in two rows of six.

Step 10: Cover the dish with aluminum foil and bake for 60-75 minutes. The rolls are done when the internal temperature reaches 165°F. Let rest 5-10 minutes before serving, garnished with additional parsley if desired.

Tips & Variations

For extra tender cabbage leaves, blanch them a little longer in the boiling water before peeling.

Use a combination of ground pork and beef for a richer filling flavor.

Add a splash of lemon juice or vinegar to the tomato sauce for a tangy twist.

Substitute cooked quinoa or barley for the rice to vary the texture and nutrition.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage is traditional, but savoy or Napa cabbage can work well if you prefer a milder flavor or more tender leaves.

How do I prevent the cabbage leaves from tearing?

Blanching the whole cabbage properly in boiling water softens the leaves, making them pliable and easier to roll without tearing. Also, cutting out the thick vein at the base helps the leaves fold smoothly around the filling.