Description
Traditional Stuffed Cabbage Rolls are a comforting and hearty dish featuring tender cabbage leaves filled with a savory mixture of ground beef, cooked rice, onions, garlic, and spices. Baked in a rich homemade tomato sauce, these rolls are perfect for a flavorful family meal or special occasion.
Ingredients
Scale
Cabbage and Filling
- 1 large head of green cabbage
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves, minced
- 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)
Tomato Sauce
- 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 (175°C) and spray a large 9×13 inch baking dish with non-stick cooking spray to prepare it for baking the cabbage rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut off about 1 inch from the bottom of the whole cabbage head. Submerge the entire cabbage head into the boiling water and cook for 4-5 minutes until the outer leaves become pliable and peel off easily.
- Drain and Peel Leaves: Remove the cabbage from water and let it drain on a dish towel. Once cool enough to handle, carefully peel 12 large cabbage leaves without tearing them.
- Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Sauté 1 cup diced onion for 2-3 minutes until softened. Add 2 minced garlic cloves and cook for an additional minute. Stir in the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring the sauce to a boil over high heat, then reduce heat to low and simmer uncovered for 10-15 minutes.
- Prepare Meat Mixture: In a large bowl, combine ground beef, cooked white rice, ½ cup diced onion, 1 minced garlic clove, egg, salt, black pepper, chopped parsley, paprika, and cayenne pepper if using. Mash and mix the ingredients thoroughly until well combined.
- Assemble Cabbage Rolls: Place a cabbage leaf on a cutting board and cut a V-shaped notch at the base to remove the thick rib. Spoon about 3-4 tablespoons of filling onto the leaf. Fold in the right side, then the left side, and roll tightly starting from the base, enclosing the filling. Repeat with remaining leaves and filling.
- Bake in Oven: Pour the prepared tomato sauce into the baking dish, spreading it evenly over the bottom. Arrange the cabbage rolls seam side down in two rows of six. Cover the dish tightly with aluminum foil and bake for 60-75 minutes, or until the internal temperature of the rolls reaches 165°F (74°C).
- Rest and Serve: Remove the dish from the oven and let the cabbage rolls rest for 5-10 minutes. Garnish with additional fresh parsley before serving for a fresh and vibrant touch.
Notes
- Be careful when peeling the cabbage leaves to avoid tearing; boiling makes them pliable and easier to work with.
- The filling can be customized with ground pork or turkey for different flavors.
- Cayenne pepper is optional and can be omitted if you prefer milder flavor.
- Ensure the rolls are tightly sealed to prevent filling from leaking during baking.
- Letting the rolls rest after baking helps the flavors meld and makes them easier to serve.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American Eastern European
Keywords: stuffed cabbage rolls, cabbage rolls recipe, traditional cabbage rolls, baked cabbage rolls, ground beef cabbage rolls, comfort food
