Description
Delicious and hearty stuffed cabbage rolls made with a savory ground beef and rice filling, baked in a rich tomato sauce. This comforting classic dish features tender cabbage leaves enveloping a flavorful mixture, perfect for a family dinner or special occasion.
Ingredients
Scale
Tomato Sauce
- 2 tablespoons butter
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 28 ounce can crushed tomatoes (do not drain)
- 15 ounce can tomato sauce
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
Filling
- 1 pound ground beef (90% lean)
- 1 cup cooked rice
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley leaves, chopped (divided use)
- 1 egg
Cabbage
- 1 head cabbage
- Cooking spray
Instructions
- Prepare the Tomato Sauce: Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the crushed tomatoes and tomato sauce, then season with salt and pepper to taste. Stir in the brown sugar and red wine vinegar. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
- Prepare the Cabbage Leaves: While the sauce simmers, bring a large pot of water to a boil. Immerse the whole cabbage head in the boiling water and cook for 3-5 minutes or until the leaves become pliable. Peel off 12 large cabbage leaves carefully, setting them aside for rolling.
- Make the Filling: In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, salt, pepper, 2 tablespoons of chopped parsley, and the egg. Add 1/2 cup of the prepared tomato sauce to the mixture and stir well to combine all ingredients evenly.
- Roll the Cabbage: Lay each cabbage leaf flat on a clean surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage stem in the center of each leaf. Shape about 1/3 cup of the meat mixture into a log and place it at the base of each leaf. Carefully roll the leaf around the filling, folding in the sides to enclose the meat securely. Repeat with all leaves and meat mixture.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with cooking spray. Spread half of the tomato sauce evenly on the bottom of the dish. Arrange the cabbage rolls seam side down in a single layer over the sauce. Pour the remaining tomato sauce evenly over the rolls. Cover the dish tightly with aluminum foil.
- Bake the Rolls: Bake in the preheated oven for 60-90 minutes, or until the cabbage is tender and the meat is fully cooked through. To check doneness, insert a fork to ensure meat is no longer pink inside.
- Serve: Remove the rolls from the oven, sprinkle the remaining 2 tablespoons of fresh parsley over the top, and serve warm.
Notes
- Ensure the cabbage leaves are pliable to prevent tearing while rolling by blanching properly.
- The V-shaped notch cuts help the cabbage leaves roll more easily around the filling without bulkiness at the ribs.
- You may substitute ground beef with ground turkey or chicken for a leaner option.
- Leftover cabbage rolls reheat well in the oven or microwave.
- Use fresh parsley for garnish and flavor enhancement.
