Description
This Traditional Stuffed Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground beef, rice, and herbs, baked in a rich tomato sauce. Perfect for a comforting homemade meal.
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: Preheat the oven to 350°F and spray a large 9×13 inch baking dish with non-stick cooking spray.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the cabbage head. Place the entire head in boiling water and boil for 5 minutes until leaves peel easily and are pliable. Remove and drain on a dish towel. Once cool, peel off 12 leaves carefully without tearing.
- Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook until softened, about 3 minutes. Add garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for 15 minutes.
- Prepare Filling: In a large bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, pepper, parsley, paprika, and cayenne pepper (if using). Mash together with a potato masher until well combined.
- Assemble Cabbage Rolls: Place one cabbage leaf on a cutting board and cut a V-shaped notch at the base to remove the tough rib. Spoon 3-4 tablespoons of filling onto the leaf center. Fold the right side over the filling, then the left side, and roll up from the base to form a neat roll. Repeat with remaining leaves and filling.
- Arrange and Bake: Pour the tomato sauce into the prepared baking dish, spreading to coat the bottom. Place the cabbage rolls seam side down in two rows of six. Cover the dish with aluminum foil and bake in the oven for 75 minutes until the internal temperature reaches 165°F.
- Rest and Serve: Let the cabbage rolls rest for 10 minutes before serving. Garnish with additional chopped parsley if desired.
Notes
- Boiling the cabbage head helps soften the leaves and prevents tearing during rolling.
- If fresh parsley is unavailable, dried parsley can be used but reduce quantity as dried herbs are more concentrated.
- For a milder flavor, omit the cayenne pepper or adjust the amount according to preference.
- To check doneness, use a meat thermometer to ensure the filling has reached 165°F.
- Leftover cabbage rolls keep well in the refrigerator for up to 3 days and reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg
