Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic spices, all baked in a rich tomato sauce. Perfect for a hearty family meal, these cabbage rolls are flavorful, comforting, and easy to prepare.
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 are pliable and easy to peel. Remove and drain on a towel. Once cool, carefully peel 12 leaves without tearing.
- Make Tomato Sauce: Heat olive oil and 1 cup diced onion in a large skillet over medium heat for 2-3 minutes until softened. Add 2 minced garlic cloves and cook for 1 more 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 15 minutes.
- Prepare Filling: 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. Mash and mix thoroughly until well combined.
- Assemble Rolls: Place a cabbage leaf on a cutting board. Cut a V-shaped notch at the base to remove the tough rib. Add 3-4 tablespoons of filling in the center. Fold right side over filling, then left side, and roll from the base up tightly. Repeat with remaining leaves and filling.
- Bake: Spread tomato sauce evenly on the bottom of the prepared baking dish. Arrange cabbage rolls seam side down in two rows of six. Cover with aluminum foil and bake for 75 minutes, or until internal temperature reaches 165°F. Let rest 5-10 minutes before serving topped with extra parsley.
Notes
- Use a gentle touch when removing cabbage leaves to avoid tearing.
- Simmering the tomato sauce thickens it, enhancing flavor and preventing watery rolls.
- Cayenne pepper is optional and can be omitted for a milder flavor.
- Leftover rolls can be stored refrigerated for up to 3 days and reheated gently in the oven.
- For a lower fat version, substitute ground beef with ground turkey or chicken.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 85 mg
