Description
This traditional stuffed cabbage rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic spices, baked in a rich tomato sauce. Perfectly seasoned and baked to perfection, these hearty rolls make a comforting meal that’s ideal for family dinners or special occasions.
Ingredients
Scale
For the Cabbage Rolls:
- 1 large head green cabbage
- 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)
For the 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
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.
- Prepare cabbage leaves: Bring a large pot of water to a boil. Cut about 1 inch from the bottom of the cabbage head to remove the core. Place the whole head in boiling water and let it cook for 4-5 minutes until the leaves become pliable and easy to peel.
- Cool and separate leaves: Remove the cabbage head from the pot and place it on a dish towel to drain. Once cool enough to handle, carefully peel 12 outer leaves without tearing them.
- Make tomato sauce: In a large skillet over medium heat, heat olive oil and sauté 1 cup diced onion for 2-3 minutes until softened. Add 2 minced garlic cloves and cook for another minute. Then add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over high heat, then reduce heat and simmer uncovered for 10-15 minutes.
- Prepare meat 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, parsley, paprika, and cayenne (if using). Mash and mix well using a potato masher until fully combined.
- Assemble cabbage rolls: On a cutting board, place one cabbage leaf and cut a V-shaped notch at the base to remove the tough central rib (1-2 inches). Spoon 3-4 tablespoons of the meat mixture onto the leaf near the base. Fold the right side over the filling, then the left side, and roll from the base upwards to form a tight roll. Repeat with remaining leaves and filling.
- Arrange and bake: Spread the prepared tomato sauce evenly over the bottom of the baking dish. Place the stuffed cabbage rolls seam side down in two rows of six. Cover the dish tightly with aluminum foil and bake in the preheated oven for 60-75 minutes, or until the internal temperature of the rolls reaches 165°F (74°C).
- Rest and serve: Remove from the oven and let the cabbage rolls rest for 5-10 minutes before serving. Garnish with additional chopped parsley if desired for a fresh finish.
Notes
- Be careful when peeling cabbage leaves to avoid tearing them; boiling makes them pliable and easier to work with.
- The V-shaped incision removes the tough rib for easier rolling and better texture.
- Ensure the internal temperature of the meat filling reaches 165°F for safe consumption.
- Optional cayenne gives a mild heat; adjust or omit according to taste.
- Leftover cabbage rolls refrigerate well and reheat covered in the oven or microwave.
