Stuffed Cabbage Rolls
This comforting dish features flavorful stuffed cabbage rolls filled with a blend of beef, pork, and rice, smothered in rich tomato sauce—perfect for family gatherings or cozy dinners.
Ingredients
Cabbage Preparation
- 1 large head cabbage (about 3-5 pounds)
Meat Mixture
- 1 lb ground beef or 1 1/2 lbs if not using pork
- 1/2 lb ground pork omit if using all beef
- 1 medium onion, chopped small
- 3 teaspoons minced garlic
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 1 teaspoon parsley flakes
- 2 large eggs
- 1/4 cup ketchup
- 2 tablespoons tomato paste
- 1 1/2 cups cooked, cooled white rice
- 3 cans (10.75 ounces each) tomato soup use 4 cans if using a deep dish pan with 3” sides
Instructions
Prepare the Cabbage
- Bring a large pot of water to a boil over medium-high heat.
- Carefully remove the core of the cabbage and submerge it in the boiling water, cooking for about 2-3 minutes until the outer leaves soften.
- Gently peel away the outer leaves and return the head to the pot to continue cooking until you have about 12-16 leaves.
- Set the cabbage leaves aside to cool.
Make the Meat Mixture
- In a large mixing bowl, combine the ground beef, ground pork (if using), chopped onion, minced garlic, kosher salt, black pepper, parsley flakes, eggs, ketchup, tomato paste, and cooled rice.
- Mix well until all ingredients are evenly incorporated, but take care not to over-mix.
Assemble the Cabbage Rolls
- Take one cabbage leaf and place it flat on a clean surface.
- Spoon about 1/3 cup of the meat mixture onto the center of the leaf.
- Fold the sides over the filling and roll from the bottom to the top, creating a neat package. Secure with toothpicks if necessary.
- Repeat with remaining leaves and filling mixture.
Prepare to Bake
- Preheat your oven to 375°F.
- In a large baking dish, spread a thin layer of tomato soup on the bottom.
- Lay the cabbage rolls seam side down in a single layer.
- Pour the remaining tomato soup over the rolls, ensuring they are well coated.
- Cover the dish with aluminum foil and bake for 1 hour.
- Remove the foil and allow to bake for another 15-20 minutes until the sauce is bubbling at the edges.
Notes
Serve hot with sauce on top, garnished with fresh parsley or sour cream. Perfect with crusty bread or steamed vegetables. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.