Stuffed Cabbage Rolls
Delicious stuffed cabbage rolls filled with savory ground beef, rice, and seasoned vegetables in a rich tomato sauce, perfect for a comforting family meal.
Ingredients
For the Tomato Sauce
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes (do not drain)
- 15 ounces tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
For the Cabbage Rolls
- 1 pound ground beef (leaner is better)
- 1 cup cooked rice (white or brown)
- 1 tablespoon onion powder
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 head cabbage
Instructions
Prepare the Tomato Sauce
- Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 5-7 minutes.
- Stir in the minced garlic and cook for another 1-2 minutes.
- Pour in the crushed tomatoes, tomato sauce, and tomato paste. Season with salt, pepper, brown sugar, red wine vinegar, Worcestershire sauce, and dried Italian herbs. Mix well and bring to a gentle simmer. Bubble for 15-20 minutes, stirring occasionally.
Prepare the Cabbage Rolls
- Bring a large pot of salted water to a boil. Remove the core from the cabbage head and lower it into the boiling water. Blanch the leaves for 2-3 minutes.
- In a large bowl, combine ground beef, cooked rice, onion powder, minced garlic, salt, pepper, Worcestershire sauce, paprika, dried Italian herbs, parsley, and egg. Mix until just combined.
- Preheat your oven to 375°F (190°C).
- Lay a cabbage leaf flat, place a scoop of filling at the base, fold sides over, and roll tightly.
- Spread a thin layer of sauce in a baking dish, place cabbage rolls seam-side down, and pour remaining sauce over them.
Bake
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes.
Notes
Serve hot, garnished with fresh parsley or grated cheese. Pairs well with a salad or crusty bread. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.