Description
Traditional Stuffed Cabbage Rolls feature tender cabbage leaves filled with a savory mixture of ground beef, rice, and fresh herbs, baked in a flavorful tomato sauce. This classic comfort dish is perfect for a hearty family 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 plus more for serving
- 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 about 1 inch off the bottom of the cabbage head. Boil the whole cabbage for 4-5 minutes until leaves are pliable and peel easily. Drain on a dish towel, let cool, then carefully peel off 12 large leaves without tearing.
- Make Tomato Sauce: Heat olive oil and 1 cup diced onion in a large skillet over medium heat until softened, about 2-3 minutes. Add minced garlic and cook another 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, stirring occasionally.
- Prepare Meat Mixture: In a large bowl, combine ground beef, cooked rice, ½ cup diced onion, minced garlic, egg, 1 teaspoon salt, ¼ teaspoon black pepper, chopped parsley, paprika, and cayenne pepper if using. Mash together evenly with a potato masher until well blended.
- Assemble Cabbage Rolls: Lay one cabbage leaf on a cutting board and cut a V-shaped notch to remove the tough base rib of the leaf (about 1-2 inches). Place 3-4 tablespoons of the filling at the base of the leaf. Fold right and left sides over the filling and roll up tightly from base to top. Repeat until all leaves and filling are used.
- Bake: Spread the tomato sauce evenly in the prepared baking dish. Arrange cabbage rolls seam side down in two rows of six. Cover with foil and bake for 75 minutes until the internal temperature reaches 165°F. Let rest for 5-10 minutes before serving. Garnish with extra parsley.
Notes
- Boiling the whole cabbage head softens leaves and makes them easier to roll without tearing.
- Use 85/15 ground beef for best flavor and moisture balance in the filling.
- Substitute cooked brown rice for a healthier option if desired.
- Adjust cayenne pepper to your heat preference or omit for milder flavor.
- Ensure cabbage rolls are tightly wrapped to prevent filling from leaking during baking.
- Resting the rolls after baking helps flavors meld together and makes them easier to serve.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg
