Description
This Traditional Stuffed Cabbage Rolls recipe features tender cabbage leaves filled with a savory mixture of ground beef, rice, and herbs, baked in a rich tomato sauce. Perfect as a comforting main course, these cabbage rolls are flavorful and satisfying with a classic homemade touch.
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. Lightly spray a large 9×13 inch baking dish with non-stick cooking spray to prepare for baking the cabbage rolls.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut about 1 inch off the bottom of the cabbage head. Place the whole cabbage head into the boiling water and boil for 5 minutes until the leaves are pliable and can be peeled off easily. Remove, drain, and cool slightly. Gently peel 12 large cabbage leaves without tearing.
- Make Tomato Sauce: Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Bring to a boil over high heat, then reduce to low and simmer uncovered for 15 minutes, stirring occasionally.
- Prepare Filling: In a large bowl, combine ground beef, cooked rice, diced onion, minced garlic, egg, salt, pepper, chopped parsley, paprika, and cayenne pepper if using. Mash the mixture well with a potato masher or mix thoroughly until combined.
- Assemble Cabbage Rolls: Lay one cabbage leaf flat on a cutting board. Cut a V-shaped notch at the base to remove the thick rib. Place 3-4 tablespoons of filling in the center of the leaf. Fold the right side over the filling, then the left side, and roll from the base upwards to enclose the mixture. Repeat with remaining leaves and filling.
- Bake Cabbage Rolls: Spread a layer of tomato sauce in the bottom of the prepared baking dish. Arrange the rolls seam-side down in two rows of six. Cover the dish tightly with aluminum foil and bake for 75 minutes, or until the rolls reach an internal temperature of 165°F. Let rest for 10 minutes before serving, garnished with additional parsley if desired.
Notes
- Boil the cabbage head whole to soften leaves evenly and prevent tearing.
- If you prefer a spicier filling, increase the cayenne pepper slightly or add red pepper flakes.
- Leftover rolls can be refrigerated and reheated in the oven covered with foil to retain moisture.
- For a lower-fat version, substitute ground beef with ground turkey or chicken.
- If you don’t have Worcestershire sauce, you can substitute with soy sauce or omit entirely.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 75 mg
