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Delve into the heartwarming flavors of our Stuffed Cabbage Rolls recipe. This classic dish combines tender cabbage leaves stuffed with a savory beef and rice filling, all smothered in a rich tomato sauce. Each bite is a delightful blend of comforting flavors that evoke memories of home-cooked meals and cherished family gatherings. Whether you’re craving a comforting dinner or planning a special occasion, these cabbage rolls are sure to impress with their hearty taste and comforting appeal.
In our household, Stuffed Cabbage Rolls are more than just a meal—they’re a tradition. I still remember the first time I made them for my family. As they eagerly gathered around the dinner table, the aroma of simmering tomato sauce filled the air, building anticipation for what was to come. As they took their first bite, their faces lit up with joy, and I knew I had struck gold with this recipe. Since then, it’s become a beloved staple in our home, often requested for birthdays, holidays, and any day that calls for a little extra comfort. With each bite, we’re reminded of the love and warmth that fills our home, making every mealtime a cherished moment together.
Why This Stuffed Cabbage Rolls Recipe is a Must-Try:
- Succulent ground beef combined with perfectly cooked rice creates a satisfying and flavorful filling.
- The homemade tomato sauce, infused with garlic, onion, and a blend of herbs, adds depth and richness to every bite.
- Each cabbage leaf is carefully rolled around the filling, creating a delightful package of comfort and flavor.
- Versatile and customizable, these cabbage rolls can be made ahead of time and frozen for convenient meals on busy days.
- Perfect for sharing with family and friends, this recipe is sure to become a treasured favorite in your home.
Ingredients:
Tomato Sauce:
- 30 milliliters (2 tablespoons) olive oil
- 1/2 onion, finely diced
- 4 cloves garlic, minced
- 794 grams (28 ounces) crushed tomatoes (do not drain)
- 425 grams (15 ounces) tomato sauce
- 30 milliliters (2 tablespoons) tomato paste
- Salt and pepper, to taste
- 30 milliliters (2 tablespoons) brown sugar
- 15 milliliters (1 tablespoon) red wine vinegar
- 15 milliliters (1 tablespoon) Worcestershire sauce
- 5 grams (1 teaspoon) dried Italian herbs
Cabbage Rolls:
- 454 grams (1 pound) lean ground beef
- 190 grams (1 cup) cooked rice (white or brown)
- 15 milliliters (1 tablespoon) onion powder
- 4 cloves garlic, minced
- 5 grams (1 teaspoon) salt
- 2.5 grams (1/2 teaspoon) pepper
- 15 milliliters (1 tablespoon) Worcestershire sauce
- 5 grams (1 teaspoon) paprika
- 5 grams (1 teaspoon) dried Italian herbs
- 15 grams (1/4 cup) fresh parsley, chopped
- 1 egg
- 1 head cabbage
Directions:
- In a large pot over medium heat, heat olive oil. Add diced onion and cook until translucent, about 2-3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Stir in crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt, pepper, brown sugar, Worcestershire sauce, and red wine vinegar. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil. Preheat the oven to 350°F (175°C).
- Immerse the cabbage head in the boiling water and cook for 4-5 minutes, or until the leaves are pliable. Remove from water and peel off 12 large leaves.
- In a large bowl, combine ground beef, cooked rice, onion powder, minced garlic, salt, pepper, Worcestershire sauce, paprika, 2 tablespoons of chopped parsley, and egg. Add 1/2 cup of the prepared tomato sauce to the bowl and mix well.
- Lay each cabbage leaf on a flat surface and cut out the thick part of the cabbage rib to make rolling easier. Place a portion of the meat mixture onto each cabbage leaf and roll up, tucking in the sides as you go.
- Coat a 9×13-inch baking dish with cooking spray. Spread half of the remaining tomato sauce on the bottom of the dish. Arrange the cabbage rolls seam side down in the dish and top with the remaining sauce.
- Cover the dish with foil and bake for 70-90 minutes, or until the cabbage is tender and the meat is cooked through.
- Sprinkle with the remaining chopped parsley before serving.
Notes:
- You can customize the filling by adding diced vegetables such as carrots, celery, or bell peppers.
- Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Feel free to experiment with different herbs and spices to suit your taste preferences.
Flavorful Stuffed Cabbage Rolls
Delve into the heartwarming flavors of our Stuffed Cabbage Rolls recipe. This classic dish combines tender cabbage leaves stuffed with a savory beef and rice filling, all smothered in a rich tomato sauce. Each bite is a delightful blend of comforting flavors that evoke memories of home-cooked meals and cherished family gatherings.
Ingredients
Tomato Sauce:
- 30 milliliters 2 tablespoons olive oil
- 1/2 onion finely diced
- 4 cloves garlic minced
- 794 grams 28 ounces crushed tomatoes (do not drain)
- 425 grams 15 ounces tomato sauce
- 30 milliliters 2 tablespoons tomato paste
- Salt and pepper to taste
- 30 milliliters 2 tablespoons brown sugar
- 15 milliliters 1 tablespoon red wine vinegar
- 15 milliliters 1 tablespoon Worcestershire sauce
- 5 grams 1 teaspoon dried Italian herbs
Cabbage Rolls:
- 454 grams 1 pound lean ground beef
- 190 grams 1 cup cooked rice (white or brown)
- 15 milliliters 1 tablespoon onion powder
- 4 cloves garlic minced
- 5 grams 1 teaspoon salt
- 2.5 grams 1/2 teaspoon pepper
- 15 milliliters 1 tablespoon Worcestershire sauce
- 5 grams 1 teaspoon paprika
- 5 grams 1 teaspoon dried Italian herbs
- 15 grams 1/4 cup fresh parsley, chopped
- 1 egg
- 1 head cabbage
Instructions
- In a large pot over medium heat, heat olive oil. Add diced onion and cook until translucent, about 2-3 minutes. Add minced garlic and cook for an additional 30 seconds.
- Stir in crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt, pepper, brown sugar, Worcestershire sauce, and red wine vinegar. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil. Preheat the oven to 350°F (175°C).
- Immerse the cabbage head in the boiling water and cook for 4-5 minutes, or until the leaves are pliable. Remove from water and peel off 12 large leaves.
- In a large bowl, combine ground beef, cooked rice, onion powder, minced garlic, salt, pepper, Worcestershire sauce, paprika, 2 tablespoons of chopped parsley, and egg. Add 1/2 cup of the prepared tomato sauce to the bowl and mix well.
- Lay each cabbage leaf on a flat surface and cut out the thick part of the cabbage rib to make rolling easier. Place a portion of the meat mixture onto each cabbage leaf and roll up, tucking in the sides as you go.
- Coat a 9x13-inch baking dish with cooking spray. Spread half of the remaining tomato sauce on the bottom of the dish. Arrange the cabbage rolls seam side down in the dish and top with the remaining sauce.
- Cover the dish with foil and bake for 70-90 minutes, or until the cabbage is tender and the meat is cooked through.
- Sprinkle with the remaining chopped parsley before serving.
- Notes:
