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:
