Description
Make traditional stuffed cabbage rolls using tender cabbage leaves filled with a savory ground meat and rice mixture, baked in a simple homemade tomato sauce.
Ingredients
Scale
- 1 large head green cabbage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (85% lean recommended)
- 1/2 cup uncooked long-grain white rice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 28 ounce can crushed tomatoes
- 15 ounce can tomato sauce
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
Instructions
- Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage, one by one, until you reach the core. Place the whole head back in the boiling water for 5-7 minutes until the leaves soften enough to peel off without tearing. Remove leaves as they become pliable. Trim the thick center vein from each leaf.
- Cook the rice: Combine the rice and 1/4 cup water in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
- Make the filling: In a large bowl, combine the cooked rice, sautéed onion and garlic, ground beef, salt, and pepper. Mix gently until just combined; do not overmix.
- Roll the cabbage: Place about 1/3 cup of the meat mixture near the base of a softened cabbage leaf. Fold the sides of the leaf inward over the filling, then roll tightly from the base to the tip. Repeat with remaining leaves and filling.
- Prepare the sauce: In a large baking dish (9×13 inch recommended), mix the crushed tomatoes, tomato sauce, brown sugar, and Worcestershire sauce. Stir well.
- Assemble and bake: Arrange the stuffed cabbage rolls seam-side down in the baking dish, packing them snugly. Pour any remaining sauce over the rolls. Cover the dish tightly with foil.
- Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
Notes
- For easier rolling, you can blanch the cabbage leaves for 3 minutes instead of boiling the whole head.
- If you prefer a tangier sauce, reduce the brown sugar to 1/2 tablespoon.
- You can substitute ground turkey or a mix of beef and pork for the ground beef.
- Prep Time: 30 min
- Cook Time: 1 hr 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 rolls
- Calories: 350
- Sugar: 10
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 22
- Cholesterol: 65