Description
Classic stuffed cabbage rolls simmered in a rich tomato sauce, filled with a savory mixture of ground beef, rice, and herbs, then baked to perfection. This comforting dish blends tender cabbage leaves wrapped around a flavorful filling, perfect for a hearty family meal.
Ingredients
Scale
For the sauce
- 2 Tbsp. extra-virgin olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1 (28-oz.) can crushed tomatoes
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. brown sugar
- 2 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the cabbage rolls
- 15 cabbage leaves
- 1 lb. ground beef
- 1/4 cup uncooked white rice
- 1/4 cup Italian bread crumbs
- 1/2 large onion, chopped
- 2 Tbsp. freshly chopped parsley, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the sauce: Preheat oven to 350°F (175°C). In a large deep skillet or pot over medium heat, heat olive oil. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in tomato paste and minced garlic; cook until fragrant, about 1 minute. Pour in crushed tomatoes, then add balsamic vinegar, brown sugar, and dried oregano. Reduce heat to medium-low and let the sauce simmer gently for 20 minutes, stirring occasionally. Season with kosher salt and freshly ground black pepper to taste.
- Blanch cabbage leaves: Bring a large pot of water to a boil. Carefully add the cabbage leaves and blanch them for about 1 minute until they become tender and flexible. Remove them promptly and set aside to cool enough for handling.
- Make the filling: In a large bowl, combine ground beef, 1 cup of the prepared tomato sauce, uncooked white rice, Italian bread crumbs, chopped onion, and freshly chopped parsley. Mix thoroughly and season with kosher salt and freshly ground black pepper according to your taste.
- Assemble the cabbage rolls: Spread a thin layer of tomato sauce on the bottom of a large baking dish. Using a paring knife, carefully cut out the tough triangular ribs from each cabbage leaf to make rolling easier. Place about 1/3 cup of the filling mixture onto one end of each leaf. Fold in the sides and roll up tightly. Place each roll seam-side down on the sauce in the baking dish. Once all rolls are arranged, spoon the remaining tomato sauce evenly over the cabbage rolls. Cover the dish tightly with aluminum foil.
- Bake the cabbage rolls: Place the baking dish in the preheated oven and bake for 1 hour and 15 minutes. The rolls should be cooked through, with the rice tender and meat fully cooked. After baking, remove from oven and let rest for a few minutes.
- Serve: Garnish the cabbage rolls with additional freshly chopped parsley before serving to add a fresh herbal note and visual appeal.
Notes
- Blanching the cabbage leaves makes them easier to roll without tearing.
- You can substitute ground beef with ground turkey or pork if preferred.
- Make sure to cut out the thick ribs of the cabbage leaves to prevent them from being hard to roll.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, replace meat with cooked lentils or mushrooms combined with rice.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Eastern European
Keywords: Stuffed cabbage rolls, cabbage recipe, ground beef, tomato sauce, baked cabbage, comfort food