If you have a soft spot for comforting, hearty meals that bring warmth to the dinner table, you absolutely must try this Stuffed Cabbage Rolls with Savory Tomato Sauce Recipe. These tender cabbage leaves cradle a flavorful blend of ground beef, rice, and herbs, all soaked in a rich, tangy tomato sauce that simmers to perfection. It’s one of those classic dishes that feels like a big, cozy hug from the inside, perfect for family dinners or when you want to impress guests with something homey yet special.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and quality ingredients. Each component plays a vital role—from the fresh cabbage leaves that serve as the vessel, to the carefully seasoned meat and rice filling, and finally the luscious tomato sauce that ties everything together with a burst of savory goodness. Let’s dive into what makes this dish so special.
- Olive oil: Adds a subtle richness and is the perfect base for sautéing onions and garlic for the sauce.
- Onion (1/2 medium, diced): Provides sweetness and depth to the tomato sauce and filling.
- Garlic (8 cloves total, minced): Brings aromatic warmth to both the sauce and the meat filling.
- Crushed tomatoes (28-ounce can): Gives the sauce texture and robust tomato flavor.
- Tomato sauce (15-ounce can): Enhances the consistency and complements the crushed tomatoes perfectly.
- Tomato paste (2 tablespoons): Concentrates the tomato flavor for a richer sauce experience.
- Salt and pepper: Essential seasonings that brighten and balance the flavors.
- Brown sugar (1/4 cup): Adds a touch of sweetness to offset the acidity of the tomatoes.
- Red wine vinegar (1 tablespoon): Provides a subtle tang that livens up the sauce.
- Worcestershire sauce (2 tablespoons total): Layers in umami for a complex, savory undertone.
- Dried Italian herbs (2 teaspoons total): Bring herbal notes that complement the tomato base and filling spices.
- Extra lean ground beef (1 pound): The hearty protein center of the rolls.
- Cooked rice (1 cup, white or brown): Adds bulk and a satisfying texture to the filling.
- Onion powder (1 tablespoon): Boosts the onion flavor in the filling without overload.
- Paprika (1 teaspoon): Adds a slight smokiness and color to the meat mixture.
- Fresh parsley (1/4 cup, chopped): Offers a fresh, bright finish to both the filling and garnishing.
- Egg (1): Binds the filling ingredients together so the rolls hold shape during baking.
- Cabbage (1 head): The tender, pliable leaves that envelope the delicious filling.
How to Make Stuffed Cabbage Rolls with Savory Tomato Sauce Recipe
Step 1: Prepare the Savory Tomato Sauce
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until it becomes translucent and soft, about 3 to 5 minutes. Add minced garlic and cook just until fragrant, about 30 seconds—this helps build a flavorful foundation for the sauce. Then, pour in the crushed tomatoes, tomato sauce, and tomato paste, stirring well. Sprinkle in the dried Italian herbs, salt, pepper, brown sugar, red wine vinegar, and Worcestershire sauce. Bring everything to a gentle simmer and let it cook for 10 to 15 minutes, stirring often to blend the flavors and thicken the sauce a bit. Taste at the end and tweak the seasoning if needed; you want that perfect balance between tangy, sweet, and savory.
Step 2: Prepare the Cabbage Leaves
Preheat your oven to 350°F (175°C). Meanwhile, fill a large pot with water and bring it to a boil. Carefully submerge the whole cabbage head for about 4 to 5 minutes. This quick blanch softens the leaves, making them flexible enough to roll without cracking. Remove the cabbage from the boiling water, peel off 12 large outer leaves, and let them cool until manageable. Each leaf will have a thick rib at the base—cut a small V-shaped notch to remove this part to make rolling easier.
Step 3: Mix the Meat and Rice Filling
In a large bowl, combine the ground beef, cooked rice, onion powder, minced garlic, salt, pepper, Worcestershire sauce, paprika, dried Italian herbs, half the chopped fresh parsley, and the egg. Add half a cup of the tomato sauce you just made to keep the mixture moist and to infuse extra flavor. Mix everything thoroughly so every bite bursts with herbaceous, savory goodness.
Step 4: Assemble the Cabbage Rolls
Spread half of the tomato sauce into a 9×13 inch baking dish, coating the bottom. Place about 1/3 cup of the meat mixture in the center of a cabbage leaf, then fold in the sides and roll the leaf tightly around the filling. Lay each roll seam-side down in the baking dish. Once all rolls are nestled in, pour the remaining sauce evenly over them, ensuring every piece is bathed in that rich tomato goodness.
Step 5: Bake to Perfection
Cover the baking dish securely with foil and bake at 350°F (175°C) for 70 to 90 minutes. The rolls should be fork-tender and thoroughly cooked inside by the end, soaking up the delicious aromas from the sauce. The slow baking gives time for all the flavors to marry beautifully.
How to Serve Stuffed Cabbage Rolls with Savory Tomato Sauce Recipe
Garnishes
Sprinkle the finished cabbage rolls with the remaining fresh parsley before serving. The bright green flecks add a fresh aroma and a pop of color that makes the dish look as delicious as it tastes.
Side Dishes
These cabbage rolls shine alongside creamy mashed potatoes, which soak up the savory tomato sauce perfectly. You can also serve them with crusty bread to mop up every last bit of sauce, or a simple green salad to balance the rich flavors.
Creative Ways to Present
For an elevated presentation, place one stuffed cabbage roll on a warm plate, drizzle it with extra sauce from the pan, and garnish with a sprig of fresh parsley or a dollop of sour cream. This makes it inviting and restaurant-quality while still feeling cozy and hearty.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cabbage rolls, store them in an airtight container in the refrigerator. They stay delicious for up to 4 days, making them perfect for easy lunches or dinners during the week.
Freezing
You can freeze leftover stuffed cabbage rolls by placing them in a freezer-safe container or wrapped tightly in foil and plastic wrap. They freeze well for up to 3 months, so you’ve got a great make-ahead meal ready whenever you need it.
Reheating
To reheat, thaw the rolls overnight in the fridge if frozen, then warm them in the oven at 350°F (175°C) covered with foil to keep them moist. Alternatively, reheat gently in a microwave until heated through, adding a splash of water or extra sauce if needed.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken can be a lighter alternative while still being flavorful. Just remember that turkey and chicken tend to be leaner, so you might want to add a little extra oil or moisture to the filling to keep it juicy.
Do I have to pre-cook the rice?
Yes, the rice should be cooked before mixing it into the filling. Pre-cooking ensures the rice is tender and evenly cooked once the rolls are baked. You can use either white or brown rice depending on your preference.
Can I make this recipe vegetarian?
Definitely! Swap the ground beef for cooked lentils, crumbled tofu, or a mixture of finely chopped mushrooms and grains to mimic the texture and hearty flavor. You may want to adjust the seasoning to keep the savory profile.
Is it okay if some cabbage leaves tear while rolling?
It’s best to keep the leaves intact for rolling, but if a tear happens, just use another leaf or overlap another piece of cabbage to hold the filling in place. The sauce will help keep everything together as it bakes.
Can I prepare this recipe entirely ahead and bake later?
Yes! You can prepare the cabbage rolls and sauce the day before, keep them covered in the fridge, and bake them fresh when you’re ready to eat. This makes meal prep super convenient without sacrificing flavor.
Final Thoughts
This Stuffed Cabbage Rolls with Savory Tomato Sauce Recipe is a wonderful combination of tradition, comfort, and flavor that brings people together around the table. It’s a dish that feels homemade and lovingly made with every bite. Take your time with it, enjoy the process, and most importantly, share it with people you care about. You’re going to love how the hearty filling and tangy sauce come together in this timeless favorite.
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Stuffed Cabbage Rolls with Savory Tomato Sauce Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
Description
Classic stuffed cabbage rolls made with a flavorful ground beef and rice filling, wrapped in tender cabbage leaves and baked in a rich homemade tomato sauce. This comforting dish combines savory herbs, tangy Worcestershire sauce, and a hint of sweetness from brown sugar, perfect for a hearty family meal.
Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 4 cloves garlic, peeled and minced
- 28-ounce can crushed tomatoes (do not drain)
- 15-ounce can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 1/4 cup brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
Filling Ingredients
- 1 pound extra lean ground beef
- 1 cup cooked rice (white or brown)
- 1 tablespoon onion powder
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs blend
- 1/4 cup fresh parsley, chopped (divided)
- 1 egg
Other
- 1 head of cabbage
Instructions
- Prepare the Sauce: In a large pot over medium heat, heat the olive oil. Add the diced onion and cook for 3-5 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Tomato Ingredients: Pour in the crushed tomatoes, tomato sauce, and tomato paste. Season with dried Italian herbs, salt, and pepper. Stir in brown sugar, red wine vinegar, and Worcestershire sauce. Mix well and bring the sauce to a simmer.
- Simmer the Sauce: Let the sauce simmer gently for 10-15 minutes, stirring often. Taste and adjust seasonings if needed. Remove from heat and set aside.
- Prepare Cabbage: Preheat the oven to 350°F (175°C). Bring a large pot of water to a boil. Submerge the whole cabbage head in boiling water for 4-5 minutes until the leaves become pliable. Remove and peel off 12 large leaves. Allow cooling, then cut a V-shaped notch from the base of each leaf to remove the thick ribs.
- Make the Filling: In a large mixing bowl, combine the ground beef, cooked rice, onion powder, minced garlic, salt, black pepper, Worcestershire sauce, paprika, dried Italian herbs, 2 tablespoons of chopped parsley, and the egg. Add 1/2 cup of the prepared tomato sauce to the mixture and stir until well incorporated.
- Assemble Rolls: Coat a 9×13 inch baking dish with non-stick cooking spray. Pour half of the tomato sauce into the bottom of the dish. Take about 1/3 cup of the meat mixture and form it into a log shape. Place it onto the center of a cabbage leaf and roll the leaf tightly around it. Place each roll seam-side down in the baking dish. Repeat until all filling and leaves are used.
- Bake: Pour the remaining tomato sauce over the top of the cabbage rolls. Cover the dish with foil and bake for 70-90 minutes at 350°F (175°C), until the cabbage is tender and the meat is fully cooked.
- Garnish and Serve: Remove from oven, sprinkle the remaining fresh parsley over the rolls, and serve hot. These rolls are delicious paired with mashed potatoes or crusty bread.
Notes
- Make sure to remove the thick cabbage ribs to make rolling easier and avoid tearing the leaves.
- The brown sugar in the sauce balances the acidity of the tomatoes for a well-rounded flavor.
- You can substitute ground beef with ground turkey for a leaner version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, ensure Worcestershire sauce used is gluten-free.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
