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
Scale
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
