Why Make This Recipe
Stuffed cabbage rolls are a delightful dish that combines flavors and textures in every bite. This recipe is a comforting family favorite, perfect for gatherings or a cozy dinner at home. The blend of savory meat, rice, and the slight sweetness of the tomato sauce wrapped in soft cabbage leaves makes this dish worth making. Plus, it’s an excellent way to enjoy nutritious ingredients in a fun, handheld form.
How to Make Stuffed Cabbage Rolls
Ingredients:
- 2 tablespoons butter
- 1/2 cup onion (finely chopped)
- 1 teaspoon garlic (minced)
- 28-ounce can crushed tomatoes
- 15-ounce can tomato sauce
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup onion (finely chopped)
- 1 teaspoon garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley leaves (chopped, divided use)
- 1 egg
- 1 head cabbage
- Cooking spray
Directions:
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Make the Sauce: Melt the butter in a large pot over medium heat. Add the chopped onion and cook for about 4-5 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds. Add the crushed tomatoes, tomato sauce, salt, pepper, brown sugar, and red wine vinegar. Bring this to a simmer and let it cook for 10-15 minutes, stirring occasionally.
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Prepare Cabbage Leaves: While the sauce simmers, fill a large pot with water and bring it to a boil. Take the head of cabbage and immerse it in the boiling water for 3-5 minutes, or until the leaves are pliable. Carefully peel off 12 large leaves.
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Make the Filling: In a bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, salt, pepper, 2 tablespoons of chopped parsley, and the egg. Add 1/2 cup of the prepared tomato sauce to the meat mixture and stir well to blend.
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Assemble the Rolls: Lay each cabbage leaf flat on a surface. Use a small knife to cut a V-shape on the thick part of the rib to make it easier to roll. Take about 1/3 of a cup of the meat mixture, shape it into a log, and place it in the center of a cabbage leaf. Roll the leaf around the meat mixture tightly. Repeat this step for the remaining leaves and filling.
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Bake the Rolls: Preheat the oven to 350 degrees F. Spray a 9"x13" baking dish with cooking spray. Spread half of the remaining tomato sauce at the bottom of the dish. Place the cabbage rolls seam-side down in the dish and top them with the remaining sauce. Cover the dish with foil.
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Cook: Bake for about 60-90 minutes, or until the cabbage is tender and the meat is cooked through. Once done, sprinkle with the remaining 2 tablespoons of chopped parsley before serving.
How to Serve Stuffed Cabbage Rolls
Serve the stuffed cabbage rolls warm, drizzled with extra tomato sauce if desired. They can be accompanied by a side salad, crusty bread, or mashed potatoes for a hearty meal. Enjoying them with family and friends makes for a perfect comforting dinner.
How to Store Stuffed Cabbage Rolls
If you have leftovers, you can store them in an airtight container in the refrigerator. They will stay fresh for 3-4 days. For longer storage, you can freeze the assembled but uncooked cabbage rolls. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. Cook them directly from frozen, adjusting the baking time as needed.
Tips to Make Stuffed Cabbage Rolls
- Choose fresh cabbage for the best texture and flavor.
- If you like a bit of spice, consider adding crushed red pepper flakes to the meat filling.
- For a vegetarian version, use chopped mushrooms or lentils in place of ground beef and skip the egg.
- Make sure to use good-quality tomatoes for the sauce to enhance the overall taste.
Variation
You can try different meats like pork or turkey in your filling. Additionally, you can add spices like cumin or coriander for a unique twist. Some people also enjoy adding cheese to the filling for extra richness.
FAQs
Q: Can I make stuffed cabbage rolls ahead of time?
A: Yes, you can prepare them a day in advance and store them in the refrigerator before baking.
Q: What can I substitute for beef?
A: Ground turkey, chicken, or even a mixture of beans and lentils can be used as substitutes.
Q: Can I use frozen cabbage?
A: While fresh cabbage is recommended, you can use frozen cabbage leaves. Just make sure to thaw and drain excess water before assembling the rolls.
Stuffed Cabbage Rolls
Ingredients
For the Sauce
- 2 tablespoons butter For sautéing.
- 1/2 cup onion, finely chopped For the sauce.
- 1 teaspoon garlic, minced For the sauce.
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
For the Filling
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup onion, finely chopped For the filling.
- 1 teaspoon garlic, minced For the filling.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley leaves, chopped, divided use 2 tablespoons for garnish.
- 1 piece egg
Cabbage Leaves
- 1 head cabbage Use fresh cabbage for best results.
For Baking
- Cooking spray To grease the baking dish.
Instructions
Make the Sauce
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook for about 4-5 minutes until translucent.
- Stir in the minced garlic and cook for another 30 seconds.
- Add the crushed tomatoes, tomato sauce, salt, pepper, brown sugar, and red wine vinegar.
- Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally.
Prepare Cabbage Leaves
- Fill a large pot with water and bring to a boil.
- Immerse the head of cabbage in boiling water for 3-5 minutes, or until leaves are pliable.
- Carefully peel off 12 large leaves.
Make the Filling
- In a bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, salt, pepper, 2 tablespoons of chopped parsley, and the egg.
- Add 1/2 cup of the prepared tomato sauce to the mixture and stir well to blend.
Assemble the Rolls
- Lay each cabbage leaf flat on a surface.
- Cut a V-shape on the thick part of the rib to make it easier to roll.
- Take about 1/3 of a cup of the meat mixture, shape it into a log, and place it in the center of a cabbage leaf.
- Roll the leaf around the meat mixture tightly. Repeat for remaining leaves and filling.
Bake the Rolls
- Preheat the oven to 350 degrees F.
- Spray a 9"x13" baking dish with cooking spray.
- Spread half of the remaining tomato sauce at the bottom of the dish.
- Place cabbage rolls seam-side down in the dish and top with the remaining sauce.
- Cover the dish with foil.
Cook
- Bake for about 60-90 minutes, or until the cabbage is tender and the meat is cooked through.
- Sprinkle with remaining 2 tablespoons of chopped parsley before serving.