Cozy Canadian Cabbage Rolls
Stuffed Cabbage Rolls are a delightful and comforting dish that will make your taste buds sing! Originating from various cultures around the world, these delicious rolls combine tender cabbage leaves filled with a hearty mixture of seasoned meat and rice, all smothered in a rich tomato sauce. Whether you’re looking for a satisfying family meal or a dish to impress guests, Stuffed Cabbage Rolls will not disappoint!
What You’ll Need for Stuffed Cabbage Rolls
To make these mouth-watering rolls, here’s what you’ll need:
- 2 tablespoons olive oil
- 1/2 onion (diced)
- 4 cloves garlic (minced)
- 800g can crushed tomatoes (do not drain)
- 425g can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
- 450g ground beef (leaner is better)
- 200g cooked rice (white or brown)
- 1 tablespoon onion powder
- 4 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 60g fresh parsley (chopped)
- 1 egg
- 1 head cabbage
How to Make Stuffed Cabbage Rolls
-
Prepare the Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant. Stir in the crushed tomatoes, tomato sauce, and tomato paste. Season with salt, pepper, brown sugar, red wine vinegar, Worcestershire sauce, and dried Italian herbs. Simmer the sauce for about 20 minutes, allowing the flavours to blend beautifully.
-
Prepare the Cabbage: While the sauce is simmering, bring a large pot of water to boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 2-3 minutes, or until the outer leaves are pliable. Gently peel off the leaves as they soften, and set aside.
-
Make the Filling: In a mixing bowl, combine the ground beef, cooked rice, onion powder, minced garlic, salt, pepper, Worcestershire sauce, paprika, dried Italian herbs, parsley, and egg. Mix everything until well combined.
-
Assemble the Rolls: Lay a cabbage leaf on a flat surface and spoon a generous amount of filling into the centre. Fold the sides over the filling and roll tightly from the stem end to the tip. Repeat this process with the remaining leaves and filling.
-
Bake the Rolls: Preheat your oven to 180°C (350°F). Spread a small amount of the tomato sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top. Cover tightly with foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes until the rolls are heated through and the sauce is bubbly.
How to Serve Stuffed Cabbage Rolls
Once your Stuffed Cabbage Rolls are ready, it’s time to serve and enjoy! Place the rolls on a serving platter, drizzling extra sauce over the top for a beautiful presentation. These rolls pair beautifully with a side of crusty bread or a simple green salad to balance the meal. For an extra touch, sprinkle more fresh parsley on top before serving.
Helpful Tricks for Stuffed Cabbage Rolls
- Make Ahead: You can prepare the rolls in advance and refrigerate them before baking. Just cover them tightly and bake them when you’re ready to eat.
- Freezing: These cabbage rolls freeze well! Just freeze them after baking, and they’ll keep for up to three months. Reheat in the oven for a quick meal.
- Vegetarian Option: Substitute the ground beef with lentils or a mix of vegetables and beans for a tasty vegetarian version.
Stuffed Cabbage Rolls FAQs
Can you use frozen cabbage for Stuffed Cabbage Rolls?
Yes, you can use frozen cabbage, but make sure to thaw it and drain any excess moisture before using.
What cuts of beef work best for the filling?
Lean ground beef (such as sirloin or extra-lean) works best to keep the rolls from being oily.
How long do leftovers last?
Stuffed Cabbage Rolls can be stored in the fridge for up to 3-4 days. Just make sure they’re in an airtight container.
{image_template}
Give these Stuffed Cabbage Rolls a try, and I guarantee they will become a family favourite in no time. Enjoy the delicious flavours and the joy of sharing this lovely dish with your loved ones!
Stuffed Cabbage Rolls
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1/2 cup onion (diced)
- 4 cloves garlic (minced) Separate these in the sauce and filling steps
- 800 g can crushed tomatoes Do not drain
- 425 g can tomato sauce
- 2 tablespoons tomato paste
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried Italian herbs
For the Filling
- 450 g ground beef (leaner is better)
- 200 g cooked rice (white or brown)
- 1 tablespoon onion powder
- 4 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 60 g fresh parsley (chopped)
- 1 large egg
For the Cabbage
- 1 head cabbage Remove the core before boiling
Instructions
Prepare the Tomato Sauce
- In a large saucepan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until softened and fragrant.
- Stir in the crushed tomatoes, tomato sauce, and tomato paste.
- Season with salt, pepper, brown sugar, red wine vinegar, Worcestershire sauce, and dried Italian herbs.
- Simmer the sauce for about 20 minutes.
Prepare the Cabbage
- In a large pot of boiling water, carefully remove the core from the cabbage and place the whole head in the water for 2-3 minutes.
- Gently peel off the leaves as they soften, and set aside.
Make the Filling
- In a mixing bowl, combine the ground beef, cooked rice, onion powder, minced garlic, salt, pepper, Worcestershire sauce, paprika, dried Italian herbs, parsley, and egg.
- Mix everything until well combined.
Assemble the Rolls
- Lay a cabbage leaf on a flat surface and spoon a generous amount of filling into the center.
- Fold the sides over the filling and roll tightly from the stem end to the tip.
- Repeat this process with the remaining leaves and filling.
Bake the Rolls
- Preheat your oven to 180°C (350°F).
- Spread a small amount of the tomato sauce on the bottom of a baking dish.
- Place the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top.
- Cover tightly with foil and bake for 1 hour.
- Remove the foil and bake for an additional 15-20 minutes until the rolls are heated through.
