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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are a delightful dish combining tender cabbage leaves filled with seasoned meat and rice, smothered in rich tomato sauce.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Dinner, Main Course
Cuisine: Comfort Food, Eastern European
Keyword: Cabbage Rolls, comfort food, Family Meal, Hearty Dish, Stuffed Cabbage Rolls
Servings: 6 servings
Calories: 400kcal

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.

Notes

You can prepare the rolls in advance and refrigerate them before baking. These cabbage rolls freeze well after baking for up to three months. For a vegetarian option, substitute the ground beef with lentils or a mix of vegetables and beans.