Stuffed Cabbage Rolls are a hearty and comforting dish that’s perfect for a family dinner or special gathering. With tender cabbage leaves filled with a flavorful mixture of ground beef, rice, and herbs, all smothered in a rich tomato sauce, this dish offers both coziness and flavor in every bite. It’s a timeless recipe that’s easy to prepare and always satisfying.
Why You’ll Love This Recipe
- Rich and Savory Sauce: The homemade tomato sauce, seasoned with garlic, balsamic vinegar, and oregano, adds depth and flavor to the dish.
- Hearty and Filling: Ground beef, rice, and breadcrumbs make these cabbage rolls a satisfying meal.
- A Comforting Classic: Stuffed cabbage rolls are a traditional comfort food, perfect for when you want a warm and hearty dish.
Who Is This Recipe For?
This Stuffed Cabbage Rolls recipe is perfect for anyone who loves traditional, home-cooked meals. It’s ideal for families, gatherings, or anyone looking to prepare a hearty, flavorful dish that can be made in advance and reheated. Whether you’re an experienced cook or a beginner, this recipe is easy to follow and delivers delicious results.
Ingredients
For the Sauce:
- 2 tbsp extra virgin olive oil
- ½ large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Cabbage Rolls:
- 15 cabbage leaves
- 1 lb ground beef
- ¼ cup uncooked white rice
- ¼ cup Italian breadcrumbs
- ½ large onion, chopped
- 2 tbsp freshly chopped parsley, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Kitchen Equipment You’ll Need
- Large pot for boiling cabbage
- Large skillet for making the sauce
- Mixing bowl for the filling
- 9×13-inch casserole dish
- Aluminum foil
Step-by-Step Directions
1. Make the Tomato Sauce
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ½ large chopped onion and sauté for about 3 minutes until translucent. Add the 3 cloves of minced garlic, 2 tablespoons of tomato paste, 1 tablespoon of brown sugar, and 2 tablespoons of balsamic vinegar, and cook for about 30 seconds until fragrant.
Next, pour in the 28-ounce can of crushed tomatoes and 2 teaspoons of dried oregano. Season with salt and pepper to taste. Lower the heat to medium-low and let the sauce simmer for about 20 minutes, stirring occasionally.
2. Blanch the Cabbage
Meanwhile, bring a large pot of water to a boil. Gently add 15 cabbage leaves to the boiling water and blanch them for about 1 minute, or until they are tender and flexible. Remove the leaves and set them aside to cool.
3. Make the Filling
In a medium-sized bowl, combine 1 pound of ground beef, ¼ cup uncooked white rice, ¼ cup Italian breadcrumbs, ½ large chopped onion, 2 tablespoons freshly chopped parsley, and 1 cup of the prepared tomato sauce. Season the mixture with salt and pepper. Mix everything together until well combined.
4. Prepare the Cabbage Rolls
To make the rolls, carefully cut out the tough, thick vein in the center of each cabbage leaf. Place about ⅓ cup of filling on one end of each leaf. Roll up the leaf, tucking in the sides as you go, to create a neat, sealed roll. Place each cabbage roll seam-side down as you prepare the rest.
5. Assemble and Bake
Preheat your oven to 350°F (175°C).
In a 9×13-inch casserole dish, spread 1 cup of tomato sauce evenly on the bottom. Arrange the cabbage rolls seam-side down in the dish, fitting them snugly together. Spoon the remaining tomato sauce over the top of the rolls, ensuring they are fully covered.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes, or until the rolls are tender and cooked through.
6. Garnish and Serve
Once the stuffed cabbage rolls are done baking, remove them from the oven and let them rest for a few minutes. Garnish with extra freshly chopped parsley and serve hot, with extra sauce spooned over the top.
Tips and Tricks
- Blanch the Cabbage: Blanching the cabbage leaves helps them become pliable for easy rolling.
- Don’t Overstuff: Be careful not to overfill the cabbage leaves, as they may tear when rolled. About ⅓ cup of filling per leaf is ideal.
- Make Ahead: You can assemble the rolls ahead of time and refrigerate them. Simply bake when ready to serve.
