Print

Classic Stuffed Cabbage Rolls with Rich Tomato Sauce

Close-up of several homemade cabbage rolls covered in rich tomato sauce, ready to serve.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender cabbage leaves wrapped around a savory beef and rice filling, baked in a tangy-sweet tomato sauce. This is a comforting, make-ahead friendly recipe perfect for family dinners.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage one by one. Place the leaves in the boiling water for 3 to 5 minutes until they are pliable. Remove the leaves and set them aside to cool. Trim the thick center rib from each leaf.
  2. Make the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, salt, and pepper. Mix the ingredients gently with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Place about 1/4 cup of the meat mixture near the base of a cooled cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly away from you. Repeat with the remaining leaves and filling.
  4. Prepare the sauce: In a large baking dish or Dutch oven, mix together the crushed tomatoes, tomato sauce, water, brown sugar, and Worcestershire sauce. Stir to combine.
  5. Arrange and bake: Place the rolled cabbage rolls seam-side down in the baking dish, arranging them snugly in layers. Pour any remaining sauce over the top of the rolls. Cover the dish tightly with a lid or aluminum foil.
  6. Bake the cabbage rolls at 350 degrees Fahrenheit for 1 hour and 30 minutes, or until the cabbage is very tender and the filling is cooked through.
  7. Rest and serve: Let the cabbage rolls rest for 10 minutes before serving them with the pan sauce.

Notes

  • You can prepare these stuffed cabbage rolls ahead of time and refrigerate them for up to 24 hours before baking.
  • For a budget friendly meal, substitute half of the ground beef with ground pork or turkey.
  • If you prefer a thinner sauce, add an extra 1/4 cup of water to the sauce mixture before baking.

Nutrition

Find it online: https://cookingbyfelix.com/cabbage-rolls-classic-stuffed-recipe/