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Classic Stuffed Cabbage Rolls with Tangy Tomato Sauce

Close-up of two savory cabbage rolls stuffed with meat, covered in bright red tomato sauce, served on a white plate.
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Make traditional stuffed cabbage rolls with tender cabbage leaves wrapped around a savory ground beef and rice filling. Bake these comfort food dinner favorites in a rich, tangy tomato sauce for a family favorite meal.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar

Instructions

  1. Prepare the cabbage: Core the cabbage head. Place the whole head in a large pot of boiling water. Cook until outer leaves are pliable, about 5 to 10 minutes. Remove leaves one by one as they soften, trimming the thick center rib from each leaf. You need about 12 to 15 usable leaves. Set aside to cool.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, uncooked rice, egg, salt, and pepper. Mix until just combined; do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the base of the leaf. Fold the sides in over the filling, then roll tightly from the base to the tip. Repeat with remaining filling and leaves.
  5. Prepare the sauce: In a large Dutch oven or oven-safe pot, combine the crushed tomatoes, tomato sauce, water, brown sugar, and vinegar. Stir well.
  6. Arrange the cabbage rolls seam-side down in the pot over the sauce. You may need to layer them. Pour any remaining sauce over the top of the rolls.
  7. Bake: Cover the pot tightly with a lid or foil. Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the filling is cooked through and the cabbage is very tender.
  8. Rest and serve: Let the cabbage rolls rest for 10 minutes before serving with plenty of the tomato sauce.

Notes

  • You can make these authentic cabbage rolls ahead of time. Cool completely, cover, and refrigerate for up to 2 days. Add 15-20 minutes to the baking time if cooking directly from the refrigerator.
  • For easier leaf removal, you can microwave the whole cabbage head for 10 minutes instead of boiling.
  • This recipe is a budget friendly meal idea that freezes well. Cool completely, place in freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop or in the oven.

Nutrition

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