Old-Fashioned Stuffed Cabbage Rolls

Old-Fashioned Stuffed Cabbage Rolls

Tender cabbage leaves wrapped around a savory filling of ground meat, rice, and spices, all baked in a tangy-sweet tomato sauce until melt-in-your-mouth perfection. A true comfort food classic passed down through generations.

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Course: Dinner, Main Course

Cuisine: Comfort Food, Eastern European

Keyword: baked cabbage rolls, cabbage and meat recipe, stuffed cabbage rolls, traditional cabbage rolls

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: rolls

Calories: 160kcal

Author: [email protected]

Cost: 12

Equipment

large pot for boiling cabbage
Large mixing bowl
medium saucepan for sauce
9x13-inch baking dish or roasting pan
foil for covering during baking
tongs for removing cabbage leaves

Ingredients

1 large head green cabbage
1 lb ground beef (or mix of beef and pork)
1 cup cooked rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
28 oz can crushed tomatoes
15 oz can tomato sauce
2 tbsp tomato paste
1 tbsp sugar
1 tbsp white vinegar or lemon juice
1 tsp salt (for sauce)
1/2 tsp black pepper (for sauce)
1 tsp dried dill or parsley (optional)

Instructions

Bring a large pot of water to a boil. Core cabbage and place in boiling water. As leaves soften, peel them off with tongs and set aside. You’ll need about 18–20 leaves.
In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until just combined.
In a medium saucepan, combine crushed tomatoes, tomato sauce, tomato paste, sugar, vinegar, salt, pepper, and dill. Simmer over medium heat for 10 minutes, stirring occasionally.
Place a cabbage leaf flat, trimming thick center vein if needed. Spoon 2–3 tablespoons filling onto leaf. Fold sides in and roll tightly from stem end. Repeat with remaining leaves and filling.
Spread a thin layer of sauce in a 9x13-inch baking dish. Arrange rolls seam-side down. Pour remaining sauce evenly over rolls.
Cover with foil and bake at 350°F (175°C) for 1½ to 2 hours, until cabbage is tender and filling is cooked through.

Notes

Use a mix of beef and pork for richer flavor, or ground turkey for a lighter version. Swap rice for quinoa or cauliflower rice. Add a pinch of cinnamon or nutmeg to the sauce for Eastern European flair. Rolls can be prepped a day ahead or cooked in a slow cooker.

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