Description
This stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection. A comfort food classic that's hearty, delicious and simple to make.
Yield
6 Servings
Preparation time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes
Ingredients
2 T unsalted butter
1 c onion (finely chopped, divided)
2 t garlic (minced, divided)
28 oz crushed tomatoes
15 oz tomato sauce
2 T brown sugar
1 T red wine vinegar
1 lb ground beef
1 c cooked rice
1 t salt
1⁄2 t black pepper
1⁄4 c italian parsley (chopped, divided)
1 egg
1 cabbage
Instructions
- For the tomato sauce: Melt the butter in a large pot over medium heat. Add 1/2 the onion and cook for 4-5 minutes or until translucent.
- Add 1/2 the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, and salt and pepper to taste.
- Stir in the brown sugar and red wine vinegar. Bring to a simmer.
- Cook for 10-15 minutes, stirring occasionally.
- While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of water to a boil.
- Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage.
- Place the ground beef, rice, remaining onion, remaining garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine.
- Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib.
- Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.
- Preheat the oven to 350 degrees F.
- Coat a 9" x 13" pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce.
- Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through.
- Sprinkle with remaining 2 tablespoons of parsley, then serve.