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. A comfort food classic that’s hearty, delicious and simple to make.
INGREDIENTS of Stuffed cabbage rolls
For the tomato sauce
-
- 2 tablespoons butter
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 28 ounce can crushed tomatoes
- tomato sauce
- salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
For the cabbage rolls
-
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley leaves chopped
- 1 egg
- 1 head cabbage
- cooking spray
How to Make Stuffed cabbage rolls
- Melt the butter in a large pot over medium heat.
- Add the onion and cook for 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the crushed tomatoes, tomato sauce, salt and pepper to the pot.
- Stir in the brown sugar and red wine vinegar. Bring to a simmer.
- Assemble the cabbage rolls. Bring a large pot of water to a boil.
- Immerse the cabbage head in the boiling water.
- Cook for 5 minutes or until cabbage leaves are pliable.
- Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl.
- Add 1/2 cup of the tomato sauce to the bowl.
- 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.
- 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.
- Bake until cabbage is tender.