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.

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