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Classic Stuffed Cabbage Rolls with Tomato Sauce

Close-up of five savory Stuffed Cabbage Rolls simmering in a vibrant red tomato sauce in a white bowl.
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Make traditional stuffed cabbage rolls filled with ground meat and rice, simmered in a savory tomato sauce. This recipe is hearty and freezes well for later meals.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 pound ground beef (80/20 recommended)
  • 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 cup beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Cook for 5 to 10 minutes until the outer leaves are pliable. Carefully remove the leaves, one by one, trimming the thick center rib from each leaf. You will need about 12 to 15 large leaves.
  2. Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Remove from heat and let cool slightly.
  3. In a large bowl, combine the ground beef, cooked onion, uncooked rice, egg, salt, and pepper. Mix gently until just combined; do not overmix.
  4. Place about 1/4 cup of the meat mixture near the base of each softened cabbage leaf. Fold the sides of the leaf inward, then roll the leaf tightly away from you to form a compact roll.
  5. In a large pot or Dutch oven, mix the crushed tomatoes, tomato sauce, beef broth, brown sugar, and Worcestershire sauce. Stir to combine.
  6. Arrange the stuffed cabbage rolls seam-side down in the sauce mixture in a single layer. If necessary, stack them in a second layer.
  7. Bring the sauce to a simmer on the stovetop. Cover the pot, reduce the heat to low, and cook for 1.5 to 2 hours, or until the cabbage is very tender and the meat is cooked through.
  8. Serve hot, spooning plenty of the tomato sauce over the rolls.

Notes

  • For easier rolling, you can use a slow cooker. Place the rolls in the slow cooker, pour the sauce over them, and cook on low for 6 to 8 hours.
  • These rolls freeze well. Cool completely, place in an airtight container with sauce, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • If you prefer a tangier sauce, add 1 tablespoon of apple cider vinegar to the sauce mixture.

Nutrition

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