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Classic Homemade Cabbage Rolls with Tangy Tomato Sauce

Close-up of homemade cabbage rolls stuffed with meat and rice, simmering in a bright tomato sauce in a baking dish.
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Master the art of authentic stuffed cabbage rolls. This recipe uses a savory ground beef and rice filling wrapped in tender cabbage leaves, baked in a rich, tangy tomato sauce for a comforting family favorite.

Ingredients

Scale
  • 1 large head of green cabbage (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup uncooked long-grain 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
  • 1/2 cup water
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully core the cabbage head. Submerge the head in boiling water, outer leaves first. Cook for 5 to 10 minutes until the outer leaves are pliable enough to peel off. Remove leaves as they soften, setting them aside to cool. You will need about 12 to 14 large leaves. Trim the thick central vein from each leaf.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat and let cool slightly.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, uncooked rice, egg, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Lay a cabbage leaf flat. Place about 1/3 cup of the meat mixture near the base of the leaf. Fold the sides of the leaf inward over the filling, then roll tightly from the base to the tip. Repeat with remaining leaves and filling.
  5. Prepare the sauce: In a large Dutch oven or oven-safe pot, mix the crushed tomatoes, tomato sauce, water, brown sugar, and Worcestershire sauce. Stir well.
  6. Arrange the cabbage rolls seam-side down in the pot over the sauce. If you have extra sauce, pour it over the rolls.
  7. Bake or Simmer: To bake, cover the pot and bake at 350°F (175°C) for 1.5 to 2 hours, or until the meat is cooked through and the cabbage is very tender. To simmer, bring the sauce to a gentle simmer on the stovetop, cover, and cook on low for 1.5 to 2 hours.
  8. Let the cabbage rolls rest for 10 minutes before serving with extra sauce from the pot.

Notes

  • For easier leaf removal, you can microwave the whole cabbage for 5-7 minutes instead of boiling.
  • These cabbage rolls freeze well. Cool completely, then store in an airtight container with sauce for up to three months.
  • If you prefer a tangier sauce, add 1 tablespoon of apple cider vinegar to the sauce mixture.

Nutrition

Find it online: https://yummagnet.com/classic-cabbage-rolls-easy-dinner-recipe/