Stuffed cabbage rolls are a comforting and hearty dish that brings a touch of tradition to your dining table. Originating from various cultures, these rolls are filled with a delicious mixture of seasoned meat and rice, all enveloped in tender cabbage leaves and baked in a rich tomato sauce. Perfect for family dinners or meal prep, this recipe not only warms the soul but is also a feast for the eyes.
Ingredients
For the Tomato Sauce:
- 2 tablespoons of butter
- 1/2 cup of onion, finely chopped
- 1 teaspoon of garlic, minced
- 28 oz. can of crushed tomatoes (do not drain)
- 15 oz. can of tomato sauce
- Salt and pepper to taste
- 2 tablespoons of brown sugar
- 1 tablespoon of red wine vinegar
For the Cabbage Rolls:
- 1 lb of ground beef (90% lean recommended)
- 1 cup of cooked rice
- 1/2 cup of onion, finely chopped
- 1 teaspoon of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 cup of fresh parsley leaves, chopped (divided use)
- 1 egg
- 1 head of cabbage
- Cooking spray
Instructions
To Make the Tomato Sauce:
- Start by melting 2 tablespoons of butter in a pot over medium heat.
- Add 1/2 cup of finely chopped onion and sauté until it turns translucent.
- Stir in 1 teaspoon of minced garlic, followed by the 28 oz. can of crushed tomatoes and the 15 oz. can of tomato sauce. Season with salt and pepper to taste.
- Incorporate 2 tablespoons of brown sugar and 1 tablespoon of red wine vinegar into the mixture, then bring it to a simmer. Let it cook for 10 to 15 minutes, stirring occasionally.
To Make the Cabbage Rolls:
- Bring a large pot of salted water to a boil. Carefully remove the core from the head of cabbage and gently place the cabbage in the boiling water. Boil for about 5 minutes or until the leaves are tender.
- Remove the cabbage from the water and let it cool slightly. Carefully peel off 8 to 10 outer leaves, ensuring they remain intact.
- In a large bowl, combine 1 lb of ground beef, 1 cup of cooked rice, 1/2 cup of finely chopped onion, 1 teaspoon of minced garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 cup of chopped parsley (reserve some for garnish). Add 1 egg and mix until well combined.
- Place about 1/4 cup of the meat mixture on each cabbage leaf and fold in the sides, rolling it up tightly to secure the filling.
- Preheat your oven to 350°F (175°C).
- Spray a baking dish with cooking spray. Spread a thin layer of the prepared tomato sauce on the bottom of the dish. Arrange the cabbage rolls seam side down in the dish, then cover with the remaining tomato sauce.
- Cover the baking dish with foil and bake for 1 hour. Remove the foil during the last 15 minutes of baking to allow the tops to brown slightly.
Cooking Tips
- Cabbage Preparation: For easier handling, you can freeze the whole cabbage head overnight. Thaw it before using; this will make the leaves more pliable.
- Variations: Feel free to customize the filling by adding different spices or vegetables like diced bell peppers or mushrooms.
- Make-Ahead: These rolls can be assembled in advance and stored in the refrigerator for a day or two before baking.
Nutritional Benefits
Stuffed cabbage rolls are packed with nutrients. Cabbage is an excellent source of vitamins C and K, while the ground beef provides protein and iron. The addition of rice adds carbohydrates for energy, making this dish a balanced meal. The tomato sauce contributes antioxidants, promoting overall health.
Why You’ll Love This Recipe
This recipe combines the rich flavors of savory beef, fragrant herbs, and tangy tomato sauce, all wrapped in tender cabbage leaves. The ease of preparation, along with the ability to customize the filling, makes it perfect for any occasion. Plus, it’s a fantastic way to incorporate vegetables into your diet.
Dietary Information
- Calories: Approximately 320 per serving
- Protein: 20g
- Carbohydrates: 30g
- Fat: 14g
- Fiber: 4g
Why This Recipe Works
The secret to the success of these stuffed cabbage rolls lies in the balance of flavors and textures. The combination of juicy ground beef, fluffy rice, and fresh herbs creates a filling that is both satisfying and flavorful. Cooking the rolls in tomato sauce not only enhances the taste but also keeps the cabbage tender and moist.
Conclusion
Stuffed cabbage rolls are a delicious and fulfilling dish that brings warmth and comfort to any meal. Whether you’re serving them for a cozy family dinner or preparing them ahead for busy days, they are sure to please everyone at the table. Try this recipe and enjoy the delightful blend of flavors that will have you coming back for seconds!
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Delicious Stuffed Cabbage Rolls with Savory Tomato Sauce
- Total Time: 1hr 30mins
Description
Stuffed cabbage rolls are a comforting and hearty dish that brings a touch of tradition to your dining table. Originating from various cultures, these rolls are filled with a delicious mixture of seasoned meat and rice, all enveloped in tender cabbage leaves and baked in a rich tomato sauce. Perfect for family dinners or meal prep, this recipe not only warms the soul but is also a feast for the eyes.
Ingredients
For the Tomato Sauce:
- 2 tablespoons of butter
- 1/2 cup of onion, finely chopped
- 1 teaspoon of garlic, minced
- 28 oz. can of crushed tomatoes (do not drain)
- 15 oz. can of tomato sauce
- Salt and pepper to taste
- 2 tablespoons of brown sugar
- 1 tablespoon of red wine vinegar
For the Cabbage Rolls:
- 1 lb of ground beef (90% lean recommended)
- 1 cup of cooked rice
- 1/2 cup of onion, finely chopped
- 1 teaspoon of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/4 cup of fresh parsley leaves, chopped (divided use)
- 1 egg
- 1 head of cabbage
- Cooking spray
Instructions
To Make the Tomato Sauce:
- Start by melting 2 tablespoons of butter in a pot over medium heat.
- Add 1/2 cup of finely chopped onion and sauté until it turns translucent.
- Stir in 1 teaspoon of minced garlic, followed by the 28 oz. can of crushed tomatoes and the 15 oz. can of tomato sauce. Season with salt and pepper to taste.
- Incorporate 2 tablespoons of brown sugar and 1 tablespoon of red wine vinegar into the mixture, then bring it to a simmer. Let it cook for 10 to 15 minutes, stirring occasionally.
To Make the Cabbage Rolls:
- Bring a large pot of salted water to a boil. Carefully remove the core from the head of cabbage and gently place the cabbage in the boiling water. Boil for about 5 minutes or until the leaves are tender.
- Remove the cabbage from the water and let it cool slightly. Carefully peel off 8 to 10 outer leaves, ensuring they remain intact.
- In a large bowl, combine 1 lb of ground beef, 1 cup of cooked rice, 1/2 cup of finely chopped onion, 1 teaspoon of minced garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 cup of chopped parsley (reserve some for garnish). Add 1 egg and mix until well combined.
- Place about 1/4 cup of the meat mixture on each cabbage leaf and fold in the sides, rolling it up tightly to secure the filling.
- Preheat your oven to 350°F (175°C).
- Spray a baking dish with cooking spray. Spread a thin layer of the prepared tomato sauce on the bottom of the dish. Arrange the cabbage rolls seam side down in the dish, then cover with the remaining tomato sauce.
- Cover the baking dish with foil and bake for 1 hour. Remove the foil during the last 15 minutes of baking to allow the tops to brown slightly.
- Prep Time: 30mins
- Cook Time: 1hr