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Stuffed Cabbage Rolls
Tender cabbage leaves wrapped around a hearty beef and rice filling, then slowly baked in a rich tomato sauce, make these Stuffed Cabbage Rolls a comforting family favorite. They’re flavorful, satisfying, and even better the next day.
Ingredients
1 large green cabbage
1 pound ground beef
1/2 pound ground pork (optional)
1 cup cooked white rice
1 small onion, finely diced
2 cloves garlic, minced
1 large egg
1 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
For the Sauce
2 cups tomato sauce
1 can (14.5 oz) diced tomatoes
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
Preparation Steps
Bring a large pot of water to a boil. Carefully remove the cabbage core and blanch the cabbage for 3–5 minutes, peeling off the softened leaves as they loosen. Set aside to cool.
In a large bowl, combine the ground beef, ground pork (if using), cooked rice, onion, garlic, egg, paprika, parsley, garlic powder, salt, and pepper. Mix until just combined.
Trim the thick rib from each cabbage leaf. Place about 1/4 cup of filling near the base of the leaf, fold in the sides, and roll tightly.
Arrange the cabbage rolls seam-side down in a greased baking dish.
In a bowl, stir together the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, and Italian seasoning. Pour the sauce evenly over the cabbage rolls.
Cover tightly with foil and bake at 350°F (175°C) for 1½ to 2 hours, until the cabbage is tender and the filling is fully cooked.
Let the cabbage rolls rest for 10 minutes before serving.
Serving Tip
Serve with mashed potatoes, crusty bread, or a dollop of sour cream for a warm, comforting meal that’s perfect for family dinners.
