Stuffed Cabbage Rolls
These homemade stuffed cabbage rolls are a comforting Eastern European dish featuring tender cabbage leaves wrapped around a savory beef and rice filling, slow-cooked in a rich tomato sauce—perfect for family dinners or freezer-friendly meals!
Ingredients
- 1 medium green cabbage head about 2½ lbs, for leaves
- 1 lb ground beef 85% lean
- 1 cup long-grain white rice rinsed
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 large egg lightly beaten
- 1/2 cup fresh parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
- 28 oz crushed tomatoes one can, e.g. Muir Glen
- 8 oz tomato sauce one can
- 1 tbsp brown sugar optional
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- Water or beef broth as needed for sauce
Instructions
- Core and simmer the cabbage head in boiling water 5–7 minutes, then remove leaves and set aside.
- In a bowl, combine beef, rice, onion, garlic, egg, parsley, salt, pepper, paprika, and thyme; mix until just blended.
- Place 2–3 tablespoons of filling on each leaf, fold sides over, roll up seam-side down in a casserole dish.
- Heat olive oil, then stir in crushed tomatoes, tomato sauce, brown sugar, and bay leaf; season and simmer briefly.
- Pour half the sauce over the bottom, arrange rolls, top with remaining sauce, cover, and simmer 45–50 minutes on low.
- For a golden top, bake covered at 350°F for 15 minutes, then uncover and bake 5 more minutes.
- Let rolls rest 5 minutes off heat, discard bay leaf, garnish with parsley, and serve warm.
Notes
For extra tang, stir in 1 tbsp vinegar to the sauce. Leftovers keep 4 days in fridge or up to 3 months in freezer.
Nutrition
Calories: 320kcal
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