Original Post: https://www.evolvingtable.com/stuffed-cabbage-rolls/
Traditional Stuffed Cabbage Rolls Recipe
Just like Grandma used to make, this traditional stuffed cabbage rolls recipe is packed with tender cabbage leaves, a savory beef and rice filling, and a cozy tomato sauce with my secret ingredient... Worcestershire sauce! Honestly, one bite of these and you’ll see why they quickly became a favorite in our house!
Servings: 6 servings
Ingredients
- 1 large head of green cabbage
Tomato Sauce:
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 2 garlic cloves minced
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Filling:
- 1 pound 85/15 ground beef
- 1 cup cooked white rice
- ½ cup finely diced yellow onion
- 1 garlic clove minced
- 1 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons finely chopped fresh parsley plus more for serving
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat the oven to 350°F. Spray a large 9x13 inch baking dish with non-stick cooking spray.
- Prepare Cabbage Leaves: Bring a large pot of water to a boil. Cut and remove about 1 inch from the bottom of the head of cabbage. Place the entire head of cabbage into the pot of boiling water and boil for 4-5 minutes or until the leaves peel easily and are pliable.1 large head of green cabbage
- Remove the boiled head of cabbage from the pot and place on a dish towel to let drain. Once cool to the touch, peel 12 cabbage leaves from the head, being careful not to tear them.
- Make the Tomato Sauce: Add oil and 1 cup diced onion to a large skillet over medium heat. Cook 2-3 minutes, or until the onion has softened. Add garlic and continue cooking for another minute.2 tablespoons olive oil, 1 cup finely diced yellow onion, 2 garlic cloves
- Add the tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine. Increase heat to high and bring sauce to a boil. Once boiling, reduce heat to low and simmer, uncovered, for 10-15 minutes.1 (15-ounce) can tomato sauce, 1 (15-ounce) can crushed tomatoes, 1 tablespoon Worcestershire sauce, 1 tablespoon sugar, 1 teaspoon salt, ½ teaspoon black pepper
- Make Meat Mixture: Add all filling ingredients to a large bowl. Mash the ingredients together using a potato masher until well combined.1 pound 85/15 ground beef, 1 cup cooked white rice, ½ cup finely diced yellow onion, 1 garlic clove, 1 large egg, 1 teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons finely chopped fresh parsley, ¼ teaspoon paprika, ⅛ teaspoon cayenne pepper
- Assemble the Cabbage Rolls: Place one cabbage leaf on a cutting board. Cut a V-shaped incision at the base of each leaf to remove the bottom 1-2 inches of the tough rib.
- Add about 3-4 tablespoons of the filling mixture into each leaf. Fold the right side of the leaf over the filling and then fold the left side over. Starting at the base, begin rolling the cabbage leaf up. Repeat the previous steps with the remaining filling and cabbage leafs.
- Bake in the Oven: Pour the tomato sauce into the prepared baking dish and spread it out to completely coat the bottom. Place cabbage rolls, seam side down, in two rows of six rolls.
- Cover the baking dish with a piece of aluminum foil and bake in the oven for 60-75 minutes. You'll know they're done cooking when the internal temperature reaches 165℉. Let rest for 5-10 minutes before serving with a sprinkle of parsley, if desired.
Video
Notes
- Cabbage: A medium-large head of green cabbage is recommended. Larger leaves are easier to fill up and then roll without them tearing.
- Rice: Both brown rice or even cauliflower rice can be subbed for the white rice.
- Storage: Seal leftover stuffed cabbage rolls in an airtight container and refrigerate for up to 3-5 days.
Nutrition
Calories: 471kcal | Carbohydrates: 51g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1222mg | Potassium: 1089mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1420IU | Vitamin C: 81mg | Calcium: 149mg | Iron: 5mg
