Description
Delicious homemade cabbage rolls stuffed with a savory mixture of ground beef, rice, and herbs, baked in a rich tomato sauce. This hearty, comforting dish combines tender cabbage leaves with a flavorful filling, making it a perfect meal for family dinners.
Ingredients
Scale
Sauce
- 15 ounces crushed tomatoes (canned)
- 16 ounces tomato sauce (two 8-ounce cans)
- 2 tablespoons packed light brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Filling and Assembly
- 1 head green cabbage
- 1 pound ground beef
- ½ cup finely chopped yellow onion
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked and cooled white rice
- ¼ cup reserved sauce from above
- 1 large egg, room temperature and lightly beaten
- ½ teaspoon fresh dill, chopped
Instructions
- Prepare the sauce: In a medium bowl, combine crushed tomatoes, tomato sauce, light brown sugar, tomato paste, white vinegar, garlic powder, salt, and black pepper until fully integrated. Reserve ¼ cup of this sauce for the filling and spread ½ cup of the sauce in the bottom of a 9×13 inch baking dish. Set aside.
- Preheat oven: Set the oven to 350°F (175°C) to preheat while preparing other ingredients.
- Soften cabbage leaves: Bring a large pot of water to a rolling boil. Trim the stem from the cabbage and submerge the whole head in boiling water for 5 minutes to soften the leaves.
- Cool and separate leaves: Remove cabbage from water and place it in a colander to drain and cool. Keep the water hot for reheating tougher leaves if needed. Carefully separate 12 outer leaves without tearing and place them on paper towels to drain.
- Cook the ground beef mixture: Over medium-high heat, cook ground beef, chopped onion, dried parsley, oregano, minced garlic, salt, and pepper in a large skillet for 5-7 minutes until beef is no longer pink and onion is tender. Drain excess fat and remove from heat.
- Mix filling: Combine the cooked meat mixture with cooked rice, reserved ¼ cup sauce, beaten egg, and chopped dill until uniform. Allow to cool slightly before assembling the rolls.
- Prepare cabbage leaves for rolling: Using a sharp paring knife, cut out the tough stalk at the base of each cabbage leaf in a V shape to facilitate rolling.
- Assemble cabbage rolls: Lay a cabbage leaf flat and spoon approximately ¼ cup of filling into the top third of the leaf. Fold the top, then the sides inward, and roll tightly from the base like a burrito. Tuck edges securely to prevent opening during baking. Arrange each roll seam-side down in the prepared baking dish.
- Bake: Pour the remaining sauce evenly over the stuffed rolls. Cover the dish tightly with aluminum foil and bake in the preheated oven for 75 minutes at 350°F (175°C).
- Rest and serve: Remove the foil and spoon sauce over rolls if needed to keep them moist. Let the cabbage rolls rest for 10-15 minutes before serving to allow flavors to meld.
Notes
- To soften any tougher cabbage leaves that do not easily separate, briefly reheat them in the hot boiling water.
- The reserved ¼ cup of tomato sauce adds moisture and flavor to the filling, ensuring the rolls stay juicy.
- If desired, fresh herbs like parsley or dill can be adjusted for more flavor.
- Make sure to roll the cabbage leaves tightly and tuck edges well to prevent filling from spilling out during baking.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for longer storage.
