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Classic Stuffed Cabbage Rolls

Close-up of hearty cabbage rolls simmering in a rich tomato sauce in a cast iron skillet.
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Hearty cabbage rolls stuffed with seasoned ground meat and rice, baked in a tangy tomato sauce. A comforting dish inspired by Eastern European traditions.

Ingredients

Scale
  • 1 large head of cabbage
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup cooked white rice
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Carefully place the whole cabbage head into the boiling water and cook for 5-10 minutes, or until the outer leaves begin to soften and peel away easily. Remove the cabbage from the water and let it cool slightly.
  3. Once the cabbage is cool enough to handle, gently peel off the softened leaves. Trim any thick, tough ribs from the base of each leaf. You should aim for about 12-16 usable leaves.
  4. In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika. Mix well until all ingredients are evenly distributed.
  5. Place about 1/2 cup of the meat mixture onto the stem end of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly from the stem end to enclose the filling.
  6. In a 9×13 inch baking dish, whisk together the crushed tomatoes, beef broth, tomato paste, Worcestershire sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper to create the sauce.
  7. Arrange the stuffed cabbage rolls seam-side down in the baking dish, nestled into the tomato sauce.
  8. Cover the baking dish tightly with aluminum foil.
  9. Bake for 1 hour and 15 minutes, or until the cabbage is tender and the filling is cooked through.
  10. Let the cabbage rolls rest for a few minutes before serving.

Notes

  • For a richer sauce, you can add a splash of red wine to the tomato sauce mixture.
  • If you don’t have ground pork, you can use all ground beef.
  • This recipe is a great candidate for meal planning, as leftovers reheat well.

Nutrition

Find it online: https://kitchenslang.com/cabbage-rolls-recipe/