Description
These Stuffed Cabbage Rolls feature tender, simmered leaves wrapped around a savory blend of ground meat and rice, all bathed in a rich, tangy tomato sauce that makes for a comforting, hearty meal.
Ingredients
Scale
- 1 large head green cabbage ((about 3 to 4 pounds))
- 1 tablespoon olive oil or butter
- 1 medium yellow onion ((finely diced))
- 2 cloves garlic ((minced))
- 1 pound ground beef ((85/15 lean-to-fat ratio))
- ½ cup cooked white rice
- 1 large egg ((beaten))
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can crushed tomatoes ((28 ounces))
- 1 can tomato paste ((6 ounces))
- 1 cup water or beef broth
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 bay leaf
- Chopped fresh parsley
Instructions
- Remove the tough outer core of the cabbage and bring a large stockpot with 3 inches of water to a rolling boil; lower the whole head in, cook for 3 to 5 minutes until outer leaves soften, then peel off the largest intact leaves one by one, trimming the thick hard rib from the bottom center of each leaf without cutting through the leaf itself, and set aside on parchment paper to cool.
- Heat olive oil or butter in a large Dutch oven over medium heat, add the diced onion and a pinch of salt, and sauté for 5 to 7 minutes until translucent; stir in the minced garlic and cook for 1 minute until fragrant, then transfer this mixture to a large mixing bowl to cool slightly.
- Add the ground beef, cooked white rice, beaten egg, 1 teaspoon salt, and ½ teaspoon black pepper to the cooled onion mixture, mix thoroughly but avoid overworking the meat, taste a small piece to check seasoning, and adjust if necessary.
- Lay a single cabbage leaf flat with the stem end facing you, scoop about ¼ cup of the meat mixture onto the bottom third, fold the sides inward, and roll tightly from the bottom up into a neat cylinder; arrange the finished rolls seam-side down in a tight layer inside the Dutch oven.
- Whisk together the crushed tomatoes, tomato paste, water or beef broth, brown sugar, apple cider vinegar, and bay leaf in a separate bowl, pour evenly over the rolls ensuring they are completely covered, cover the pot tightly with a lid or foil, bring to a gentle boil, reduce heat to low, and simmer gently for 1 hour to 1 hour and 15 minutes until the cabbage is fork-tender and the meat reaches 160°F.
- Turn off the heat, remove the bay leaf, let the rolls rest in the sauce for 10 to 15 minutes to allow flavors to meld, then serve hot garnished with chopped fresh parsley alongside mashed potatoes or crusty bread.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 90
Keywords: Store leftovers in an airtight container with sauce in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat frozen rolls after thawing overnight in the fridge, warming gently in a saucepan with a splash of liquid or microwaving covered with a damp paper towel until the internal temperature reaches 165°F. If the cabbage is still crunchy after cooking, extend simmering time by 15 minutes; if the sauce reduces too much, add half a cup of water or broth during cooking.