Description
Classic Stuffed Cabbage Rolls are a comforting family-style meal made with tender cabbage leaves wrapped around a savoury ground beef and rice filling, then baked in a rich tomato sauce until everything is tender and full of flavour. It’s hearty, cosy and perfect for a satisfying dinner.
Ingredients
1 large green cabbage
500 g (1 lb) ground beef
1/2 cup uncooked long-grain rice
1 small onion, finely diced
2 garlic cloves, minced
1 large egg
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 cups (480 ml) tomato sauce
1 cup (240 ml) crushed tomatoes
1 tbsp tomato paste
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Instructions
1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head into the water. As the outer leaves soften, gently remove them with tongs and set them aside. Continue until you have about 12–14 large leaves. Pat the leaves dry and trim the thick centre rib if needed.
2. In a large bowl, combine the ground beef, uncooked long-grain rice, finely diced onion, minced garlic, egg, paprika, dried oregano, salt and black pepper. Mix gently until the ingredients are evenly combined.
3. Heat the olive oil in a saucepan over medium heat. Add the tomato sauce, crushed tomatoes, tomato paste, paprika, oregano, garlic powder, salt and black pepper. Stir well and simmer for 5–7 minutes.
4. Place a cabbage leaf flat on a clean work surface. Add about 2–3 tablespoons of the beef mixture near the bottom of the leaf. Fold the sides inward, then roll the cabbage tightly into a small parcel. Repeat with the remaining filling and cabbage leaves.
5. Spread a thin layer of tomato sauce across the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a snug single layer. Pour the remaining tomato sauce evenly over the top, making sure the rolls are well covered.
6. Cover the baking dish tightly with foil and bake at 375°F (190°C) for about 60–75 minutes, until the cabbage is tender and the filling is fully cooked.
7. Remove the cabbage rolls from the oven and let them rest for about 10 minutes before serving. Spoon plenty of tomato sauce over each roll and garnish with fresh parsley if desired.
Notes
Soften the cabbage leaves well so they are flexible enough to fold without tearing.
Trim some of the thick centre rib to make the leaves easier to roll.
Don’t overfill the cabbage leaves because the rice needs room to cook and expand.
Roll the cabbage snugly by folding the sides inward first, then rolling into a compact parcel.
Keep the rolls seam-side down to help them stay closed while baking.
The rolls can be assembled in advance and kept covered and refrigerated until ready to bake.
Serve warm with plenty of tomato sauce spooned over the top and fresh parsley if desired.
The cabbage rolls already contain beef and rice, so they make a hearty main dish on their own. They can also be served with a simple green salad or vegetable side.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American