Stuffed Cabbage Rolls

 These hearty cabbage rolls are a timeless comfort dish, filled with a spiced beef and rice mixture and smothered in a rich, slightly sweet tomato sauce. Perfect for family dinners and special occasions alike.

Makes: 12-14 rolls
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Ingredients

For the Filling:

• 1 lb ground beef

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• ¾ cup uncooked white rice

• 2 large eggs

• ¼ cup fresh parsley, minced

• 1 tsp Italian seasoning

• ½ tsp ground cumin

• 1 tsp salt

• ½ tsp black pepper

For the Cabbage:

• 1 large head green cabbage

For the Tomato Sauce:

• 1 medium yellow onion, diced

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 (28 oz) can fire-roasted tomatoes, with juice

• 1 (15 oz) can tomato sauce

• 2 tbsp red wine vinegar

• 1 tbsp brown sugar

• ½ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

For Assembly:

• Cooking spray

Instructions

Part 1: Prepare the Cabbage Leaves

1. Bring a large pot of water to a boil. Carefully core the head of cabbage and submerge it in the boiling water. As the outer leaves soften and become pliable (about 1-2 minutes), gently peel them off using tongs and place them in a colander to cool. Repeat until you have 12-14 large, intact leaves.

2. Once cool enough to handle, lay each leaf flat. Use a small knife or kitchen shears to carefully shave down the thickest part of the center rib so it's level with the leaf—this makes rolling much easier. Set aside.

Part 2: Make the Tomato Sauce

1. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes.

2. Add the minced garlic and cook for 1 minute until fragrant.

3. Stir in the fire-roasted tomatoes with their juice, tomato sauce, crushed red pepper flakes (if using), salt, and pepper. Bring to a simmer.

4. Stir in the red wine vinegar and brown sugar. Reduce heat to low and let the sauce simmer gently, uncovered, for 15 minutes, stirring occasionally. Remove from heat and set aside.

Part 3: Make the Filling & Assemble the Rolls

1. In a large mixing bowl, combine the ground beef, diced onion, minced garlic, uncooked rice, eggs, parsley, Italian seasoning, cumin, salt, and pepper. Mix gently with your hands or a spoon until just combined—avoid overmixing.

2. Preheat your oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with cooking spray.

3. Spread about 1 cup of the prepared tomato sauce evenly over the bottom of the dish.

4. To assemble: Place a cabbage leaf on a clean surface. Place about ¼ to ⅓ cup of the meat mixture near the bottom (stem end) of the leaf. Fold the sides of the leaf inward over the filling, then roll tightly from the bottom to the top, like a burrito. Place the roll seam-side down in the prepared baking dish. Repeat with remaining leaves and filling.

Part 4: Bake and Serve

1. Pour the remaining tomato sauce evenly over the assembled cabbage rolls, ensuring they are fully covered.

2. Cover the baking dish tightly with aluminum foil.

3. Bake in the preheated oven for 1 hour and 30 minutes, or until the cabbage is very tender and the filling is cooked through.

4. Let the rolls rest, covered, for about 10 minutes before serving. Serve hot, spooning extra sauce from the dish over each portion.

Enjoy these classic, comforting rolls with crusty bread or a simple green salad.