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Classic Homemade Cabbage Rolls with Tangy Tomato Sauce

Four perfectly cooked cabbage rolls stuffed with meat, nestled in a white dish and topped generously with bright red tomato sauce.
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Learn how to make tender, traditional stuffed cabbage rolls filled with savory ground beef and rice. This recipe results in a comforting family favorite baked in a rich, tangy tomato sauce, perfect for making ahead.

Ingredients

Scale
  • 1 large head of green cabbage (about 3 pounds)
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water (for filling)
  • 2 tablespoons olive oil
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage, one by one, as they soften. You will need about 12-14 large, pliable leaves. Place the leaves in the boiling water for 3-5 minutes until fully tender. Remove and set aside to cool. Trim the thick central vein from each leaf so it rolls easily.
  2. Prepare the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, salt, pepper, and 1/4 cup of water. Mix everything thoroughly with your hands until just combined. Do not overmix.
  3. Roll the cabbage: Lay a cabbage leaf flat. Place about 1/4 cup of the meat and rice filling near the base (stem end) of the leaf. Fold the sides of the leaf inward over the filling, then roll tightly from the base to the tip. Place the finished roll seam-side down in a large baking dish (9×13 inch works well). Repeat until all the filling is used.
  4. Make the sauce: In a medium bowl, whisk together the tomato sauce, diced tomatoes (with their juice), beef broth, brown sugar, and Worcestershire sauce.
  5. Bake the rolls: Pour the tomato sauce mixture evenly over the stuffed cabbage rolls in the baking dish. The liquid should mostly cover the rolls. Cover the dish tightly with foil.
  6. Bake at 350°F (175°C) for 1 hour and 15 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken slightly.
  7. Rest and serve: Let the cabbage rolls rest for 10 minutes before serving. This is a fantastic make ahead cabbage rolls recipe; you can assemble them the day before and bake when ready.

Notes

  • For easier leaf removal, core the cabbage completely before boiling. This allows the leaves to separate more easily in the hot water.
  • If you prefer a richer sauce, substitute 1/2 cup of tomato paste mixed with water for the tomato sauce in the recipe.
  • These savory cabbage rolls freeze well. Cool completely, place in a freezer-safe container with sauce, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://magazinemeal.com/cabbage-rolls-classic-stuffed-recipe-beef-rice/