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Classic Stuffed Cabbage Rolls with Rich Tomato Sauce

A white bowl filled with four savory Stuffed Cabbage Rolls smothered in rich, red tomato sauce.
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Make tender, flavorful stuffed cabbage rolls using a traditional method, baked in a savory tomato sauce.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 pound ground beef (80/20 recommended)
  • 1/2 pound ground pork
  • 1 cup cooked white rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. Remove the core from the cabbage. Place the whole head of cabbage in a large pot of boiling water. Boil for 5 to 10 minutes until the outer leaves are pliable. Remove the cabbage and let it cool enough to handle. Carefully peel off 12 to 16 large outer leaves, trimming the thick center rib from each leaf if necessary.
  3. In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, beaten egg, salt, and pepper. Mix gently until just combined; do not overmix.
  4. Place about 1/4 cup of the meat mixture near the base of each cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly from the base to the tip.
  5. In a separate bowl, mix the crushed tomatoes, tomato sauce, water, brown sugar, and apple cider vinegar. Pour half of this sauce mixture into the bottom of the prepared baking dish.
  6. Arrange the stuffed cabbage rolls seam-side down in the baking dish. Pour the remaining sauce mixture over the top of the rolls.
  7. Cover the baking dish tightly with foil. Bake for 1 hour and 30 minutes.
  8. Remove the foil and bake for an additional 15 minutes uncovered to allow the sauce to thicken slightly. Let the rolls rest for 10 minutes before serving.

Notes

  • For a Polish variation (GoÅ‚Ä…bki), use only ground beef and omit the brown sugar and vinegar from the sauce.
  • To make this a slow cooker meal, layer the rolls in the slow cooker and cook on low for 6 to 8 hours.
  • You can substitute half the ground beef with ground turkey for a lighter filling.

Nutrition

Find it online: https://magazinemeal.com/stuffed-cabbage-rolls-recipe-classic-comfort-food/