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Classic Stuffed Cabbage Rolls with Savory Beef and Rice Filling

Four homemade cabbage rolls generously covered in a rich, bright red tomato sauce served on a white plate.
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Make tender cabbage leaves wrapped around a savory beef and rice filling. These traditional stuffed cabbage rolls simmer in a rich tomato sauce, creating a comforting family dinner that is simple to prepare.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 cup cooked white rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar

Instructions

  1. Prepare the cabbage: Carefully remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil for 5 to 10 minutes until outer leaves are pliable. Remove the head and let it cool. Peel off 12 to 15 large outer leaves, trimming any thick central ribs so the leaves roll easily.
  2. Prepare the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
  3. In a large bowl, combine the cooked onion and garlic mixture, ground beef, cooked rice, salt, pepper, and parsley. Mix well with your hands until just combined. Do not overmix.
  4. Assemble the rolls: Place about 1/3 cup of the filling near the base of each cabbage leaf. Fold the sides of the leaf over the filling, then roll up tightly from the base to the tip. Secure with a toothpick if necessary.
  5. Prepare the sauce: In a large Dutch oven or oven-safe pot, combine the crushed tomatoes, tomato sauce, beef broth, brown sugar, and apple cider vinegar. Stir to mix.
  6. Arrange the cabbage rolls seam-side down in a single layer over the sauce in the pot. If you have extra sauce, pour it over the rolls.
  7. Bake the cabbage rolls: Cover the pot tightly with a lid or foil. Bake at 350°F (175°C) for 1 hour and 30 minutes, or until the cabbage is very tender and the filling is cooked through.
  8. Remove toothpicks before serving. Serve hot with extra tomato sauce from the pot.

Notes

  • You can prepare these classic cabbage rolls ahead of time. Assemble them completely, place them in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add 15 minutes to the total cook time if baking directly from the refrigerator.
  • For a Polish cabbage rolls (GoÅ‚Ä…bki) variation, use a sauce made primarily from sour cream mixed with a little tomato paste instead of the straight tomato sauce.
  • If you prefer baked cabbage rolls over simmering, arrange them in a baking dish, cover tightly with foil, and bake at 375°F (190°C) for about 1 hour.

Nutrition

Find it online: https://cookingzenith.com/classic-cabbage-rolls-recipe/