Print

Classic Homestyle Stuffed Cabbage Rolls with Tomato Sauce

Stuffed Cabbage Rolls - Tasty
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these classic stuffed cabbage rolls featuring tender cabbage leaves wrapped around a savory ground beef and rice filling, simmered in a rich tomato sauce. This hearty, old-fashioned dish is perfect for family dinners and meal prep.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 pound ground beef
  • 1 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)
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Carefully remove the outer leaves from the cabbage head. Bring a large pot of water to a boil. Core the cabbage head. Submerge the head in boiling water for 5 to 10 minutes until the leaves are pliable. Remove the leaves and let them cool. Trim the thick central vein from each leaf.
  2. Prepare the filling: In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, salt, pepper, and 1/4 cup water. Mix the ingredients gently until just combined; do not overmix.
  3. Roll the cabbage: Place about 1/4 cup of the meat mixture near the base of a softened cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf tightly from the base to the tip. Repeat with the remaining leaves and filling.
  4. Prepare the sauce: In a large Dutch oven or oven-safe pot, mix the crushed tomatoes, tomato sauce, beef broth, brown sugar, and Worcestershire sauce. Stir to combine.
  5. Arrange the rolls: Place the stuffed cabbage rolls seam-side down snugly in the pot over the sauce. You may need to layer them. Pour any remaining sauce over the top of the rolls.
  6. Cook the rolls: Cover the pot tightly with a lid. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through. Alternatively, you can simmer them gently on the stovetop for the same amount of time.
  7. Serve: Let the cabbage rolls rest for 10 minutes before serving hot with the sauce spooned over them.

Notes

  • For an easier prep, you can use a large skillet on the stovetop instead of baking, keeping the heat low and simmering for about 90 minutes, covered.
  • This recipe makes excellent leftovers and is great for meal prep; the flavor deepens overnight.
  • If you prefer a tangier flavor, substitute 1 cup of the beef broth with 1 cup of sauerkraut juice.

Nutrition

Find it online: https://pureplatepath.com/stuffed-cabbage-rolls-classic-homestyle-recipe/