Prep time: 30 minutes | Cook time: 1 hour 30 minutes | Total time: 2 hrs | Serves: 12 cabbage rolls
Packed with rice and ground meat, this hearty and tasty Stuffed Cabbage Rolls is submerged/cooked in a delicious tomato-based sauce. A complete meal that is perfect for the whole family!
Ingredients
Tomato Sauce:
2 tbsp olive oil
1/2 onion (diced)
4 cloves garlic (minced)
28 oz can crushed tomatoes (do not drain)
15 oz can tomato sauce
2 tbsp tomato paste
Salt and pepper to taste
2 tbsp brown sugar
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp dried Italian herbs
Cabbage Rolls:
1 lb ground beef (leaner is better)
1 c cooked rice (white or brown)
1 tbsp onion powder
4 cloves garlic (minced)
1 tsp salt
1/2 tsp pepper
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried Italian herbs
1/4 c fresh parsley (chopped)
1 Egg
1 head cabbage
How to make Stuffed Cabbage Rolls
Tomato Sauce:
Step 1: Heat olive oil in a large pot over medium heat. Saute the onion for about 2 to 3 minutes or until translucent.
Step 2: Add in the garlic and saute for about 30 seconds.
Step 3: Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Bring the mixture to a simmer.
Step 4: Continue cooking for 10 to 15 minutes more, occasionally stirring.
Cabbage Rolls:
Step 1: Bring to a boil a large pot with water.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Plunge the cabbage heat in the boiling water and cook for about 4 to 5 minutes or until the leaves are supple.
Step 4: Take the cabbage out of the water and peel 12 large leaves.
Step 5: Mix the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tbsp of fresh parsley, and egg in a large bowl.
Step 6: Stir in half a cup of the prepared tomato sauce.
Step 7: On a flat surface, lay each cabbage leaf. To remove the thick part of the cabbage rib, slice a V-shaped notch with a small knife.
Step 8: Shape into a log the 1/3 cup of the meat mixture and place it in the middle of the cabbage leaf. Then, encase the meat mixture by rolling the cabbage leaf around. Do this for the rest of the meat and cabbage leaves.
Bake:
Step 1: Use cooking spray to grease a 9 x 13-inch pan.
Step 2: On the bottom of the prepared pan, pour half of the tomato sauce and add the cabbage rolls seam side down. Pour the rest of the sauce on top.
Step 3: Cover the dish with foil and place inside the preheated oven. bake for about 70 to 90 minutes or until the cabbage is tender and the meat is cooked through.
Step 4: Before serving, sprinkle with the rest of the parsley.
Nutrition Facts:
Calories: 212 Carbohydrates: 19 Protein: 10 Fat: 11 Saturated Fat: 4 Cholesterol: 40 Sodium: 562 Potassium: 624 Fiber: 4 Sugar: 10 Vitamin A: 618 Vitamin C: 39 Calcium: 84 Iron: 3
Ingredients
- Tomato Sauce:
- 2 tbsp olive oil
- 1/2 onion (diced)
- 4 cloves garlic (minced)
- 28 oz can crushed tomatoes (do not drain)
- 15 oz can tomato sauce
- 2 tbsp tomato paste
- Salt and pepper to taste
- 2 tbsp brown sugar
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian herbs
- Cabbage Rolls:
- 1 lb ground beef (leaner is better)
- 1 c cooked rice (white or brown)
- 1 tbsp onion powder
- 4 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried Italian herbs
- 1/4 c fresh parsley (chopped)
- 1 Egg
- 1 head cabbage
Instructions
Tomato Sauce:
Step 1: Heat olive oil in a large pot over medium heat. Saute the onion for about 2 to 3 minutes or until translucent.
Step 2: Add in the garlic and saute for about 30 seconds.
Step 3: Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire, and red wine vinegar. Bring the mixture to a simmer.
Step 4: Continue cooking for 10 to 15 minutes more, occasionally stirring.
Cabbage Rolls:
Step 1: Bring to a boil a large pot with water.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: Plunge the cabbage heat in the boiling water and cook for about 4 to 5 minutes or until the leaves are supple.
Step 4: Take the cabbage out of the water and peel 12 large leaves.
Step 5: Mix the ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tbsp of fresh parsley, and egg in a large bowl.
Step 6: Stir in half a cup of the prepared tomato sauce.
Step 7: On a flat surface, lay each cabbage leaf. To remove the thick part of the cabbage rib, slice a V-shaped notch with a small knife.
Step 8: Shape into a log the 1/3 cup of the meat mixture and place it in the middle of the cabbage leaf. Then, encase the meat mixture by rolling the cabbage leaf around. Do this for the rest of the meat and cabbage leaves.
Bake:
Step 1: Use cooking spray to grease a 9 x 13-inch pan.
Step 2: On the bottom of the prepared pan, pour half of the tomato sauce and add the cabbage rolls seam side down. Pour the rest of the sauce on top.
Step 3: Cover the dish with foil and place inside the preheated oven. bake for about 70 to 90 minutes or until the cabbage is tender and the meat is cooked through.
Step 4: Before serving, sprinkle with the rest of the parsley.
