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stuffed cabbage rolls

Stuffed Cabbage Rolls

Stuffed cabbage rolls with ground beef and rice smothered in tangy-sweet tomato sauce are now one of my favorite meals.
5 from 3 votes
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Course: Main Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Servings: 5

Ingredients

FOR THE SAUCE:

  • 2 tbsp extra virgin olive oil
  • ½ large onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (28oz) can crushed tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 2 tsp dried oregano
  • Kosher salt
  • Freshly ground black pepper

FOR THE CABBAGE ROLLS

  • 15 cabbage leaves
  • 1 lb ground beef
  • ¼ cup uncooked white rice
  • ¼ cup Italian breadcrumbs
  • ½ large onion, chopped
  • 2 tbsp freshly chopped parsley, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • For the sauce: In a large pot, saute onion in olive oil until translucent, about three minutes. Next, add minced garlic, tomato paste, brown sugar, and balsamic vinegar. Cook for about 30 seconds until fragrant.
  • Mix in the crushed tomatoes and oregano, reduce heat to medium-low, and simmer sauce for 20 minutes
  • In a large pot, bring water to a boil and blanch the cabbage for about a minute and remove the leaves when tender and flexible. Drain them.
  • Preheat the oven to 350F. Make the filling: In a medium-sized bowl, mix the ground beef, one cup of sauce, rice, bread crumbs, chopped onion, and parsley. Season with salt and pepper
  • Make the rolls: remove the tough part of the white vein in the middle of the leaves and add ⅓ cup of filling on one end
  • Roll up, tucking in the sides as you roll. Keep your rolls seam side down as you finish rolling all of them
  • Spread one cup of sauce on the bottom of a 9 x 13-inch casserole dish and arrange rolls seam side down on top of the sauce
  • Spoon the rest of the sauce on top of the rolls, cover with aluminum foil and bake for 1 hour and 15 minutes.
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