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Traditional Stuffed Cabbage Rolls Recipe

Traditional Stuffed Cabbage Rolls Recipe
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5.2 from 15 reviews

Traditional Stuffed Cabbage Rolls feature tender cabbage leaves filled with a savory mixture of ground beef, rice, and aromatic spices, baked to perfection in a rich tomato sauce. This classic comfort food recipe is perfect for family dinners and brings a delicious homemade touch to your table.

Ingredients

Scale

Cabbage and Filling

  • 1 large head of green cabbage
  • 1 pound 85/15 ground beef
  • 1 cup cooked white rice
  • ½ cup finely diced yellow onion
  • 1 garlic clove (minced)
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons finely chopped fresh parsley (plus more for serving)
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne pepper (optional)

Tomato Sauce

  • 2 tablespoons olive oil
  • 1 cup finely diced yellow onion
  • 2 garlic cloves (minced)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat oven: Preheat the oven to 350°F. Spray a large 9×13 inch baking dish with non-stick cooking spray to prevent sticking during baking.
  2. Prepare cabbage leaves: Bring a large pot of water to a boil. Trim about 1 inch from the bottom of the cabbage head. Submerge the entire head into boiling water for 4-5 minutes until leaves are pliable and peel easily. Drain on a dish towel then carefully peel off 12 leaves without tearing.
  3. Make tomato sauce: Heat olive oil in a large skillet over medium heat. Cook 1 cup diced onion for 2-3 minutes until softened. Add 2 minced garlic cloves and cook another minute. Stir in tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper. Bring to a boil then reduce heat and simmer uncovered for 10-15 minutes.
  4. Prepare meat mixture: In a large bowl, combine ground beef, cooked rice, ½ cup finely diced onion, minced garlic, egg, salt, pepper, parsley, paprika, and cayenne pepper if using. Use a potato masher or fork to thoroughly mix and mash ingredients until well combined.
  5. Assemble cabbage rolls: Lay one cabbage leaf on a cutting board. Cut a V-shaped notch in the thick rib at the base of the leaf to remove 1-2 inches of tough stem. Spoon 3-4 tablespoons of meat filling onto the leaf. Fold one side of the leaf over the filling, then the other side, and roll from the base up tightly to enclose the filling. Repeat with remaining leaves and filling.
  6. Bake: Spread a layer of tomato sauce on the bottom of the prepared baking dish. Arrange cabbage rolls seam side down in two rows of six. Cover with aluminum foil and bake in the preheated oven for 60-75 minutes, or until internal temperature reaches 165°F. Let rest 5-10 minutes before serving. Garnish with additional fresh parsley if desired.

Notes

  • Use 85/15 ground beef for a good balance of flavor and fat content.
  • Removing the tough rib from cabbage leaves improves roll pliability and texture.
  • Cook rice ahead to ensure proper texture inside the filling.
  • Adjust seasoning in sauce and filling according to taste preferences.
  • The optional cayenne pepper adds a subtle heat but can be omitted for milder flavor.
  • Ensure the internal temperature of the rolls reaches 165°F for safe consumption.
  • Leftover rolls can be stored covered in the refrigerator for up to 3 days.
  • Reheat gently in the oven or microwave before serving.

Nutrition

Keywords: stuffed cabbage rolls, cabbage recipe, ground beef rolls, baked cabbage, traditional Eastern European dish, comfort food, cabbage and beef recipe

Find it online: https://cheframiflavor.com/traditional-stuffed-cabbage-rolls-recipe/