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Classic & Easy Stuffed Cabbage Rolls with Savory Tomato Sauce

Four plump Stuffed Cabbage Rolls simmered in a rich, bright red tomato sauce, served on a white plate.
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Make traditional stuffed cabbage rolls using this straightforward recipe. We combine ground meat and rice in tender cabbage leaves, then simmer them in a rich tomato sauce for a comforting, hearty dinner.

Ingredients

Scale
  • 1 medium head of green cabbage
  • 1 pound ground beef and pork mixture (or ground turkey for a lighter option)
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup water or beef broth
  • 1 tablespoon brown sugar (optional, for balance)
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage head. Place the whole head in boiling water for 5 to 10 minutes until the outer leaves are pliable. Remove the head and let it cool slightly. Gently peel off 12 to 14 large outer leaves, trimming any thick central ribs so the leaves roll easily.
  2. Make the filling: In a large bowl, combine the ground meat, cooked rice, chopped onion, salt, pepper, breadcrumbs, and beaten egg. Mix gently with your hands until just combined; do not overmix.
  3. Roll the cabbage: Place about 1/4 cup of the meat mixture near the base of each cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly toward the tip, creating a neat package.
  4. Prepare the sauce: In a large, oven-safe skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion (if you have extra) and cook until soft, about 3 minutes. Stir in the crushed tomatoes, tomato sauce, water or broth, brown sugar, and Worcestershire sauce. Bring the sauce to a simmer.
  5. Assemble and cook: Carefully arrange the stuffed cabbage rolls seam-side down in a single layer over the simmering sauce in the skillet. If necessary, use a second layer or transfer to a baking dish. Pour any remaining sauce over the rolls.
  6. Bake: Cover the skillet or dish tightly with a lid or foil. Bake in a preheated oven at 350 degrees F for 1 hour and 30 minutes, or until the meat is fully cooked and the cabbage is very tender. Alternatively, you can simmer them gently on the stovetop for 1 hour and 30 minutes.
  7. Rest and serve: Let the cabbage rolls rest for 10 minutes before serving hot with plenty of the tomato sauce.

Notes

  • You can prepare these cabbage rolls ahead of time. Assemble them completely, cover, and refrigerate for up to 2 days before baking.
  • These rolls freeze well. Place cooled, cooked rolls in an airtight container with sauce and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop or in the oven.
  • For a Polish style (GoÅ‚Ä…bki), use a slightly tangier sauce made with sauerkraut juice mixed into the tomato base.

Nutrition

Find it online: https://cookingbyjade.com/stuffed-cabbage-rolls-recipe-easy-classic/