Cabbage rolls are the epitome of comfort food, featuring tender cabbage leaves encasing a flavorful beef and rice filling, all smothered in a rich tomato sauce. This versatile dish is perfect for family dinners, special occasions, or even meal prep, offering a wholesome, hearty meal every time.
Ingredients Overview
Creating the perfect cabbage rolls starts with the right ingredients. For the tomato sauce, crushed tomatoes and tomato sauce form a luscious base, enhanced by the sweetness of brown sugar and the tang of red wine vinegar. Butter adds richness, while sautéed onions and garlic build aromatic depth.
The filling is a harmonious mix of ground beef, cooked rice, and finely chopped onion, seasoned with garlic, salt, and pepper. Fresh parsley adds a bright herbaceous note, while an egg binds the ingredients together for a cohesive texture. The cabbage itself must have flexible, intact leaves, ensuring easy rolling and a seamless final dish.
Step-by-Step Instructions
Preparing the Tomato Sauce
Start by melting butter in a large pot over medium heat. Once it begins to foam, add finely chopped onions and sauté until they become translucent, releasing their natural sweetness. Stir in minced garlic and cook just until fragrant. Incorporate the crushed tomatoes and tomato sauce, then season with salt, pepper, brown sugar, and red wine vinegar. Allow the sauce to simmer gently for 10-15 minutes, stirring occasionally, to meld the flavors and achieve the perfect consistency.
Softening the Cabbage
While the sauce simmers, bring a large pot of water to a rolling boil. Submerge the cabbage head, cooking for 3-5 minutes to soften the leaves. Carefully peel off 12 large, intact leaves, ensuring they remain whole for wrapping.
Mixing the Filling
In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, salt, pepper, and two tablespoons of parsley. Add half a cup of the prepared tomato sauce for added moisture and flavor, then mix until the filling is evenly combined.
Rolling the Cabbage Leaves
Lay a cabbage leaf flat on a clean surface. Using a sharp knife, remove the thick rib at the base by cutting a V-shaped notch. Place about 1/3 cup of the filling in the center of the leaf, shaping it into a log. Fold the sides of the leaf over the filling, then roll tightly from the base to the tip. Repeat this process for all the leaves and filling.
Assembling and Baking
Preheat your oven to 350°F (175°C). Lightly coat a 9″x13″ baking dish with cooking spray. Spread half of the tomato sauce across the bottom of the dish, creating a flavorful base. Arrange the cabbage rolls seam side down in a single layer, then pour the remaining sauce over the top, ensuring the rolls are fully covered. Cover the dish with foil and bake for 60-90 minutes, or until the cabbage is tender and the filling is fully cooked.
Recipe Tips
Choose a cabbage with loose, flexible leaves for easier separation and rolling.
Allow the cabbage rolls to rest for 10 minutes after baking to let the flavors meld.
Adjust the filling’s seasoning with spices like paprika or thyme for a personalized touch.
Ensure the tomato sauce fully covers the rolls to keep them moist during baking.
What to Serve With This Recipe
Pair these hearty cabbage rolls with creamy mashed potatoes or a crusty loaf of bread to soak up the savory sauce. For a balanced meal, serve alongside a crisp green salad or roasted vegetables. For added richness, offer a dollop of sour cream or Greek yogurt on the side.
Frequently Asked Questions
Can I use other meats or a combination of meats for the filling?
Yes, ground turkey, chicken, or pork are great substitutes or additions.
How do I store leftover cabbage rolls, and what’s the best way to reheat them?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave with a splash of sauce to keep them moist.
Can I prepare these rolls in advance and freeze them for later use?
Absolutely! Assemble the rolls and freeze them before baking. When ready to serve, thaw overnight and bake as directed.
What are some substitutes for cabbage if I want a similar dish without cabbage leaves?
Try using collard greens, Swiss chard, or even grape leaves for a different take on this classic recipe.
Variations and Additions
For a twist, swap the ground beef for turkey, chicken, or pork, or use a combination. Add grated carrots or zucchini to the filling for extra moisture and a nutritional boost. Substitute rice with quinoa or bulgur for a unique texture and flavor profile.
Cabbage rolls with beef are a timeless, satisfying dish that’s as comforting as it is versatile. Their rich flavors and hearty composition make them a favorite for any table. Experiment with flavors, pairings, and serving styles to create a meal that suits your taste and brings warmth to your dining experience.
Ingredients
For the Tomato Sauce:
28-ounce can crushed tomatoes (undrained)
15-ounce can tomato sauce
2 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons brown sugar
1 tablespoon red wine vinegar
Salt and pepper to taste
For the Cabbage Rolls:
1 pound ground beef (90% lean)
1 cup cooked rice
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1/4 cup fresh parsley leaves, chopped (divided use)
1 head cabbage
Cooking spray
Instructions
For the Tomato Sauce:
In a large pot set over medium heat, melt the butter until foamy. Add the finely chopped onion and sauté for 4-5 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the crushed tomatoes and tomato sauce, stirring to combine. Season the mixture with salt and pepper, then mix in the brown sugar and red wine vinegar. Allow the sauce to come to a gentle simmer, cooking for 10-15 minutes while stirring occasionally.
For the Cabbage Rolls:
While the sauce simmers, prepare the cabbage leaves. Bring a large pot of water to a boil. Submerge the entire cabbage head into the boiling water and cook for 3-5 minutes, or until the leaves are pliable. Carefully remove the cabbage and peel away 12 large, intact leaves.
In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, salt, pepper, 2 tablespoons of parsley, and the egg. Add 1/2 cup of the prepared tomato sauce to the mixture and stir until well incorporated.
Lay each cabbage leaf flat on a work surface. Use a sharp knife to cut a V-shaped notch, removing the thick portion of the rib to make rolling easier. Shape about 1/3 cup of the meat mixture into a log, placing it at the center of the leaf. Roll the cabbage leaf tightly around the meat, tucking in the sides as you go. Repeat this process with the remaining cabbage leaves and filling.
Preheat your oven to 350°F (175°C). Grease a 9″x13″ baking dish with cooking spray. Spread half of the tomato sauce evenly across the bottom of the dish. Arrange the cabbage rolls, seam side down, over the sauce. Pour the remaining tomato sauce over the top, ensuring the rolls are well covered.
Cover the dish with aluminum foil and bake for 60-90 minutes, or until the cabbage is tender and the meat filling is thoroughly cooked.
Remove the dish from the oven, sprinkle the rolls with the remaining parsley, and serve warm.
Cabbage Rolls with Beef Recipe
Ingredients
For the Tomato Sauce:
- 28- ounce can crushed tomatoes undrained
- 15- ounce can tomato sauce
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
For the Cabbage Rolls:
- 1 pound ground beef 90% lean
- 1 cup cooked rice
- 1/2 cup finely chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg
- 1/4 cup fresh parsley leaves chopped (divided use)
- 1 head cabbage
- Cooking spray
Instructions
For the Tomato Sauce:
- In a large pot set over medium heat, melt the butter until foamy. Add the finely chopped onion and sauté for 4-5 minutes, or until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the crushed tomatoes and tomato sauce, stirring to combine. Season the mixture with salt and pepper, then mix in the brown sugar and red wine vinegar. Allow the sauce to come to a gentle simmer, cooking for 10-15 minutes while stirring occasionally.
For the Cabbage Rolls:
- While the sauce simmers, prepare the cabbage leaves. Bring a large pot of water to a boil. Submerge the entire cabbage head into the boiling water and cook for 3-5 minutes, or until the leaves are pliable. Carefully remove the cabbage and peel away 12 large, intact leaves.
- In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, salt, pepper, 2 tablespoons of parsley, and the egg. Add 1/2 cup of the prepared tomato sauce to the mixture and stir until well incorporated.
- Lay each cabbage leaf flat on a work surface. Use a sharp knife to cut a V-shaped notch, removing the thick portion of the rib to make rolling easier. Shape about 1/3 cup of the meat mixture into a log, placing it at the center of the leaf. Roll the cabbage leaf tightly around the meat, tucking in the sides as you go. Repeat this process with the remaining cabbage leaves and filling.
- Preheat your oven to 350°F (175°C). Grease a 9″x13″ baking dish with cooking spray. Spread half of the tomato sauce evenly across the bottom of the dish. Arrange the cabbage rolls, seam side down, over the sauce. Pour the remaining tomato sauce over the top, ensuring the rolls are well covered.
- Cover the dish with aluminum foil and bake for 60-90 minutes, or until the cabbage is tender and the meat filling is thoroughly cooked.
- Remove the dish from the oven, sprinkle the rolls with the remaining parsley, and serve warm.
