Description
This classic cabbage rolls recipe features tender cabbage leaves wrapped around a savory mixture of ground beef, rice, and aromatic spices, baked in a flavorful tomato sauce. Perfect as a comforting meal, these rolls are easy to prepare and make an excellent family dinner.
Ingredients
Scale
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 pound ground beef or turkey
- 1 cup cooked rice (or quinoa for a healthier option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika (optional)
- Salt and pepper to taste
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon lemon juice (optional)
For Garnish:
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Blanch the Cabbage: Start by removing the core from the cabbage and blanch the whole head in a large pot of boiling water for about 5-7 minutes until the leaves become pliable. Remove and set aside to cool.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until the onion becomes translucent, approximately 5 minutes.
- Prepare the Filling: In a mixing bowl, combine the ground beef or turkey, cooked rice, sautéed onion and garlic, paprika, salt, and pepper. Mix well until fully combined.
- Separate Cabbage Leaves: Once the cabbage is cool enough to handle, carefully peel off about 12-14 large leaves for rolling.
- Assemble the Rolls: Take one cabbage leaf, place a generous spoonful of the meat mixture on the bottom center of the leaf, tuck in the sides, and roll it up tightly. Repeat for the remaining leaves and filling.
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a baking dish. Place the cabbage rolls seam-side down in the dish.
- Make the Sauce: In a separate bowl, mix the diced tomatoes, remaining tomato sauce, tomato paste, Worcestershire sauce, and lemon juice if using. Pour the sauce evenly over the cabbage rolls, ensuring they are well-coated.
- Bake the Rolls: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 15 minutes to slightly brown the top.
- Serve: Let the cabbage rolls cool for a few minutes before serving. Garnish with fresh parsley or dill if desired.
Notes
- You can substitute ground beef with ground turkey or pork for a different flavor.
- Quinoa can be used instead of rice for a healthier, gluten-free option.
- If you prefer a less tangy sauce, omit the lemon juice.
- Cabbage cores can be tough; make sure to remove them completely before blanching.
- Leftover cabbage rolls keep well refrigerated for up to 3 days and freeze beautifully for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Blanching, Sautéing
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 cabbage rolls
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg
Keywords: cabbage rolls, stuffed cabbage, ground beef recipe, comfort food, baked cabbage, Eastern European dish
