Description

Cabbage Rolls are a comforting Polish classic made with tender cabbage leaves wrapped around a savory mixture of ground beef, rice, onions, garlic, parsley, and seasonings. Everything is baked slowly in a homemade tomato sauce until the cabbage is tender and the filling is perfectly cooked. It’s a hearty, satisfying family dinner that’s especially delicious on a cold evening.

Ingredients

For the Cabbage Rolls:

1 head cabbage
1 tablespoon oil or butter, for sautéing
1 small onion, diced, about 1 cup
3 cloves garlic, minced
2 pounds ground beef
1 1/2 cups cooked white rice
3 tablespoons fresh parsley, chopped
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper

For the Tomato Sauce:

1 tablespoon oil or butter, for sautéing
1 small onion, diced, about 1 cup
1 can (15 ounces) tomato sauce
1 can (28 ounces) crushed tomatoes
1 tablespoon packed brown sugar
1 tablespoon white vinegar
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Instructions

For the Cabbage:

Preheat the oven to 350°F.
Bring a large pot of water to a boil.
Remove the core from the cabbage and carefully place the cabbage head into the pot.
Reduce the heat, cover the pot, and allow the cabbage to simmer.
As the cabbage cooks, use tongs to gently remove the softened outer leaves one at a time.
Continue simmering and removing leaves until you have enough large leaves for the rolls.
If the leaves have thick veins, carefully shave down the thickest part with a paring knife so they are easier to roll. You can also remove the thick vein completely.
Set the prepared cabbage leaves aside.

For the Filling:

Heat the oil or butter in a medium skillet over medium heat.
Add the diced onion and sauté until translucent.
Add the minced garlic and cook for 1–2 minutes, being careful not to let it burn.
Remove the skillet from the heat.
In a large bowl, combine the raw ground beef, cooked rice, eggs, sautéed onion and garlic, parsley, salt, and black pepper.
Mix gently until all the ingredients are evenly combined.

For the Sauce:

Heat the oil or butter in a medium skillet over medium heat.
Add the diced onion and sauté until translucent.
Stir in the tomato sauce and crushed tomatoes.
Add the brown sugar, white vinegar, salt, and black pepper.
Simmer the sauce for 15–20 minutes, stirring occasionally.

Assemble the Cabbage Rolls:

Spread some of the outer cabbage leaves across the bottom of a large Dutch oven or casserole dish.
Place a portion of the meat and rice filling near the bottom third of each cabbage leaf, close to the thick vein.
Fold the sides of the cabbage leaf inward.
Roll the cabbage around the filling, working from the vein end toward the top, similar to rolling a burrito.
Place each cabbage roll seam-side down in the pot.
Pour a generous amount of tomato sauce over the first layer of rolls.
Continue adding another layer of cabbage rolls and sauce until all the rolls are assembled.
Place any remaining cabbage leaves over the top.
Pour the remaining tomato sauce over everything.
Cover the pot with a lid.
Bake for 1 to 1 1/2 hours, or until the filling is fully cooked and the cabbage is tender.
Remove from the oven and allow the cabbage rolls to rest for 15–20 minutes.
Serve hot with plenty of tomato sauce.

Notes

Serve cabbage rolls hot with extra tomato sauce spooned over the top.
Pair them with mashed potatoes, roasted potatoes, crusty bread, or a simple green salad.
A spoonful of sour cream makes a delicious topping and adds a creamy contrast to the tomato sauce.
Fresh chopped parsley can be sprinkled over the finished rolls for extra freshness.
Cabbage rolls are excellent for meal prep because their flavor often becomes even better after resting overnight.
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual rolls in the microwave until heated through.
For larger portions, place the rolls in a covered baking dish and warm them in a 325°F oven until hot.
Freeze cooked cabbage rolls with some of the tomato sauce in an airtight freezer-safe container for up to 3 months.
Thaw frozen cabbage rolls overnight in the refrigerator before reheating.
You can also freeze assembled but uncooked cabbage rolls. Thaw them completely in the refrigerator before baking.