Description

Indulge in the delightful flavors of homemade comfort food with our recipe for Stuffed Cabbage Rolls. These savory delights are perfect for cozy family dinners or special gatherings. Packed with tender cabbage leaves embracing a tantalizing blend of extra lean ground beef, cooked rice, and aromatic spices, each bite is a symphony of taste. Baked in a luscious tomato sauce, these classic cabbage rolls are bound to become a cherished favorite in your household.

Ingredients

Sauce:

2 tablespoons of olive oil
½ medium onion, finely diced
4 cloves of garlic, minced
28-ounce can of crushed tomatoes (undrained)
15-ounce can of tomato sauce
2 tablespoons of tomato paste
Salt and pepper to taste
¼ cup of brown sugar
1 tablespoon of red wine vinegar
1 tablespoon of Worcestershire sauce
1 teaspoon of dried Italian herbs

Cabbage Rolls:

1 pound of extra lean ground beef
1 cup of cooked rice (white or brown)
1 tablespoon of onion powder
4 cloves of garlic, finely minced
1 teaspoon of salt
½ teaspoon of black pepper
1 tablespoon of Worcestershire sauce
1 teaspoon of paprika
1 teaspoon of dried Italian herbs blend
¼ cup of fresh parsley, chopped
1 egg
1 head of cabbage

Instructions

Prepare the sauce by heating olive oil in a large pot over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for another 30 seconds. Stir in crushed tomatoes, tomato sauce, tomato paste, salt, pepper, brown sugar, red wine vinegar, Worcestershire sauce, and dried Italian herbs. Simmer for 10-15 minutes, adjusting seasoning to taste.
Preheat the oven to 350°F and grease a 9×13 inch baking dish with non-stick spray. Spread half of the tomato sauce on the bottom of the dish and set aside.
To make the cabbage rolls, boil a large pot of water. Blanch the cabbage in boiling water for 4-5 minutes until leaves are pliable. Remove cabbage and peel off 12 large leaves, cutting out the thick rib.
In a mixing bowl, combine ground beef, cooked rice, onion powder, minced garlic, salt, pepper, Worcestershire sauce, paprika, dried Italian herbs, 2 tablespoons of chopped parsley, and egg. Add ½ cup of tomato sauce and mix well.
Place meat mixture onto each cabbage leaf and roll, tucking in the sides, then place seam side down in the baking dish. Repeat with remaining leaves and filling.
Pour the remaining tomato sauce over the cabbage rolls, cover with foil, and bake for 70-90 minutes until cabbage is tender and meat is cooked through.
Garnish with chopped parsley and serve hot alongside mashed potatoes or your preferred side dishes.

Notes

Serving Tips:

Serve the stuffed cabbage rolls hot, straight from the oven, for the best flavor and texture.
Garnish with a sprinkle of fresh parsley just before serving to add a pop of color and freshness.
Pair the cabbage rolls with creamy mashed potatoes, steamed vegetables, or a crisp green salad for a well-rounded meal.
Consider offering condiments such as sour cream or yogurt on the side for dipping or drizzling over the rolls.

Storage Tips:

If you have leftovers, allow the stuffed cabbage rolls to cool completely before storing them.
Place the leftover rolls in an airtight container or wrap them tightly in aluminum foil.
Store the rolls in the refrigerator for up to 3-4 days.
When ready to enjoy again, reheat the cabbage rolls in the oven at 350°F (175°C) until warmed through, or microwave them on a microwave-safe plate for a quick meal.
For longer storage, you can freeze the stuffed cabbage rolls. Wrap each roll individually in plastic wrap and then place them in a freezer-safe container or zip-top bag. They can be frozen for up to 2-3 months.
To thaw and reheat frozen cabbage rolls, let them defrost in the refrigerator overnight, then reheat as instructed above.