Stuffed Cabbage Rolls Recipe: Classic Ground Meat And Rich Sauce

Tender cabbage leaves wrapped around a seasoned beef filling and braised in a bright tomato sauce make for the ultimate comfort meal.

This dish takes a bit of assembly, but the depth of flavor is well worth the effort.

Ingredients

• Cabbage: 1 large green cabbage

• Meat Filling:

  • 1 lb ground beef (80/20 works best)

  • 1/2 lb ground pork (optional, or replace with more beef)

  • 3/4 cup par-cooked white rice (cooked about 5 minutes, drained)

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 large egg

  • 1 tsp sweet paprika

  • 1 tsp salt

  • 1/2 tsp freshly cracked black pepper

  • 2 tbsp fresh flat-leaf parsley, finely chopped

• Rich Tomato Sauce:

  • 1 can (28 oz) crushed tomatoes or marinara

  • 1 tbsp tomato paste

  • 1 cup low-sodium beef broth

  • 1 tbsp brown sugar

  • 1 tbsp apple cider vinegar

  • Salt and black pepper to taste

Preparation

1. Prep the cabbage: Bring a large pot of salted water to a boil. Core the cabbage with a paring knife. Submerge the head in the boiling water for 3 to 4 minutes until outer leaves loosen. Peel them off using tongs as they soften, then set aside on a baking sheet to cool. Shave down the thick center vein of each leaf so it rolls easily.

2. Mix the filling: In a large mixing bowl, combine the ground beef, ground pork, par-cooked rice, minced onion, garlic, egg, paprika, chopped parsley, salt, and pepper. Gently mix with clean hands until just combined—do not overwork the meat.

3. Stir the sauce: Whisk together the crushed tomatoes, tomato paste, beef broth, brown sugar, and apple cider vinegar in a medium bowl until smooth.

4. Roll and assemble: Spread a thin layer of the tomato sauce across the bottom of a 9x13-inch baking dish. Lay a cabbage leaf flat, place about 1/4 cup of meat filling near the stem end, fold the sides inward, and roll tightly toward the leaf edge. Place each roll seam-side down in the dish, packing them snugly in a single layer.

5. Bake: Pour the remaining sauce evenly over the rolls. Cover the baking dish tightly with aluminum foil and bake at 350°F (175°C) for 75 to 90 minutes, until the cabbage is tender and the meat is cooked through.

Rest the rolls for 10 minutes before serving, then top with extra sauce and a sprinkle of chopped parsley.