Classic stuffed cabbage rolls made with seasoned ground beef and rice, enveloped in tender cabbage leaves and slowly cooked in a rich tomato sauce. Perfect for a comforting and hearty meal.
Stuffed cabbage rolls have roots in Eastern European cuisine, popularized in regions such as Poland and Ukraine, where they are cherished as a comfort food.
1 large head cabbage
1 lb ground beef
1 cup cooked white rice
1 onion, finely chopped
1 egg
1 tsp salt
1/2 tsp black pepper
1 clove garlic, minced
1 can (15 oz) tomato sauce
1 can (15 oz) crushed tomatoes
1 tbsp Worcestershire sauce
2 tbsp brown sugar
1/2 cup water
1 tsp lemon juice
1. Preheat oven to 350°F (175°C).
2. Bring a large pot of water to boil. Carefully peel off cabbage leaves and blanch them for 2-3 minutes until pliable. Drain and cool.
3. In a bowl, mix ground beef, cooked rice, chopped onion, egg, salt, pepper, and minced garlic.
4. Place 2-3 tablespoons of meat mixture onto each cabbage leaf and roll it up, tucking in the sides to secure.
5. In a separate bowl, combine tomato sauce, crushed tomatoes, Worcestershire sauce, brown sugar, water, and lemon juice.
6. Spread a layer of sauce on the bottom of a baking dish. Place cabbage rolls seam side down. Pour remaining sauce over rolls.
7. Cover with foil and bake for 1.5 hours or until cabbage is tender and rolls are cooked through.
8. Remove foil during last 15 minutes to thicken sauce.
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days.
Reheat cabbage rolls in a preheated oven at 350°F for 20-25 minutes, or until warmed through.
Share
