Description
Classic stuffed cabbage rolls filled with a savory mixture of ground beef, rice, and fresh parsley, baked in a rich tomato sauce with a balance of sweetness and acidity from brown sugar and red wine vinegar.
Ingredients
Scale
For the tomato sauce:
- 2 tablespoons butter
- 1/2 cup onion finely chopped
- 1 teaspoon garlic minced
- 28 ounce can crushed tomatoes do not drain
- 15 ounce can tomato sauce
- Salt and pepper to taste
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
For the cabbage rolls:
- 1 pound ground beef (90% lean)
- 1 cup cooked rice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley leaves chopped, divided use
- 1 egg
- 1 head cabbage
- Cooking spray
Instructions
- Prepare the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent.
- Add garlic and tomatoes: Stir in the minced garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt, and pepper.
- Season the sauce: Stir in the brown sugar and red wine vinegar, then bring the sauce to a simmer.
- Simmer the sauce: Cook for 15 minutes, stirring occasionally to blend the flavors thoroughly.
- Prepare cabbage leaves: While the sauce is simmering, bring a large pot of water to a boil. Immerse the cabbage head, cooking for 5 minutes or until the leaves are pliable. Peel off 12 large leaves carefully.
- Mix filling: In a bowl, combine ground beef, cooked rice, salt, pepper, 2 tablespoons chopped parsley, egg, and 1/2 cup of the tomato sauce. Mix until well incorporated.
- Trim cabbage ribs: Lay each cabbage leaf flat and cut a V-shaped notch to remove the thick cabbage rib to make rolling easier.
- Form rolls: Shape 1/3 cup of the meat mixture into a log shape and place in the center of each leaf. Roll the leaf tightly around the filling and repeat with remaining ingredients.
- Preheat oven: Set the oven to 350 degrees Fahrenheit to get ready for baking.
- Arrange rolls in dish: Spray a 9″x13″ baking dish with cooking spray. Spread half of the tomato sauce on the bottom. Place cabbage rolls seam-side down in the dish and cover with remaining sauce.
- Bake: Cover the dish with foil and bake for 90 minutes or until the cabbage is tender and the meat is cooked through.
- Garnish and serve: Sprinkle with the remaining 2 tablespoons of parsley before serving to add fresh color and flavor.
Notes
- Use 90% lean ground beef to reduce excess fat while keeping the rolls juicy.
- Cooking the cabbage leaves until pliable prevents tearing when rolling.
- Adding a notch to the cabbage ribs helps the leaves roll easily and evenly.
- Simmering the tomato sauce allows the flavors to develop fully and balance the acidity.
- You can substitute white rice with brown rice for a healthier option, but it may require additional cooking time.
- Leftover cabbage rolls reheat well in the oven covered with foil to maintain moisture.
- For added flavor, consider mixing in some finely chopped onions or garlic into the filling.
- Make sure to cover the baking dish tightly to keep moisture inside and prevent drying out during baking.
