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Classic Stuffed Cabbage Rolls

Two tender stuffed cabbage rolls topped with a rich tomato sauce, served on a plate.
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A comforting, old-school dinner that freezes well, perfect for feeding a crowd with a flavorful tomato sauce.

Ingredients

Scale
  • 1 large head green cabbage
  • 1.5 lbs ground beef (80/20)
  • 1 cup cooked white rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/4 cup brown sugar
  • 2 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt (for sauce)
  • 1/4 teaspoon black pepper (for sauce)

Instructions

  1. Prepare the cabbage: Remove the core and carefully cut out the center ribs from the cabbage leaves. Place the whole head in a large pot of boiling salted water for 5-10 minutes, or until the leaves are pliable. Remove from water and let cool. Carefully peel off the leaves. If leaves tear, you can use them in the sauce or for an unstuffed cabbage roll casserole.
  2. Make the filling: In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Do not overmix.
  3. Stuff the rolls: Place about 1/3 cup of the meat mixture onto the stem end of each cabbage leaf. Fold the sides of the leaf inward, then roll up tightly from the stem end to enclose the filling.
  4. Prepare the sauce: In a large pot or Dutch oven, combine crushed tomatoes, tomato sauce, brown sugar, white vinegar, Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
  5. Arrange the rolls: Place the stuffed cabbage rolls seam-side down in the pot with the sauce. Add any torn cabbage leaves on top if desired.
  6. Cook the rolls: Bring the sauce to a simmer over medium heat. Reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through. Stir occasionally to prevent sticking.
  7. Serve: Serve hot, spooning extra sauce over the rolls.

Notes

  • For easier leaf preparation, you can freeze the whole cabbage head, then thaw it. The leaves will separate more easily.
  • If you prefer a sweet and sour sauce, adjust the brown sugar and vinegar to your taste.
  • These cabbage rolls freeze well. Let them cool completely, then store in airtight containers in the freezer for up to 3 months. Reheat gently on the stovetop or in the oven.
  • Consider this a great option for meal planning and family freezer meals.

Nutrition

Find it online: https://blissbatter.com/stuffed-cabbage-rolls-grandmas-recipe/