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Platter of freshly made stuffed cabbage rolls

Stuffed Cabbage Rolls

These classic stuffed cabbage rolls are filled with a savory mixture of ground meat, rice, and seasonings, then simmered in a rich tomato sauce.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 rolls
Course: Breakfast
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cabbage Rolls
  • 1 head large cabbage
  • 1 lb ground beef
  • 0.5 cup uncooked rice
  • 1 medium onion
  • 1 egg
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Sauce
  • 28 oz can crushed tomatoes
  • 0.5 cup water
  • 2 tbsp brown sugar
  • 1 tbsp lemon juice

Equipment

  • Large pot
  • Large bowl
  • Baking dish or Dutch oven

Method
 

Preparation
  1. Carefully remove the core from the cabbage and boil the whole head in a large pot for about 10-15 minutes, or until the leaves are pliable enough to peel off. Gently separate the leaves and trim the thick veins from each leaf.
  2. In a large bowl, combine the ground beef, uncooked rice, chopped onion, egg, garlic powder, salt, and pepper. Mix until well combined.
Assembly and Cooking
  1. Place a spoonful of the meat mixture onto each cabbage leaf, then fold in the sides and roll up tightly. Arrange the rolls in a large baking dish or Dutch oven.
  2. In a separate bowl, whisk together the crushed tomatoes, water, brown sugar, and lemon juice to create the sauce. Pour the sauce evenly over the cabbage rolls.
  3. Cover the dish and bake at 350°F (175°C) for 1 hour and 30 minutes, or until the cabbage is tender and the filling is cooked through. Serve hot.

Notes

For a richer flavor, you can add a strip of bacon to the bottom of the baking dish before adding the cabbage rolls. Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.