Here’s a classic, homestyle recipe for Stuffed Cabbage Rolls baked in rich tomato sauce, just like traditional comfort food 🍅🥬
Classic Stuffed Cabbage Rolls (Baked in Tomato Sauce)
🧾 Ingredients
For the Cabbage Rolls
- 1 large green cabbage
- 500 g (1 lb) ground beef (or beef + chicken mix)
- ½ cup uncooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme or parsley
- 2 tbsp fresh parsley (optional)
For the Tomato Sauce
- 2 cups tomato passata or crushed tomatoes
- 2 tbsp tomato paste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp oil or butter
- 1 tsp sugar (balances acidity)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp dried basil or oregano
- ½ cup water or beef broth
👩🍳 Instructions
Step 1: Prepare the Cabbage
- Remove the core from the cabbage.
- Bring a large pot of salted water to a boil.
- Place the cabbage in boiling water and cook for 8–10 minutes, gently peeling off softened leaves.
- Drain and cool. Trim thick veins from each leaf so they roll easily.
Step 2: Make the Filling
- Rinse the rice and parboil for 5 minutes, then drain.
- In a bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, paprika, thyme, and parsley.
- Mix gently until just combined (don’t overmix).
Step 3: Assemble the Rolls
- Place 2–3 tablespoons of filling near the base of a cabbage leaf.
- Fold in the sides and roll tightly.
- Repeat until all filling is used.
Step 4: Prepare the Tomato Sauce
- Heat oil in a saucepan over medium heat.
- Sauté onion until soft, then add garlic.
- Stir in tomato paste and cook for 1 minute.
- Add crushed tomatoes, sugar, salt, pepper, herbs, and water/broth.
- Simmer for 5–7 minutes.
Step 5: Bake the Cabbage Rolls
- Preheat oven to 180°C (350°F).
- Spread a thin layer of sauce in a baking dish.
- Arrange cabbage rolls seam-side down.
- Pour remaining sauce over rolls, covering them well.
- Cover tightly with foil.
- Bake for 1 hour 15 minutes.
- Uncover and bake an additional 15 minutes for a richer sauce.
🍽️ Serving Suggestions
- Serve hot with mashed potatoes, crusty bread, or yogurt/sour cream.
- Tastes even better the next day!
⭐ Tips & Variations
- No rice? Substitute with quinoa or cauliflower rice.
- Extra flavor: Add a splash of lemon juice or vinegar to the sauce.
- Slow cooker option: Cook on LOW for 6–7 hours.
- Freezer-friendly: Freeze uncooked rolls with sauce for up to 3 months.
If you want, I can also share a Polish, Middle Eastern, or low-carb version 😊