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5 from 1 vote

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are a classic dish flavored with tangy tomato sauce. This is the best recipe for simple, hearty comfort food!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Stuffed Cabbage Rolls
Servings: 4
Author: Jen CIncyshopper

Ingredients

  • 1 head Cabbage

Sauce:

  • 2 tbsp Butter
  • 1/2 cup Onion chopped
  • 1 tsp Minced Garlic
  • 15 oz Crushed Tomatoes
  • 8 oz Tomato Sauce
  • 10.75 Condensed Tomato Soup
  • 1/4 tsp Crushed Red Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Sugar
  • 1 tbsp Red Wine Vinegar

Rolls:

  • 1 lb Ground Beef
  • 1 cup cooked Rice
  • 1/2 cup Onion chopped
  • 1 tsp minced Garlic
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 cup Parsley chopped divided
  • 1 Egg

Instructions

  • Bring a large pot of water to a boil.
  • Immerse the cabbage head in the boiling water.
  • Cook for several minutes until cabbage leaves are soft.
  • Peel 12 large leaves off the cabbage head.
  • Use a paring knife or scissors remove the hard thick part of the leaf.
  • In a large pan, melt 2 tablespoons of butter over medium heat.
  • Add 1/2 cup of onion and until translucent them add the minced garlic.
  • Add the crushed tomatoes, tomato sauce, tomato soup, crushed red pepper, salt and pepper to the pot.
  • Add the sugar and red wine vinegar.
  • Bring to a simmer and cook for 5 minutes.
  • Turn off heat.
  • Preheat the oven to 350.
  • Grease a 9x13" baking dish.
  • Spread about 1/4 cup of our prepared sauce on the bottom of the dish. Set aside.
  • In a large bowl, combine ground beef, cooled rice, onion, garlic, salt, pepper, egg, and 2 tablespoons of chopped parsley.
  • Add in 1/4 cup of our cooled prepared sauce.
  • Stir until combined.
  • Scoop up about 1/3 of a cup of the meat mixture and form into a 3 inch long roll and put in the center of each cabbage leaf.
  • Fold the sides inward and roll the cabbage leaf around the meat.
  • Place the cabbage rolls, seam side down, in the prepared dish.
  • Top with remainder of the sauce.
  • Cover with foil and bake for 90 minutes until cabbage is tender and meat is cooked.
  • Remove foil and sprinkle with remaining parsley.

Notes

Feel free to use 50/50 ground beef and ground pork mixture or all pork.

Nutrition

Calories: 546kcal | Carbohydrates: 44g | Protein: 28g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 136mg | Sodium: 1509mg | Potassium: 1337mg | Fiber: 10g | Sugar: 19g | Vitamin A: 1298IU | Vitamin C: 106mg | Calcium: 189mg | Iron: 6mg