Description
Tender cabbage leaves stuffed with a savory mixture of ground beef, rice, and aromatic seasonings, baked in a balanced tomato sauce for a comforting and hearty meal. This make-ahead friendly recipe offers juicy, flavorful cabbage rolls perfect for family dinners.
Ingredients
Scale
Cabbage and Filling
- 1 large green cabbage (about 3 pounds)
- 1 pound ground beef (85 percent lean)
- 1 cup cooked long grain white rice, cooled
- 1 small yellow onion, finely diced
- 2 teaspoons minced garlic
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Tomato Sauce
- 1 can tomato sauce (15 ounces)
- 1 can condensed tomato soup (10.5 ounces)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 cup water
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly oil a 9 by 13 inch baking dish to prevent sticking and ease cleanup.
- Soften Cabbage Leaves: Bring a large pot of water to a gentle boil. Carefully lower in the whole cabbage and simmer for 8 to 10 minutes until the outer leaves become flexible enough to handle without tearing. Drain and cool slightly to make removal easier.
- Remove and Trim Leaves: Gently peel off 12 large cabbage leaves. Trim the thick center rib from each leaf carefully so that each leaf can lie flat and wrap easily around the filling.
- Make Filling: In a mixing bowl, combine ground beef, cooked and cooled rice, finely diced onion, minced garlic, egg, kosher salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Prepare Sauce: In a separate bowl, mix together the tomato sauce, condensed tomato soup, paprika, dried oregano, and water until well combined.
- Assemble Rolls: Spread 1 cup of the tomato sauce mixture evenly over the bottom of the prepared baking dish. Place about half a cup of the beef filling near the base of each cabbage leaf, fold the sides inwards, and roll the leaf tightly around the filling. Arrange each roll seam side down in the baking dish.
- Bake Covered: Pour the remaining tomato sauce evenly over the arranged cabbage rolls. Cover the dish tightly with foil to retain moisture and bake in the preheated oven for 70 minutes, or until the cabbage leaves are tender and the meat reaches a safe internal temperature of 160°F (71°C).
- Finalize Baking: Remove the foil and continue baking the rolls uncovered for an additional 10 minutes. This step helps thicken the sauce slightly, enhancing the overall flavor and texture before serving.
Notes
- Be sure to trim the thick ribs on cabbage leaves carefully to avoid tearing but still maintain structure for wrapping.
- Using ground beef that is about 85% lean provides a good balance of flavor and moisture.
- Check the internal temperature of the beef filling to ensure food safety; it should reach 160°F.
- This recipe is make-ahead friendly; prepared rolls can be made in advance and baked just before serving.
- If cabbage leaves are too tough, blanch longer but avoid overcooking to prevent leaves from falling apart.
