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Donna R. Luis

Classic Homemade Stuffed Cabbage Rolls

Tender cabbage leaves are wrapped around a savory mixture of ground beef, cooked rice, onion, garlic, parsley, and egg. The rolls are nestled in a homemade sweet-and-tangy tomato sauce, covered, and baked until the cabbage is tender and the filling is fully cooked. Finished with fresh parsley, this hearty classic makes a delicious and comforting main dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Tomato Sauce
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 28-ounce can crushed tomatoes, undrained
  • 1 15-ounce can tomato sauce
  • Salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
For the Stuffed Cabbage Rolls
  • 1 pound ground beef preferably 90% lean
  • 1 cup cooked rice
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley leaves divided
  • 1 egg
  • 1 head cabbage
  • Cooking spray

Equipment

  • Large pot for preparing the tomato sauce
  • Large pot for boiling the cabbage
  • Large mixing bowl
  • Cutting board
  • Knife
  • Spoon or spatula
  • 9 x 13-inch baking dish
  • Aluminum foil
  • Measuring cups and measuring spoons

Method
 

  1. Prepare the Tomato Sauce: Melt the butter in a large pot over medium heat.
    Add the finely chopped onion and cook for 4–5 minutes, or until the onion becomes translucent.
  2. Add the Garlic: Stir in the minced garlic and cook for 30 seconds.
  3. Build the Sauce: Add the undrained crushed tomatoes, tomato sauce, salt, and pepper. Stir in the brown sugar and red wine vinegar until combined.
  4. Simmer the Sauce: Bring the sauce to a gentle simmer. Cook for 10–15 minutes, stirring occasionally.
  5. Boil the Cabbage: While the sauce simmers, bring a large pot of water to a boil.
    Carefully immerse the whole cabbage head in the boiling water and cook for 3–5 minutes, or until the leaves become pliable.
  6. Separate the Leaves: Remove the cabbage from the water and carefully peel away 12 large leaves.
  7. Prepare the Filling: In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, salt, pepper, 2 tablespoons of the chopped parsley, and the egg.
    Add 1/2 cup of the prepared tomato sauce and stir until everything is evenly combined.
  8. Trim the Cabbage Leaves: Lay each cabbage leaf flat on a work surface. Using a small knife, cut a V-shaped notch around the thick portion of the cabbage rib to remove it.
  9. Fill the Cabbage Rolls: Shape approximately 1/3 cup of the meat mixture into a log shape and place it in the center of a cabbage leaf.
  10. Roll the Cabbage: Fold and roll the cabbage leaf around the filling to enclose it.
    Repeat with the remaining filling and cabbage leaves.
  11. Preheat the Oven: Preheat the oven to 350°F.
  12. Prepare the Baking Dish: Coat a 9 x 13-inch baking dish with cooking spray.
    Spread half of the tomato sauce evenly across the bottom of the dish.
  13. Arrange the Cabbage Rolls: Place the cabbage rolls seam-side down in the baking dish.
  14. Add the Remaining Sauce: Spoon the remaining tomato sauce over the cabbage rolls.
  15. Bake the Cabbage Rolls: Cover the baking dish with foil and bake for 60–90 minutes, or until the cabbage is tender and the meat is cooked through.
  16. Garnish and Serve: Remove the cabbage rolls from the oven and sprinkle with the remaining 2 tablespoons of chopped fresh parsley. Serve warm.

Notes

  • Use 12 large cabbage leaves for wrapping the filling, as specified in the original recipe.
  • Boiling the cabbage for 3–5 minutes helps soften the leaves so they can be rolled more easily.
  • Remove the thick portion of each cabbage rib with a small V-shaped cut to make the leaves easier to fold around the filling.
  • Reserve the remaining cabbage for another use after removing the 12 large leaves needed for the rolls.
  • Adding 1/2 cup of the prepared tomato sauce directly to the beef and rice mixture helps incorporate the sauce flavor into the filling.
  • Arrange the rolls seam-side down in the baking dish to help them stay closed during baking.
  • Keep the dish covered with foil while baking so the cabbage rolls cook in the tomato sauce.
  • Bake until both the cabbage is tender and the beef filling is cooked through.
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