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Stuffed Cabbage Rolls

Stuffed Cabbage Rolls are hearty and tasty, filled with rice, ground meat, and cooked in a delicious tomato-based sauce!

Course Main Course
Cuisine American
Keyword Stuffed Cabbage Rolls
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 cabbage rolls
Calories 212 kcal
Author Catalina Castravet

Ingredients

Tomato Sauce:

  • 2 tablespoons olive oil
  • 1/2 onion diced
  • 4 cloves garlic minced
  • 28 ounce can crushed tomatoes do not drain
  • 15 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs

Cabbage Rolls:

  • 1 pound ground beef leaner is better
  • 1 cup cooked rice white or brown
  • 1 tablespoon onion powder
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian herbs
  • 1/4 cup fresh parsley chopped
  • 1 egg
  • 1 head cabbage

Instructions

Tomato Sauce:

  1. Place a large pot over medium heat and add olive oil, once the oil is hot, add the onion and cook for 2-3 minutes or until translucent.
  2. Add the garlic and cook for 30 seconds.
  3. Add the crushed tomatoes, tomato sauce, tomato paste, Italian herbs, salt and pepper, brown sugar, Worcestershire and red wine vinegar. Stir and bring to a simmer.
  4. Cook for 10-15 minutes, stirring from time to time.

Cabbage Rolls:

  1. In the meantime, bring a large pot of water to a boil.
  2. Preheat oven to 350 degrees F.
  3. Immerse the cabbage head in the boiling water and cook for 4-5 minutes or until the leaves are pliable.
  4. Remove from water and peel 12 large leaves.
  5. In a large bowl, mix until combined ground beef, rice, onion powder, garlic, salt, pepper, Worcestershire sauce, paprika, Italian herbs, 2 tablespoons of fresh parsley and the egg.
  6. Add 1/2 cup of the prepared tomato sauce to the bowl and stir to combine.
  7. Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib.
  8. Take 1/3 of a cup of the meat mixture and shape it into a log, place it in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves.

Bake:

  1. Coat a 9x13 inches pan with cooking spray. Pour half of the tomato sauce on the bottom and arrange the cabbage rolls seam side down, in the baking dish. Top with the remaining sauce.
  2. Cover with foil.
  3. Bake for 70-90 minutes or until cabbage is tender and the meat is cooked through.
  4. Sprinkle with the remaining parsley and serve.

Recipe Video

Nutrition Facts
Stuffed Cabbage Rolls
Amount Per Serving
Calories 212 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 562mg24%
Potassium 624mg18%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 10g11%
Protein 10g20%
Vitamin A 618IU12%
Vitamin C 39mg47%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.