Old-Fashioned Stuffed Cabbage Rolls
These classic stuffed cabbage rolls are a comforting, hearty dish that has been a family favorite for generations. With tender cabbage leaves wrapped around a savory beef and rice filling, then simmered in a rich tomato sauce, this recipe delivers authentic home cooking at its finest. Perfect for a weeknight dinner or meal prep, these rolls are sure to satisfy everyone at the table.
Ingredients
- 1 large head of green cabbage
- 1 pound ground beef
- 1/2 cup uncooked rice
- 1 small onion, finely diced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons brown sugar
- 1 tablespoon vinegar
- 1 cup beef broth
Instructions
- Bring a large pot of water to a boil. Core the cabbage and carefully remove leaves, placing them in the boiling water for 2 to 3 minutes until softened. Drain and set aside.
- In a bowl, combine ground beef, rice, diced onion, egg, salt, and pepper. Mix until just combined.
- Place about 2 tablespoons of filling on each cabbage leaf, fold in the sides, and roll tightly.
- Arrange rolls seam-side down in a 9 by 13 inch baking dish.
- In a bowl, whisk together tomato sauce, diced tomatoes, brown sugar, vinegar, and beef broth. Pour over the rolls.
- Cover with foil and bake at 350 degrees Fahrenheit for 45 minutes. Remove foil and bake an additional 15 minutes until the rolls are golden.
- Let rest for 5 minutes before serving.
Practical Tips
- Make these ahead and refrigerate overnight before baking for even better flavor as the filling absorbs the sauce.
- When removing cabbage leaves, work gently to avoid tearing them. If a leaf tears, you can overlap two smaller leaves to create a sturdy wrapper.
- For a lighter version, substitute ground turkey or ground chicken for the beef while keeping all other ingredients the same.
Storage Instructions
Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months before baking. If freezing, wrap the unbaked dish tightly with plastic wrap and foil, then bake from frozen, adding an extra 20 to 30 minutes to the cooking time.
Common Questions
Can I use brown rice instead of white rice? Yes, but brown rice requires longer cooking. Use the same amount and increase the baking time by 15 to 20 minutes to ensure the rice is fully cooked.
What if my cabbage leaves keep tearing? Boil them a bit longer, up to 4 minutes, to make them more pliable. You can also use the smaller inner leaves if the outer ones are too damaged.
Can I make this in a slow cooker? Absolutely. Arrange the rolls in your slow cooker, pour the sauce over them, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.