Old-Fashioned Stuffed Cabbage Rolls
These classic stuffed cabbage rolls are a comforting, hearty dish that brings back memories of home cooking. With tender cabbage leaves wrapped around a savory ground beef and rice filling, smothered in a rich tomato sauce, this recipe serves as a perfect weeknight dinner or special occasion meal. It’s a timeless favorite that never goes out of style.
Ingredients
- 1 medium head of green cabbage
- 1 pound ground beef
- 1/2 cup uncooked white rice
- 1 small onion, finely diced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can tomato sauce, 15 ounces
- 1 can diced tomatoes, 14 ounces
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 2 cups beef broth
- 2 tablespoons butter
Instructions
- Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off whole leaves. Blanch the leaves in boiling water for 2 to 3 minutes until softened, then set aside on paper towels.
- In a bowl, combine ground beef, uncooked rice, diced onion, egg, salt, and pepper. Mix gently until just combined.
- Place about 3 tablespoons of filling on each cabbage leaf near the base. Fold in the sides and roll tightly from bottom to top.
- In a large baking dish or Dutch oven, combine tomato sauce, diced tomatoes, tomato paste, sugar, and beef broth. Stir well.
- Arrange cabbage rolls seam side down in the sauce. Dot with butter.
- Cover and bake at 350 degrees Fahrenheit for 45 to 50 minutes until the rolls are tender and the sauce is simmering.
- Let rest for 5 minutes before serving warm.
Practical Tips
- You can make these rolls ahead and refrigerate overnight before baking, which actually improves the flavor as the filling absorbs the seasonings.
- Use the largest, most pliable cabbage leaves for rolling, and save smaller leaves to line the bottom of your baking dish to prevent sticking.
- If the tomato sauce seems too acidic, add the sugar gradually and taste as you go to achieve the perfect balance.
How to Store
Leftover stuffed cabbage rolls keep well in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months before baking. Simply thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the cooking time if needed.
Common Questions
Can I use brown rice instead of white rice? Yes, but brown rice requires longer cooking time. You may need to increase the baking time to 60 to 65 minutes to ensure the rice is fully cooked.
What if my cabbage leaves tear while blanching? Don’t worry. You can overlap two smaller leaves or patch tears with small pieces. The sauce will hold everything together during baking.
Can I make this in a slow cooker? Absolutely. Assemble the rolls as directed, place them in a slow cooker with the sauce, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.