Stuffed cabbage rolls are a comforting, savory dish filled with seasoned ground beef and rice, all wrapped in tender cabbage leaves and baked in a rich tomato sauce. This dish is perfect for family dinners, offering a delicious blend of flavors and textures. The homemade tomato sauce adds sweetness and tang, complementing the savory beef filling perfectly.
Ingredients:
For the Sauce:
- 2 tbsp extra virgin olive oil
- ½ large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 2 tsp dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Cabbage Rolls:
- 15 cabbage leaves
- 1 lb ground beef
- ¼ cup uncooked white rice
- ¼ cup Italian breadcrumbs
- ½ large onion, chopped
- 2 tbsp freshly chopped parsley, plus more for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions:
1. Make the Sauce:
- Heat 2 tbsp of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
- Stir in the minced garlic, tomato paste, brown sugar, and balsamic vinegar. Cook for about 30 seconds until fragrant and the tomato paste darkens slightly.
- Add the crushed tomatoes and oregano, then season with salt and pepper to taste. Reduce heat to medium-low and let the sauce simmer for about 20 minutes, stirring occasionally.
2. Prepare the Cabbage:
- In a large pot of boiling water, blanch the cabbage leaves for about 1 minute, or until they are tender and flexible. Remove the leaves and set them aside to cool.
- Tip: Blanching the cabbage helps soften the leaves, making them easier to roll without tearing.
3. Preheat Oven:
- Preheat your oven to 350°F (175°C).
4. Make the Filling:
- In a medium-sized bowl, mix together the ground beef, uncooked rice, Italian breadcrumbs, chopped onion, and fresh parsley. Add 1 cup of the prepared tomato sauce to the mixture.
- Season the filling generously with salt and pepper.
5. Assemble the Rolls:
- Lay each cabbage leaf flat and cut out the thick, tough part of the white vein in the center. Place about ⅓ cup of the filling at the base of each leaf.
- Roll up the cabbage tightly, tucking in the sides as you go, to form neat rolls. Place the rolls seam-side down to prevent them from unrolling.
6. Bake the Cabbage Rolls:
- Spread 1 cup of the tomato sauce on the bottom of a 9×13-inch casserole dish. Arrange the cabbage rolls seam-side down on top of the sauce.
- Spoon the remaining sauce over the rolls, ensuring they are well-covered.
- Cover the dish with aluminum foil and bake for 1 hour and 15 minutes, or until the rolls are fully cooked through and the flavors have melded.
7. Serve:
- Garnish with additional fresh parsley and serve the cabbage rolls warm.
Description and Tips:
These Stuffed Cabbage Rolls are a hearty and flavorful dish, perfect for cozy family dinners. The tender cabbage leaves encase a filling of seasoned beef and rice, while the homemade tomato sauce brings a balance of sweetness, acidity, and richness. The dish is baked until the cabbage is tender and the filling is fully cooked, making each bite melt-in-your-mouth delicious.
Tips:
- Blanching the cabbage is essential for softening the leaves and making them pliable for rolling. If the leaves tear, simply overlap them a bit when rolling.
- Customize the filling: For extra flavor, you can add other seasonings such as smoked paprika or substitute ground turkey or pork for the beef.
- Sauce consistency: If you prefer a thicker sauce, let it simmer a little longer to reduce before pouring it over the rolls.
- Leftovers: These rolls reheat beautifully, making them an excellent make-ahead meal. You can also freeze them before baking and thaw them when ready to cook.
Serve these delicious cabbage rolls with a side of mashed potatoes or a fresh green salad for a complete meal!
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