Stuffed Cabbage Rolls with Tomato Sauce
Love cabbage rolls? Looking for a new recipe to try? Well, look no further! This Stuffed Cabbage Rolls Recipe is perfect for a winter meal.
It’s hearty and filling, yet still healthy and delicious. So you’ll be able to whip it up in no time. Give it a try today!
If there’s one thing that I could eat every day for the rest of my life, it would be stuffed cabbage rolls. I love them! They are so delicious and comforting.
Plus, they’re pretty easy to make, which is a bonus. If you’ve never had stuffed cabbage rolls before, you definitely need to try this recipe. You won’t regret it!
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Why do I love Stuffed Cabbage Rolls?
Well, for one, they’re incredibly delicious. I mean, how can you go wrong with tender cabbage leaves stuffed with a flavorful mixture of beef and rice? It’s the perfect winter comfort food.
Plus, they’re pretty easy to make. You don’t need any special skills or equipment. Just a little time and patience, and you’ll have a piping hot batch of stuffed cabbage rolls that are sure to please everyone at the table. So what are you waiting for? Give this recipe a try today! I guarantee you’ll love it!
What are cabbage rolls?
Cabbage rolls are a traditional Polish dish made with ground meat (beef or sausage) and rice wrapped in cabbage leaves. They are soaked in a tomato-based sauce too.
Ingredients:
Sauce:
- Fire-roasted diced tomatoes undrained
- Olive oil
- Tomato sauce
- Onion
- Brown sugar
- Minced garlic
- Red wine vinegar
- Red pepper flakes
- Salt and pepper to taste
Cabbage Rolls:
- Cabbage
- Cumin
- Ground beef
- Italian seasoning
- Cooked white rice
- Chopped fresh parsley
- Onion chopped
- Eggs
- Salt and pepper to taste
How to make Stuffed Cabbage Rolls with Tomato Sauce:
Step 1. Heat 2 tbsp of olive oil in a saucepan over medium heat.
Step 2. Stir in ½ cup of onion, and saute until tender.
Step 3. Mix in the minced garlic, and saute for another 30 seconds.
Step 4. Stir in the remaining sauce ingredients, and bring to a light boil.
Step 5. Cover, reduce heat to medium-low, and simmer for 15 minutes.
Step 6. Bring a pot ¾ of the way full of water to a boil.
Step 7. Add the cabbage head to the boiling water, and cook for about 8 minutes, until the leaves are softened a bit.
Step 8. Heat the oven to 350 degrees.
Step 9. Remove the cabbage and run it under cold water.
Step 10. Pull off 12 of the large outside leaves.
Step 11. Cut the hard rib area off of each cabbage leaf.
Step 12. In a bowl, stir together the ground beef, eggs, cumin, Italian seasoning, white rice, ½ cup onion, parsley, and salt and pepper to taste.
Mix well.
Step 13. Form the meat mixture into 12 evenly sized balls, and place each one into the center of a cabbage leaf.
Step 14. Roll the cabbage leaves around the filling to form a wrapped burrito shape.
Step 15. Layer ½ the sauce into a 9×13 baking dish.
Then layer the cabbage rolls on top.
Step 16. Pour the remaining sauce over the rolls.
Bake for 90 minutes, or until the cabbage is tender and the rolls are cooked through.
Stuffed Cabbage Rolls with Tomato Sauce
Ingredients
Sauce:
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28 oz. Fire roasted diced tomatoes , 1 can of 28oz, undrained
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2 Tbsp. Olive oil
-
15 oz. Can Tomato sauce
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½ C. Onion , chopped
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2 Tbsp. Brown sugar
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1 tsp. Minced garlic
-
1 Tbsp. Red wine vinegar
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1 tsp. Red pepper flakes
-
Salt and pepper to taste
Cabbage Rolls:
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1 Head of cabbage, Large
-
1 tsp. Cumin
-
2 lbs. Ground beef
-
1 tsp. Italian seasoning
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1 ½ C. Cooked white rice
-
¼ C. Parsley, Chopped, fresh
-
½ C. Onion , chopped
-
2 Eggs, Large
-
Salt and pepper to taste
Instructions
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Heat 2 tbsp of olive oil in a saucepan over medium heat.
-
Stir in ½ cup of onion, and saute until tender.
-
Mix in the minced garlic, and saute for another 30 seconds.
-
Stir in the remaining sauce ingredients, and bring to a light boil.
-
Cover, reduce heat to medium-low, and simmer for 15 minutes.
-
Bring a pot ¾ of the way full of water to a boil.
-
Add the cabbage head to the boiling water, and cook for about 8 minutes, until the leaves are softened a bit.
-
Heat the oven to 350 degrees.
-
Remove the cabbage and run it under cold water.
-
Pull off 12 of the large outside leaves.
-
Cut the hard rib area off of each cabbage leaf.
-
In a bowl, stir together the ground beef, eggs, cumin, Italian seasoning, white rice, ½ cup onion, parsley, and salt and pepper to taste.
-
Form the meat mixture into 12 evenly sized balls, and place each one into the center of a cabbage leaf.
-
Roll the cabbage leaves around the filling to form a wrapped burrito shape.
-
Layer ½ the sauce into a 9×13 baking dish, and then layer the cabbage rolls on top.
-
Pour the remaining sauce over the rolls and bake for 90 minutes, or until the cabbage is tender and the rolls are cooked through.
