Savory Stuffed Cabbage Rolls
These savory stuffed cabbage rolls are filled with a seasoned ground meat and rice mixture, wrapped in tender cabbage leaves, and slow-braised in a rich tomato sauce. Hearty, comforting, and deeply flavorful, they are the ultimate crowd-pleasing dinner that tastes even better the next day.
Equipment
- Large pot for blanching
- Large mixing bowl
- 9x13 inch baking dish
- Aluminum foil
- Sharp knife and cutting board
Ingredients
- 1 large head green or Napa cabbage cored, leaves separated and blanched
- 1 lb ground beef 80/20 blend recommended
- 0.5 lb ground pork
- 1 cup cooked white rice cooled
- 1 medium yellow onion finely diced, divided
- 4 cloves garlic minced, divided
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 0.25 cup fresh parsley chopped, plus more for garnish
- 1.5 tsp kosher salt divided
- 0.5 tsp black pepper freshly ground
- 28 oz crushed tomatoes one can
- 2 tbsp tomato paste
- 1 tsp granulated sugar balances the acidity of the tomatoes
- 0.25 cup water to thin the sauce
Instructions
- Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil. Core the cabbage and carefully submerge it in the boiling water. As the outer leaves soften after 2 to 3 minutes, gently peel them away with tongs. Transfer the blanched leaves to a clean kitchen towel to drain. You will need about 12 large, pliable leaves. Use a knife to trim down any thick, tough center ribs so the leaves roll easily.
- In a large mixing bowl, combine the ground beef, ground pork, cooked rice, half of the diced onion, half of the minced garlic, Worcestershire sauce, smoked paprika, chopped parsley, 1 teaspoon of salt, and the black pepper. Mix gently with your hands or a fork until just combined. Do not overmix or the filling will become dense and tough after cooking.
- Lay one blanched cabbage leaf flat on your work surface. Place about 3 tablespoons of filling near the base of the leaf. Fold the left and right sides of the leaf inward over the filling, then roll upward from the base, pulling the leaf snugly around the filling as you go. Place the finished roll seam-side down in a 9x13 inch baking dish. Repeat with the remaining leaves and filling, arranging the rolls closely together in a single layer.
- In a medium bowl, stir together the crushed tomatoes, tomato paste, remaining diced onion, remaining minced garlic, sugar, water, and the remaining 0.5 teaspoon of salt. Taste and adjust seasoning as needed. Pour the sauce evenly over the cabbage rolls, spooning some between the rolls to ensure they are at least partially submerged in the liquid.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes. After that time, carefully remove the foil and bake uncovered for an additional 15 minutes to allow the tops of the rolls to caramelize slightly in the sauce and the sauce to reduce and concentrate.
- Remove the baking dish from the oven and allow the rolls to rest uncovered for 10 minutes before serving. This resting time helps the filling firm up and makes it much easier to lift the rolls cleanly out of the dish. Spoon extra tomato sauce over each roll, garnish with freshly chopped parsley, and serve immediately with sour cream on the side if desired.
Notes
For easier rolling, use Napa cabbage instead of regular green cabbage as the leaves are more tender and pliable. Always place rolls seam-side down in the baking dish to prevent them from unrolling during cooking. The filling should be seasoned slightly more aggressively than you think necessary, as the rice and cabbage absorb a lot of flavor. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. Reheat covered with foil in a 325°F oven until warmed through.