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Stuffed cabbage rolls are a beloved dish that conjures images of cozy family meals and comforting gatherings. These delightful rolls combine tender cabbage leaves with a savory filling of ground meat and rice, all enveloped in a rich, tangy tomato sauce. The process of creating cabbage rolls is not only a culinary art but also a cultural tapestry, woven through various traditions and regions around the world. From Eastern European kitchens to Mediterranean tables, each variation of cabbage rolls tells a story of heritage and home, making them a perfect centerpiece for family dinners or a comforting meal on a chilly night.

Stuffed Cabbage Rolls with Tomato Sauce

Discover the warmth of hearty stuffed cabbage rolls in savory tomato sauce, a comfort food classic loved across the globe. These tender cabbage leaves are filled with a delicious mix of ground meat and rice, all enveloped in a rich, tangy sauce that enhances the flavors. Perfect for family dinners or cold nights, this dish not only satisfies the palate but also connects you to various culinary traditions, making each bite a celebration of heritage. Embrace the cooking process and bring this delightful dish to your table.
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Ingredients
  

For the Cabbage Rolls:

1 large head of green cabbage

1 cup long-grain rice, uncooked

1 lb ground beef (or a mix of beef and pork)

1 medium onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

1 tsp paprika

1 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

1/4 cup fresh parsley, chopped

For the Tomato Sauce:

2 cans (14.5 oz each) crushed tomatoes

1 can (8 oz) tomato sauce

2 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp sugar (optional, to taste)

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

Fresh basil, for garnish (optional)

Instructions
 

Prepare the Cabbage: Start by bringing a large pot of salted water to a boil. Carefully remove the core from the cabbage and blanch the whole head in the boiling water for about 5-7 minutes, or until the leaves are tender and pliable. Remove the cabbage from the pot and let it cool slightly before peeling off 12 leaves. Set aside.

    Cook the Rice: In a separate pot, cook the rice according to package instructions until just tender. Drain and set aside to cool.

      Make the Filling: In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, paprika, thyme, salt, pepper, and chopped parsley. Mix until well combined.

        Fill the Cabbage Leaves: Place a heaping tablespoon of the meat mixture at the bottom of each cabbage leaf. Fold in the sides and roll tightly from the bottom to the top. Repeat until all the filling is used up.

          Prepare the Sauce: In a large saucepan, heat the olive oil over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add the minced garlic and sauté for another minute. Stir in the crushed tomatoes, tomato sauce, sugar, Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer for about 10-15 minutes.

            Arrange the Rolls: Pour a thin layer of tomato sauce into the bottom of a large baking dish. Place the cabbage rolls seam-side down in the dish, then cover them with the remaining sauce.

              Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to caramelize the sauce slightly.

                Serve: Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh basil before serving the stuffed cabbage rolls hot.

                  Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 6