Old Fashioned Stuffed Cabbage Rolls

Tender cabbage leaves are wrapped around a flavorful filling of ground beef, rice, and herbs, then baked slowly in a tangy tomato sauce. This hearty dish is pure comfort food — warm, nostalgic, and satisfying.


🧺 Ingredients

For the Cabbage Rolls:

  • 1 large head green cabbage
  • 1½ lbs ground beef (or a mix of beef and pork)
  • 1 cup cooked white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme (optional)

For the Tomato Sauce:

  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon vinegar (white or apple cider)
  • ½ cup beef broth or water

👩‍🍳 Instructions

1. Prepare the Cabbage:

  1. Bring a large pot of salted water to a boil.
  2. Core the cabbage and carefully place it in the boiling water. Cook for 5–7 minutes, gently removing the outer leaves as they soften.
  3. Drain and cool; trim the thick vein from the center of each leaf.

2. Make the Filling:

  1. In a bowl, mix together ground beef, rice, onion, garlic, egg, and spices until well combined.
  2. Spoon about ¼ cup of filling into each cabbage leaf. Fold in the sides and roll tightly.

3. Make the Sauce:

  1. In a saucepan, combine tomato sauce, diced tomatoes, tomato paste, Worcestershire, sugar, vinegar, broth, salt, and pepper.
  2. Simmer for 10 minutes, stirring occasionally.

4. Assemble and Cook:

  1. Spread a small amount of sauce in the bottom of a large baking dish.
  2. Arrange cabbage rolls seam side down. Pour the remaining sauce over the top.
  3. Cover with foil and bake at 350°F (175°C) for 1½ to 2 hours, until the rolls are tender and the sauce is thickened.

💡 Tips

  • For extra flavor, brown the cabbage rolls in a skillet before baking.
  • You can make them ahead — they taste even better the next day.
  • Serve with mashed potatoes or crusty bread to soak up the sauce.

Enjoy !!

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