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:
- Bring a large pot of salted water to a boil.
- Core the cabbage and carefully place it in the boiling water. Cook for 5–7 minutes, gently removing the outer leaves as they soften.
- Drain and cool; trim the thick vein from the center of each leaf.
2. Make the Filling:
- In a bowl, mix together ground beef, rice, onion, garlic, egg, and spices until well combined.
- Spoon about ¼ cup of filling into each cabbage leaf. Fold in the sides and roll tightly.
3. Make the Sauce:
- In a saucepan, combine tomato sauce, diced tomatoes, tomato paste, Worcestershire, sugar, vinegar, broth, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
4. Assemble and Cook:
- Spread a small amount of sauce in the bottom of a large baking dish.
- Arrange cabbage rolls seam side down. Pour the remaining sauce over the top.
- 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 !!
