Description
This Classic Cabbage Rolls Recipe isn’t just food; it’s a hug from the inside out, a dish that brings back memories and creates new ones. It’s a timeless favorite, a true comfort food that consistently satisfies. You’ll find this recipe surprisingly simple, yet incredibly rewarding.
Ingredients
1 head Large green cabbage
1.5 lbs Ground beef (80/20)
1 cup Cooked white rice
1 medium Onion, finely chopped
1 large Egg
2 (15 oz) cans Tomato sauce
1 (14.5 oz) can Diced tomatoes
2 tablespoons Brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon Garlic powder
1 teaspoon Salt
½ teaspoon Black pepper
Instructions
- Prepare the Cabbage: Carefully remove the core from the cabbage. Boil the whole head in a large pot of salted water for 10-15 minutes until leaves soften. Peel off softened leaves. Trim the thick rib from each leaf. You need about 12-15 usable leaves
- Make the Filling: In a large bowl, combine ground beef, cooked rice, chopped onion, egg, garlic powder, salt, and pepper. Mix well by hand
- Assemble the Rolls: Lay a cabbage leaf flat. Place about ¼ cup of meat mixture near the stem end. Fold in the sides, then roll tightly from the bottom up. Repeat for all leaves and filling
- Prepare the Sauce: In a separate bowl, mix tomato sauce, diced tomatoes, brown sugar, and Worcestershire sauce
- Bake: Pour half the sauce into a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls
- Cook: Cover the dish with foil. Bake at 350°F (175°C) for 1 hour and 30 minutes to 2 hours, or until the cabbage is very tender and the meat is cooked through
Notes
For easier leaf removal, freeze the cabbage overnight, then thaw; the leaves will separate effortlessly.
Do not overstuff your rolls; they might burst during cooking. Ensure you roll them tightly.
Use a Dutch oven for a slower, more even cook, making them even more tender.
Always allow the rolls to rest for 10 minutes after baking; this helps them set.
Store leftover rolls in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, freeze cooled rolls individually on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
This recipe can be assembled the day before and refrigerated, then baked when ready. It’s also suitable for a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 40 mins
- Cook Time: 90 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: cabbage rolls, comfort food, ground beef, hearty, dinner, make-ahead, freezer-friendly