Stuffed Cabbage Rolls
Stuffed cabbage rolls recipe is cabbage leaves filled with beef and rice, coated in a homemade tomato sauce and baked to perfection.
A comfort food classic that’s tasty, delicious and simple to make at home.
RECIPE INGREDIENTS
SAUCE:
2 tablespoon extra-virgin olive oil
1/2 large onion, chopped
3 cloves garlic, minced
2 tablespoon tomato paste
28-oz. can crushed tomatoes
2 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 teaspoons dried oregano
Kosher salt
Freshly ground black pepper
CABBAGE ROLLS:
15 cabbage leaves
1 lb. ground beef
1/4 cup uncooked white rice
1/4 cup Italian bread crumbs
1/2 large onion, chopped
2 tablespoon freshly chopped parsley
Freshly ground black pepper
Kosher salt
DIRECTIONS ON STUFFED CABBAGE ROLLS
MAKING SAUCE
Preheat oven to 350°.
In a large deep skillet over medium heat, heat oil. Add onion and cook until soft for about 5 minutes.
Stir in tomato paste and garlic and cook until fragrant. Pour over tomatoes then add vinegar, sugar, and oregano.
Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.
MAKING ROLLS
In a large pot of boiling water, blanch cabbage leaves until tender and flexible for about 1 minute.
In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.
Spread a thin layer of sauce on the bottom of a large baking dish.
Cut out the hard triangular rib from each cabbage leaf.
Place about 1/3 cup filling into one end of each leaf, then roll up, tucking in the sides as you roll.
Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil.
Bake for 1 hour 15 minutes, until rice and meat are cooked through.
Garnish with more parsley and serve
RECIPE VIDEO
https://youtu.be/JReSkoUnGwk?si=KzJZ5Y16toKTJE6y
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Ingredients
SAUCE:
2 tablespoon extra-virgin olive oil
1/2 large onion, chopped
3 cloves garlic, minced
2 tablespoon tomato paste
28-oz. can crushed tomatoes
2 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 teaspoons dried oregano
Kosher salt
Freshly ground black pepper
CABBAGE ROLLS:
15 cabbage leaves
1 lb. ground beef
1/4 cup uncooked white rice
1/4 cup Italian bread crumbs
1/2 large onion, chopped
2 tablespoon freshly chopped parsley
Freshly ground black pepper
Kosher salt
Instructions
MAKING SAUCE
Preheat oven to 350°.
In a large deep skillet over medium heat, heat oil. Add onion and cook until soft for about 5 minutes.
Stir in tomato paste and garlic and cook until fragrant. Pour over tomatoes then add vinegar, sugar, and oregano.
Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.
MAKING ROLLS
In a large pot of boiling water, blanch cabbage leaves until tender and flexible for about 1 minute.
In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.
Spread a thin layer of sauce on the bottom of a large baking dish.
Cut out the hard triangular rib from each cabbage leaf.
Place about 1/3 cup filling into one end of each leaf, then roll up, tucking in the sides as you roll.
Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil.
Bake for 1 hour 15 minutes, until rice and meat are cooked through.
Garnish with more parsley and serve