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Classic Stuffed Cabbage Rolls with Tangy Tomato Sauce

Close-up of three cabbage rolls served on a white plate, one cut open to show the savory meat filling, topped with tomato sauce.
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Make these traditional stuffed cabbage rolls featuring a savory beef and rice filling wrapped in tender leaves and baked in a rich, tangy tomato sauce. This recipe is perfect comfort food for your next family dinner and is great for making ahead.

Ingredients

Scale
  • 1 large head of green cabbage
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1 (15 ounce) can tomato sauce
  • 1 cup water or beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. Carefully remove the core from the cabbage head. Place the whole head of cabbage in a large pot of boiling water. Boil for 5 to 10 minutes, or until the outer leaves are pliable enough to peel off without tearing. Remove the cabbage and let it cool enough to handle. Peel off about 12 large outer leaves. Trim the thick center vein from each leaf so it lies flat.
  3. In a medium bowl, combine the ground beef, uncooked rice, chopped onion, salt, pepper, and thyme. Mix gently until just combined; do not overmix.
  4. Place about 2 to 3 tablespoons of the meat mixture near the base of each cabbage leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly, like a small burrito.
  5. In a separate bowl, whisk together the tomato sauce, water or broth, brown sugar, white vinegar, and Worcestershire sauce to create the tangy sauce.
  6. Arrange the rolled cabbage rolls seam-side down in the prepared baking dish. Pour the tomato sauce mixture evenly over the rolls. The liquid should come about halfway up the sides of the rolls.
  7. Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes.
  8. Remove the foil and continue to bake for another 15 minutes, allowing the sauce to thicken slightly and the tops to brown a little.
  9. Let the cabbage rolls rest for 10 minutes before serving. This is a hearty meal worth waiting for!

Notes

  • For easier leaf removal, you can microwave the whole cabbage for 10-15 minutes instead of boiling.
  • These classic cabbage rolls freeze well. Cool completely, then store in an airtight container with some sauce for up to three months.
  • If you prefer a sweeter sauce, increase the brown sugar to 3 tablespoons.

Nutrition

Find it online: https://hungryhearld.com/classic-cabbage-rolls-recipe/