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Easy Stuffed Cabbage Rolls
Easy Stuffed Cabbage Rolls are the perfect simple meal, The cabbage leaves are filled with meat and rice, and topped off with tomato sauce before being baked,
Ingredients
- 1 head Green cabbage
- 1 cup Long-grain rice, cooked
- 1 ½ pounds Lean ground beef, 90/10
- 1 Large egg
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Onion powder
- 1 ½ teaspoons Salt, divided
- 1 ¼ teaspoons Black pepper, divided
- ½ teaspoon Dried dill
- 42 ounces Tomato sauce, 3 (14 ounce) cans, divided
- 2 tablespoons Fresh parsley, chopped, garnish
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Carefully place the whole cabbage into the boiling water.
- Cook for 8 to 10 minutes, removing softened leaves as they loosen from the head. Continue until you have enough large leaves for the filling. Set the leaves aside to cool.
- In a large mixing bowl, combine the cooked rice, ground beef, egg, onion, garlic, Worcestershire sauce, onion powder, 1 teaspoon salt, 1 teaspoon black pepper, dill, and ½ cup tomato sauce. Mix until just combined.
- Place a cabbage leaf on a work surface. Add about 3 tablespoons of filling near the stem end of the leaf.
- Fold the sides of the leaf over the filling and roll tightly into a bundle. Repeat with the remaining cabbage leaves and filling.
- Spread a thin layer of tomato sauce in the bottom of a 9x13-inch baking dish.
- Arrange the cabbage rolls seam-side down in the baking dish in a single layer.
- Pour the remaining tomato sauce evenly over the cabbage rolls. Sprinkle with the remaining salt and black pepper.
- Cover tightly with aluminum foil and bake for 1 hour, or until the cabbage is tender and the filling reaches an internal temperature of 160 degrees F.
- Let the rolls rest for 5 minutes before serving.
- Garnish with chopped parsley, if desired.
Christina's Notes
If the cabbage leaves have a thick center rib, trim it slightly with a knife to make rolling easier.
The tomato sauce helps keep the cabbage tender and prevents the rolls from drying out while baking.
For a slightly sweet sauce, stir a tablespoon of brown sugar into the tomato sauce before pouring it over the rolls.
These cabbage rolls taste even better the next day after the flavors have had time to develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze baked cabbage rolls for up to 3 months.
Reheat covered in a 325 degree F oven until warmed through.
The tomato sauce helps keep the cabbage tender and prevents the rolls from drying out while baking.
For a slightly sweet sauce, stir a tablespoon of brown sugar into the tomato sauce before pouring it over the rolls.
These cabbage rolls taste even better the next day after the flavors have had time to develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze baked cabbage rolls for up to 3 months.
Reheat covered in a 325 degree F oven until warmed through.