Description
This comforting cabbage rolls recipe is a hearty family favorite, featuring tender cabbage leaves stuffed with a savory mixture of ground beef, cooked rice, and onions, all baked in rich tomato sauce. Perfectly seasoned and baked to perfection, these cabbage rolls make a satisfying and wholesome meal.
Ingredients
Scale
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Worcestershire sauce
For the Sauce:
- 1 can tomato sauce (15 oz)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cabbage rolls.
- Prepare Cabbage Leaves: Carefully remove the large outer leaves from the head of cabbage, taking care not to tear them, as these will be used to wrap the filling.
- Make Filling: In a mixing bowl, combine the ground beef, cooked rice, chopped onion, salt, pepper, and Worcestershire sauce. Mix thoroughly until all the ingredients are well incorporated.
- Assemble Rolls: Place a generous scoop of the meat and rice mixture onto the center of each cabbage leaf. Roll the leaf tightly around the filling, folding in the sides to secure the mixture inside.
- Arrange Rolls: Place each cabbage roll seam side down in a baking dish, ensuring they are snugly positioned close to one another.
- Add Sauce: Pour the entire can of tomato sauce evenly over the cabbage rolls in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 45 minutes, or until the cabbage is tender and the filling is fully cooked.
Notes
- To soften cabbage leaves for easier rolling, you can blanch them in boiling water for 2-3 minutes before filling.
- Use lean ground beef to reduce fat content for a healthier dish.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 2 months.
- You can add herbs like parsley or dill to the filling for extra flavor.
- Serve with a dollop of sour cream or a side of mashed potatoes for a complete meal.
