Stuffed Cabbage Rolls with Tomato Sauce
Tender cabbage leaves filled with seasoned ground beef, cooked rice, onion, herbs, and spices, then baked in a rich tomato sauce.
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Servings: 12
Ingredients
For the Tomato Sauce
- 1 can fire-roasted diced tomatoes 28 oz, undrained
- 2 tbsp olive oil
- 1 can tomato sauce 15 oz
- ½ c onion chopped
- 2 tbsp brown sugar
- 1 tsp minced garlic
- 1 tbsp red wine vinegar
- 1 tsp red pepper flakes
- Salt to taste
- Black pepper to taste
For the Cabbage Rolls
- 1 large head cabbage
- 2 lb ground beef
- 1 ½ c cooked white rice
- ½ c onion chopped
- 2 large eggs
- 1 tsp cumin
- 1 tsp Italian seasoning
- ¼ c fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
Step 1: Prepare the Tomato Sauce
- Heat the olive oil in a saucepan over medium heat.
- Add the chopped onion and sauté until tender.
Step 2: Add the Garlic
- Add the minced garlic to the saucepan.
- Sauté for approximately 30 seconds, stirring frequently.
Step 3: Add the Remaining Sauce Ingredients
- Add the fire-roasted diced tomatoes with their juices, tomato sauce, brown sugar, red wine vinegar, red pepper flakes, salt, and black pepper.
- Stir until fully combined.
Step 4: Simmer the Sauce
- Bring the sauce to a light boil.
- Cover the saucepan, reduce the heat to medium-low, and simmer for 15 minutes.
- Remove from heat and set aside.
Step 5: Prepare the Cabbage
- Fill a large pot approximately ¾ full with water.
- Bring the water to a boil.
- Add the whole cabbage head and cook for approximately 8 minutes, or until the outer leaves are softened.
Step 6: Cool the Cabbage
- Remove the cabbage from the boiling water.
- Run it under cold water until cool enough to handle.
- Carefully remove 12 large outer leaves.
Step 7: Trim the Leaves
- Cut or trim the thick rib from each cabbage leaf to make rolling easier.
- Set the prepared leaves aside.
Step 8: Preheat the Oven
- Preheat the oven to 350°F.
Step 9: Prepare the Filling
- In a large mixing bowl, combine the ground beef, cooked white rice, chopped onion, eggs, cumin, Italian seasoning, chopped parsley, salt, and black pepper.
- Mix until evenly combined.
Step 10: Portion the Filling
- Divide the meat mixture into 12 evenly sized portions.
- Shape each portion into a compact ball or oval.
Step 11: Fill the Cabbage Leaves
- Place one portion of filling in the center of each cabbage leaf.
Step 12: Roll the Cabbage
- Fold the sides of each cabbage leaf over the filling.
- Roll tightly into a burrito-style shape, keeping the filling enclosed.
Step 13: Add Sauce to the Baking Dish
- Spread half of the tomato sauce into the bottom of a 9x13-inch baking dish.
Step 14: Arrange the Cabbage Rolls
- Place the cabbage rolls seam-side down over the sauce.
- Arrange them evenly in the baking dish.
Step 15: Add the Remaining Sauce
- Pour the remaining tomato sauce over the cabbage rolls.
- Ensure the rolls are evenly covered.
Step 16: Bake
- Bake for 90 minutes, or until the cabbage is tender and the filling is fully cooked.
- The internal temperature of the beef filling should reach 160°F.
Step 17: Serve
- Remove the baking dish from the oven.
- Allow the cabbage rolls to rest for several minutes before serving.
- Serve warm with additional sauce from the baking dish.
Notes
To make these Stuffed Cabbage Rolls with Tomato Sauce gluten-free, confirm that the fire-roasted diced tomatoes, tomato sauce, red wine vinegar, spices, and seasonings are certified gluten-free or labeled free from gluten-containing additives. The cabbage, ground beef, cooked white rice, onion, eggs, parsley, olive oil, brown sugar, garlic, salt, and black pepper are naturally gluten-free, but packaged items should still be checked for cross-contact. Use clean cookware, utensils, mixing bowls, and baking dishes to prevent gluten contamination.