Classic Cabbage Rolls with Tomato Sauce and Savory Filling Recipe

Introduction

Cabbage rolls are a classic comfort food featuring tender cabbage leaves wrapped around a savory meat and rice filling. This hearty dish is baked in a rich tomato sauce, making it a satisfying meal perfect for family dinners or special occasions.

Ingredients

• 1 head cabbage
• 1 can (15 ounces) tomato sauce
• 1 can (10.25 ounces) condensed tomato soup
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon crushed red pepper
• 1 pound ground mild Italian sausage
• 1 pound ground beef
• 1 cup (186 g) cooked long-grain white rice
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 large egg
• Parsley, chopped for garnish

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. Step 2: Fill a large pot halfway with water and bring to a boil. Carefully add the whole head of cabbage. Cover and reduce heat to medium-low. Cook for 7-10 minutes, until the cabbage softens.
3. Step 3: Drain the cabbage and use tongs to remove it from the pot. Let it cool slightly, then gently remove the outer leaves. Cut out the thick center vein at the base of each leaf. You will need 12 large leaves; combine smaller ones if necessary. Set aside.
4. Step 4: In a large bowl, mix together the tomato sauce, condensed tomato soup, paprika, oregano, kosher salt, black pepper, and crushed red pepper. Set this sauce mixture aside.
5. Step 5: In a separate bowl, combine the Italian sausage, ground beef, cooked rice, diced onion, minced garlic, egg, and half a cup of the sauce mixture. Mix thoroughly and set aside.
6. Step 6: Spread ½ cup of the sauce mixture evenly over the bottom of the prepared baking dish.
7. Step 7: Place one cabbage leaf on a clean surface. Add approximately ½ cup of the meat filling in the center. Fold both sides of the leaf toward the center, then roll tightly to enclose the filling. Place the roll seam side down in the baking dish. Repeat with remaining leaves and filling.
8. Step 8: Pour the remaining sauce mixture evenly over the assembled cabbage rolls.
9. Step 9: Cover the dish with aluminum foil and bake for 1 hour, or until the internal temperature reaches 145°F on a meat thermometer.
10. Step 10: Remove the foil, baste the cabbage rolls with the sauce, and bake uncovered for an additional 10-12 minutes to brown the tops.
11. Step 11: Garnish with chopped parsley and serve warm.

Tips & Variations

• Use ground turkey or chicken for a lighter filling option.
• For extra flavor, sauté the onion and garlic before adding to the meat mixture.
• If you prefer a spicier dish, increase the crushed red pepper slightly or add a pinch of cayenne pepper.
• Combine smaller cabbage leaves by overlapping them when rolling if you don’t have large enough leaves.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. You can also freeze cooked cabbage rolls wrapped tightly for up to 3 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked rice in the filling?

Yes, cooked rice works best for the filling as it mixes easily with the meat and holds the rolls together during baking.

Do I have to boil the whole cabbage or can I use pre-packaged cabbage leaves?

Boiling the whole cabbage softens the leaves, making them easier to roll and less likely to tear. Pre-packaged leaves may not be as pliable, so boiling a fresh head is recommended for best results.

Classic Cabbage Rolls with Tomato Sauce and Savory Filling Recipe

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4.7 from 54 reviews

Classic cabbage rolls stuffed with a flavorful mixture of Italian sausage, ground beef, cooked rice, and aromatic seasonings, baked in a rich tomato sauce until tender and delicious. Perfect as a comforting family dinner or meal prep option.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 1 hour 12 minutes
• Total Time: 1 hour 42 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American with Italian influences

Ingredients

Scale 1x2x3x

Cabbage and Sauce

• 1 head cabbage
• 1 can (15 ounces) tomato sauce
• 1 can (10.25 ounces) condensed tomato soup
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon crushed red pepper

Filling

• 1 pound ground mild Italian sausage
• 1 pound ground beef
• 1 cup (186 g) cooked long-grain white rice
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1 large egg
• Parsley, chopped for garnish

Instructions

1. Preheat oven and prepare baking dish: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray and set it aside to use later.
2. Cook the cabbage: Fill a large pot halfway with water and bring it to a boil. Carefully add the whole head of cabbage using tongs. Cover the pot and reduce heat to medium-low. Let the cabbage cook for 7-10 minutes until it softens.
3. Drain and cool cabbage: Remove the cabbage from the pot with tongs and let it cool slightly. Once cool enough to handle, gently remove the outer leaves, cutting out the tough center vein near the base of each leaf. You will need about 12 large leaves. If the leaves are small, you can layer two to make a larger leaf. Set the leaves aside.
4. Prepare the sauce: In a large bowl, mix the tomato sauce, condensed tomato soup, paprika, oregano, kosher salt, black pepper, and crushed red pepper together until fully combined. Set aside half a cup of the sauce mixture to use in the filling.
5. Make the filling: In a separate large bowl, combine the ground mild Italian sausage, ground beef, cooked rice, diced yellow onion, minced garlic, large egg, and ½ cup of the sauce mixture. Mix thoroughly until all ingredients are evenly incorporated.
6. Spread sauce in baking dish: Pour and spread ½ cup of the prepared sauce mixture evenly on the bottom of the prepared baking dish. This will prevent the cabbage rolls from sticking and add flavor as they bake.
7. Assemble the cabbage rolls: Lay one cabbage leaf flat on a clean work surface. Place about ½ cup of the meat and rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the bottom up to enclose the filling completely without any loose edges. Place the rolled cabbage seam side down in the baking dish nestled in the sauce. Repeat with remaining leaves and filling.
8. Top with remaining sauce and cover: Pour the rest of the sauce mixture evenly over the assembled cabbage rolls. Cover the dish tightly with aluminum foil to lock in moisture while baking.
9. Bake the cabbage rolls: Place the baking dish in the oven and bake for 1 hour. Check that the internal temperature of the cabbage rolls reaches at least 145°F using a meat thermometer to ensure they are cooked through.
10. Remove foil and bake uncovered: Carefully remove the foil and baste the cabbage rolls with the sauce from the pan. Return the dish to the oven and bake uncovered for an additional 10-12 minutes to slightly brown the tops and thicken the sauce.
11. Garnish and serve: Sprinkle chopped fresh parsley over the cabbage rolls before serving. Serve warm as a hearty main dish perfect for family dinners.

Notes

• If your cabbage leaves are small or tear during preparation, you can layer two leaves together to make one larger leaf for rolling.
• Using a meat thermometer to check doneness ensures the rolls are safely cooked to 145°F internal temperature.
• You can prepare this dish ahead of time and refrigerate before baking; just add a few extra minutes to the cook time if baking from cold.
• For a spicier kick, increase the crushed red pepper slightly or add chili flakes to the filling.

Keywords: cabbage rolls, stuffed cabbage, Italian sausage, ground beef recipe, baked cabbage rolls, tomato sauce cabbage rolls, hearty dinner