Transform simple ingredients into a cozy, heartwarming meal with these tender cabbage leaves wrapped around a savory meat and rice filling, all topped with a sweet-tangy tomato sauce and melty cheese.
THE PERFECT COMFORT FOOD
There’s something magical about cabbage rolls – they’re like edible packages of comfort! This recipe strikes the perfect balance between hearty filling, tender cabbage, and a perfectly seasoned sauce that brings everything together.
FREQUENTLY ASKED QUESTIONS:
Can I make these ahead?
Yes! You can prepare the rolls a day ahead and refrigerate them unbaked. Just add an extra 10-15 minutes to the baking time if cooking from cold.
How do I prevent the cabbage from tearing?
Make sure to blanch the leaves until they’re pliable but not too soft. Also, remove the thick center rib to make rolling easier.
Can I freeze these?
Absolutely! They freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before baking.
TIPS FOR SUCCESS:
Core cabbage before blanching for easier leaf removal
Don’t overstuff the leaves – they should roll easily
Place seam-side down in baking dish
Cover tightly with foil for tender cabbage
Let rest 10 minutes before serving
Save extra sauce for serving
CLASSIC COMFORT CABBAGE ROLLS
These hearty cabbage rolls combine seasoned meat, tender rice, and a perfectly balanced tomato sauce for the ultimate comfort food experience.
Course: Main Dish Cuisine: Eastern European Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 6
INGREDIENTS
For the Rolls:
1 large head cabbage (about 9 large leaves)
1 pound lean ground beef
1 cup cooked rice
1/2 medium onion, finely diced
2 cloves garlic, minced
1/2 cup whole milk
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese of choice
For the Sauce:
1 (8 oz) can tomato sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
Salt and pepper to taste
INSTRUCTIONS
Preheat oven to 350°F. Grease a 9×13 baking dish.
Core cabbage and blanch leaves in boiling water for 2-3 minutes until pliable. Drain and cool.
In a large bowl, combine ground beef, rice, onion, garlic, milk, egg, salt, and pepper.
Mix sauce ingredients in a separate bowl until well combined.
Remove thick center rib from each cabbage leaf.
Place about 1/3 cup meat mixture on each leaf. Fold sides in and roll up.
Arrange rolls seam-side down in baking dish.
Pour sauce evenly over rolls.
Cover tightly with foil and bake 45 minutes.
Uncover, top with cheese, and bake 10-15 minutes more until cheese melts.
RECIPE NOTES
Make Ahead: Prepare up to 24 hours in advance
Storage: Keeps 3-4 days refrigerated
Freezing: Freeze up to 3 months before baking
Variations: Try ground turkey or pork
Serving: Great with mashed potatoes or crusty bread
Extra Tips: Keep extra sauce for serving
NUTRITION Calories: 320 Protein: 25g Carbohydrates: 18g Fat: 16g Fiber: 3g Sodium: 650mg